Grilled Pork Belly in Korean Barbecue Style


800 g pork belly, skin and bones removed, sliced into long strips about 1 cm thick
salt and pepper, to taste
1 large onion, peeled and cut into thick slices (but not separated to rings)
2 cups kimchi, to serve
8 leaves Korean sesame leaf (perilla), to serve (optional)
1 head butter lettuce, to serve
1 large green chilli, sliced, to serve
3 cloves garlic, peeled and thinly sliced, to serve

Salted Sesame Oil

2 tbsp sesame oil
1/2 tsp salt flakes

Soy Sauce and Vinegar

2 tbsp soy sauce
1 tbsp rice vinegar
pinch of caster sugar
1/2 tsp toasted sesame seeds, lightly crushed


3 tbsp white miso (or doenjang, Korean fermented soy bean paste)
2 tbsp gochujang (Korean chilli bean paste)
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
2 tsp garlic paste or 2 cloves garlic, peeled and minced
1/4 cup grated onion
2 spring onions, trimmed and finely chopped
1 tsp honey
1 tsp caster sugar


  1. Lightly season the pork with salt and pepper and grill until well browned on a hot, oiled barbecue with the onion slices, making sure the onion slices soak up some of the fat from the pork.
  2. Cut the pork into short lengths with a pair of kitchen scissors.
  3. Serve the pork with the fresh ingredients and the condiments. Dip the pork into the sauce of your choice, wrap it in a lettuce leaf with a little kimchi and any other ingredients you like, and enjoy.

Makes 4 servings.

Source: Adam’s Big Pot

Korean-style Roasted Pork Belly Wrap


3.3 pounds pork belly, skin on, boneless
cooked rice and lettuce leaves for serving

Poaching Liquid

8 cloves garlic, crushed
7 spring onions or scallions, roughly chopped, roots on
4 1/2-by-1-1/2-inch piece ginger, skin on, roughly sliced
1 onion, peeled and cut into eighths
2 tablespoons dwengjang paste

Pickled Daikon (Moo Sang Che)

6 ounces daikon, julienned into long strips
4-1/2 teaspoons Korean apple vinegar or rice wine vinegar
1-1/2 tablespoons white granulated sugar
1-1/2 teaspoons Korean chili flakes (gochugaru), or to taste
1 small clove garlic, grated
1 teaspoon salt, or to taste


2 tablespoons Korean soy bean paste (dwengjang)
2 tablespoons honey
1-1/2 tablespoons grated ginger
1 teaspoon Korean chili paste (gochujang)

Bossam Sauce

2 tablespoons Korean soybean paste (dwengjang)
2 teaspoons grated onion
2 teaspoons roasted sesame oil
2 teaspoons roasted sesame seeds
1 teaspoon grated ginger


  1. In a heavy pot, place the pork belly in and all of the ingredients for the poaching liquid and add water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the pork is fully cooked through and very soft, 2 hours.
  2. Remove the pork belly and place on a baking tray lined with foil to let cool. Discard the poaching liquid. Once cooled enough to handle, carefully cut off the skin of the pork and discard.
  3. Preheat the oven to 350ºF/180ºC.
  4. In a medium sized bowl, mix all of the pickling ingredients together and stir to coat the daikon well. Cover and chill for 1 hour before serving.
  5. Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly. Place the pork in the oven, rub-side up, and roast the pork until the top is nicely caramelized, about 30 minutes. Additionally you can place the pork under the broiler briefly for a little more char.
  6. Make the bossam sauce by mixing all of the ingredients together well in a small bowl. Set aside.
  7. Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place.
  8. Transfer the pork to a cutting board and thinly slice into two-bite pieces. Serve the pork with the rice, lettuce leaves, bossam sauce and pickled radish. Try eating the pork in this way: Place a lettuce leaf in your hand. Scoop in a spoonful of rice, top with smear of sauce, piece of pork and finish with some pickled radish. Wrap it all up together and take a bite. You’ll love it.

Makes 4 to 6 servings.

Source: Judy Joo

Korean-style Pork Belly Rice Bowl


2 tablespoons oil
8 oz thinly sliced pork belly
1 large onion, thinly sliced
2 cups kimchi
1-1/2 teaspoons sugar
1 tablespoon Gochujang (Korean red pepper paste)
2 portions of cooked medium-grain rice
1 stalk green onion, chopped


  1. Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
  2. Add the onion, kimchi, and sugar, and cook for an additional 3 minutes.
  3. Add the gochujang and cook for another minute.
  4. Serve over rice, and garnish with green onion.

