Pork Belly Kimchi Recipe

Marinate Pork

Slice pork belly into bite-sized strips if not pre-sliced. In a bowl combine soy sauce, mirin, sesame oil, gochujang, minced garlic, and black pepper. Add pork and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 1 hour in fridge).

While pork marinates, prep vegetables: thinly slice the onion, julienne carrot and zucchini (or cucumber), slice garlic, and cut scallions into 1-inch pieces. Roughly chop the kimchi if whole leaves are large and measure kimchi juice.

Cook Pork Belly

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add neutral oil. Add marinated pork belly in a single layer (work in batches if needed). Sear without moving 1–2 minutes to render fat, then stir-fry until edges are golden and mostly cooked through, about 3–4 minutes total. Remove pork to a plate leaving rendered fat in pan.

Sauté Aromatics & Veggies

Lower heat to medium. If pan is dry, add a teaspoon more oil. Add sliced garlic and onion; sauté 30–45 seconds until fragrant. Add carrot and zucchini; stir-fry 1–2 minutes until beginning to soften but still crisp.

Add Kimchi & Sauce

Add chopped kimchi and kimchi juice to the pan. Stir to combine and cook 2–3 minutes to warm through and let kimchi caramelize slightly. Sprinkle brown sugar and optional gochugaru; stir to balance acidity and adjust heat. Taste and adjust with a pinch more sugar or kimchi juice as desired.

Finish with Pork

Return cooked pork belly (and any collected juices) to the pan. Toss everything together and cook 1–2 minutes so flavors meld and pork finishes cooking. Stir in scallions, remove from heat and drizzle with 1/2 tsp sesame oil if using. Sprinkle toasted sesame seeds.

Divide steamed rice among bowls (about 3/4 cup per serving). Top rice with a generous portion of kimchi pork belly and vegetables. Garnish with nori strips or extra scallions and an additional sprinkle of sesame seeds. Serve hot.