Sticky Korean Pork Belly Stir-Fry with Gochujang and Scallions

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 developed and reviewed.

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 Asian fusion recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb pork belly, skin removed and cut into 1/2-inch cubes
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
3 cloves, minced garlic cloves
1 tbsp fresh grated ginger
2 tbsp vegetable oil
4, sliced into 2-inch pieces scallions
1 tbsp toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.
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.
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.