Simple and delicious, this Pan Fried Gochujang Pork Belly is packed with flavour. It’s perfect for a quick dinner or as a meal prep. Inspired by KBBQ, this gochujang pork belly is a great way to use pork belly.
Cook With Me
Hi guys! This post is going to be a little different than my usual recipes. Similar to my Korokke (Potato & Meat Croquette) Bento Box post, this Gochujang Pork Belly is part of a series I’m starting on YouTube where I just share what I’m cooking at the moment. It could be meal prep, it could be comfort food, it could be anything. We’re going with the flow.
While all recipes shared on the blog here are tested multiple times with exact measurements, these cook with me videos will be less rigorous. They’re essentially recipes where I “add a little bit of this, a little bit of that” so the measurements may be approximates. There probably won’t be any process images as well and if you’d like to see how it’s made, I suggest you watch the video. So just a little disclaimer before we get started with the post and recipe. Enjoy :)
What You’ll Need
- Pork belly – it’s been surprisingly easier to find pork belly now! I’ve been buying them from Costco in bulk lately!
- Gochujang (고추장), aka hot pepper paste
- Gochugaru (고추가루) aka Korean chili/hot pepper powder
- Soy sauce
- Sesame oil
- Honey or syrup
How to Make Pan Fried Pork Belly
- Slice the pork belly into thin approximate ¼ inch slices and set it aside.
- In a bowl, combine the gochujang, gochugaru, soy sauce, sesame oil, and some honey or syrup. Mix until throughly combined and set aside.
- Heat a non-stick pan on medium heat and place your pork belly in the pan in a single layer. Depending on the size of your pan, you might need to use two pans or do this in two batches.
- Once one side has browned after 1-2 minutes, flip it over. Repeat it so the browned sides have a little sear to them. Drain any excess fat in the pan if there’s any.
- Brush the pork belly with the gochujang mixture, then flip the pork belly and repeat.
- Feel free to brush and flip a few more times if you’d like. Keep an eye on it as it goes from seared to burn quickly.
- Serve immediately or portion out into meal prep containers for later.
Storage Tips
- Meal Prep/Leftovers: store the pork belly in airtight containers for up to 5 days in the fridge.
Ways to Serve It
- In a lettuce wrap with rice
- With some ramen
- In a rice bowl with some greens
- With purple rice
- With quick pickled carrots and quick pickled cabbage.
Pan Fried Gochujang Pork Belly
Ingredients
- 1 lb pork belly
- 1 tbsp gochujang
- ½ tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey, or syrup
Instructions
- Slice the pork belly into thin approximate ¼ inch slices and set it aside.
- In a bowl, combine the gochujang, gochugaru, soy sauce, sesame oil, and some honey or syrup. Mix until throughly combined and set aside.
- Heat a non-stick pan on medium heat and place your pork belly in the pan in a single layer. Depending on the size of your pan, you might need to use two pans or do this in two batches.
- Once one side has browned after 1-2 minutes, flip it over. Repeat it so the browned sides have a little sear to them. Drain any excess fat in the pan if there’s any.
- Brush the pork belly with the gochujang mixture, then flip the pork belly and repeat.
- Feel free to brush and flip a few more times if you’d like. Keep an eye on it as it goes from seared to burn quickly.
- Serve immediately or portion out into meal prep containers for later.
Other places to connect with me
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