Sticky Gochujang Pork Belly with Pickled Radish

Ingredients

• 2 lb Pork Belly (skin on, cut into 1‑inch thick slabs)
• 2 tbsp Sesame Oil (to flavor the pork and the namul)
• 2 tbsp Mirin (Japanese sweet rice wine)
• 4 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Avocado Oil (high smoke point for searing)
• to taste Salt (for seasoning pork and vegetables)
• to taste Black Pepper (freshly ground)
• 3 tbsp Gochujang (Korean fermented chili paste)
• 2 tbsp Honey (for sweet balance in glaze)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (freshly grated)
• 1 tsp Rice Wine Vinegar (for glaze acidity)
• 1 tsp Gochugaru (Korean red pepper flakes)
• 2 bunches Fresh Spinach (remove stems, wash thoroughly)
• 1 tsp Sesame Seeds (toasted)
• 1 medium Daikon Radish (peeled and cut into thin matchsticks)
• ¼ cup Rice Wine Vinegar (for pickles)
• ¼ cup Water (for pickles)
• 2 tbsp Sugar
• ½ tsp Salt (for pickles)

Instructions

1. Season Pork Belly

   Pat the pork belly dry, then season both sides generously with salt and freshly ground black pepper.

   Time: PT5M

2. Prepare Marinade

   In a bowl combine 2 tbsp soy sauce, 2 tbsp mirin, and 2 tbsp sesame oil; stir to blend.

   Time: PT2M

3. Marinate Pork Belly

   Rub the soy‑mirin‑sesame mixture all over the pork belly, ensuring both sides are coated.

   Time: PT3M

4. Sear Pork Belly

   Heat 1 tbsp avocado oil in a large skillet over medium‑high heat. Place pork belly fat‑side down, sear until deep brown, about 5 minutes, then flip and sear the other side another 4 minutes.

   Time: PT9M

5. Transfer to Oven

   Place the seared pork belly on a sheet pan fitted with a roasting rack, fat side up. Roast in a pre‑heated 325°F oven until the internal temperature reaches 195°F, about 1 hour 45 minutes.

   Time: PT1H45M

   Temperature: 325°F

6. Make Gochujang Glaze

   While the pork roasts, combine 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp sesame oil, minced garlic, grated ginger, 1 tsp rice wine vinegar, and 1 tsp gochugaru in a saucepan. Bring to a gentle simmer and cook 3 minutes until slightly thickened.

   Time: PT5M

7. Blanch Spinach for Namul

   Bring a pot of salted water to a boil. Add the stems‑removed spinach and blanch for 1 minute. Immediately transfer to an ice‑water bath, then drain and squeeze out excess water with a kitchen towel.

   Time: PT5M

8. Season Spinach (Sigeumchi Namul)

   Roughly chop the blanched spinach, then toss with 1 tsp soy sauce, 1 tsp sesame oil, 1 clove minced garlic, ½ tsp gochugaru, 1 tsp toasted sesame seeds, and a pinch of salt.

   Time: PT5M

9. Quick‑Pickle Daikon

   Whisk together ¼ cup rice wine vinegar, ¼ cup water, 2 tbsp sugar, and ½ tsp salt. Slice the daikon into thin matchsticks, submerge in the brine, and let sit at room temperature for 30 minutes.

   Time: PT5M

10. Glaze Pork Belly

    When the pork reaches 195°F, brush a generous layer of the gochujang glaze over the top, then place under the broiler for 2‑3 minutes until the glaze caramelizes and becomes sticky.

    Time: PT5M

    Temperature: Broiler

11. Rest and Slice

    Remove the pork belly from the oven, let rest for 10 minutes, then slice into ½‑inch pieces.

    Time: PT10M

12. Plate and Serve

    Arrange sliced pork on a serving platter, drizzle any remaining glaze, add a mound of seasoned spinach, and place a side of quick‑pickled daikon. Serve with the suggested Beaujolais wine.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

22 g

Carbohydrates

15 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pork Belly: Pork shoulder
• Instead of Sesame Oil: vegetable oil (for searing)
• Instead of Mirin: dry sherry, sweet rice wine
• Instead of Soy Sauce: tamari
• Instead of Avocado Oil: canola oil, grapeseed oil
• Instead of Gochujang: Korean chili paste, sambal oelek + sugar
• Instead of Honey: maple syrup, agave nectar
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Ginger: ground ginger (¼ tsp)
• Instead of Rice Wine Vinegar: apple cider vinegar (½ tsp)
• Instead of Gochugaru: crushed red pepper flakes
• Instead of Fresh Spinach: baby bok choy, Swiss chard
• Instead of Sesame Seeds: pumpkin seeds
• Instead of Daikon Radish: regular radish, carrot
• Instead of Rice Wine Vinegar (for pickles): white wine vinegar
• Instead of Sugar: honey (1½ tbsp)

Equipment Needed

• Large Skillet
• Sheet Pan
• Roasting Rack
• Oven
• Saucepan
• Mixing Bowls
• Tongs
• Kitchen Towel
• Ice Bath Bowl
• Chef’s Knife
• Cutting Board
• Whisk
• Meat Thermometer

Critical Steps — Do Not Skip

• Searing the pork belly to develop a deep brown crust
• Roasting to an internal temperature of 195°F for tenderness
• Simmering the gochujang glaze to the right thickness
• Broiling the glaze for a sticky caramelized finish
• Quick‑pickling the daikon to balance richness

Chef Tips from the Video

• Use avocado oil for searing because its high smoke point prevents burnt flavors.
• Leave the skin on the pork belly for extra crispness; score the fat lightly if desired.
• A quick ice‑water shock after blanching locks in the spinach’s vivid green color.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Pork belly can be frozen, wrapped tightly, for up to 1 month. Thaw before reheating.

Room temperature: Pickled daikon can sit at room temperature for up to 2 hours; otherwise refrigerate.

Make-Ahead Tips

• Pickle the daikon a day ahead for deeper flavor.
• Prepare the gochujang glaze and store refrigerated; reheat gently before using.
• Blanch and season the spinach up to 4 hours ahead; keep covered in the fridge.

Frequently Asked Questions