Spicy & Sweet Gochujang Pork Belly Grill
Golden Recipe for Delicious Gochujang Pork Belly Grill at Home (Hongcheon Hwaro Style)
The perfect match for sweet cabbage wraps! Introducing a gochujang marinated pork belly grill recipe that will make any day special. The perfect balance of spicy gochujang and sweet sugar whets the appetite, boasting a deep flavor reminiscent of Hongcheon Hwaro-style grilled meat. Lightly steamed stored cabbage leaves make a delicious wrap, almost as good as cabbage wraps. Follow this gochujang pork belly grill recipe now to make any day special!
Main Ingredients- Pork Belly 500g
Spicy & Sweet Gochujang Marinade- Gochujang (Korean chili paste) 2 Tbsp
- Soy Sauce 2 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (Cheongju or Mirin) 3 Tbsp
- Plum Extract 1 Tbsp
- Ginger Powder 1 tsp (or 1/2 tsp ginger juice)
- Black Pepper to taste (a pinch)
- Gochujang (Korean chili paste) 2 Tbsp
- Soy Sauce 2 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 1 Tbsp
- Cooking Wine (Cheongju or Mirin) 3 Tbsp
- Plum Extract 1 Tbsp
- Ginger Powder 1 tsp (or 1/2 tsp ginger juice)
- Black Pepper to taste (a pinch)
Cooking Instructions
Step 1
Prepare the pork belly. Slice it into about 1cm thick pieces for easy grilling. If the pork belly is too firm to slice, partially freeze it for about 30 minutes, which makes slicing much easier. Now, let’s make the delicious gochujang marinade. In a bowl, combine 2 Tbsp gochujang, 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 3 Tbsp cooking wine (or mirin), 1 Tbsp plum extract, 1 tsp ginger powder, and a pinch of black pepper. Mix them well to create the marinade. You can also use ginger juice if you prefer.
Step 2
Add the prepared gochujang marinade to the pork belly slices and mix thoroughly with your hands. It’s important to coat the pork belly evenly with the marinade. For an even deeper flavor, place the marinated pork belly in an airtight container or plastic bag and let it marinate in the refrigerator overnight. This resting period allows the flavors to penetrate the meat, making it even more delicious.
Step 3
Heat a frying pan over medium-high heat and place the marinated pork belly slices in it. You don’t need to add extra oil as the pork belly will render its own fat. Sear the pork belly on high heat initially to lock in the juices, then reduce the heat to medium-low to cook it through slowly.
Step 4
Grill the pork belly, flipping it occasionally, until it’s golden brown and looks nicely seared. Make sure it’s cooked through to achieve a crispy exterior and a juicy interior. Once cooked, slice the pork belly into bite-sized pieces and arrange it on a serving plate.
Step 5
Now, let’s prepare a side wrap. Using stored cabbage outer leaves is a great option. Take a few outer leaves of cabbage, place them in a pan suitable for low-moisture cooking, cover with a lid, and steam over low heat for about 10 minutes. This steaming process softens the cabbage and brings out its natural sweetness, making it perfect for wraps. Using a pot or pan designed for steaming will make this step even more convenient.
Step 6
Wrap the well-grilled gochujang pork belly in these steamed cabbage leaves for an exceptional bite. While the steamed outer cabbage leaves might be slightly less sweet than regular cabbage wraps, their unique crispiness and freshness enhance the flavor of the gochujang pork belly wonderfully. Even without special wrap vegetables, this simple steaming method creates a satisfying and delicious meal.
