If you’re craving something that’s crispy, spicy, and utterly addictive, you’re in for a treat with this Crispy Korean Pork Belly Recipe. Trust me, once you whip this up, it quickly became one of my go-to dishes when I want a flavorful meal that feels special but comes together fast. I’m sharing all the tasty secrets, so you’ll get that perfect crispy edge and rich, savory heat every time.
Why You’ll Love This Recipe
- Perfect Crispy Texture: You’ll get that irresistible crunch on the edges without dry meat inside.
- Authentic Korean Flavors: The balanced mix of gochujang, gochugaru, and sesame gives an unmistakable kick.
- Quick & Easy Prep: It’s a total weekday hero – just 10 minutes to prep and 15 to cook.
- Customizable Spice Level: You can easily dial up or down the heat depending on what your family loves.
Ingredients You’ll Need
This Crispy Korean Pork Belly Recipe uses a handful of ingredients that pack a punch together. I always suggest grabbing fresh ginger and good-quality gochujang since they’re the flavor anchors here.
- Fresh ginger: Adds a subtle warmth and brightness—mince it finely for best flavor release.
- Korean hot pepper paste (gochujang): The soul of this dish; look for a thick, well-fermented paste with vibrant notes.
- Korean hot pepper flakes (gochugaru): Gives a smoky heat with gentle heat; adjust the amount for your spice preference.
- Soy sauce: Adds saltiness and depth; low sodium works if you want to control salt better.
- Toasted sesame oil: When picked fresh, it lends an irresistible nutty aroma that makes this dish sing.
- Honey: Balances the spice with a subtle sweetness and helps caramelize the pork belly.
- Freshly ground black pepper: Just a pinch for a mild bite and depth.
- Pork belly (skinless): Thin slices work best here to crisp up quickly while staying juicy; freezing briefly before slicing makes it easier.
- Small onion: Sliced thinly to add a touch of sweetness and tender crunch.
- Green onions: Cut into pieces for cooking and extra for garnish adds freshness and color.
- Toasted sesame seeds: Perfect finishing touch for texture and visual appeal.
Variations
I love tweaking this Crispy Korean Pork Belly Recipe depending on the mood and what I have on hand. Feel free to make it your own – the core flavor combo is flexible and forgiving.
- Spicier version: I discovered that doubling the gochugaru and adding an extra tablespoon of gochujang kicks this up to next-level heat, perfect for spice lovers.
- Sweet and savory twist: Adding a splash of rice vinegar or a sprinkle of brown sugar balances spicy heat with a tangy-sweet punch.
- Grill instead of skillet: For a smoky char, try grilling the pork belly slices after marinating – just watch closely to avoid flare-ups.
- Substitute pork belly: If you can’t find pork belly, thick-cut pork shoulder slices work as a stand-in, though the texture won’t be quite as rich or crispy.
How to Make Crispy Korean Pork Belly Recipe
Step 1: Marinate the Pork Belly for Maximum Flavor
Start by mixing together the minced ginger, gochujang, gochugaru, soy sauce, sesame oil, honey, and black pepper in a bowl. This marinade is the heart of that savory, spicy taste you’re craving. Add your pork belly slices, thinly sliced onion, and pieces of green onion to the bowl and stir well—each slice should be coated nicely. Let it rest just about 10 minutes; this short marinade really gets the flavors to meld without overpowering the pork. I sometimes freeze my pork belly for 15-30 minutes beforehand to make slicing way easier and neater.
Step 2: Cook Low and Slow for Crispy Edges
Heat your heavy skillet over medium-high heat, then add the pork belly mixture in. Here’s where patience pays off! Let the meat cook undisturbed for a few minutes at a time before stirring; this encourages those beautifully crispy edges we all adore. Stir occasionally over about 12 to 15 minutes, watching for the pork to be fully cooked and golden brown. The onions soften and add a perfect counterbalance to the spicy meat. Be careful not to overcrowd your pan; working in batches helps everything crisp evenly.
Step 3: Plate and Garnish with Goodies
Once the pork belly is cooked through and edges are crispy, transfer everything to a platter. Sprinkle liberally with toasted sesame seeds and chopped green onion for that final burst of flavor and color. I love how the sesame seeds add that nutty crunch alongside the crispy pork—it just pulls the dish together. Serve immediately while it’s nice and hot!
Pro Tips for Making Crispy Korean Pork Belly Recipe
- Freeze for Easier Slicing: I learned that chilling pork belly slightly in the freezer firms it up and makes getting those thin, even slices so much easier.
- Don’t Rush the Crisp: Leaving the pork undisturbed while cooking is key to creating those crispy brown bits that bring all the crunch and flavor.
- Use a Heavy Skillet: A cast iron or heavy-bottomed pan holds heat better, ensuring even cooking and a great sear on the pork belly.
- Avoid Overcrowding: Crowding the pan traps moisture, making it harder to get that crispiness, so cook in batches if needed.
How to Serve Crispy Korean Pork Belly Recipe
Garnishes
I always go heavy on fresh green onions and toasted sesame seeds—they brighten up the dish and add a satisfying crunch that’s hard to resist. Sometimes, I toss in a few fresh chili slices for extra color and spice when serving guests.
