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Home Koreaanse Gochujang Buikspek van de BBQ

Koreaanse Gochujang Buikspek van de BBQ

BBQ

This really makes me happy. Pork belly is already rich and full of flavor on its own, but give it a Korean twist with gochujang (fermented chili paste) and you get an explosion of umami, sweet, spicy and smoky.

x_ckl_recipe_markerKorean Gochujang Pork Belly from the BBQ This dish strikes the perfect balance between comfort food and culinary finesse. Korean Gochujang Pork Belly (Korean Pork Belly) Main course Korean 3-4 servings 2 hr 15 min 5 min 15 min 2 hr 30

1: Make the marinade

Mix the ingredients below for the marinade in a mengkom into a thick, fragrant paste:

2 tbsp gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes, optional)
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey or brown sugar
1 tbsp sesame oil
3 cloves garlic (minced)
1 tsp fresh ginger (grated)

👉 Taste: you should achieve a balance of sweet, salty, spicy and sour.

Step 2: Prepare the pork belly

Pat the pork belly dry and lightly score the fat side (diamond pattern).

Rub lightly with salt and then coat generously with the marinade.

Let marinate for at least 1 hour, but preferably:

👉 4–12 hours in the fridge (covered)

Step 3: Cook indirectly

Set your BBQ to 120–140°C for indirect heat.

Place the pork belly on the indirect side and close the lid.

Cook until the internal temperature reaches about: 70–75°C

The fat will slowly render and the meat becomes melt-in-your-mouth tender.

Step 4: Caramelize

Move the pork belly to direct heat (high heat, 220–250°C).

Grill the meat all around until:

the exterior is nicely caramelized
the marinade becomes sticky and slightly crisp

Brush once more with the marinade in between for extra depth.

⚠️ Note: the sugars can burn quickly. Stay close!

Step 5: Resting

Remove the pork belly from the BBQ and let rest loosely tented with foil.

Step 6: Slicing & serving

Slice the pork belly into thin slices or cubes with a carving knife.

Garnish with:

sesame seeds
spring onion

BBQ 800 g pork belly (preferably without rind, or scored) 2 tbsp gochujang (Korean chili paste) 1 tbsp gochugaru (Korean chili flakes, optional) 2 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp honey or brown sugar 1 tbsp sesame oil 3 cloves garlic (minced) 1 tsp fresh ginger (grated) 1 tbsp toasted sesame seeds 2 spring onions (finely sliced) BBQ met deksel Aluminum foil Basting brush Meat thermometer Mengkom BBQ bbq BBQ Tools bbq-tools BBQ Knife Sets bbq-knife-sets BBQ Grill Plates & Grates bbq-grill-plates-grates Blackwell Knife Block - Deluxe - Chef's Knife, Bread Knife, Meat Knife, Office Knife & Peeling Knife 6-Piece Blackwell ["Knife block"] BBQ Starter Briquette Starter Fire & Flavour 30.5 cm - Heat-resistant Metal Black - Cookinglife Cookinglife BBQ Starter Blackwell grill plate cast iron BBQ / baking plate Ø 30 cm – without non-stick coating – double-sided Blackwell ["Grillplaat"] Cookinglife BBQ Saucepan Fire & Flavour Stainless Steel ø 11.5 cm - Including black silicone brush Cookinglife BBQ Tool Thüringer braadworst on the Kamado foodies-thuringer-braadworst-van-de-kamado Cedar Plank Salmon (Zalm van de cederhouten plank) foodies-zalm-cederhouten-plank Chicken Shawarma Skewers with Whipped Labneh foodies-kip-shoarma-spiesen-labneh MOINK Balls from the BBQ foodies-moink-balls-van-de-bbq

Recipe

Korean Gochujang Pork Belly from the BBQ

This dish strikes the perfect balance between comfort food and culinary finesse.

Course	Main course
Kitchen	Korean
Servings	3-4 servings

Preparation time

Preparation time	2 hr 15 min
Stiffen up min.	5 min
Cooling time	15 min
Total	2 hr 30

Equipment

BBQ met deksel
Aluminum foil
Basting brush
Meat thermometer
Mengkom

Ingredients

800 g pork belly (preferably without rind, or scored)
2 tbsp gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes, optional)
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey or brown sugar
1 tbsp sesame oil
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tbsp toasted sesame seeds
2 spring onions (finely sliced)

Korean Gochujang Pork Belly (Korean Pork Belly)

1: Make the marinade

Mix the ingredients below for the marinade in a mengkom into a thick, fragrant paste:

2 tbsp gochujang (Korean chili paste)
1 tbsp gochugaru (Korean chili flakes, optional)
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey or brown sugar
1 tbsp sesame oil
3 cloves garlic (minced)
1 tsp fresh ginger (grated)

👉 Taste: you should achieve a balance of sweet, salty, spicy and sour.

Step 2: Prepare the pork belly

Pat the pork belly dry and lightly score the fat side (diamond pattern).

Rub lightly with salt and then coat generously with the marinade.

Let marinate for at least 1 hour, but preferably:

👉 4–12 hours in the fridge (covered)

Step 3: Cook indirectly

Set your BBQ to 120–140°C for indirect heat.

Place the pork belly on the indirect side and close the lid.

Cook until the internal temperature reaches about: 70–75°C

The fat will slowly render and the meat becomes melt-in-your-mouth tender.

Step 4: Caramelize

Move the pork belly to direct heat (high heat, 220–250°C).

Grill the meat all around until:

the exterior is nicely caramelized
the marinade becomes sticky and slightly crisp

Brush once more with the marinade in between for extra depth.

⚠️ Note: the sugars can burn quickly. Stay close!

Step 5: Resting

Remove the pork belly from the BBQ and let rest loosely tented with foil.

Step 6: Slicing & serving

Slice the pork belly into thin slices or cubes with a carving knife.

Garnish with:

sesame seeds
spring onion

Cooking mode Prevents your screen from going to sleep

Serve Korean Gochujang Pork Belly with:

White rice
Kimchi
Lettuce (for making wraps)
Cucumber (refreshing against the richness)

This Korean pork belly is a true flavor bomb from the BBQ. The gochujang marinade provides a perfect balance of sweet, spicy and salty, while the meat becomes buttery tender inside from the slow cooking and beautifully caramelizes on the outside. Serve with steamed rice, kimchi and fresh spring onions for a complete Korean BBQ experience.

Related products

Blackwell Knife Block - Deluxe - Chef's Knife, Bread Knife, Meat Knife, Office Knife & Peeling Knife 6-Piece

BBQ Starter Briquette Starter Fire & Flavour 30.5 cm - Heat-resistant Metal Black - Cookinglife

Blackwell grill plate cast iron BBQ / baking plate Ø 30 cm – without non-stick coating – double-sided

Cookinglife BBQ Saucepan Fire & Flavour Stainless Steel ø 11.5 cm - Including black silicone brush

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