21 Spicy Korean Pork Belly Delicacies

Spice up your dinner routine with a journey into the bold flavors of Korean cuisine! Our roundup of 21 Spicy Korean Pork Belly Delicacies is your ticket to transforming the humble pork belly into mouthwatering masterpieces. Whether you’re craving something quick, comforting, or packed with heat, these recipes promise to deliver. Ready to dive into a world of flavor? Let’s get cooking!

Spicy Korean Pork Belly Stir Fry

Perfect for those nights when you’re craving something bold and flavorful, this Spicy Korean Pork Belly Stir Fry is a game-changer. You’ll love how quickly it comes together, packing a punch with every bite.

Ingredients

• Pork belly – 1 lb, sliced thin
• Gochujang – 2 tbsp
• Soy sauce – 1 tbsp
• Sugar – 1 tsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add pork belly slices to the skillet, spreading them out in a single layer. Cook for 3 minutes without stirring to allow them to brown.
3. Flip the pork belly slices and cook for another 3 minutes until both sides are crispy and golden.
4. Reduce heat to medium. Add minced garlic, gochujang, soy sauce, and sugar to the skillet. Stir well to coat the pork belly evenly.
5. Continue cooking for 2 minutes, stirring occasionally, until the sauce thickens and clings to the pork.
6. Remove from heat and sprinkle with sliced green onions.

This dish is irresistibly tender with a crispy edge, bathed in a spicy-sweet sauce that’s downright addictive. Try serving it over steamed rice with a side of kimchi for an extra kick.

Korean Pork Belly Kimchi Stew

Oh, you’re in for a treat with this Korean Pork Belly Kimchi Stew. It’s the perfect blend of spicy, savory, and a little bit tangy, making it a comforting dish for any day.

Ingredients

• Pork belly – 1 lb, sliced
• Kimchi – 2 cups, chopped
• Water – 4 cups
• Gochujang – 2 tbsp
• Soy sauce – 1 tbsp
• Sugar – 1 tsp
• Green onions – 2, chopped

Instructions

1. Heat a large pot over medium heat. Add the pork belly slices and cook until they start to brown, about 5 minutes. Tip: No oil needed, the pork belly will render its own fat.
2. Add the chopped kimchi to the pot. Stir and cook for another 3 minutes to soften the kimchi.
3. Pour in the water, then add the gochujang, soy sauce, and sugar. Stir well to combine all the ingredients.
4. Bring the stew to a boil, then reduce the heat to low. Let it simmer for 20 minutes. Tip: The longer it simmers, the more flavorful it gets.
5. Add the chopped green onions in the last 5 minutes of cooking. Tip: This adds a fresh crunch and color to the stew.
6. Serve hot. The stew should be rich and slightly thick, with the pork belly tender and the kimchi perfectly softened.

Comforting and hearty, this stew pairs wonderfully with a bowl of steamed rice. The flavors deepen overnight, making leftovers even more delicious.

Grilled Korean Pork Belly with Gochujang

Ready to spice up your grill game? This Grilled Korean Pork Belly with Gochujang is a flavor bomb that’s surprisingly easy to whip up. You’ll love the perfect balance of sweet, spicy, and smoky in every bite.

Ingredients

• Pork belly – 1 lb
• Gochujang – 2 tbsp
• Soy sauce – 1 tbsp
• Honey – 1 tbsp
• Garlic – 2 cloves, minced
• Sesame oil – 1 tsp

Instructions

1. In a bowl, mix gochujang, soy sauce, honey, minced garlic, and sesame oil to make the marinade.
2. Place the pork belly in a resealable bag and pour the marinade over it. Seal and massage the bag to coat the pork evenly. Marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Tip: Make sure the grill grates are clean and oiled to prevent sticking.
4. Remove the pork belly from the marinade, letting excess drip off. Grill for 4-5 minutes per side, or until you see nice char marks and the pork is cooked through. Tip: Don’t overcrowd the grill to ensure even cooking.
5. Let the pork belly rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, making the meat juicier.

