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Pan Fried Gochujang Pork Belly

December 5, 2020 by Carmy Leave a Comment

Disclaimer: This post may contain affiliate links. For more info, please see my privacy policy. Affiliate links may give me a commission on the product but it is of no extra cost to you.

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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

Hot pepper paste Gochujang 고추장
  • 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

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.
Print Rate
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4 servings

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.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Authour: Carmy
Course: Main Course
Cuisine: Korean

Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]

More Recipes You May Like

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  • Sheet Pan Gochujang Thighs with Cauliflower and Potatoes
  • Gochujang Braised Chickpeas
  • Tteokbokki Inspired Korean Meatballs

Want more information about meal prepping? Confused and curious about how to start meal prepping? Want to have everything you need in one convenient spot? Check out my new e-book - it is everything you need to know to start meal prepping!  ♥

Filed Under: All Recipes, Main Dishes, Meal Prep, Recipes Tagged With: pork

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meet carmy

Carmy is a healthy-ish living blogger based in Toronto. Here you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along on as she shares what she learns along the way!

Visit her about me page to learn more about her.
Click here to check out her Meal Prep: Learning the Basics ebook.



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