Charcoal-Grilled Spicy Korean Pork Belly

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thin slices of pork belly marinated in a spicy, savory Korean sauce and grilled over charcoal for a smoky finish. This korean-inspired grilling ready in about 25 minutes pairs gochujang (Korean chili paste), soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Korean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tsp grated ginger, 2 finely chopped green onions, and 1/4 tsp black pepper until smooth.
  2. Step 2: Add 1 pound of pork belly slices to the marinade, coating each slice evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Step 3: Preheat a charcoal grill to medium-high heat with an even layer of hot coals.
  4. Step 4: Grill the marinated pork belly slices directly over the coals for 2-3 minutes per side, until nicely charred and cooked through but still tender.
  5. Step 5: Transfer to a serving plate, sprinkle with 1 tsp toasted sesame seeds, and serve immediately with steamed rice and lettuce wraps.

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Frequently asked questions

How long does Charcoal-Grilled Spicy Korean Pork Belly take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charcoal-Grilled Spicy Korean Pork Belly?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Charcoal-Grilled Spicy Korean Pork Belly?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charcoal-Grilled Spicy Korean Pork Belly for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charcoal-Grilled Spicy Korean Pork Belly?

Korean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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