Zesty and packed with umami, this dish is a crowd-pleaser. Serve it with steamed rice and kimchi for an authentic Korean BBQ experience at home.

Korean Pork Belly BBQ (Samgyeopsal)

Now, if you’re craving something savory, juicy, and downright irresistible, Korean Pork Belly BBQ, or Samgyeopsal, is your go-to. It’s all about that perfect sear, the right balance of flavors, and, of course, the joy of grilling at the table.

Ingredients

• Pork belly – 1 lb
• Soy sauce – 2 tbsp
• Sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Sesame oil – 1 tsp

Instructions

1. Slice the pork belly into ¼-inch thick pieces. Tip: Partially freezing the pork belly makes slicing easier.
2. In a bowl, mix soy sauce, sugar, minced garlic, and sesame oil to make the marinade.
3. Add the pork belly slices to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes at room temperature. Tip: For deeper flavor, marinate overnight in the fridge.
4. Heat a grill or skillet over medium-high heat until hot. Tip: A cast-iron skillet gives the best sear.
5. Cook the pork belly slices for 2-3 minutes on each side, or until golden brown and slightly crispy.

Fresh off the grill, the pork belly is crispy on the outside, tender on the inside, and packed with umami goodness. Serve it with lettuce wraps and a side of kimchi for an authentic Korean BBQ experience at home.

Korean Pork Belly Tacos with Spicy Slaw

So, you’re craving something that’s a perfect mix of spicy, savory, and downright delicious? These Korean pork belly tacos with spicy slaw are about to become your new favorite weeknight dinner.

Ingredients

• Pork belly – 1 lb
• Gochujang – 2 tbsp
• Soy sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Corn tortillas – 8
• Green cabbage – 2 cups, shredded
• Mayonnaise – 1/4 cup
• Lime juice – 1 tbsp
• Salt – 1/2 tsp

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix gochujang, soy sauce, brown sugar, and minced garlic to make the marinade.
3. Cut the pork belly into 1-inch strips and coat them evenly with the marinade.
4. Place the marinated pork belly on a baking sheet and bake for 25 minutes, flipping halfway through.
5. While the pork cooks, mix shredded cabbage, mayonnaise, lime juice, and salt in a bowl to make the slaw.
6. Heat the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side.
7. Once the pork is crispy and cooked through, remove it from the oven and let it rest for 5 minutes.
8. Assemble the tacos by placing a few pieces of pork belly on each tortilla and topping with the spicy slaw.

Absolutely bursting with flavors, these tacos offer a crispy texture from the pork belly and a creamy crunch from the slaw. Try serving them with a side of kimchi for an extra kick or a cold beer to balance the heat.

Braised Korean Pork Belly (Bossam)

Alright, let’s dive into making some mouthwatering Braised Korean Pork Belly (Bossam). You’re going to love how tender and flavorful this dish turns out, perfect for sharing with friends or enjoying as a hearty meal.

Ingredients

• Pork belly – 2 lbs
• Soy sauce – 1/2 cup
• Brown sugar – 1/4 cup
• Garlic – 5 cloves, minced
• Ginger – 1 tbsp, grated
• Water – 2 cups

Instructions

1. Cut the pork belly into 2-inch thick slices.
2. In a large pot, combine soy sauce, brown sugar, minced garlic, grated ginger, and water. Stir well.
3. Add the pork belly slices to the pot, ensuring they’re submerged in the liquid.
4. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for 1.5 hours. Tip: Check occasionally to ensure the pork is fully submerged, adding a bit more water if necessary.
5. After 1.5 hours, remove the lid and increase the heat to medium-high. Cook for another 30 minutes to reduce the sauce and caramelize the pork. Tip: Turn the pork slices halfway through for even caramelization.
6. Once the pork is tender and the sauce has thickened, remove from heat. Tip: Let it rest for 10 minutes before slicing to allow the juices to redistribute.

Get ready to enjoy the melt-in-your-mouth texture and the perfect balance of sweet and savory flavors. Serve it with steamed rice and some kimchi on the side for an authentic Korean meal experience.

