Gluten Free Korean BBQ Pork Belly

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.7

(10)

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Ingredients

4 servings

For the pork

2 lb pork belly, skin-on or skinless, sliced ¼-inch thick

For the marinade

¼ cup tamari
2 tbsp gochujang
2 tbsp brown sugar, packed
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp fresh ginger, grated
3 scallions, green tops only, thinly sliced (white and light-green parts reserved for garnish separately)
1 tsp toasted sesame seeds

For the quick pickles

1 english cucumber, thinly sliced
2 tbsp rice vinegar
1 tsp granulated sugar
½ tsp salt

For serving

2 cups cooked short-grain white rice, for serving
1 tsp toasted sesame seeds, for garnish (optional)
2 scallions, green tops only, thinly sliced, for garnish (optional)

Instructions

1
In a small bowl, whisk together the tamari, gochujang, brown sugar, sesame oil, 1 tbsp rice vinegar, grated ginger, sliced scallion greens (from the marinade), and sesame seeds until the sugar dissolves and the mixture is smooth.
2
Place the pork belly slices in a large zip-top bag or shallow dish. Pour the marinade over the pork, turning to coat every slice thoroughly. Seal or cover and refrigerate for at least 2 hours, or up to 8 hours.

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