Korean-Style Charred Pork Belly with Gochujang Glaze

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

Thick slices of pork belly grilled until crispy and lacquered with a spicy-sweet gochujang glaze, capturing Korean BBQ flavors. This korean-inspired pork ready in about 25 minutes pairs 1/2-inch thick pork belly slices, gochujang (Korean chili paste), soy sauce 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: 10 min Cook: 15 min Serves 4 Korean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, stir together 3 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, and 2 minced garlic cloves until smooth to make the glaze.
  2. Step 2: Preheat grill to medium-high heat (about 425°F) and oil the grates to prevent sticking.
  3. Step 3: Place 1 lb of 1/2-inch thick pork belly slices on the grill and cook for 3-4 minutes per side until the edges are crisp and charred.
  4. Step 4: Brush both sides of the pork belly slices generously with the gochujang glaze and grill for an additional 1-2 minutes per side, allowing the glaze to caramelize but not burn.
  5. Step 5: Remove from grill, sprinkle with 2 thinly sliced green onions and 1 tbsp sesame seeds, and serve immediately with steamed rice or lettuce wraps.

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Frequently asked questions

How long does Korean-Style Charred Pork Belly with Gochujang Glaze take to make?

Total time is about 25 minutes (10 min prep + 15 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 Korean-Style Charred Pork Belly with Gochujang Glaze?

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 Korean-Style Charred Pork Belly with Gochujang Glaze?

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 Korean-Style Charred Pork Belly with Gochujang Glaze 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 Korean-Style Charred Pork Belly with Gochujang Glaze?

Korean pork 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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