How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can marinate the pork belly and prepare the glaze a day in advance.

What can I substitute for gochujang?

You can use Sriracha or another chili paste as a substitute, though the taste might differ slightly.

Is there a way to make this dish less spicy?

Reduce the amount of gochujang and opt for a mild kimchi to decrease the spiciness.

Can this dish be made without sesame oil?

Yes, you can substitute with another oil like vegetable or canola, but it may alter the traditional taste.

Caramelized Korean Pork Belly with Spicy Kimchi Glaze

Name: Caramelized Korean Pork Belly with Spicy Kimchi Glaze
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: Pork belly, skin on; Soy sauce; Sesame oil; Brown sugar; Garlic, minced; Ground ginger; Kimchi, finely chopped; Gochujang (Korean chili paste); Rice vinegar; Honey; Sesame seeds

Succulent and sweet pork belly with a tangy spicy glaze

Indulge in the rich flavors of Korean cuisine with this caramelized pork belly dish topped with a vibrant spicy kimchi glaze.

2 h 30 min
4
Intermediate

Ingredients

For the Pork Belly

Pork belly, skin on

2 lbs

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Brown sugar

2 tablespoons

Garlic, minced

3 cloves

Ground ginger

1 teaspoon

For the Spicy Kimchi Glaze

Kimchi, finely chopped

1 cup

Gochujang (Korean chili paste)

2 tablespoons

Rice vinegar

2 tablespoons

Honey

1 tablespoon

Sesame seeds

1 teaspoon

Preparation

Marinating the Pork Belly

Dry the pork

Pat the pork belly dry with paper towels.

Ensure the pork belly is completely dry before cooking for maximum crispiness.

Mix the marinade

In a bowl, combine soy sauce, sesame oil, brown sugar, garlic, and ginger.

Marinate

Rub the mixture evenly over the pork belly and marinate in the refrigerator for at least 1 hour.

Preparing the Spicy Kimchi Glaze

Combine ingredients

In a small saucepan, combine the chopped kimchi, gochujang, rice vinegar, and honey.

Cook down

Cook over medium heat, stirring frequently, until the mixture thickens, about 10 minutes.

Do not overcook the glaze or it will become too thick to spread.

Finish glaze

Stir in sesame seeds and remove from heat.

Let the glaze cool slightly before applying to enhance the thickness and flavor.

Cooking Process

Sauteing

Remove pork belly from the marinade and pat dry again.

Caramelizing

Heat a skillet over medium-high heat, add pork belly, and sear until golden brown on all sides, about 8 minutes per side.

Glazing

Brush the spicy kimchi glaze generously over the pork and continue to cook until caramelized.

Plating & Serving