Easy Korean BBQ Pork Belly

I’ve always loved the rich flavors of Korean BBQ, and nothing beats the taste of Korean BBQ Pork Belly sizzling on the grill. The sweet and savory glaze creates such a beautiful caramelized crust while keeping the inside juicy and tender. I first tried this dish during a family gathering, and it quickly became a favorite. We’d gather around the grill, excited to cook the thick slices of Korean BBQ Pork Belly and enjoy the delicious smoky aroma. The combination of spices and marinade made this dish unforgettable, and I knew I had to learn how to make it at home.

The Marinade Magic

The secret to the amazing flavor of Korean BBQ Pork Belly lies in the marinade. I start with soy sauce, brown sugar, sesame oil, and a touch of garlic and ginger. It’s amazing how such a simple mixture can transform the pork belly into something special. I let the meat sit in the marinade for at least an hour to soak up all the flavors. The sweet, salty, and slightly spicy notes come together beautifully, and I always make extra marinade so I can drizzle it over the cooked pork. The richness of the pork belly paired with this marinade is something that’s hard to resist.

Grilling the Pork Belly

When it’s time to cook the Korean BBQ Pork Belly, I fire up the grill, making sure it’s nice and hot. I carefully place the marinated pork belly slices on the grill, listening to that satisfying sizzle. As they cook, I turn them frequently to get that perfect golden-brown color. The fat in the pork belly melts away, and the glaze forms a crispy, delicious crust. It’s a bit of a waiting game, but the end result is so worth it. When the pork belly is done, it’s crispy on the outside and tender on the inside.

Serving with Style

Finally, when the Korean BBQ Pork Belly is ready, I like to serve it with some fresh lettuce leaves, a sprinkle of sesame seeds, and a side of kimchi. Wrapping a piece of grilled pork in lettuce with a bit of kimchi adds a wonderful crunch and tangy kick. This dish brings everyone together, and we all enjoy the flavors that take us right back to that unforgettable meal. Every time I make it, I’m reminded of those warm family moments and how food can truly bring people closer.

Chef’s Notes- Korean BBQ Pork Belly

• Grilling Temperature: Make sure your grill or cast iron skillet is preheated to medium heat before cooking the pork belly. This ensures an even sear without overcooking the meat.
• Pork Belly Preparation: When slicing the pork belly, aim for uniform thickness to ensure even cooking. If the pork belly is too fatty for your liking, trim some of the excess fat before grilling.
• Don’t Overcrowd the Pan: If you’re using a skillet, cook the pork belly in batches if necessary. Overcrowding can cause steaming rather than searing, preventing that crispy exterior you want.
• Ssamjang Consistency: The ssamjang sauce can sometimes be too thick. If this happens, simply add a little water or rice wine to thin it out until it reaches a nice, spreadable consistency.
• Enhance Your Wraps: While lettuce and perilla leaves are great for wraps, feel free to add other elements like a squeeze of fresh lime, or a few sprigs of cilantro for an additional burst of flavor. You can also add sliced cucumbers for a crunchy texture.
• Mushroom Substitutes: If you don’t have mushrooms, tofu is a great vegetarian option or you can skip them altogether. Mushrooms add an earthy depth to the dish, but it’s just as delicious without them.
• Banchan Pairing: Serve with traditional Korean side dishes (banchan) such as kimchi, pickled radish, or spicy bean sprouts for an authentic meal.

Korean BBQ Pork Belly

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

Prep time

20

minutes

Cooking time

20

minutes

Calories

550

kcal

Total time

40

minutes

Dive into the vibrant flavors of Korea with this irresistible Korean BBQ Pork Belly recipe! Perfectly grilled to juicy perfection, this dish combines succulent pork with aromatic garlic and spicy peppers, creating a mouthwatering experience that’s both simple and authentic. Whether you’re hosting a casual dinner or craving a sumptuous meal, this recipe is your ticket to culinary delight. Get ready to impress your taste buds and your guests with a tradition that’s as delicious as it is satisfying. Embrace the art of Korean grilling and make every meal an unforgettable celebration of flavor!

