Spicy Pork Belly (Korean BBQ)

Slice the pork belly into 1‑inch thick pieces.

In a bowl, combine peeled ginger, garlic cloves, gochujang, 2 tbsp soy sauce, sesame oil, 1 tbsp sugar, and gochugaru to create the marinate.

Coat the pork belly pieces thoroughly with the marinate, cover, and refrigerate for at least 2 hours to develop flavor.

Prepare 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.

Add sliced jalapeños to the pickling liquid, cover, and let sit at room temperature for 30 minutes.

Preheat a grill or heavy skillet over medium‑high heat (about 400°F / 400°F).

Place 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).

Remove the pork belly from the heat and let it rest for 5 minutes before slicing.

Serve the grilled pork belly with the fresh pickled jalapeños and a side of steamed rice.