Smoky Korean Pork Belly Stir-Fry with Gochujang Glaze

Name: Smoky Korean Pork Belly Stir-Fry with Gochujang Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450 g pork belly, skin removed, sliced into 1/4-inch strips; 1 tablespoon vegetable oil; 1 medium yellow onion, thinly sliced; 150 g Napa cabbage, roughly chopped; 3 garlic cloves, minced; 1 tablespoon ginger, minced; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon mirin; 1 teaspoon toasted sesame oil; 1 tablespoon brown sugar; 1/2 teaspoon smoked paprika; 1 spring onion, thinly sliced for garnish; 1 teaspoon toasted sesame seeds for garnish

Crispy-charred pork belly meets a rich, smoky gochujang glaze in a quick, one-pan stir-fry accented by sweet onion and tender cabbage for balanced texture.

Prep10 minCook15 minTotal25 minServes4Difficultymedium

Method

How to make it

01
Heat a large nonstick skillet over medium-high heat and add vegetable oil.
02
Add the pork belly strips in a single layer, cooking undisturbed for 4 minutes until the edges are browned and crispy.
03
Flip the pork belly and continue cooking for another 3 minutes until browned and rendered fat is visible.
04
Add the sliced onion to the pan and stir-fry with the pork for 3 minutes until the onion softens and begins to caramelize.
05
Stir in the minced garlic and ginger; cook for 30 seconds until fragrant.
06
Mix gochujang, soy sauce, mirin, brown sugar, smoked paprika, and toasted sesame oil in a small bowl.
07
Pour the sauce over the pork and onions, stirring well to coat all pieces evenly.
08
Add the chopped Napa cabbage and cook, stirring, for 2-3 minutes until cabbage is just tender and slightly wilted but still crisp.
09
Adjust seasoning if needed with a pinch of salt or a splash of soy sauce, then remove from heat.
10
Serve immediately garnished with sliced spring onions and toasted sesame seeds.

From the editor

Cooking tips

For a leaner option, substitute pork belly with pork shoulder slices but expect less crispiness.
Rendering the pork belly fat properly is key for a smoky, crisp texture—don’t rush the initial sear.
If gochujang is too spicy, reduce to 1 tablespoon and add 1 teaspoon honey for balance.
Make the sauce mix ahead and store in the fridge for up to 3 days to save time on busy nights.

Published July 15, 2026