Mushroom Free Gluten Free Korean BBQ Pork Belly
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Learn more →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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