Gochujang Glazed Grilled Pork Belly Skewers

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy pork belly cubes marinated in a spicy-sweet gochujang glaze, grilled to caramelized perfection. This Korean recipe, ready in about 27 minutes, pairs pork belly, gochujang, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1 lb, cut into 1-inch cubes pork belly
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 3, minced garlic cloves
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp ground black pepper
• 2, chopped for garnish scallions
• 8 soaked in water for 30 minutes wooden skewers

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Instructions

1. Step 1: In a bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 3 minced garlic cloves, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1/2 tsp ground black pepper to make the marinade.
2. Step 2: Add 1 lb pork belly cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread the marinated pork belly cubes onto the soaked wooden skewers, dividing evenly.
4. Step 4: Grill skewers for 3-4 minutes per side, turning carefully, until the pork is caramelized and cooked through with crispy edges.
5. Step 5: Remove from grill and sprinkle with 2 chopped scallions for brightness. Serve immediately with steamed rice or lettuce wraps.