Pan-Fried Pork Belly with Korean Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender slices of pork belly pan-fried to crispness and coated with a spicy-sweet Korean gochujang sauce for an addictive appetizer or main. This Korean pork recipe, ready in about 30 minutes, pairs pork belly slices, gochujang (Korean chili paste), and 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 "Build a week of meals around this recipe" 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 (1/2-inch thick) pork belly slices
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp sesame oil until smooth. Set aside.
2. Step 2: Heat a large nonstick skillet over medium heat. Add 1 lb pork belly slices in a single layer and cook for 4-5 minutes per side until the edges are crispy and the fat renders.
3. Step 3: Reduce heat to low and brush the pork belly slices generously with the prepared gochujang glaze. Cook for another 2 minutes on each side, allowing the sauce to caramelize and coat the meat.
4. Step 4: Transfer pork belly to a serving plate, sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions. Serve warm with steamed rice or lettuce wraps.