Recipe
Korean Spicy Pork
Thin pork belly slices marinated in gochujang and soy, seared until caramelized and crispy-edged, served over rice with pickled radish and scallions.
Method
Marinate
- 01Combine gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar. Add pork belly slices and toss until every piece is fully coated. Let sit 5 minutes minimum. 30 minutes if you have time.
Sear the Pork Belly
- 02Heat oil in a wide skillet or cast iron over the highest heat possible until smoking. Add pork belly slices in a single layer. Be sure to not crowd the pan to ensure the pork gets a good sear and avoids pooling liquids in the pan. Work in batches If needed.
- 03Sear undisturbed 2–3 minutes until the underside is deeply caramelized and charred at the edges. Flip and cook 1–2 more minutes. The fat should be rendered and the edges almost burnt-looking - that's the sweet spot. Add green onions and briefly toss.
Plate and Finish
- 04Remove pork belly and let sit 1 minute before plating — the caramelized crust sets and stops steaming.
- 05Spoon rice into a wide bowl and lay pork belly slices over the rice. Finish with scallions, sesame seeds, and optional pickled radish.
Chef's note
- Thin sliced pork belly is essential. Thick cuts won't caramelize properly at this speed. Ask at an Asian grocery for shabu-shabu cut or samgyeopsal.
- The marinade has sugar so it caramelizes fast and burns fast. Use High heat but watch it closely. The slightly charred edges are the point, black all over is not.
- Sear in batches if needed. Crowding steams the pork instead of crisping it.