Gochujang Pork Belly Rice Bowls
Spicy gochujang-glazed pork belly cooked in a hot skillet, served over rice with fresh lettuce wraps, kimchi, and quick-pickled cabbage. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 640
- Protein
- 42g
Ingredients
- 1 lb pork belly, skin-on
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- ½ medium onion, sliced into rings
- ½ cup kimchi, chopped
- 8 leaves butter lettuce or romaine leaves
Instructions
- 1
Score the pork belly skin in a crosshatch pattern, cutting through just the fat, not the meat.
- 2
Heat a 12-inch cast iron skillet over medium-high until smoking hot, about 2 minutes.
- 3
Place pork skin-side down in the skillet and sear 6–7 minutes without moving until skin crisps and browns deeply.
- 4
Flip pork skin-side up. Mix gochujang and soy sauce, then brush all over the meat side.
- 5
Cook 5 more minutes, then scatter sliced onions around the pork and cook until they soften, about 2 minutes.
- 6
Slice pork into strips. Serve over warm rice with lettuce leaves, kimchi, and pan onions on the side.
Tools you’ll need
- 12-inch cast iron skillet
- sharp knife
- cutting board
- small bowl (for gochujang mix)
- brush or spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
