Easy Korean BBQ Pork Belly with Spicy Gochujang Marinade

This spicy Korean BBQ pork is one of the best mains for a Korean BBQ meal at home!

You can make it with thin-sliced pork belly, liempo, pork shoulder, pork loin, or even pork tenderloin if you want a leaner option.

The marinade is sweet, spicy, and savory. This flavorful pork is perfect in rice bowls or wrapped in lettuce and served with Korean BBQ sides!

Why You’ll Love This Korean BBQ Pork

My Korean BBQ pork recipe is easy to prepare, fast to cook, and full of sweet, spicy flavor.

Here’s why it works so well:

• Great with pork belly: Thin-sliced pork belly gets juicy and crispy on the grill.
• Perfect for flat-top grilling: The small pieces cook quickly on a Korean BBQ grill.
• Bold marinade: Gochujang, soy sauce, garlic, ginger, sesame oil, and sugar give it that Korean BBQ flavor.
• Easy to serve: Use it for lettuce wraps, rice bowls, tacos, or serve as part of a full Korean BBQ menu.
• Spicy but adjustable: Use less gochujang for a milder version or add chili flakes for more heat.

Best Pork to Use for This Recipe

The best pork for Korean BBQ is thin-sliced pork with enough fat to stay juicy on the grill. That’s why pork belly is my top choice.

Good options are:

• Pork belly: Rich, juicy, and perfect for Korean BBQ pork belly.
• Pork shoulder: Flavorful and a little meatier than pork belly.
• Pork loin: Leaner, but still works if sliced thin.

Other options:

• Pork tenderloin: Very lean and tender, which makes it easy to overcook it.
• Pork chops: Can work if sliced into thin strips instead of being cooked whole.

For the best texture, slice the pork thinly or cut it into small pieces before marinating.

Thick pork chops or large pork pieces don’t work as well for tabletop Korean BBQ because they take longer to cook and don’t absorb the marinade as evenly.

Korean BBQ Pork Belly Marinade

The marinade is what gives this Korean BBQ pork its sweet, spicy, garlicky flavor. It works especially well with pork belly because the richness of the meat balances the heat from the gochujang.

For the marinade, you’ll need:

• Gochujang
• Soy sauce
• Toasted sesame oil
• Brown sugar
• Rice vinegar
• Fresh garlic
• Fresh ginger
• Korean chili flakes, optional

For best results, marinate the pork for at least 1 hour. If you have more time, marinating for 4–8 hours, or overnight, gives the meat even better flavor.

How to Make Korean BBQ Pork

This recipe works best with thin-sliced pork belly or pork shoulder. The pieces should be small enough to cook quickly on a hot flat-top grill or tabletop Korean BBQ grill.

Ingredients:

• 500-700g thin-sliced pork belly or pork shoulder
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp Korean chili flakes, optional
• Spring onions, optional topping

Instructions:

1. Slice the pork into thin strips or small bite-sized pieces, or buy ready-sliced pork belly.
2. In a bowl, mix the gochujang, soy sauce, toasted sesame oil, brown sugar, rice vinegar, garlic, and ginger (and chili flakes if using).
3. Add the pork and toss until all the pieces are coated.
4. Cover and marinate in the refrigerator for at least 1 hour.
5. Preheat a tabletop grill, flat-top griddle, or skillet over medium-high heat.
6. Cook the pork in small batches until browned, caramelized, and fully cooked.
7. Top with spring onions before serving.

The pork should be juicy with browned edges. If you’re using pork belly, let some of the fat render so you get that rich, crispy Korean BBQ pork belly texture.

6 Tips for the Best Korean BBQ Pork Belly

Korean BBQ pork is simple, but these tips will help you get it right every time:

• Use thin-sliced pork: Thin pieces cook faster and absorb more marinade.
• Don’t overcrowd the grill: Cook in batches so the pork browns instead of steaming.
• Let the fat render: Pork belly tastes best when the edges get slightly crisp.
• Turn often: The sugar in the marinade can caramelize quickly.
• Lower the heat if needed: If the outside browns too fast, reduce the heat a little.
• Serve right away: Korean BBQ pork is best hot from the grill.

What to Serve with Korean BBQ Pork

See my guide for cooking a complete Korean BBQ meal: How to Cook Korean BBQ at Home

Korean BBQ pork is rich, spicy, and savory, so it goes best with fresh, crunchy, and tangy sides. Anything that cuts through the fattiness of pork belly works really well.