Side Dishes
My go-to sides with this recipe are simple steamed rice and sautéed garlic spinach or kimchi. The rice soaks up the rich sauce while the veggies add freshness and balance out the richness of the pork belly perfectly. Sometimes, I’ll also add pickled radish for a tangy crunch.
Creative Ways to Present
For special occasions, I like serving the pork belly in lettuce wraps with a little bit of ssamjang (Korean dipping sauce), rice, and sliced garlic cloves. It’s fun, interactive, and always a hit with friends and family. Plus, it’s a great way to lighten up the meal without losing any flavor.
Make Ahead and Storage
Storing Leftovers
I store any leftover crispy Korean pork belly in an airtight container in the fridge for up to 3 days. I like to separate the pork from fresh garnishes to keep textures fresh when reheating later.
Freezing
If you want to save it longer, freezing works great. Just lay the cooked pork belly slices flat on a tray in a single layer to freeze first, then transfer to freezer bags. It keeps well for up to a month and reheats beautifully.
Reheating
To keep that crispiness, I reheat leftovers in a hot skillet or under the broiler for just a few minutes instead of microwaving. This little extra step keeps the pork belly delightfully crispy and tasty as if freshly cooked.
FAQs
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Can I use pork belly with skin on for this Crispy Korean Pork Belly Recipe?
You can, but it requires extra prep. Skin-on pork belly takes longer to crisp up, so you might need to score the skin and cook it at a lower temperature first to render the fat before crisping. For the best and easiest results, I recommend skinless slices as per the recipe.
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How spicy is this Crispy Korean Pork Belly Recipe?
It’s mildly spicy with a deep flavor from the Korean hot pepper paste and flakes. If you’re sensitive to heat, you can reduce or omit the gochugaru. If you love heat like I do, adding more chili flakes or an extra spoonful of gochujang amps up the fire.
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What’s the best way to slice the pork belly for this recipe?
For easy, uniform slices, put the pork belly in the freezer for 15 to 30 minutes until it’s firm but not frozen solid. Use a sharp knife to slice it into 1/8-inch thick pieces about 2 to 3 inches long. Thin slices cook faster and crisp better.
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Can I prepare this recipe ahead of time?
You can marinate the pork belly up to 2 hours ahead or even overnight for deeper flavor. Just keep it refrigerated. The cooking is quick, so it’s a great candidate for prepping the night before and finishing just before mealtime.
Final Thoughts
I absolutely love how this Crispy Korean Pork Belly Recipe turns out every. single. time. It’s that perfect combination of crunchy edges, rich flavor, and spicy-sweet sauce that keeps my family coming back for more. If you haven’t tried pork belly cooked Korean-style yet, give this a shot—you’ll enjoy how approachable it is and the amazing flavors that develop with just a bit of marinating and attentive cooking. I can’t wait for you to make it your own and hear how much you and your loved ones enjoy it!
Print
Crispy Korean Pork Belly Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
This Korean Pork Belly recipe features tender, thinly sliced pork belly marinated in a flavorful blend of Korean hot pepper paste, flakes, soy sauce, sesame oil, honey, and fresh ginger. The pork is then pan-fried over medium-high heat until crispy and caramelized at the edges, offering a perfect balance of spice, sweetness, and umami. Garnished with toasted sesame seeds and green onions, this dish makes a delicious and satisfying meal inspired by traditional Korean flavors.
Ingredients
Marinade and Pork Belly
- 1 teaspoon minced fresh ginger
- 3 tablespoons Korean hot pepper paste (gochujang)
- 1 tablespoon Korean hot pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- 1 pound pork belly, skinless, cut into 2 to 3-inch slices that are 1/8-inch thick
Vegetables and Garnish
- 1 small onion, halved and thinly sliced
- 4 green onions, cut into 2-inch pieces, plus more for garnish
- Toasted sesame seeds for garnish
Instructions
- Prepare the Marinade: In a medium bowl, combine the minced ginger, Korean hot pepper paste (gochujang), Korean hot pepper flakes (gochugaru), soy sauce, toasted sesame oil, honey, and freshly ground black pepper. Stir well until all ingredients are thoroughly mixed.
- Marinate the Pork: Add the thinly sliced pork belly, thinly sliced onion, and green onion pieces into the marinade bowl. Stir everything together until the pork and vegetables are evenly coated. Let the mixture stand for 10 minutes to allow the flavors to meld.
- Cook the Pork Belly: Heat a large, heavy skillet over medium-high heat. Add the marinated pork belly mixture to the skillet. Cook, stirring occasionally, for 12 to 15 minutes until the pork is fully cooked and has crispy edges. For extra crispiness, let the pork cook undisturbed for a few minutes at a time between stirrings.
- Serve and Garnish: Transfer the cooked pork belly to a serving platter. Garnish with toasted sesame seeds and additional sliced green onions as desired. Serve immediately while hot.
Notes
- This recipe is a milder adaptation inspired by Maangchi’s Big Book of Korean Cooking. For a spicier version, increase the Korean hot pepper paste by one more tablespoon and double or more the amount of Korean hot pepper flakes.
- For easier slicing, place the pork belly in the freezer for 15-30 minutes before cutting.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces)
- Calories: 380
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 65 mg
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