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
Scale
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
