Gochujang Pork Belly with Perilla & Pickled Radish
Caramelized pork belly glazed with gochujang, garlic, and a touch of heat, served with fresh perilla leaves, pickled radish, and lettuce for wrapping. Korean barbecue restaurant vibes in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Mix gochujang, minced garlic, soy sauce, and brown sugar in a small bowl until smooth.
Step 2
Heat a large skillet over medium-high until it's hot, about 90 seconds.
Step 3
Add pork belly slices to the dry skillet and sear without moving until the bottom turns golden and crispy, 3–4 minutes.
Step 4
Flip the pork and cook the other side until golden, about 2 minutes. The surface should look caramelized.
Step 5
Reduce heat to medium-low and pour the gochujang glaze over the pork, stirring to coat evenly.
Step 6
Cook for 1 minute until the glaze is sticky and coats the meat. Serve immediately with lettuce, perilla, and pickled radish.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- small mixing bowl
- spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
