Ingredients

Scale

Gathering the ingredients for this dish is half the fun! Here’s what you’ll need:

2 pounds of pork belly, skin removed and cut into 1/4-inch slices
1/4 cup soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons sesame oil
3 cloves of garlic, minced
1 tablespoon grated ginger
1 tablespoon brown sugar
2 teaspoons rice vinegar
1 teaspoon sesame seeds
2 green onions, chopped

If you’re missing an ingredient or two, don’t stress! You can substitute gochujang with sriracha for a different kind of heat, or use honey instead of brown sugar for a sweeter touch. Remember, cooking is about making it work with what you have, just like how my dad would tell stories of how his mom adapted recipes with whatever was fresh from the market.

Instructions

Ready to cook? Follow these simple steps:

In a large bowl, combine the soy sauce, gochujang, sesame oil, garlic, ginger, brown sugar, and rice vinegar. Stir until the sugar dissolves and everything is well mixed.
Add the pork belly slices to the marinade, ensuring each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavors.
Preheat a large skillet or grill pan over medium-high heat. Once hot, add the pork belly slices in a single layer. Cook for about 3-4 minutes on each side, or until they are caramelized and crispy.
Remove the pork belly from the pan and let it rest for a few minutes. Sprinkle with sesame seeds and chopped green onions before serving.

While cooking, I often find myself reminiscing about those wobbly chair days in the kitchen with my dad. Cooking this dish gives me the same sense of warmth and nostalgia. It’s a reminder that the simplest moments often bring the most joy.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Best Korean Pork Belly Recipe, recipe, cooking, food