Korean Style Pork Belly Recipe

Prepare pork

Pat the pork belly slices dry with paper towels. Season both sides lightly with kosher salt (about 1 tsp total) and freshly ground black pepper. Transfer to a tray and let sit at room temperature for 15 minutes while you prepare the glaze. This helps the pork come to temperature for even cooking.

Optional: Score fat

If any pieces have thicker fat layers, lightly score the fat in a crosshatch pattern (do not cut through the meat). This helps render fat and crisp the edges during cooking.

Make glaze

In a small bowl, whisk together gochujang (2 tbs), gochugaru (1 tsp), soy sauce (2 tbs), rice vinegar (1 tsp), brown sugar (2 tbs), honey (1 tbs), sesame oil (1 tsp), and water (2 tbs) until smooth. Taste and adjust sweetness or heat as desired. Set aside.

Pan-sear pork

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tbsp neutral oil and swirl to coat. Working in a single layer (cook in batches if needed), place pork belly slices in the pan without overcrowding. Sear for 3–4 minutes per side, pressing slightly with a spatula, until deeply browned and some fat has rendered. Reduce heat to medium if browning too quickly. Transfer cooked slices to a platter and keep warm.

Render and crisp

After searing all batches, if there is excess fat in the pan, pour off all but about 1 tbsp. Return the pan to medium heat.

Glaze pork

Add the prepared glaze to the hot pan and warm for 30–45 seconds, stirring, until it loosens and becomes glossy. Add the seared pork slices back to the pan and toss/turn in the glaze for 1–2 minutes until each piece is evenly coated and the glaze has caramelized lightly. Cook just until sauce is sticky and clings to the pork—avoid burning the sugar.

Finish

Turn off heat and stir in sliced scallions (reserve a small amount for garnish) and toasted sesame seeds. Drizzle remaining 1 tsp toasted sesame oil if desired. Transfer pork to a serving plate and spoon any sticky glaze over the top.

Sprinkle remaining scallions and additional sesame seeds to taste. Serve immediately with steamed rice, kimchi, and lettuce or perilla leaves for wrapping. To eat ssam-style: place rice, a piece of glazed pork, a bit of kimchi and scallions in a leaf, wrap and enjoy.

Leftovers: Store cooled pork in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to avoid drying; add a splash of water and cover briefly to loosen the glaze if needed.