Korean Pork Belly Recipe

Prepare pork

Trim any excessively thick skin from the pork belly if present. If not already thinly sliced, partially freeze the slab for 30–45 minutes and slice into 1/8–1/4-inch slices across the grain. Pat slices dry with paper towel.

Make marinade

In a large bowl combine soy sauce, brown sugar, mirin, gochujang, gochugaru, sesame oil, minced garlic, minced ginger, rice vinegar, and black pepper. Whisk until sugar mostly dissolves and paste is evenly distributed.

Marinate pork

Add the pork belly slices to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes for quick flavoring or up to 3 hours. For best flavor, marinate 4–6 hours but not more than overnight (acid and salt can change texture).

While pork marinates, prep vegetables: thinly slice the yellow onion, slice green onions on a bias, thinly slice the extra garlic cloves, and wash and dry lettuce leaves. If using a hot pepper, thinly slice it. Set aside on a platter for serving.

Heat the pan or grill

If using a heavy skillet or cast-iron pan, heat it over medium-high heat until hot. Add neutral oil and swirl to coat. If using a grill, preheat to medium-high and oil the grates.

Cook the pork

Remove pork from marinade, letting excess drip back into the bowl (reserve marinade). Arrange slices in a single layer in the hot pan or on the grill. Cook 2–3 minutes per side until well browned and edges caramelize; thinner slices may take less time. Work in batches to avoid overcrowding.

Pan-steam (optional for chewier pieces)

When pork is mostly cooked and browned, add 1–2 tablespoons water to the pan and immediately cover for 30–45 seconds to steam and finish cooking, then uncover to let liquids reduce and re-caramelize the surfaces.

Sear vegetables

In the same pan (or on the grill), briefly sear the sliced onion and garlic slices until softened and lightly charred, 1–2 minutes per side. Remove to the serving platter.

Finish & garnish

Return cooked pork to the platter. Sprinkle sesame seeds and sliced green onions over the pork. Drizzle a little toasted sesame oil if desired. Serve immediately with lettuce leaves, ssamjang, and extra gochujang on the side for wrapping.

Transfer ssamjang to a small bowl, stir in a teaspoon of toasted sesame oil and, if desired, a little extra gochujang for heat. Place on the table for diners to add into lettuce wraps with pork, grilled onion, garlic, and sliced chili.