Gochujang-Glazed Pork Belly with Pickled Radish

🛒 Ingredients

For the Pork Belly:

• 1.5 to 2 lbs skinless pork belly (whole slab or thick slices)

• 1 tbsp soy sauce

• 1 tbsp rice wine (mirin or sake)

• 1 tsp sesame oil

• Salt and pepper to taste

• Optional: ½ tsp neutral oil for searing

Gochujang Glaze:

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp honey or brown sugar

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 clove garlic, grated

• 1 tsp ginger, grated

• Optional: 1 tsp gochugaru (Korean chili flakes) for extra heat

Quick Pickled Radish:

• 1 cup daikon or Korean radish, thin matchsticks or slices

• ¼ cup unseasoned rice vinegar

• ¼ cup water

• 2 tbsp sugar

• ½ tsp kosher salt

For Garnish:

• Toasted sesame seeds

• Thinly sliced scallions

🔪 Instructions

1. Quick Pickle the Radish (do first or the day before):
In a small bowl, whisk together vinegar, water, sugar, and salt until dissolved. Add radish and let sit at room temperature for 30 minutes or refrigerate overnight. Drain before serving.

2. Prep and Sear the Pork Belly:
Pat pork belly dry. Rub with soy sauce, rice wine, sesame oil, salt, and pepper.
Preheat a cast iron or heavy pan over medium-high heat for 2–3 minutes.
Optional: Add a small amount of neutral oil to start the render.
Place pork belly fat-side down and sear for 5–7 minutes until golden and some fat has rendered. Flip and sear the other side for 1–2 minutes.

3. Roast the Pork Belly:
Transfer pork to a small roasting pan or oven-safe dish. Cover tightly with foil.
Roast at 325°F (163°C) for 1.5 to 2 hours, or until fork-tender.

4. Make the Gochujang Glaze:
In a small saucepan, combine all glaze ingredients. Bring to a simmer and cook for 2–3 minutes until thickened slightly. Remove from heat.

5. Glaze and Broil:
When pork is done roasting, brush it generously with glaze.
Place under broiler for 2–3 minutes or until the glaze is bubbling and caramelized. Keep a close eye to avoid burning.

6. Slice and Plate:
Let pork rest slightly, then slice into thick pieces.
Serve with pickled radish on the side. Garnish with sesame seeds, scallions, and perilla leaves if using.

Korean Spinach Side (Sigeumchi Namul)

Ingredients:

• 1 bunch spinach (flat-leaf or baby spinach)

• 1 tsp sesame oil

• 1 tsp soy sauce

• 1 garlic clove, minced

• 1 tsp toasted sesame seeds

• Optional: Pinch of gochugaru

Instructions:

1. Blanch spinach for 30 seconds in boiling water. Transfer to an ice bath.

2. Squeeze out excess water and cut into bite-size pieces.

3. Toss spinach with sesame oil, soy sauce, garlic, sesame seeds, and optional gochugaru.

4. Serve chilled or at room temperature next to the pork belly.