Ingredients

• Proteins

• 1 pound fresh pork belly thinly sliced into bite-sized pieces

• Vegetables

• 8 cloves garlic sliced thinly

• 4 green chili peppers cut into rough slices

• 3-4 scallions finely chopped

• 2-4 ounces white, crimini, or king mushroom caps optional

• Greens

• 2 heads red or green lettuce

• 16 perilla leaves optional

• Sauces
• Sesame Oil Dipping Sauce

• 1 tablespoon sesame oil

• 1/2 teaspoon salt

• Black pepper to taste

• Ssamjang (Wrap Sauce)

• 2 tablespoons doenjang (Korean soybean paste)

• 1 tablespoon gochujang (Korean red chili pepper paste)

• 1 teaspoon minced garlic

• 2 teaspoons sesame oil

• 1 teaspoon sesame seeds

• 1 tablespoon rice wine or mirin optional

• 1 tablespoon water if needed to thin the sauce

• Alternative Ingredients:

• Pork Belly: Substitute with beef belly or thick-cut bacon for similar texture.

• Doenjang: Use miso paste as a gluten-free alternative.

• Gochujang: Replace with sambal oelek for a different heat profile.

• Lettuce: Use romaine or butter lettuce if red or green lettuce is unavailable.

• Perilla Leaves: Substitute with spinach or arugula for a similar leafy wrap.

• Rice Wine/Mirin: Use dry sherry or sake as an alternative.

• Mushrooms: Omit or use tofu for a vegetarian option.

Directions

• Prepare Vegetables – Start by washing and slicing all the fresh ingredients. Thinly slice the garlic and chop the scallions to ensure even cooking. Roughly cut the green chili peppers and, if using, prepare the mushroom caps by cleaning and slicing them. Wash the lettuce and perilla leaves thoroughly and set them aside for wrapping later. This preparation should take about 10 minutes and ensures all components are ready for grilling.
• Mix Sauces – In separate bowls, combine the ingredients for the sesame oil dipping sauce and ssamjang. For the sesame oil sauce, whisk together sesame oil, salt, and freshly ground black pepper until well blended. For the ssamjang, mix doenjang, gochujang, minced garlic, sesame oil, sesame seeds, and rice wine or mirin. If the ssamjang is too thick, gradually add water until the desired consistency is reached. Set the sauces aside while you prepare to grill.
• Heat and Grill – Preheat your grill or cast iron skillet over medium heat. Once hot, add the sliced pork belly along with the garlic, chili peppers, and mushrooms if using. Grill the pork for about 5-7 minutes on each side, ensuring it’s cooked through and slightly crispy. Turn the meat only once to allow a nice sear to form. This step should take approximately 20 minutes.
• Serve Immediately – Once the pork is grilled to perfection, serve it hot alongside the prepared lettuce and perilla leaves. Allow guests to assemble their wraps by placing grilled pork, garlic, chili peppers, and optional mushrooms onto a leaf, adding a dollop of ssamjang, and enjoying the flavorful combination. Serve the sesame oil dipping sauce on the side for an extra layer of taste. This ensures the dish is enjoyed at its freshest and most flavorful state.

Equipment

• cast iron skillet
• knife set
• Cutting Board
• mixing bowls
• measuring cups and spoons
• grill pan

Nutrition Facts

• Calories: 550kcal
• Carbohydrates: 15g
• Protein: 35g
• Fat: 40g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 800mg
• Potassium: 600mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 20IU
• Vitamin C: 15mg
• Calcium: 80mg
• Iron: 3mg

FAQ- Korean BBQ Pork Belly

Can I use a different cut of pork instead of pork belly?

Yes! You can substitute pork belly with beef belly, thick-cut bacon, or even chicken thighs for a different texture. Just make sure the meat is tender and can withstand grilling.

How do I know when the pork belly is fully cooked?

Pork belly should be golden brown and slightly crispy on the outside. It should also reach an internal temperature of 145°F (63°C). If you’re using a grill, make sure to cook it for about 5-7 minutes per side.

Can I make the ssamjang sauce ahead of time?

Yes, the ssamjang can be made up to a week in advance and stored in the refrigerator. The flavors often deepen after sitting for a day or two, making it even more flavorful.

What can I substitute for perilla leaves if I can’t find them?

If you can’t find perilla leaves, spinach or arugula are great alternatives that still provide a fresh and leafy texture for your wraps.

How spicy is this dish?

The level of spice in this dish comes from the gochujang and green chili peppers. If you prefer a milder flavor, reduce the amount of chili peppers or gochujang in the sauce. Alternatively, you can use a milder chili paste or skip the chili peppers altogether.