Korean Pork Belly Fried Rice

Just imagine coming home after a long day and whipping up something incredibly flavorful yet simple. That’s what this Korean Pork Belly Fried Rice is all about—quick, delicious, and packed with umami.

Ingredients

• Pork belly – 1 lb, sliced thin
• Cooked rice – 3 cups
• Soy sauce – 2 tbsp
• Gochujang – 1 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Green onions – 2, sliced
• Eggs – 2

Instructions

1. Heat vegetable oil in a large pan over medium-high heat.
2. Add pork belly slices to the pan. Cook until browned and crispy, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Remove pork belly from the pan and set aside. Leave about 1 tbsp of fat in the pan.
4. Add minced garlic to the pan. Cook for 30 seconds until fragrant.
5. Add cooked rice to the pan. Stir to break up any clumps and mix with the garlic.
6. Mix soy sauce and gochujang in a small bowl. Pour over the rice and stir well to combine. Tip: Adjust the heat to prevent the sauce from burning.
7. Return the pork belly to the pan. Mix with the rice and cook for another 2 minutes.
8. Push the rice to one side of the pan. Crack the eggs into the empty space and scramble until just set, about 1 minute. Tip: For runny eggs, cook for less time.
9. Mix the eggs into the rice. Garnish with sliced green onions.

With each bite, you’ll get the perfect mix of crispy pork, fluffy rice, and a hint of spice. Serve it straight from the pan for a fun, family-style meal.

Korean Pork Belly and Tofu Soup

Korean Pork Belly and Tofu Soup is the ultimate comfort food that’s both hearty and surprisingly simple to whip up. Keep reading to discover how to bring this flavorful dish to your table with minimal fuss.

Ingredients

• Pork belly – 1 lb, sliced thin
• Tofu – 1 block, cubed
• Garlic – 3 cloves, minced
• Soy sauce – 2 tbsp
• Gochujang – 1 tbsp
• Water – 4 cups
• Green onions – 2, chopped

Instructions

1. Heat a large pot over medium heat. Add the pork belly slices and cook until they start to brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
3. Stir in the soy sauce and gochujang, mixing well to coat the pork belly.
4. Pour in the water and bring the mixture to a boil. Reduce heat to low and simmer for 20 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Gently add the cubed tofu to the pot and simmer for another 10 minutes. Tip: Handle the tofu carefully to keep it from breaking apart.
6. Garnish with chopped green onions before serving.

A bowl of this soup offers a delightful contrast between the rich, fatty pork belly and the soft, silky tofu. Serve it steaming hot with a side of rice for a complete meal that’s sure to satisfy.

Korean Pork Belly Lettuce Wraps

Delicious doesn’t even begin to cover these Korean Pork Belly Lettuce Wraps. You’re in for a treat with this easy-to-make, flavor-packed dish that’s perfect for any night of the week.

Ingredients

• Pork belly – 1 lb
• Soy sauce – 2 tbsp
• Gochujang – 1 tbsp
• Sugar – 1 tsp
• Garlic – 2 cloves, minced
• Lettuce leaves – 8

Instructions

1. Slice the pork belly into thin strips, about 1/4 inch thick.
2. In a bowl, mix soy sauce, gochujang, sugar, and minced garlic to make the marinade.
3. Add the pork belly strips to the marinade, ensuring each piece is well coated. Let it sit for 15 minutes at room temperature.
4. Heat a large skillet over medium-high heat. No oil needed, the pork belly will render its own fat.
5. Cook the pork belly in batches, flipping each piece after 2 minutes, until both sides are caramelized and crispy, about 4-5 minutes total.
6. While the pork cooks, wash and dry the lettuce leaves, keeping them whole for wrapping.
7. Serve the cooked pork belly with the lettuce leaves on the side for wrapping.

The crispy, juicy pork belly paired with the fresh, crisp lettuce creates a perfect balance. Try adding a slice of pickled radish inside the wrap for an extra crunch and tang.

