Pan-Seared Korean-Style Spicy Pork Belly with Kimchi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slices of pork belly pan-seared and tossed in a vibrant spicy gochujang sauce, served alongside fermented kimchi for an authentic Korean flavor experience. This korean-inspired pork ready in about 30 minutes pairs 1/4-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 550 calories and feeds 2, 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: 10 min Serves 2 Korean cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tsp grated ginger to create the marinade.
  2. Step 2: Add 12 oz of pork belly slices to the marinade and toss to coat evenly. Let marinate at room temperature for 15 minutes.
  3. Step 3: Heat a large skillet over medium-high heat. Lay the marinated pork belly slices in a single layer and sear for 3-4 minutes per side until nicely browned and slightly crispy at the edges.
  4. Step 4: Remove pork belly from heat and transfer to a serving plate. Spoon 1 cup of chopped kimchi alongside the pork.
  5. Step 5: Garnish the pork belly with sliced 2 green onions and 1 tsp toasted sesame seeds before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Korean-Style Spicy Pork Belly with Kimchi take to make?

Total time is about 30 minutes (20 min prep + 10 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-Seared Korean-Style Spicy Pork Belly with Kimchi?

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 Pan-Seared Korean-Style Spicy Pork Belly with Kimchi?

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-Seared Korean-Style Spicy Pork Belly with Kimchi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Seared Korean-Style Spicy Pork Belly with Kimchi?

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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