Gochujang Pork Belly Ssam
Caramelized pork belly glazed with gochujang, served Korean-style with perilla leaves, kimchi, and pickled radish for wrapping. Ready in 25 minutes with a screaming-hot skillet and the best umami punch.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb pork belly, skin-on or skinless, sliced 1/4-inch thick
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 8 leaves perilla leaves (or lettuce), fresh
- ¾ cup total kimchi and pickled radish, for serving
Instructions
- 1
Whisk gochujang, soy sauce, honey, and minced garlic in a small bowl until smooth.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add pork belly slices in a single layer without crowding. Sear until edges are deeply golden, about 3 minutes.
- 4
Flip slices and sear the other side until caramelized and crispy, about 2 minutes more.
- 5
Pour the gochujang sauce over the pork and toss to coat. Cook for 1 minute until glossy and fragrant.
- 6
Serve hot with perilla leaves, kimchi, and pickled radish on the side for wrapping.
Tools you’ll need
- small bowl
- whisk
- 12-inch stainless steel or cast iron skillet
- tongs or spatula
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