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    Home > Blog > Pork > Korean Style Spicy Pork Belly

    Korean Style Spicy Pork Belly

    by Teri Lyn Fisher · Published: Jun 29, 2016 · Modified: Oct 28, 2020

    Jump to Recipe
    Korean style marinated spicy pork belly on brown rice and a lettuce cup.
    A pile of thinly sliced pork belly on brown paper.
    Korean style marinated spicy pork belly in a baking dish.
    A plate of Korean style marinated spicy pork belly next to a plate of lettuce.

    Today we have a Korean Style Spicy Pork Belly recipe. Pork Belly is one of my favorite things to order at Korean BBQ, so it’s nice to be able to make it at home once in a while. This is a great recipe for a group of people because the components for it are so minimal. Lettuce and brown rice essentially. My favorite part of this recipe is constructing my little pork belly burrito. I personally go for double lettuce because I really love the texture and taste with the pork belly, but it is totally ok to just forget the lettuce and eat the rice topped with pork belly. Whatever floats your boat! Enjoy!
    ♥ Teri

    Here are some more Korean Inspired recipes you might like:

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    Korean style marinated spicy pork belly on brown rice and a lettuce cup.

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    Korean style marinated spicy pork belly on brown rice and a lettuce cup.

    Korean-Style Marinated Spicy Pork Belly

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny

      INGREDIENTS  

    • 1 pound thinly sliced pork belly

    marinade

    • ⅓ cup Korean chili paste (gochugang)
    • 2 ½ tablespoons granulated sugar
    • 2 tablespoons low sodium soy sauce
    • 2 tablespoons sesame oil
    • 2 green onions, thinly sliced
    • 2 garlic cloves, minced

    accompaniments

    • 1 head red leaf lettuce, washed and pat dry
    • 1 cup hot cooked brown rice, cooled optional

    garnish

    • 1 green onion, thinly sliced
    • 2 tablespoons toasted sesame seeds

      INSTRUCTIONS  

    • Preheat grill to medium-high heat.
    • For pork belly: Place pork belly in a large, nonreactive mixing bowl and add remaining marinade ingredients. Mix until thoroughly combined. Cover and refrigerate for 30 minutes. Spray grill with nonstick cooking spray. Grill pork belly for 4 to 5 minutes. Flip and continue to grill for 2 additional minutes. Remove from grill and set aside.
    • To assemble: Place a tablespoon or two of rice onto the center of a single red lettuce leaf and top with pork belly, green onions and sesame seeds. Wrap up and eat.
    Calories: 3674kcal Carbohydrates: 219g Protein: 69g Fat: 283g Saturated Fat: 94g Cholesterol: 327mg Sodium: 1324mg Potassium: 2462mg Fiber: 13g Sugar: 41g Vitamin A: 23690IU Vitamin C: 36mg Calcium: 390mg Iron: 14mg
    CUISINE: korean
    KEYWORD: pork
    COURSE: Appetizer, dinner, lunch

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    June 29, 2016 / 16 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Spicy Black Bean Burger
    Next Post: Baked Blackberry and Cardamom Doughnuts Next Post >

    Reader Interactions

    June 29, 2016 / 16 Comments

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    1. C

      July 09, 2021 at 3:09 pm

      Would love to know what other dishes to serve this with to make a bigger meal or buffet style

      Reply
      • Jenny Park

        July 12, 2021 at 6:18 pm

        Hi! You can serve this with a number of Korean side dishes (like marinated spinach, bean sprouts, kimchi, etc). You can also serve this with some Hawaiian macaroni salad, creamy potato salad or some roasted vegetables!

        Reply
    2. Meredith Gamez

      September 04, 2020 at 9:59 am

      5 stars
      Absolutely love this recipe!!!
      I don’t have a grill so I have been cooking it in my oven with the broil setting on a wire rack, like I cook bacon, and it comes out crispy and chewy and perfect.

      Reply
    3. Kevin V

      June 27, 2020 at 10:25 am

      5 stars
      I lived in South Korea and LOVED the cuisine. This was one of my favorite things to order whenever we would get Korean BBQ. This recipe is very authentic and in my opinion, the perfect amount of spicy. My spicy tolerance is about average. Thank you for sharing this recipe!

      Reply
      • Jenny Park

        June 27, 2020 at 1:19 pm

        Oh so glad to hear this!! I’m so happy you enjoyed the recipe, it’s the one i grew up with that my mom would make all the time!

        Reply
    4. okrecords1138

      November 18, 2018 at 3:30 pm

      Made this tonight for dinner….OMG! Way too spicy. I like a bit of spicy as much as the next guy, but this was inedible. Literally hurt to eat this.

      Reply
    5. Nadia

      July 01, 2016 at 8:16 am

      What can I use instead of Korean chilli paste, if anything?

      Reply
      • Jenny Park

        July 03, 2016 at 4:59 pm

        You can use harissa, although the Flavors will be different…still delicious though! :)

        Reply
    6. Paul Eastley

      March 21, 2015 at 3:12 pm

      My wife and I found a new Korean shop here on the south side of Brisbane and among many other wonderful items we found thin sliced pork belly, which we promptly bought. Then we found this recipe so It was back to the Korean shop to purchase the gochugaru and gochugang. I did the marinade and my wife did the cooking. What an amazing dish this turned out to be. I marinated the meat for about six hours and we’re cooking it again for dinner tonight. My wife found it slightly too hot so a little less spice and we’ll cut the sugar back slightly
      . We also found that the meat needed a little resting before consuming.
      This one is definitely a winner. Yum.

      Reply
    7. Sandy

      October 16, 2014 at 11:06 am

      I love this with some kimchee added! Cucumber is the best kind cause it gives it that little crunch!

      Reply
    8. Millie l Add A Little

      September 27, 2014 at 11:53 am

      Love it! Looks great in lettuce wraps!

      Reply
    9. Christina @ but i'm hungry

      September 27, 2014 at 7:55 am

      Ooooh, I love this. We have lots of pork belly in the freezer from our pork half, and I admittedly kind of hoard it until I find a really special use for it. This looks perfect… we love anything lettuce wrap-ish. Thanks!

      Reply
    10. Peg

      September 26, 2014 at 11:39 am

      Question re pork belly – it looks like bacon. Can you help me understand the difference and what the butcher would know it as?
      Looks delish!!!

      Reply
      • Jenny Park

        September 26, 2014 at 1:55 pm

        Bacon is pork belly that has been cured..giving it it’s flavor and salty taste. Pork belly is completely unseasoned. Hope that helps!

        Reply
    11. Sharlynn Ng

      September 26, 2014 at 10:54 am

      This looks absolutely delicious! My mom loves making simple korean food at home and I love what you did with the pork belly! That’s such a delicious and super appetizing way to have that juicy cut!

      Reply
    12. The Blonde Chef

      September 26, 2014 at 9:16 am

      yum yum! these look like the perfect lunch!

      Reply

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