Korean Gochujang Pork Belly Stir-Fry
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Gochujang samgyeop bokkeum begins in a dry pan, using fat rendered from pork belly to cook the onion before a gochujang, soy sauce, and sugar glaze is added.
Read more
Two hundred fifty grams pork belly is cut into bite-size pieces. Half an onion is sliced thinly, and 1 green onion is cut diagonally and reserved for the final stage. Two tablespoons gochujang, 1 tablespoon soy sauce, and 1 teaspoon sugar are mixed until no sugar grains remain. A dry pan is warmed over medium, and the pork is spread without overlap. After 3 to 4 minutes, enough fat should have collected in the pan and the edges should show light brown color. The sliced onion is added for about 2 minutes. When it turns slightly translucent and becomes coated with pork fat, the heat is lowered to medium-low. The prepared sauce goes in for a quick 1 to 2 minute toss. Scraping from the bottom keeps the gochujang from scorching while it forms a red, glossy layer on every pork piece. The green onion is added for only the final 30 seconds. The pan comes off the heat before the onion becomes completely soft. Starting without cooking oil lets the rendered pork fat serve as the stir-fry medium rather than adding a second source of oil.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pork belly slices are stir-fried in their own fat to create a concentrated gochujang coating.
- Finish cue
- Scrape and stir across the bottom of the pan so the gochujang does not burn, and coat each pork piece until glossy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 6 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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