Korean Pork Belly Pancakes

Ever find yourself craving something crispy, savory, and a little bit indulgent? These Korean pork belly pancakes are your answer, combining juicy pork belly with a crispy pancake batter for a dish that’s irresistibly good.

Ingredients

• Pork belly – 1 lb, thinly sliced
• Flour – 1 cup
• Water – ¾ cup
• Egg – 1
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix flour, water, egg, and salt until smooth. Let the batter rest for 10 minutes to ensure a lighter texture.
2. Heat a non-stick pan over medium heat and add 1 tbsp of vegetable oil. Tip: The pan is ready when a drop of water sizzles upon contact.
3. Dip each slice of pork belly into the batter, ensuring it’s fully coated, then place it in the pan. Cook in batches to avoid overcrowding.
4. Cook each pancake for 3-4 minutes on each side or until golden brown and crispy. Tip: Press down gently with a spatula to ensure even cooking.
5. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Tip: Keep them warm in a low oven while you finish cooking the rest.
6. Serve immediately with your favorite dipping sauce.

You’ll love the contrast between the crispy edges and the tender pork belly inside. Try serving these pancakes with a side of kimchi for an extra kick of flavor.

Korean Pork Belly Skewers

Perfect for your next BBQ or a cozy night in, these Korean Pork Belly Skewers are a game-changer. You’ll love the mix of sweet, spicy, and savory flavors packed into every bite.

Ingredients

• Pork belly – 1 lb, sliced into 1-inch pieces
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Gochujang – 1 tbsp
• Garlic – 2 cloves, minced
• Sesame oil – 1 tsp
• Green onions – 2, chopped

Instructions

1. In a bowl, mix soy sauce, brown sugar, gochujang, minced garlic, and sesame oil to make the marinade.
2. Add the pork belly slices to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge. Tip: For deeper flavor, marinate overnight.
3. Thread the marinated pork belly onto skewers, leaving a little space between each piece for even cooking.
4. Preheat your grill to medium-high heat (about 375°F). Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
5. Grill the skewers for 4-5 minutes on each side, or until the pork is caramelized and cooked through. Tip: Don’t overcrowd the grill to ensure each skewer gets perfectly charred.

Wow, these skewers are irresistibly tender with a crispy edge, thanks to the pork belly’s fat rendering down. Serve them over steamed rice with a sprinkle of green onions for a meal that’ll have everyone asking for seconds.

Korean Pork Belly and Rice Cakes

Korean Pork Belly and Rice Cakes is the kind of dish that makes you wonder why you don’t cook Korean food more often. It’s savory, slightly sweet, and has that perfect chewy texture from the rice cakes that you just can’t get enough of.

Ingredients

• Pork belly – 1 lb, sliced thin
• Rice cakes – 2 cups
• Soy sauce – 3 tbsp
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Sesame oil – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Heat a large pan over medium-high heat and add the pork belly. Cook until it starts to brown, about 5 minutes.
2. Add the minced garlic to the pan and stir for 30 seconds until fragrant.
3. Mix in the soy sauce and brown sugar, stirring well to coat the pork belly.
4. Add the rice cakes to the pan, stirring gently to combine with the pork and sauce. Tip: If your rice cakes are frozen, soak them in warm water for 10 minutes before cooking to soften.
5. Cook for another 5 minutes, or until the rice cakes are soft and the sauce has thickened slightly. Tip: Keep an eye on the heat to prevent the sugar from burning.
6. Drizzle with sesame oil and sprinkle chopped green onions on top before serving. Tip: For an extra kick, add a sprinkle of red pepper flakes.

This dish is all about the contrast between the tender pork belly and the chewy rice cakes, with a sauce that’s just the right balance of sweet and savory. Try serving it with a side of kimchi to cut through the richness.

Korean Pork Belly with Garlic Soy Sauce

Mmm, imagine biting into succulent slices of pork belly, each piece glazed with a rich garlic soy sauce that’s both sweet and savory. This Korean Pork Belly with Garlic Soy Sauce is your ticket to a flavorful dinner that’s surprisingly simple to whip up.

