Spicy & Sweet Gochujang Pork Belly Bulgogi
A Flavorful Twist: Spicy & Sweet Gochujang Pork Belly Bulgogi
Enjoy a special homemade delicacy anytime with this incredibly delicious and spicy-sweet Gochujang Pork Belly Bulgogi. It’s a true rice-lover’s dream!
Main Ingredients
- Pork Belly 500g
Spicy & Sweet Marinade
- Fish Sauce 1.5 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Syrup 1 Tbsp (or 1/2 tsp minced ginger)
- Plum Extract or Syrup 1 Tbsp
- Sugar 1 Tbsp (adjust to taste)
- Fish Sauce 1.5 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Ginger Syrup 1 Tbsp (or 1/2 tsp minced ginger)
- Plum Extract or Syrup 1 Tbsp
- Sugar 1 Tbsp (adjust to taste)
Cooking Instructions
Step 1
Start by preparing 500g of pork belly. Gently pat the pork belly with paper towels to absorb any excess moisture or blood. This step helps ensure a cleaner cooking process.
Step 2
In a bowl, let’s create the flavorful spicy and sweet marinade. Combine 1.5 Tbsp of fish sauce, 2 Tbsp of gochujang, 2 Tbsp of gochugaru, 1 Tbsp of minced garlic, 1 Tbsp of ginger syrup, 1 Tbsp of plum extract, and 1 Tbsp of sugar. Mix everything well until thoroughly combined. If you don’t have ginger syrup, you can substitute it with about 1/2 tsp of minced fresh ginger. Feel free to adjust the amount of sugar to your preference.
Step 3
Add the prepared pork belly to the marinade. Use your hands to gently toss and coat the pork belly evenly with the sauce. Once coated, cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This resting period allows the flavors to penetrate deeply into the meat.
Step 4
Now, it’s time to cook! Place the marinated pork belly in a heated pan. Since the marinade contains sugar and paste, it can burn easily. Avoid overcrowding the pan; arrange the pork belly in a single layer if possible. To ensure even cooking and prevent burning, flip the pork belly frequently as it cooks.
Step 5
If you notice the marinade starting to burn, add a tiny splash of water to the pan. This is a helpful tip from Chef Baek Jong-won that prevents the sauce from scorching while keeping the meat moist. (Tip: I originally planned to add vegetables like green onions and mushrooms, but got so engrossed in eating that I only realized they were left over afterward! Next time, I’ll definitely include them for a richer dish.) If you have vegetables prepared, add them to the pan when the pork is almost cooked through and stir-fry quickly over high heat to maintain their crispness. Serve the finished Gochujang Pork Belly Bulgogi with a side of seasoned chives (buchu geotjeori) or seasoned soybean sprouts (kongnamul muchim) for an even more delightful meal.
