Korean Spicy Marinated Pork

Korean Spicy Marinated Pork

Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 2 to 3
Author Connie Veneracion


  • 3 tablespoons gochujang (available in Asian groceries and Asian section of better supermarkets)
  • 2 tablespoons light soy sauce (I used Kikkoman)
  • 2 tablespoons rice wine (sake, mirin or Shaoxing)
  • 2 tablespoons sugar
  • drizzle sesame seed oil
  • 1 teaspoon finely grated garlic
  • 1 tablespoon finely grated ginger
  • 1 tablespoon finely chopped shallot
  • a generous pink of freshly ground black pepper
  • 1 500 slab of cooked pork belly (mine was boiled), cut into 1/8-inch thick slices or thinner
  • 2 tablespoons cooking oil
  • sliced scallions to garnish
  • toasted sesame seeds to garnish


  • Make the marinade. In a bowl, mix the gochujang, soy sauce, rice wine, sugar, sesame seed oil, garlic, ginger, chopped shallot and black pepper.
  • Add the pork slices to the marinade. Cover the bowl and let sit in the fridge for a couple of hours.
  • Heat the cooking oil in a thick-bottomed frying pan. Swirl the pan to coat the entire bottom with oil.
  • Lay the pork slices on the pan in a single layer. Cook over high heat until the marinade starts to caramelize, about four minutes. Flip the pork belly slices over and cook for another three or four minutes.
  • Korean Spicy Marinated Pork
  • Serve the Korean spicy marinated pork belly slices over rice. Garnish with sliced scallions and toasted sesame seeds.