Korean-Style Pork Belly Rice Bowl (with Gochujang)

Korean-Style Pork Belly Rice Bowl (with Gochujang)

I seasoned this rather assertively so that it works well as a rice bowl. It's a recipe our family is proud of.

Ingredients: 2 servings

Pork belly (thinly sliced for grilling)
250-300 g
Salt and pepper
a little of each
1 tablespoon
★Soy sauce
1 tablespoon
2 tablespoons
★ Honey (or sugar)
1 1/2 teaspoon (or 1 teaspoon if using sugar)
★ Garlic (grated)
1/2 to 1 teaspoon
★ Water
1 tablespoon
Vegetable oil
as needed
☆ Green bell peppers
2 medium
☆ Carrot
about 1/4 of 1 medium
White sesame seeds
to taste


1. I used thinly sliced meat as shown in the photo, but you can also buy a block of meat and slice it about 5 to 6 mm thick. Season with salt and pepper. Cut the peppers up into bite-sized pieces, and slice the carrot into thin rectangular pieces. Mix the ★ ingredients together.
2. Heat a little oil (about a teaspoon) in a frying pan, and stir fry the vegetables. Take them out, and stir-fry the pork belly meat in the same frying pan.
3. You don't have to cook the meat thoroughly at this time, since it will be cooked more a bit later. When it's about 80% cooked, take it out of the pan.
4. Add the combined ★ ingredients to the frying pan. When it comes to a boil add the partially cooked pork in one go. When the meat is well coated with the sauce and shiny, and the sauce has reduced to about half, it's ready to go.
5. Put some rice in a bowl, top with the vegetables and meat, drizzle on the sauce and sprinkle with some sesame seeds to finish. Garnish with some finely shredded Japanese leek (the white portion), if available.

Story Behind this Recipe

I thought up this recipe after making some homemade gochujang.