Gochujang Pork Belly with Kimchi & Scallion Salad
Caramelized pork belly glazed with gochujang, served with crispy lettuce wraps, quick kimchi, and a bright scallion salad. Ready in 20 minutes—spicy, savory, and screaming TikTok.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb pork belly, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 cup kimchi, roughly chopped
- 4 count scallions, thinly sliced
- 1 head butter lettuce or fresh herbs, for wrapping
Instructions
- 1
Mix gochujang, soy sauce, and honey in a small bowl until smooth.
- 2
Heat a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add pork belly in a single layer and sear 2–3 minutes per side until edges brown and fat renders. Work in batches if needed.
- 4
Pour the gochujang glaze over the pork and toss to coat. Cook 1–2 minutes until caramelized and sticky.
- 5
Transfer pork to a plate. Toss kimchi and sliced scallions together with 1 tbsp water in the same skillet, warm 30 seconds, then move to a serving bowl.
- 6
Serve pork with lettuce wraps, kimchi-scallion salad, and a small bowl of leftover pan juices for dipping.
Tools you’ll need
- 12-inch skillet or cast iron
- small mixing bowl
- tongs or spatula
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