CookNotedRecipes worth remembering
← Back to all recipes
Korean Pork Belly

Korean Pork Belly

Twice-Cooked Korean Pork Belly in Spicy Gochujang Glaze

The initial boil removes excess fat and firms up the meat, making slicing effortless and the final texture perfect. A glossy gochujang sauce clings to every piece, delivering umami depth with building heat that doesn't overpower.

KoreanAsianDinnerComfort Food
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultymedium

Ingredients

  • 1½ lbpork belly, cut into cubes
  • 2 tbspneutral oil
  • 3 green onions, thinly sliced

sauce

  • ¼ cupgochujang (Korean chili paste)
  • 1 tbspgochugaru (Korean red pepper flakes)
  • 1 tbspagave nectar or brown sugar
  • 1 tbspmirin (Japanese sweet rice wine)
  • ¼ cuplight soy sauce
  • 3 clovegarlic cloves

Instructions

  1. Drop the pork belly cubes into a large pot and add enough cold water to cover by about an inch. Starting with cold water helps draw out impurities gradually.
  2. Cover the pot and bring to a vigorous boil, then remove the lid and let it bubble away for exactly 5 minutes. You'll see foam and impurities rise to the surface — this is what we're getting rid of.
    ⏱ 5 min
  3. Drain the pork immediately and rinse under cold running water to stop the cooking. Let the pieces drain completely and cool to room temperature before moving on.
  4. Mince the garlic as finely as possible — bigger pieces will burn in the hot pan later. Mix all the sauce ingredients in a bowl until smooth and glossy.
  5. Once the pork is completely cool, slice each cube into 1/4 inch thick pieces. The pre-cooking makes this step much easier — the meat should slice cleanly without falling apart.
  6. Heat your wok or heavy skillet over medium-high heat until quite hot. Add the oil and swirl to coat — it should shimmer and move freely when the pan is hot enough.
  7. Add the sliced pork and let it sear undisturbed for a minute before stirring. Cook until heated through and lightly browned on the edges — no pink should remain.
  8. Pour in the sauce and toss everything together quickly. Let it bubble and reduce slightly for 2 minutes, coating each piece with the glossy mixture.
    ⏱ 2 min
  9. Pull the pan off the heat and immediately scatter the sliced green onions over the top. Their fresh bite cuts through the rich, spicy sauce perfectly.