Spicy Gochujang Pork Belly
Super Simple Gochujang Pork Belly Recipe
Here’s a quick and easy recipe for deliciously spicy and sweet Gochujang Pork Belly! It’s perfect for a fast weeknight meal.
Main Ingredients
- Pork Belly 600g
Spicy & Sweet Sauce
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Mirin (or cooking wine) 4 Tbsp
- Plum Extract (or corn syrup) 1 Tbsp
- Minced Garlic 2 Tbsp
- Soy Sauce 4 Tbsp
- Sugar 1 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Mirin (or cooking wine) 4 Tbsp
- Plum Extract (or corn syrup) 1 Tbsp
- Minced Garlic 2 Tbsp
- Soy Sauce 4 Tbsp
- Sugar 1 Tbsp
Cooking Instructions
Step 1
First, combine all the sauce ingredients in a bowl. Whisk them together thoroughly until well combined and no lumps remain to create a delicious sauce. Feel free to adjust the sugar or soy sauce to your preference at this stage.
Step 2
Heat a well-seasoned pan over medium heat. Add the pork belly and cook just until the surface is lightly browned. This step helps the sauce penetrate better later and improves the texture.
Step 3
Once the pork belly is lightly browned, cut it into bite-sized pieces using kitchen shears or a knife. Cutting them into manageable pieces ensures a good eating experience.
Step 4
Add 1 Tbsp of sugar to the pan with the pork belly. Stir-fry over low heat, allowing the sugar to melt and lightly caramelize on the pork. This adds a subtle sweetness and depth of flavor.
Step 5
Pour the prepared Gochujang sauce over the pork belly in the pan. Toss everything together well, ensuring each piece of pork is evenly coated with the sauce. This thorough coating is key for maximum flavor.
Step 6
Finally, turn the heat up to high. Stir-fry continuously to prevent the sauce from burning, allowing it to thicken and glaze the pork belly. Once the sauce is reduced and glossy, your quick and easy Gochujang Pork Belly is ready! Serve it over rice or enjoy it with fresh lettuce wraps.
