These Korean gochujang pork belly bites offer a delicious balance of sweet, spicy, and sticky flavors.
They are easy to make and perfect for snacking or serving as appetizers.
Cooking the pork belly until crispy enhances the texture and flavor.
Why You’ll Love This Recipe
- The gochujang chili paste adds a unique Korean umami spice and sweetness.
- Using pork belly provides rich, tender meat with crispy edges after cooking.
- Balancing the marinade ingredients creates a sticky glaze that caramelizes beautifully in the pan or on the grill.
Korean Gochujang Pork Belly Bites
Enjoy these spicy, sweet, and sticky Korean gochujang pork belly bites, perfect as flavorful snacks or appetizers. Pan-fried or grilled until crispy, they deliver irresistible texture and heat.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- About 24 bite-sized pieces
Ingredients
- 1.5 pounds (680 g) pork belly, skin removed, cut into 1-inch (2.5 cm) bite-size pieces
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
- Cooking oil (vegetable or canola) for frying
Instructions
- Prepare the Marinade In a bowl, mix gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar until well combined.
- Marinate the Pork Belly Add the pork belly pieces into the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Cook the Pork Belly Bites Heat a large skillet over medium-high heat and add a small amount of cooking oil. Once hot, add the pork belly bites in a single layer without crowding. Cook for about 6–8 minutes, turning occasionally, until crispy and caramelized on all sides. Alternatively, grill over medium-high heat for 6–8 minutes, turning to sear evenly.
- Ensure Food Safety Ensure pork reaches an internal temperature of 145°F (63°C) as measured with a meat thermometer, then allow to rest for 3 minutes.
- Serve Transfer pork bites to a serving dish. Garnish with toasted sesame seeds and sliced green onions. Serve warm as a snack or appetizer.
Helpful Tips
- For extra crispiness, pat the pork belly pieces dry with paper towels before marinating.
- Use a well-ventilated kitchen when pan-frying as pork belly can render oil splatters.
- Adjust the amount of gochujang to control the heat level to your preference.
Storage and Make-Ahead
Store leftover cooked pork belly bites in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to maintain crispiness.
Do not freeze, as the texture may degrade upon thawing.
Frequently Asked Questions
Can I use a different cut of pork?
Pork belly works best for its fat content and texture, but you can use pork shoulder cut into small pieces, though it may be less crispy.
Is gochujang gluten-free?
Some brands of gochujang contain wheat, so check your label carefully if you need a gluten-free option.
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