Ingredients

• Pork belly – 1.5 lbs
• Soy sauce – ¼ cup
• Garlic – 4 cloves, minced
• Brown sugar – 2 tbsp
• Sesame oil – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Slice the pork belly into ½-inch thick pieces.
2. In a bowl, mix soy sauce, minced garlic, brown sugar, and sesame oil to make the marinade. Tip: Let the sugar dissolve completely for a smoother sauce.
3. Add the pork belly to the marinade, ensuring each piece is well coated. Marinate for at least 30 minutes. Tip: For deeper flavor, marinate overnight in the fridge.
4. Heat a large pan over medium-high heat. Add the marinated pork belly in a single layer. Tip: Avoid overcrowding the pan to ensure each piece gets nicely caramelized.
5. Cook for 4-5 minutes on each side, or until the pork is caramelized and cooked through.
6. Garnish with chopped green onions before serving.

The pork belly comes out incredibly tender with a sticky, glossy coating that’s packed with umami. Serve it over steamed rice with a side of kimchi for an authentic Korean meal experience.

Korean Pork Belly and Vegetable Hot Pot

Warm up your kitchen with this cozy Korean Pork Belly and Vegetable Hot Pot. It’s perfect for sharing and packed with flavor.

Ingredients

• Pork belly – 1 lb
• Napa cabbage – 2 cups
• Carrots – 1 cup
• Garlic – 2 cloves
• Soy sauce – 2 tbsp
• Gochujang – 1 tbsp
• Water – 4 cups

Instructions

1. Slice the pork belly into thin strips, about 1/4 inch thick.
2. Chop the Napa cabbage into bite-sized pieces.
3. Peel and slice the carrots into thin rounds.
4. Mince the garlic cloves finely.
5. Heat a large pot over medium-high heat and add the pork belly. Cook until lightly browned, about 5 minutes.
6. Add the garlic, soy sauce, and gochujang to the pot. Stir well to coat the pork.
7. Pour in the water and bring to a boil.
8. Add the Napa cabbage and carrots. Reduce heat to low and simmer for 15 minutes.
9. Tip: For extra flavor, let the hot pot sit for 5 minutes off the heat before serving.
10. Tip: Serve with a side of steamed rice to soak up the delicious broth.
11. Tip: Adjust the amount of gochujang based on your spice preference.

Delight in the tender pork belly and crisp vegetables swimming in a rich, spicy broth. Try topping it with a soft-boiled egg for an extra layer of texture.

Korean Pork Belly Dumplings

Guess what? You’re about to make some mouthwatering Korean Pork Belly Dumplings that’ll knock your socks off. Perfect for a cozy night in or impressing your friends, these dumplings are a game-changer.

Ingredients

• Pork belly – 1 lb, thinly sliced
• Dumpling wrappers – 1 pack
• Soy sauce – 2 tbsp
• Brown sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Green onions – 2, chopped
• Sesame oil – 1 tsp

Instructions

1. In a bowl, mix pork belly, soy sauce, brown sugar, garlic, green onions, and sesame oil. Let it marinate for 15 minutes.
2. Place a small amount of the pork mixture in the center of a dumpling wrapper.
3. Wet the edges of the wrapper with water, fold over, and press to seal tightly. Tip: Ensure no air pockets to prevent bursting while cooking.
4. Heat a non-stick pan over medium heat, add a bit of oil, and place dumplings in. Cook until bottoms are golden, about 2-3 minutes.
5. Add ¼ cup water to the pan, cover immediately, and steam for 5 minutes. Tip: Listen for a sizzle; that’s your cue to uncover.
6. Remove the lid and cook for another 2 minutes until the water evaporates and dumplings are crispy. Tip: Don’t overcrowd the pan for even cooking.

The dumplings come out with a crispy bottom and juicy, flavorful filling. Try dipping them in a mix of soy sauce and vinegar for an extra kick.

Korean Pork Belly Noodle Soup

Sometimes, you just need a bowl of something warm, comforting, and packed with flavor to make your day better. That’s where this Korean Pork Belly Noodle Soup comes in—it’s hearty, a little spicy, and totally satisfying.

