Sticky Gochujang Pork Belly with Kimchi Rice

Ingredients

  • 400g pork belly, sliced 1.5cm thick
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 150g well-fermented kimchi
  • 60ml kimchi brine
  • 400ml chicken or pork stock
  • 1 tsp fish sauce
  • 300g cooked short-grain white rice
  • 2 spring onions, thinly sliced
  • 1 tsp sesame seeds
  • 1 tbsp neutral oil

Method

1. Prepare the glaze

In a bowl, whisk together the gochujang, soy sauce, honey, sesame oil, garlic and ginger until smooth and glossy. Set aside half the glaze for cooking and use the remaining half to marinate the pork.

2. Marinate the pork

Coat the pork belly slices in half of the glaze and set aside while you prepare the broth. For deeper flavour, the pork can be marinated in the fridge overnight.

3. Make the kimchi broth

Roughly chop the kimchi and place it in a pan with the stock and kimchi brine. Bring to a gentle simmer and cook until the broth becomes slightly cloudy and develops a deep, tangy flavour.

Stir in the fish sauce to taste and keep warm over low heat.

4. Sear the pork

Heat the neutral oil in a frying pan over high heat until just smoking. Add the pork in a single layer, working in batches if needed. Cook without moving for about 3 minutes, until deeply caramelised underneath.

5. Glaze and finish

Turn the pork and spoon over the reserved glaze. Continue cooking for 2–3 minutes, basting as the glaze thickens and becomes glossy, with lightly charred edges.

6. Assemble and serve

Spoon the rice into serving bowls and top with the glazed pork. Pour the hot kimchi broth around the rice just before serving. Finish with sliced spring onion and sesame seeds.