Gochujang Pork Belly & Mushroom Sheet Pan
Spicy-sweet gochujang pork belly and shiitake mushrooms roast together on one pan, ready in 20 minutes. Serve in lettuce wraps with grilled onions for a Korean BBQ dinner that actually happens on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 lb pork belly, sliced 1/4-inch thick
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 8 oz shiitake mushrooms, halved
- 1 medium onion, sliced into 1/2-inch wedges
- 12 leaves butter lettuce or romaine leaves
Instructions
- 1
Mix gochujang, soy sauce, and sesame oil in a small bowl until smooth.
- 2
Toss pork belly slices with half the gochujang sauce on a sheet pan, spreading in a single layer.
- 3
Add mushroom halves and onion wedges to the pan, tossing with remaining sauce until coated.
- 4
Roast at 450°F for 12–15 minutes until pork edges crisp and mushrooms soften, stirring halfway.
- 5
Pile pork, mushrooms, and onions into lettuce leaves and serve immediately while hot.
Tools you’ll need
- sheet pan (18×13 inch)
- small mixing bowl
- oven
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.
