In a bowl, combine gochujang, gochugaru, soy sauce, minced garlic, grated ginger, sesame oil, honey, and black pepper. Mix well to form a marinade. Cut the pork belly into bite-sized pieces and add to the marinade. Coat well and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Marinate the Pork Belly

Preheat a grill or skillet over medium-high heat. Remove the pork belly from the marinade, allowing excess marinade to drip off. Grill or pan-fry the pork belly pieces for about 5-7 minutes on each side, or until they are crispy and cooked through.

Cook the Pork Belly

Once cooked, remove the pork belly from the heat and let it rest for a few minutes. Serve with lettuce leaves and sprinkle chopped green onions on top. Enjoy wrapped in lettuce with additional sides like garlic and ssamjang (a Korean dipping sauce).

Serve

Pork belly

Korean red pepper paste (gochujang)

Korean red pepper flakes (gochugaru)

Soy sauce

Garlic, minced

Ginger, grated

Sesame oil

Honey

Black pepper

Green onions, chopped (for garnish)

Lettuce leaves (for serving)

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