Succulent grilled pork belly marinated in gochujang and soy, served with quick-pickled carrots and fresh lettuce cups. This Korean barbecue favorite brings restaurant-quality flavors to your backyard grill with its perfect balance of sweet, spicy, and tangy elements.
Recipe Details
Ingredients
- 800g pork belly, skin removed, cut into 1cm (1/2 inch) thick slices
- 45ml gochujang (Korean chili paste)
- 60ml soy sauce
- 45ml mirin
- 30g brown sugar
- 15ml sesame oil
- 6 cloves garlic, minced
- 20g fresh ginger, grated
- 400g carrots, julienned
- 120ml rice vinegar
- 60g granulated sugar
- 10ml salt
- 2 heads butter lettuce, leaves separated
- 4 stalks scallions, sliced
- 15g toasted sesame seeds
- for serving steamed white rice
Instructions
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In a bowl, whisk together 45ml gochujang (Korean chili paste), 60ml soy sauce, 45ml mirin, 30g brown sugar, 15ml sesame oil, 6 cloves garlic, and 20g fresh ginger to make marinade.
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Place 800g pork belly slices in a shallow dish and pour marinade over. Turn to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in refrigerator.
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For pickled carrots, combine 120ml rice vinegar, 60g granulated sugar, and 10ml salt in a small saucepan. Heat until sugar and salt dissolve. Cool completely.
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Place 400g carrots in a bowl and pour cooled pickling liquid over. Let stand for 20 minutes, stirring occasionally.
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Preheat grill to medium-high heat. Clean and oil grates well.
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Remove pork from marinade, reserving marinade for basting. Grill pork belly for 3-4 minutes per side, basting with reserved marinade, until caramelized and cooked through.
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Let pork rest for 5 minutes, then slice into bite-sized pieces.
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Arrange 2 heads butter lettuce cups on a platter. Fill with grilled pork, pickled carrots, and 4 stalks scallions.
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Sprinkle with 15g toasted sesame seeds and serve with for serving steamed white rice. Guests can make their own lettuce wraps.
Tips
Pork Belly Selection: Choose pork belly with good fat-to-meat ratio. Ask your butcher to remove the skin or score it deeply for easier eating.
Marinating Time: Minimum 30 minutes for flavor, but overnight marinating creates the most tender, flavorful results. The acid in the marinade helps tenderize the meat.
Grilling Technique: Don't move the pork too soon - let it develop a nice caramelized crust before flipping. The natural fat will help prevent sticking.
Pickle Timing: Quick pickles can be made up to 3 days ahead. They actually improve in flavor after a day. Drain before serving for best texture.
Serving Style: In Korea, this is eaten ssam-style (wrapped in lettuce). Provide small bowls of ssamjang (Korean dipping sauce) for authentic experience.
Make-Ahead: Pork can marinate overnight. Pickles can be made days ahead. Grill just before serving for best results.
Wine Pairing: Korean rice wine (makgeolli) is traditional, but a crisp Riesling or light Pinot Noir complements the spicy-sweet flavors beautifully.