Spicy Gochujang Braised Pork Belly with Pickled Radish

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender pork belly slowly braised in a savory-spicy gochujang sauce, served with crisp pickled radish for a refreshing balance. This Korean recipe, ready in about 75 minutes, pairs pork belly, 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
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 4 cloves minced garlic
• 1 tbsp grated ginger
• 1 cup water
• 1 tbsp sesame oil
• 1 cup, julienned daikon radish
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp toasted sesame seeds

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse and cut 1 lb pork belly into 1-inch cubes. In a heavy-bottomed pot, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 cup water. Stir until the gochujang dissolves completely.
2. Step 2: Add the pork belly cubes to the pot and bring to a boil over medium-high heat. Reduce to low, cover, and simmer for 1 hour, stirring occasionally until the pork is tender and the sauce thickens to coat the meat.
3. Step 3: While the pork cooks, prepare pickled radish by mixing 1 cup julienned daikon radish, 1/2 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a bowl. Let it sit at room temperature for 30 minutes until slightly softened.
4. Step 4: After pork is done, stir in 1 tbsp sesame oil and sprinkle 1 tsp toasted sesame seeds over the dish. Serve the braised pork belly hot with the pickled radish on the side for a crisp, tangy contrast.