Sticky Korean Pork Belly Stir-Fry with Gochujang and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold Korean-inspired stir-fry featuring succulent pork belly bites tossed in a sticky, spicy gochujang glaze with crunchy scallions and sesame seeds. This korean-inspired stir fry ready in about 30 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 520 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: 10 min Cook: 20 min Serves 4 Korean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb cubed pork belly and sear for 6-8 minutes, stirring occasionally, until the pork is browned and crisp on the edges.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.
  4. Step 4: Pour the gochujang sauce over the pork belly and stir to coat evenly. Cook for another 3-4 minutes until the sauce thickens and becomes sticky, coating the pork belly beautifully.
  5. Step 5: Toss in 4 sliced scallions cut into 2-inch pieces and cook for 1 more minute until slightly wilted. Sprinkle with 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Sticky Korean Pork Belly Stir-Fry with Gochujang and Scallions take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sticky Korean Pork Belly Stir-Fry with Gochujang and Scallions?

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 Sticky Korean Pork Belly Stir-Fry with Gochujang and Scallions?

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 Sticky Korean Pork Belly Stir-Fry with Gochujang and Scallions 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 Sticky Korean Pork Belly Stir-Fry with Gochujang and Scallions?

Korean stir fry 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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