Korean-Inspired Braised Pork Belly with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-braised pork belly simmered in a savory broth and finished with a sticky, spicy-sweet gochujang glaze for tender, flavorful bites. This Korean-inspired pork recipe, ready in about 140 minutes, pairs pork belly, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 120 min Serves 4 Korean cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs, cut into 2-inch pieces pork belly
1/3 cup soy sauce
1/4 cup mirin
1 cup water
4 cloves, smashed garlic cloves
1 inch piece, sliced ginger
3 tbsp gochujang (Korean chili paste)
2 tbsp brown sugar
1 tsp sesame oil
2 stalks, sliced for garnish green onions
1 tbsp for garnish toasted sesame seeds

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large pot, combine 2 lbs pork belly pieces, 1/3 cup soy sauce, 1/4 cup mirin, 1 cup water, 4 smashed garlic cloves, and 1 inch sliced ginger. Bring to a simmer over medium heat, then reduce to low, cover, and braise gently for 1.5 to 2 hours until pork is tender.
Step 2: Remove pork from the braising liquid and set aside. Strain the liquid into a saucepan over medium heat.
Step 3: Stir in 3 tbsp gochujang, 2 tbsp brown sugar, and 1 tsp sesame oil into the braising liquid. Simmer for 5-7 minutes until the glaze thickens and coats the back of a spoon.
Step 4: Return the pork belly to the saucepan and gently toss to coat with the glaze.
Step 5: Serve pork belly garnished with 2 sliced green onions and 1 tbsp toasted sesame seeds over steamed rice or leafy greens.