Spicy Korean-Style Braised Pork Belly with Radish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent pork belly slow-braised in a spicy gochujang and soy sauce mixture with tender Korean radish for a rich and hearty meal. This korean-inspired pork ready in about 90 minutes pairs gochujang (Korean chili paste), soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 15 min Cook: 75 min Serves 4 Korean cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large heavy-bottom pot over medium heat, add 2 lbs pork belly cubes and brown on all sides for about 8 minutes until the edges caramelize.
  2. Step 2: Add 4 cloves minced garlic and 1 tbsp grated ginger to the pot, stirring for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp gochujang, 1/4 cup soy sauce, and 2 tbsp brown sugar, coating the pork belly evenly.
  4. Step 4: Add 2 cups water and 1 lb Korean radish chunks to the pot. Bring to a boil, then reduce heat to low and cover.
  5. Step 5: Simmer gently for 1 hour, stirring occasionally, until pork is tender and radish is soft.
  6. Step 6: Remove lid and cook uncovered for an additional 10 minutes to thicken the sauce.
  7. Step 7: Stir in 1 tbsp sesame oil, then garnish with 3 tbsp chopped green onions and 2 tsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Spicy Korean-Style Braised Pork Belly with Radish take to make?

Total time is about 90 minutes (15 min prep + 75 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 Spicy Korean-Style Braised Pork Belly with 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 soy sauce from drying out.

Can I substitute ingredients in Spicy Korean-Style Braised Pork Belly with 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 Spicy Korean-Style Braised Pork Belly with 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 Spicy Korean-Style Braised Pork Belly with 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.

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