Ingredients

• Pork belly – 1 lb
• Chicken broth – 4 cups
• Gochujang – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tsp, grated
• Udon noodles – 8 oz
• Green onions – 2, sliced

Instructions

1. Slice the pork belly into thin strips, about ¼ inch thick.
2. In a large pot, combine the chicken broth, gochujang, soy sauce, minced garlic, and grated ginger. Bring to a boil over medium-high heat.
3. Add the pork belly strips to the boiling broth. Reduce heat to medium and simmer for 15 minutes, or until the pork is fully cooked.
4. While the soup simmers, cook the udon noodles according to package instructions. Drain and set aside.
5. Once the pork is cooked, add the cooked udon noodles to the soup. Stir gently to combine.
6. Garnish with sliced green onions before serving.

With its rich broth and tender pork, this soup is a flavor bomb in every spoonful. Try adding a soft-boiled egg on top for extra creaminess, or serve it with a side of kimchi for an added crunch.

Korean Pork Belly and Egg Fried Rice

Mmm, imagine biting into a plate of sizzling Korean Pork Belly and Egg Fried Rice. It’s the perfect blend of savory, slightly sweet, and utterly comforting. You’re going to love how simple it is to whip up this flavor-packed meal at home.

Ingredients

• Pork belly – 1 lb, sliced thin
• Eggs – 2
• Cooked rice – 2 cups
• Soy sauce – 2 tbsp
• Gochujang – 1 tbsp
• Vegetable oil – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Heat a large pan over medium-high heat and add 1 tbsp of vegetable oil.
2. Add the sliced pork belly to the pan. Cook for 5 minutes until browned and crispy.
3. Push the pork belly to one side of the pan. Crack the eggs into the other side. Scramble them until just set, about 2 minutes.
4. Add the cooked rice to the pan. Stir everything together.
5. Mix in 2 tbsp of soy sauce and 1 tbsp of gochujang. Stir well to combine. Cook for another 3 minutes.
6. Add the chopped green onions. Stir and cook for 1 more minute.
7. Remove from heat. Serve hot.

This dish is all about the contrast between the crispy pork belly and the fluffy eggs. The gochujang adds a nice kick that’s not too overpowering. Try serving it with a side of kimchi for an extra crunch and tang.

Korean Pork Belly with Spicy Bean Paste

Venturing into the world of Korean cuisine can be as exciting as it is delicious, especially when you start with something as flavorful as Korean Pork Belly with Spicy Bean Paste. It’s a dish that packs a punch, combining the rich, fatty goodness of pork belly with the deep, spicy notes of bean paste, creating a meal that’s both comforting and exhilarating.

Ingredients

• Pork belly – 1 lb
• Gochujang (Korean spicy bean paste) – 2 tbsp
• Soy sauce – 1 tbsp
• Sugar – 1 tsp
• Garlic – 2 cloves, minced
• Sesame oil – 1 tsp

Instructions

1. Slice the pork belly into 1/4-inch thick pieces. Tip: Partially freezing the pork belly for 30 minutes makes slicing easier.
2. In a bowl, mix gochujang, soy sauce, sugar, minced garlic, and sesame oil to make the marinade.
3. Add the pork belly slices to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge. Tip: Marinating overnight will deepen the flavors.
4. Heat a skillet over medium-high heat. Add the marinated pork belly in a single layer, cooking for 3-4 minutes on each side until caramelized and cooked through. Tip: Avoid overcrowding the skillet to ensure each piece gets nicely caramelized.

The result is a dish where the pork belly is irresistibly tender with a crispy edge, smothered in a sauce that’s spicy, sweet, and utterly addictive. Serve it over steamed rice with a side of kimchi for a meal that’s bursting with flavors and textures.

Korean Pork Belly and Seafood Pancake

Alright, let’s dive into making this mouthwatering Korean Pork Belly and Seafood Pancake that’s perfect for any day of the week. It’s crispy, savory, and packed with flavors that’ll have you coming back for more.