Good sides include:

• Quick fresh kimchi
• Cucumber kimchi
• Korean spinach salad
• Bean sprout salad
• Steamed white rice
• Lettuce leaves
• Sliced garlic and green chilies
• Bacon-wrapped enoki mushrooms
• Korean BBQ dipping sauce

For lettuce wraps, add a small spoonful of rice, a few pieces of pork, kimchi, sauce, and maybe a slice of garlic or chili. Fold it up and eat it in one bite if you can.

How to Make a Korean BBQ Pork Bowl

This Korean BBQ pork is excellent in a rice bowl because the meat is rich, spicy, and saucy enough to flavor the rice. It’s also one of the easiest ways to serve leftovers the next day.

For a simple Korean BBQ pork bowl, add:

• Steamed white rice
• Korean BBQ pork
• Fresh kimchi
• Korean spinach salad or cucumber kimchi
• Sesame seeds
• Chopped spring onions
• Extra Korean BBQ sauce for extra flavor

How to Make It: Start with hot rice, then add the grilled pork on top. Add kimchi and spinach salad on the side, then garnish with sesame seeds and chopped spring onions.

You can spoon over a little extra sauce or Korean BBQ sauce if you want more flavor.

Can I Use Pork Chops, Tenderloin, or Pork Loin?

Yes, you can use pork chops, pork tenderloin, or pork loin, but the texture will be different from pork belly. Pork belly has more fat, so it stays juicy and gets crisp around the edges. Lean cuts can still taste great, but they need a little more care.

Here’s how to use different cuts:

• Pork chops: Slice them thinly before marinating. Don’t cook them whole for this style.
• Pork tenderloin: Slice into thin medallions or strips and cook quickly.
• Pork loin: Works best when sliced thin and not overcooked.

If you use lean pork, watch the cooking time closely. It can dry out faster than pork belly, especially on a hot grill.

Can I Make This Ahead?

Yes, Korean BBQ pork is a great make-ahead recipe. The marinade gives the pork more flavor as it sits, so you can prep it earlier in the day and cook it fresh when it’s time to eat.

For best results, marinate the pork for 1–8 hours, or overnight, in the refrigerator.

If you’re using pork belly or pork shoulder, a longer marinade works well. If you’re using lean pork tenderloin or pork loin, I would keep it closer to 1–4 hours.

A few make-ahead tips:

• Slice the pork before marinating.
• Keep the marinated pork covered in the fridge.
• Prep the rice, sauces, lettuce, and side dishes before grilling.
• Cook the pork fresh for the best texture.
• Use leftovers for rice bowls or tacos the next day.

I don’t recommend leaving the pork in the marinade for more than 24 hours, especially if your marinade has vinegar, because the texture can start to change.

How to Store and Reheat

Store leftover Korean BBQ pork in an airtight container in the refrigerator for up to 3–4 days. Keep the rice, sauces, lettuce, and cold side dishes in separate containers.

To reheat the pork, use a skillet or flat-top griddle over medium heat. This helps the edges crisp up again, especially if you used pork belly.

You can also microwave it, but the texture will be softer.

Leftover Korean BBQ pork is great for:

• Rice bowls
• Lettuce wraps
• Korean BBQ pork tacos
• Fried rice
• Noodle bowls
• Quick lunch plates
• Kimchi rice bowls

If the pork looks dry when reheating, add a small splash of water or Korean BBQ sauce.

Easy Recipe Variations

This Korean BBQ pork recipe is easy to change depending on how you want to serve it:

• Spicy Korean BBQ pork: Add extra gochugaru or sliced fresh chili.
• Sweeter pork belly: Add a little more brown sugar for extra caramelization.
• Garlic-heavy pork: Add 1–2 more garlic cloves to the marinade.
• Korean BBQ pork bowl: Serve over rice with kimchi, spinach salad, cucumber, sesame seeds, and sauce.
• Korean BBQ pork tacos: Serve in warm tortillas with kimchi, cucumber, and a drizzle of sauce.

For a full Korean BBQ night, I like serving this pork with Korean BBQ beef, gochujang chicken, fresh kimchi, cucumber kimchi, and bacon-wrapped enoki mushrooms.

I hope you like this easy and tasty Korean pork recipe. Enjoy your BBQ!

-Joonas

See also:

• How to Cook Korean BBQ at Home