Gochujang Marinated Samgyeopsal
Succulent pork belly slices marinated in a spicy, sweet, and savory Korean chili paste sauce, then grilled to perfection.
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Ingredients
- 1 1/2 lbs Pork belly (sliced 1/4 inch thick)
- 3 tbsp Gochujang (Korean chili paste)
- 2 tbsp Soy sauce
- 2 tbsp Honey or brown sugar
- 2 tbsp Mirin (rice wine)
- 1 tbsp Toasted sesame oil
- 4 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Gochugaru (Korean chili flakes)(optional)
- 1/2 tsp Black pepper
- 2 stalks Green onions (chopped)
- 1 tsp Toasted sesame seeds(optional)
Instructions
- 1
In a large mixing bowl, combine gochujang, soy sauce, honey, mirin, sesame oil, minced garlic, grated ginger, gochugaru, and black pepper.
- 2
Whisk the marinade ingredients until smooth and the honey is fully incorporated.
- 3
Add the sliced pork belly to the bowl and massage the marinade into each slice by hand (use gloves) to ensure even coating.
- 4
Cover and refrigerate for at least 30 minutes, though 2-4 hours is recommended for deeper flavor penetration.
- 5
Heat a non-stick grill pan or cast-iron skillet over medium-high heat with a light coating of oil.
- 6
Place the pork belly slices in a single layer, being careful not to overcrowd the pan.
- 7
Grill for 3-4 minutes per side until the edges are slightly charred and the fat is rendered and crispy.
- 8
Garnish with chopped green onions and sesame seeds before serving with lettuce wraps and rice.
Nutrition per Serving
540
Calories
22g
Protein
14g
Carbs
44g
Fat
1g
Fiber
10g
Sugar
850mg
Sodium
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