Gochujang Glazed Pork Belly SSam
Gochujang Glazed Pork Belly SSam is a medium Korean recipe that serves 4. 450 calories per serving. Recipe by Yogiyo - Korean Cooking Made Easy on YouTube.
Prep: 30 min | Cook: 2 hrs 50 min | Total: 3 hrs 35 min
Cost: $11.65 total, $2.91 per serving
Ingredients
- 2 lb Pork Belly (cut into 2‑inch cubes, skin left on for texture)
- 1/2 cup Soy Sauce (Korean ganjang, low sodium preferred)
- 2 Tbsp Brown Sugar (packed)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (fresh, minced)
- 2 Tbsp Gochujang (Korean red pepper paste) (spicy‑sweet paste)
- 1 Tbsp Sesame Oil (toasted, for flavor)
- 2 Tbsp Rice Wine (Mirin) (adds sweetness and deglazes)
- 1/2 tsp Black Pepper (freshly ground)
- 2 Green Onion (thinly sliced for garnish)
- 1 Tbsp Sesame Seeds (toasted)
- 1 head Iceberg Lettuce (separate leaves for wraps)
Instructions
Make the Marinade
In a large mixing bowl combine soy sauce, brown sugar, minced garlic, minced ginger, gochujang, sesame oil, rice wine, and black pepper. Whisk until the sugar dissolves and the mixture is smooth.
Time: PT10M
Marinate the Pork Belly
Place the pork belly cubes in a resealable bag or bowl, pour the marinade over them, and massage to coat evenly. Seal and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
Time: PT30M
Slow‑Cook the Pork
Preheat the oven to 150°C (300°F). Transfer the marinated pork (including any excess sauce) to a Dutch oven, cover with its lid, and bake for 2 hours 40 minutes until the meat is fork‑tender.
Time: PT2H40M
Temperature: 150°C
Glaze and Finish
Increase oven temperature to 200°C (400°F). Remove the lid, brush the pork pieces with a spoonful of the remaining sauce, and return to the oven for 10 minutes, or until the glaze is sticky and slightly caramelized.
Time: PT10M
Temperature: 200°C
Plate and Serve
Transfer the pork to a serving plate, sprinkle toasted sesame seeds and sliced green onions on top. Arrange lettuce leaves on the side; let diners wrap pork in lettuce and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Contains Gluten, Dairy-Free, Nut-Free
Allergens: Soy, Sesame, Wheat (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger
- Instead of Gochujang (Korean red pepper paste): Ssamjang, Korean chili sauce
- Instead of Sesame Oil: Peanut oil (different flavor)
- Instead of Rice Wine (Mirin): Sake, Dry sherry
- Instead of Black Pepper: White pepper
- Instead of Green Onion: Chives
- Instead of Sesame Seeds: Pumpkin seeds
- Instead of Iceberg Lettuce: Romaine lettuce, Butter lettuce
Equipment Needed
- Large Mixing Bowl
- Resealable Plastic Bag
- Dutch Oven or Heavy‑Bottomed Pot with Lid
- Oven
- Basting Brush
- Tongs
- Cutting Board
- Chef’s Knife
- Serving Plate
- Small Bowl for Garnish
Critical Steps — Do Not Skip
- Marinate the pork belly thoroughly to infuse flavor
- Slow‑cook at low temperature to achieve melt‑in‑your‑mouth tenderness
- Glaze at high heat for a sticky, caramelized finish
Chef Tips from the Video
- Score the pork belly skin in a crosshatch pattern before marinating to help the glaze penetrate.
- Let the pork rest for 5 minutes after the final bake; this redistributes juices and makes slicing easier.
Troubleshooting
Pork is still tough after cooking
Increase the low‑heat cooking time by 20‑30 minutes or lower the oven temperature to 130°C (265°F) and continue cooking.
Sauce is too salty
Add a teaspoon of honey or a splash of rice wine to balance the saltiness.
