Korean Spicy Pork Belly & Mushroom Grill
Gochujang-glazed pork belly with grilled shiitakes and onions, plated Korean-style for wrapping in lettuce. Bold, smoky, ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb pork belly, sliced 1/4-inch thick
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 8 oz shiitake mushrooms, halved
- ½ medium yellow onion, cut into 1-inch wedges
- 2 tbsp sesame oil
- 1 tbsp scallion and sesame seeds (optional garnish)
Instructions
- 1
Whisk gochujang, soy sauce, honey, and 1 tbsp sesame oil into a glaze. Set aside.
- 2
Heat a cast iron skillet or grill pan over medium-high until a drop of water sizzles immediately.
- 3
Working in batches, sear pork belly 2–3 minutes per side until edges char and fat renders. Transfer to a plate.
- 4
Toss mushrooms and onions with remaining 1 tbsp sesame oil, salt, and pepper. Grill in the skillet 4 minutes, stirring once, until charred and tender.
- 5
Return pork to the skillet, add glaze, and toss everything together for 90 seconds until glossy.
- 6
Slide onto a serving plate. Garnish with scallion and sesame seeds if desired. Serve with lettuce for wrapping.
Tools you’ll need
- cast iron skillet or grill pan, 12-inch
- bowl
- whisk
- tongs
- serving plate
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