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Grilled Spicy Gochujang Marinated Pork Belly with Honey Glaze
Created by: Howcan Team
Ingredients
- 1.5 lbs pork belly, sliced into 1/2 inch thick pieces
- 1/4 cup gochujang (Korean red chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 2 tablespoons honey for glaze
- Sesame seeds and green onions for garnish
Instructions
- In a bowl, mix together 1/4 cup gochujang, 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 3 cloves minced garlic, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1/2 teaspoon black pepper to make the marinade.
- Place the pork belly slices in a resealable plastic bag or a shallow dish, and pour the marinade over the pork. Make sure the pork is well coated with the marinade. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the pork belly from the marinade and grill for 3-4 minutes on each side, or until the pork is cooked through and has nice grill marks.
- While grilling the pork, heat 2 tablespoons of honey in a small saucepan over low heat until it becomes thin and runny.
- Brush the honey glaze over the grilled pork belly during the last minute of grilling, allowing it to caramelize slightly.
- Remove the pork belly from the grill and let it rest for a few minutes before serving.
- Garnish with sesame seeds and chopped green onions, and serve hot. Enjoy!
Originating from South Korea, Grilled Spicy Gochujang Marinated Pork Belly with a honey glaze is a tantalizing dish that combines the bold flavors of gochujang, a fermented chili paste, with the sweetness of honey. This dish has its roots in Korean barbecue, where marinated meats are grilled to perfection. Renowned chefs like David Chang have popularized this dish, infusing it with their own unique twists. The best versions of this dish can be found in traditional Korean BBQ restaurants, where the pork belly is expertly grilled over charcoal, resulting in a smoky, caramelized flavor. The key to this dish lies in the balance of spicy, savory, and sweet flavors, making it a must-try for any food enthusiast.
50 min
4
450 calories
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