Glaze didn’t become sticky
Brush on a thin layer of additional gochujang mixed with a little honey and broil for 2‑3 minutes.
Storage
Refrigerator: Store leftover pork in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑lock bag for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork belly overnight for deeper flavor.
- The cooked pork can be reheated gently in a skillet with a splash of water or broth.
Frequently Asked Questions
What is the cultural significance and history of Korean pork belly (samgyeopsal) in Korean cuisine?
Pork belly, known as samgyeopsal, is a beloved Korean BBQ staple that dates back to the early 20th century when pork became widely available. It is traditionally grilled at the table and wrapped in lettuce with ssamjang, reflecting Korea’s communal dining culture.
What are the traditional regional variations of Korean pork belly dishes in Korea?
In the southern region, pork belly is often marinated with a sweeter gochujang‑soy glaze, while in the northern style it may be seasoned simply with salt and pepper. Some regions add fermented soybean paste (doenjang) for depth, but the lettuce‑wrap presentation remains consistent.
How is Korean pork belly traditionally served in Korea?
It is typically grilled at the table, sliced thin, and served with fresh lettuce or perilla leaves, ssamjang (a spicy‑savory paste), sliced garlic, green chili, and a side of rice. Diners assemble their own wraps, creating a balance of meat, spice, and fresh crunch.
What occasions or celebrations is Korean pork belly commonly associated with in Korean culture?
Samgyeopsal is a popular choice for weekend gatherings, birthday parties, and corporate team‑building meals because it’s easy to share and encourages a lively, interactive dining experience.
What other Korean dishes pair well with this Slow‑Cooked Korean Pork Belly?
Serve it alongside Korean rice dishes like bibimbap, a side of kimchi, Korean cucumber salad (oi muchim), or a bowl of soft tofu stew (soondubu jjigae) for a complete Korean‑style feast.
What are the authentic traditional ingredients for Korean pork belly glaze versus acceptable substitutes?
Authentic glaze uses Korean ganjang (soy sauce), gochujang, sesame oil, garlic, ginger, and rice wine. Substitutes include tamari for gluten‑free soy sauce, honey instead of brown sugar, and mirin or dry sherry for rice wine.
What are the most common mistakes to avoid when making Slow‑Cooked Korean Pork Belly?
Common errors include cooking at too high a temperature, which makes the meat tough; not marinating long enough, resulting in bland pork; and neglecting to baste during the final glaze, leading to a dry surface.
Why does this recipe use a low‑heat oven bake instead of direct grilling for the pork belly?
Low‑heat baking breaks down the connective tissue slowly, producing melt‑in‑your‑mouth tenderness without the risk of burning the glaze. Grilling can be used for a final char, but the oven method ensures consistent results at home.
Can I make Slow‑Cooked Korean Pork Belly ahead of time and how should I store it?
Yes, you can marinate the pork overnight and even fully cook it a day ahead. Cool it to room temperature, refrigerate in an airtight container, and gently reheat in a skillet with a splash of broth before serving.
What texture and appearance should I look for when the pork belly is done cooking?
The meat should be fork‑tender and easily pull apart, while the exterior should be glossy, slightly caramelized, and have a deep reddish‑brown hue from the gochujang glaze.
What does the YouTube channel Yogiyo - Korean Cooking Made Easy specialize in?
The YouTube channel Yogiyo - Korean Cooking Made Easy focuses on simple, step‑by‑step Korean home‑cooking tutorials, breaking down traditional dishes into approachable recipes for beginners and busy cooks.
How does the YouTube channel Yogiyo - Korean Cooking Made Easy's approach to Korean cooking differ from other Korean cooking channels?
Yogiyo emphasizes minimal equipment, clear visual cues, and time‑saving techniques like oven‑based slow cooking, whereas many other channels rely heavily on stovetop grilling or complex fermentation steps.
Last updated: September 1, 2026
