Spicy Gochujang Glazed Pork Belly with Kimchi Slaw

By AislePrompt Editorial · ·

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 drafted and published.

Tender pork belly cubes caramelized in a sweet-spicy gochujang glaze, served atop a crisp kimchi slaw for bright, tangy contrast. This Korean recipe (gluten-free), ready in about 65 minutes, pairs pork belly, gochujang, 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 45 min Serves 4 Korean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger until smooth.
  2. Step 2: Place 1 lb trimmed and cubed pork belly in a large bowl, then pour the sauce over and toss to coat evenly. Let marinate for 15 minutes at room temperature.
  3. Step 3: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add the marinated pork belly and cook for 5 minutes per side until golden brown and crispy on the edges.
  4. Step 4: While the pork cooks, combine 1 cup chopped kimchi, 1/2 cup shredded cabbage, 1/4 cup julienned carrot, and 2 tbsp chopped green onion in a small bowl. Toss gently to mix.
  5. Step 5: Remove the pork from the skillet and let rest for 5 minutes. Serve the pork belly with the kimchi slaw and sprinkle with 1 tsp sesame seeds.

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