Makes 2 servings.

Source: The Wok of Life

Korean-style Spicy Pork Bone Soup


3 to 4 lb meaty pork neck bone
5 thin slices fresh ginger
1 tbsp minced ginger
12 cups water
1 yellow onion, halved, sliced
2 tbsp Korean soybean paste
1 tbsp Korean red pepper paste (gochujang)
10 small, thin dried red chilies
2 tbsp Korean coarse red pepper powder
8 cloves garlic, minced
3 tbsp green perilla seeds plus more for garnish
4 large white potatoes, peeled, quartered
1/4 suey choy, cut into bite-sized pieces
12 fresh perilla leaves, sliced in thick strips
4 green onions, trimmed, thinly sliced


  1. Bring a large pot of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
  2. Add 12 cups water to the pot. Add pork, onion, soybean paste, hot pepper paste and chilies. Bring to a boil over high heat. Reduce heat to medium, Cover and cook for 1 hour (add water if necessary).
  3. Mix red pepper powder, garlic, minced ginger and perilla seeds into the soup. Bring to a boil again. Reduce heat to low, cover and cook for 1 hour. Add potatoes and suey choy. Cover and cook for 30 more minutes or until potatoes are tender but not mushy.
  4. Stir in perilla leaves. Add salt to taste.
  5. To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions of broth. Sprinkle with green onions and perilla seeds before serving.

Makes 4 servings.

Source: Hong Kong magazine

Korean-style Baked Pork Belly with Rice Cakes and Cheese


2 cups Spicy Sauteed Pork Belly (see recipe below)
2 cups frozen rice cakes, soaked and refrigerated overnight
2 tbsp vegetable oil
3/4 cup Japanese fish cakes, cut into 1-inch pieces
1/2 cup julienned carrots
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced yellow onions
1 cup roughly chopped kimchi
2 cups shredded mozzarella
2 cups shredded mild cheddar cheese

Dashi Sauce

1/2 cup dashi
3 tbsp gochujang (Korean red chili sauce)
3 tbsp rice syrup or light corn syrup
1 tbsp Korean red pepper flakes
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
2 cloves garlic, minced


  1. Pre-heat the oven to 400°F.
  2. Add dashi sauce ingredients to a medium bowl, whisk to mix.
  3. Drain the rice cakes and dry well with paper towels.
  4. In a large wok, heat the oil over medium-high until lightly smoking. Add the rice cakes and cook, flipping once, until golden, about 2 minutes.
  5. Add fish cakes, carrots, cabbage, and onions and cook until the fish cakes are heated through and the vegetables are soft, about 3 minutes.
  6. Pour the dashi sauce over the rice cakes mixture and simmer until the sauce thickens, about 3 minutes.
  7. Remove all ingredients in the wok to a 9-by-13-inch baking dish and spread into an even layer. Arrange the pork belly over the rice cakes, pouring the sauce over. Then spread the kimchi over the pork belly and top with the shredded mozzarella and cheddar.
  8. Bake in the oven until cheese is melted and sauce is bubbling, 10 to 12 minutes. Remove from oven and serve while hot.

Spicy Sauteed Pork Belly


1 lb pork belly, sliced 1/8-inch thick (about 16 slices)
1 small white onion, roughly chopped
2 tbsp vegetable oil


1/4 cup gochujang (Korean red chili paste)
2 tbsp Korean red pepper flakes
2 tbsp mirin
1 tbsp soy sauce
3 garlic cloves, minced
1 (1/2-inch) piece ginger, peeled and minced


  1. In a blender, puree the white onion until smooth, scraping the sides as needed. Transfer to a large bowl.
  2. Add the marinade ingredients, whisk until smooth.
  3. Add the pork belly and toss to coat. Cover the bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.
  4. Heat 1 tablespoon oil in a wok over medium-high until lightly smoking. Add half the pork slices and 2 tablespoons of the marinade and cook, flipping once, until caramelized and golden, about 5 minutes. Transfer the pork to a bowl.
  5. Wipe clean the wok, and return to the heat. Repeat cooking with the remaining oil, pork, and another 2 tablespoons of the marinade. Remove the pork and the sauce to a bowl and set aside.

Makes 6 to 8 servings.

Source: Arang Restaurant, New York