Pineapple juice and honey lend a subtle sweetness to already succulent pork belly. A generous serving of gochujang (Korean chile paste, made out of chili powder, glutinous rice, fermented soy beans and salt) gives this dish a boldness that spicy food lovers will go crazy for.
Recipe courtesy of Esther Choi
Spicy Pork Belly Barbecue (Maewoon Samgyupsal)
Total:
6 hr 30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
6 hr 30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup gochujang (Korean red chile paste)
  • 1/2 cup pineapple juice
  • 1/4 cup honey
  • 1/4 cup sesame oil
  • 1 1/2 teaspoons minced ginger (about one 1/2-inch piece)
  • 2 cloves garlic, minced
  • 1 pound pork belly, cut into 1/4-inch-thick slices
  • 2 mild chile peppers, such as red finger or shishito, thinly sliced
  • Boston lettuce leaves, for serving
  • Korean Bean Sprout Salad, recipe follows
  • White rice, for serving
  • Sesame seeds, for garnish

Directions

Whisk the gochujang, pineapple juice, honey, sesame oil, ginger and garlic together in a medium bowl. Place the pork in a zip-top bag and pour the gochujang mixture over it. Seal the bag and shake well, making sure that the marinade coats the meat. Refrigerate for at least 6 hours or overnight. Heat a grill pan on medium-high heat or prepare an outdoor grill. Cook the pork until grill marks appear, about 3 minutes per side. Remove to a board and cut into bite-size pieces. On a serving platter, make separate piles of chiles, lettuce leaves and Korean Bean Sprout Salad. To make a lettuce cup, spoon some rice in the center of a lettuce leaf, top with a few pieces of pork, some chiles and salad, sprinkle with sesame seeds and fold.

Korean Bean Sprout Salad: 

Kosher salt

1 pound soya bean sprouts, with beans attached

1/4 cup sesame oil

2 tablespoons fish sauce

1 tablespoon gochugaru (Korean red chile pepper flakes)

1 tablespoon mirin

3 cloves garlic, minced

2 scallions, chopped

Sesame seeds, for garnish

Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, and then add the bean sprouts and cook until al dente, about 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain in a strainer and pat dry. Add the bean sprouts to a medium bowl, toss with the sesame oil, fish sauce, gochugaru, mirin, garlic and scallions and sprinkle with sesame seeds.

IDEAS YOU'LL LOVE

Spicy Pork Belly Cheesesteak

Recipe courtesy of Judy Joo

Pork Belly

Recipe courtesy of The Glass Onion

Pork Belly Sloppy Joes

Recipe courtesy of Ace Hotel and Swim Club

Pork Belly Cubano

Recipe courtesy of Bunk Sandwiches

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here