Pan-Fried Gochujang Pork Belly with Scallion Salad

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

Tender pork belly slices marinated in spicy-sweet gochujang sauce, pan-fried until caramelized, served alongside a crisp scallion salad. This Korean-inspired pork recipe, ready in about 48 minutes, pairs 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 550 calories and feeds 3, 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: 40 min Cook: 8 min Serves 3 Korean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp sesame oil. Add 1 lb pork belly slices and toss to coat evenly. Marinate for at least 30 minutes at room temperature.
  2. Step 2: Heat a large skillet over medium-high heat until hot. Add the marinated pork belly slices in a single layer, cooking for 3-4 minutes per side until caramelized and edges are crisp.
  3. Step 3: In a small bowl, mix 4 thinly sliced green onions, 1 tbsp rice vinegar, 1 tbsp toasted sesame seeds, and 1/4 tsp black pepper. Toss lightly.
  4. Step 4: Serve the pan-fried pork belly hot alongside the scallion salad for a refreshing contrast.

Frequently asked questions

How long does Pan-Fried Gochujang Pork Belly with Scallion Salad take to make?

Total time is about 48 minutes (40 min prep + 8 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 Pan-Fried Gochujang Pork Belly with Scallion Salad?

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 pork belly slices from drying out.

Can I substitute ingredients in Pan-Fried Gochujang Pork Belly with Scallion Salad?

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 Pan-Fried Gochujang Pork Belly with Scallion Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Fried Gochujang Pork Belly with Scallion Salad?

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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