Gochujang Samgyeopsal (Pork Belly)

Gochujang Samgyeopsal (Pork Belly)

[4 Servings, Under 60 Minutes, Easy to Make]

This recipe introduces a Gochujang Samgyeopsal, a simple yet exquisite meal that combines the rich taste of gochujang with the savory goodness of samgyeopsal (pork belly), creating a dish that will have everyone asking for more.



  • Onion, 1/2
  • Green onion, 1/2 bunch
  • Cheongyang chili pepper, 3
  • Samgyeopsal (pork belly), 600g (our 1/4 Inch Cut Premium Pork Belly works well)
  • Sesame seeds, as needed


  • Gochugaru, (Korean red pepper powder - *not flakes*), 2 tablespoons
  • Gochujang (Korean red pepper paste), 2 tablespoons
  • Cooking sake, 2 tablespoons
  • Sugar, 2 tablespoons
  • Minced garlic, 2 tablespoons
  • Soy sauce, 3 tablespoons


  1. Start by making the sauce.
  2. Slice the onion and chop the green onion
  3. Cut the samgyeopsal into bite-size pieces.
  4. Combine and mix the previously made sauce, cut onions, and samgyeopsal in a bowl.
  5. Cover the bowl with cling film and let it sit at room temperature for 20-30 minutes.
  6. Cook the marinated samgyeopsal in a pan with a bit of oil, starting on low heat and moving to medium as the juices start to flow.
  7. Once nearly cooked, add sliced Cheongyang chili peppers.
  8. Once fully cooked, turn off the heat and sprinkle with sesame seeds


  • The blend of gochujang and samgyeopsal creates a unique flavor, perfect for a comforting meal.
  • The recipe is simple, yet the result is a flavorful, restaurant-quality dish.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.