Korean Gochujang Pork Belly Stir-Fry
Quick answer
Gochujang samgyeop bokkeum stir-fries pork belly in a bold gochujang glaze without any added oil, relying entirely on the rendered fat from the belly slices.
What makes this special
- Pork belly slices are stir-fried in their own fat to create a concentrated gochujang coating.
- Pork belly's own fat wraps the gochujang seasoning and draws out deep flavor
- Stir-frying belly first without oil drains excess fat so it's not greasy
Key ingredients
Core cooking flow
- 1 Cut 250 g pork belly into bite-size pieces so they cook evenly.
- 2 In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, and 1 teaspoon sugar.
- 3 Heat a dry pan over medium heat and spread the pork belly in a single layer.
Gochujang samgyeop bokkeum stir-fries pork belly in a bold gochujang glaze without any added oil, relying entirely on the rendered fat from the belly slices. That fat carries the spicy-sweet sauce deep into each piece, creating a concentrated, layered flavor. Soy sauce and sugar moderate the chili heat, while onion and green onion brighten the dish with fresh aromatics and a bit of crunch. It is a straightforward dish that takes only 20 minutes yet delivers a punch of flavor suitable for both a weekday dinner over rice and a casual drinking snack.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Cut 250 g pork belly into bite-size pieces so they cook evenly.
Slice 1/2 onion into thin strips, then cut 1 stalk of green onion on a diagonal and keep it ready for finishing.
- 2Season
In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, and 1 teaspoon sugar.
Stir until the sugar is no longer grainy, so the sauce coats the pork quickly in the pan.
- 3Control
Heat a dry pan over medium heat and spread the pork belly in a single layer.
Stir-fry for 3 to 4 minutes, until enough fat renders out and the edges start turning lightly browned.
- 4Season
Add the onion and stir-fry for about 2 minutes more.
When the onion turns slightly translucent and is coated with pork fat, lower the heat to medium-low to protect the gochujang sauce from scorching.
- 5Season
Add the prepared sauce and toss quickly for 1 to 2 minutes.
Scrape and stir across the bottom of the pan so the gochujang does not burn, and coat each pork piece until glossy.
- 6Finish
Add the green onion and stir-fry for only 30 seconds to keep its aroma fresh.
Serve as soon as the pork is well glazed and the onion still has a slight bite, with rice or drinks.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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