Korean Bulgogi‑Style Pork Belly with Gochujang Glaze

Ingredients

• 300 g Pork belly, thinly sliced
• 2 tablespoons Soy sauce
• 1 small Korean pear, grated
• 1 tablespoon Gochujang (Korean chili paste)
• 1 teaspoon Sesame oil
• 2 cloves Garlic, minced
• 1 teaspoon Sesame seeds
• 2 stalks Scallions, sliced
• 1 pinch Black pepper(optional)

Instructions

1. 1

   In a bowl, combine soy sauce, grated pear, gochujang, sesame oil, minced garlic, and black pepper; stir to form a smooth marinade.

2. 2

   Add the sliced pork belly to the marinade, toss to coat evenly, and let it sit at room temperature for 20 minutes while you prepare the grill.

3. 3

   Preheat a grill or grill pan over medium‑high heat; lightly oil the surface. Grill the pork belly slices for about 3‑4 minutes per side, basting with any remaining marinade, until caramelized and slightly charred.

4. 4

   Transfer the cooked pork to a serving plate, drizzle any leftover glaze, and garnish with toasted sesame seeds and sliced scallions.

5. 5

   Serve immediately with steamed rice or lettuce wraps if desired.