Ingredients

• Pork belly – 1 cup, thinly sliced
• Shrimp – ½ cup, peeled and deveined
• Squid – ½ cup, cleaned and sliced
• Flour – 1 cup
• Egg – 1
• Water – ¾ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix flour, egg, water, and salt until smooth to make the batter.
2. Heat 1 tbsp of vegetable oil in a non-stick pan over medium heat. Tip: Ensure the pan is hot before adding the batter for a crispy edge.
3. Pour half of the batter into the pan, spreading it evenly to form a thin layer.
4. Arrange pork belly, shrimp, and squid evenly on top of the batter in the pan.
5. Cook for 4-5 minutes until the edges start to crisp and the bottom is golden brown. Tip: Don’t rush the flip; wait until the pancake moves easily when you shake the pan.
6. Carefully flip the pancake and cook for another 4-5 minutes on the other side.
7. Repeat with the remaining batter and ingredients, adding more oil as needed.
8. Transfer to a cutting board, slice into wedges, and serve immediately. Tip: Serve with a side of soy dipping sauce for an extra flavor boost.

Mmm, this pancake is all about the contrast between the crispy edges and the tender, flavorful fillings. Try pairing it with a cold beer for the ultimate snack experience.

Korean Pork Belly and Kimchi Fried Rice

Unbelievably delicious and packed with flavor, this Korean Pork Belly and Kimchi Fried Rice is your next go-to weeknight dinner. It’s quick, easy, and brings a punch of umami that’ll have you coming back for seconds.

Ingredients

• Pork belly – 1 lb, sliced thin
• Kimchi – 1 cup, chopped
• Cooked rice – 2 cups
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Green onions – 2, sliced
• Eggs – 2
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat.
2. Add pork belly slices. Cook for 5 minutes until browned and crispy.
3. Push pork to one side. Add kimchi to the pan. Stir-fry for 2 minutes.
4. Mix pork and kimchi together. Add cooked rice. Stir well to combine.
5. Pour soy sauce and sesame oil over the rice. Stir-fry for another 3 minutes.
6. Make two wells in the rice. Crack an egg into each well. Cover the pan. Cook for 3 minutes until eggs are just set.
7. Sprinkle with green onions. Serve immediately.

Out of this world, the crispy pork belly pairs perfectly with the tangy kimchi and creamy egg. Try serving it with extra kimchi on the side for an added kick.

Korean Pork Belly with Sweet and Spicy Glaze

Unbelievably tasty and easier than you think, this Korean pork belly dish is your next weeknight dinner hero. You’ll love the sticky, sweet, and spicy glaze that coats every bite.

Ingredients

• Pork belly – 1.5 lbs
• Soy sauce – ¼ cup
• Brown sugar – ¼ cup
• Gochujang – 2 tbsp
• Garlic – 3 cloves, minced
• Sesame oil – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with foil for easy cleanup.
2. Slice the pork belly into ½-inch thick strips. Tip: Partially freezing the pork belly makes slicing easier.
3. In a bowl, mix soy sauce, brown sugar, gochujang, minced garlic, and sesame oil to make the glaze.
4. Coat the pork belly strips evenly with the glaze. Tip: Use your hands to ensure every piece is well covered.
5. Arrange the glazed pork belly on the prepared baking sheet in a single layer.
6. Bake for 25 minutes, then flip each piece. Tip: Keep an eye on the glaze to prevent burning.
7. Bake for another 25 minutes or until the pork is crispy and the glaze is caramelized.
8. Garnish with sliced green onions before serving.

Zesty and packed with flavor, the pork belly comes out perfectly crispy on the outside and tender inside. Serve it over steamed rice with a side of kimchi for an authentic Korean meal experience.

Conclusion

Feast your senses on these 21 Spicy Korean Pork Belly Delicacies, each offering a unique blend of flavors that promise to elevate your home cooking. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to spark your culinary adventure. Don’t forget to share which dish stole your heart in the comments and pin your favorites on Pinterest to spread the spicy love!

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