Spicy Pork Belly (Korean BBQ)
A fiery Korean BBQ pork belly that’s quick to marinate and even quicker to grill. The spicy gochujang and gochugaru give it a bold kick, while the sweet‑sour pickled jalapeños add a bright, tangy contrast. Perfect for a weekend dinner that feels like a trip to Seoul.
Maker: hello_bipod
From: Instagram(view original)
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Ingredients
- 1 1/10 lb pork belly
Pork Belly Marinate
- 1 ginger
- 4 garlic
- 1 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp gochugaru
Soy Pickled Jalapeño
- 0.42 cup soy sauce
- 0.42 cup rice vinegar
- 0.42 cup water
- 2 3/5 oz sugar
Instructions
- 1Slice the pork belly into 1‑inch thick pieces.
- 2In a bowl, combine peeled ginger, garlic cloves, gochujang, 2 tbsp soy sauce, sesame oil, 1 tbsp sugar, and gochugaru to create the marinate.
- 3Coat the pork belly pieces thoroughly with the marinate, cover, and refrigerate for at least 2 hours to develop flavor.
- 4Prepare the pickling liquid: whisk together 100 ml soy sauce, 100 ml rice vinegar, 100 ml water, and 75 g sugar until the sugar fully dissolves.
- 5Add sliced jalapeños to the pickling liquid, cover, and let sit at room temperature for 30 minutes.
- 6Preheat a grill or heavy skillet over medium‑high heat (about 392°F / 400°F).
- 7Place the marinated pork belly on the hot surface and cook each side for 8‑10 minutes, or until the edges are caramelized and the internal temperature reaches 145°F (145°F).
- 8Remove the pork belly from the heat and let it rest for 5 minutes before slicing.
- 9Serve the grilled pork belly with the fresh pickled jalapeños and a side of steamed rice.
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Frequently asked questions
- How long does it take to make Spicy Pork Belly (Korean BBQ)?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Spicy Pork Belly (Korean BBQ) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spicy Pork Belly (Korean BBQ) recipe come from?
- It was shared by hello_bipod on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.