Pan-Seared Korean-Style Spicy Pork Belly with Pickled Radish
Savor tender slices of pork belly seared with a sweet and spicy Korean marinade, paired with crisp, tangy pickled radish for balance. This korean-inspired pork ready in about 20 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 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.
Ingredients
- 1 lb pork belly slices
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 3 cloves minced garlic
- 1 tbsp sesame oil
- 1/4 cup rice vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup daikon radish, thinly sliced
- 1 tsp toasted sesame seeds
- 2 tbsp green onions, sliced
Instructions
- Step 1: In a medium bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp sesame oil to create a marinade.
- Step 2: Add 1 lb pork belly slices to the marinade, coating each piece thoroughly. Let marinate for 30 minutes at room temperature.
- Step 3: Meanwhile, prepare the pickled radish by combining 1/4 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, and 1/2 tsp salt in a small saucepan. Heat gently, stirring until sugar dissolves, then pour over 1 cup thinly sliced daikon radish in a heatproof container. Let cool to room temperature and refrigerate.
- Step 4: Heat a large nonstick skillet over medium-high heat. Add the marinated pork belly slices in a single layer and cook for 3-4 minutes per side, until edges are caramelized and pork is cooked through.
- Step 5: Remove pork belly from heat and sprinkle with 1 tsp toasted sesame seeds and 2 tbsp sliced green onions. Serve immediately with pickled radish on the side.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Korean-Style Spicy Pork Belly with Pickled Radish take to make?
Total time is about 20 minutes (10 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 Pickled Radish?
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-Seared Korean-Style Spicy Pork Belly with Pickled Radish?
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 Pickled Radish 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 Pan-Seared Korean-Style Spicy Pork Belly with Pickled Radish?
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.
