Korean Braised Pork Belly (Doejibulgogi)

Name: Korean Braised Pork Belly (Doejibulgogi)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs pork belly, sliced; 3 tbsp gochujang; 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 4 cloves garlic, minced; 1 inch ginger, grated; green onions to serve; sesame seeds to serve; steamed rice to serve

Braised pork belly slices with gochujang and soy in a sticky, caramelised sauce. Marinating for a full 30 minutes, not just tossing and cooking, is what actually gets the gochujang into the meat rather than just coating it.

Total time

50 min

Prep

35 min

Cook

15 min

Difficulty

medium

Cuisine

Asian

comfort

Ingredients

2 lbspork belly, sliced

3 tbspgochujang

3 tbspsoy sauce

2 tbspbrown sugar

1 tbspsesame oil

4 clovesgarlic, minced

1 inchginger, grated

green onionsto serve

sesame seedsto serve

steamed riceto serve

Instructions

Marinate the sliced pork belly in the gochujang, soy sauce, brown sugar, garlic and ginger for at least 30 minutes.

Pan-fry over medium-high heat, turning occasionally, until the pork is caramelised at the edges and fully cooked through, about 8-10 minutes.

Let the pork rest for a minute off the heat so the caramelised glaze sets slightly.

Serve over steamed rice, garnished with green onions and sesame seeds.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

136

Protein

2.8g

Fat

Carbs

11.6g

Fiber

0.6g

Sodium

745mg

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