On our trip to South Korea, we spent a lot of time roaming around the various street markets in Seoul.  Rows of stalls filled with hand-cut noodles in light flavorful anchovy broth, crispy mung bean cakes, fishcake, mountains of pickled vegetables and banchan (side dishes), and skewers of chicken, beef, shrimp, and pork grilled to order.  This is the tip of the iceberg for all things yummy.  Leading to sensory overload on all fronts, smell, sight, touch, and taste.

At Gwanjang Market we stopped for Mandu and delicious noodles at the very stall featured in Netflix’s Street Food.  If you ever visit Seoul, put this on your gotta-visit list, Gwanjang Market is the Disneyland of street food.

Grillin and Chillin

Summer has arrived in California, and with temps rising it is time to take cookin’ outside.  Inspired by the street food on our recent trip.  I head to the Korean market to grab some sliced pork belly and banchan, the perfect antidote for the heat.

Thick-cut pork belly is readily available in Asian markets.  If you can’t find it, opt for pork shoulder or butt, sliced into 1/4-inch thick pieces.  The marinade is a mash-up of two recipes, one from A Common Table (current fan fav!) for Pork Bulgogi, and the other from the blog, Spice the Plate, for Korean Pan-Fried Pork Belly.

Stir together Gochujang (Korean Pepper Paste), soy, fish sauce, honey, sesame oil, ginger, and garlic.  Voila, a spicy, sweet, salty marinade that compliments the pork wonderfully. Finally, pour the marinade on the pork and let it sit for 30 minutes.

Marinade for 30 minutes and fire up the grill.  Cook over direct heat for 4-5 minutes a side.  Garnish with green onions or cilantro and serve.  Serve with a bowl of rice or with lettuce/cabbage leaves to make wraps.  Don’t forget side dishes like cucumber salad, and kimchi.

Print Pin

Korean Style Grilled Pork Belly

Course Main Course, Meat, protein

Cuisine Asian, Korean

Keyword Grilled Pork Belly, Pork Belly

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Ingredients

• 1 pound pork belly with or without skin
• cilantro or green onions for topping optional

Pork belly Marinade

• 1 teaspoon finely chopped garlic
• 1 teaspoon minced ginger
• 1 stalk green onion chopped, substitute 1 shallot, finely chopped
• 1/4 cup grated Asian pear substitute pineapple juice
• 2 tablespoon Korean hot pepper paste Gochujang
• 2 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 tablespoon sesame oil
• 2 tablespoons toasted white sesame seeds save 1/2 T for garnish

Pork Belly Marinade Quick and Dirty

• 1 teaspoon finely chopped garlic
• 1 teaspoon minced ginger
• 2 tablespoon Korean hot pepper paste
• 2 tablespoon honey
• 2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoon sesame oil
• 1 tablespoon toasted white sesame seeds

Instructions

• Combine ingredients for marinade, add pork and set aside for approximately 30 minutes.
• While pork marinades, preheat grill, adjust to medium-high heat before grilling.
• Grill over direct heat 4-5 minutes per side.
• Garnish with cilantro or green onions and a sprinkling of sesame seeds
• Serve immediately