Pan-Seared Korean-Style Pork Belly with Gochujang Glaze

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 developed and reviewed.

Thick slices of pork belly pan-seared until crisp and glazed with a sweet and spicy gochujang sauce, a Korean barbecue favorite. This Middle Eastern recipe, ready in about 25 minutes, pairs pork belly slices, 1/2-inch thick, 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 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.

Prep: 10 min Cook: 15 min Serves 4 Korean cuisine 480 cal/serving

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Ingredients

1 lb pork belly slices, 1/2-inch thick
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
2 cloves minced garlic
1 tsp sesame oil
1 tsp toasted sesame seeds
2 green onions, thinly sliced
1 tbsp vegetable oil

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Instructions

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 and set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium heat until hot but not smoking. Add 1 lb pork belly slices in a single layer and cook for 4-5 minutes per side until the edges are golden brown and the fat is rendered.
Step 3: Reduce heat to low and brush both sides of the pork belly with the prepared gochujang glaze. Cook for an additional 2 minutes per side, allowing the glaze to thicken and caramelize.
Step 4: Transfer the pork belly to a serving plate and sprinkle with 1 tsp toasted sesame seeds and 2 thinly sliced green onions before serving.