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
- 1.25 lb pork belly (skin-on, sliced 1/4-inch thick)
- 3 tbsp gochujang
- 4 cloves garlic (minced)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 12 leaves perilla leaves (fresh)
- ¾ cup pickled radish (store-bought or quick-pickled)
- 1 head butter lettuce (or any soft lettuce)
Instructions
- 1
Mix gochujang, minced garlic, soy sauce, and brown sugar in a small bowl until smooth.
- 2
Heat a large skillet over medium-high until it's hot, about 90 seconds.
- 3
Add pork belly slices to the dry skillet and sear without moving until the bottom turns golden and crispy, 3–4 minutes.
- 4
Flip the pork and cook the other side until golden, about 2 minutes. The surface should look caramelized.
- 5
Reduce heat to medium-low and pour the gochujang glaze over the pork, stirring to coat evenly.
- 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
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