🇰🇷 Korean

Pork Belly Gangjeong

Name: Pork Belly Gangjeong
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tbsp Honey; for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 2 tbsp Soy Sauce; 150 g Breadcrumbs; 1 tsp Gochugaru; 500 g Pork Belly; 2 tbsp Gochujang

🇰🇷 Korean

Crunch-fried pork belly lacquered in sticky sweet-spicy gangjeong glaze. About 33 minutes from fridge to table.

Prep 18 min Cook 15 min Serves 4 Easy

Ingredients

Honey2 tbsp
Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Soy Sauce2 tbsp
Breadcrumbs150 g
Gochugaru1 tsp
Pork Belly500 g
Gochujang2 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Pat the pork belly dry and season with the gochugaru and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the pork belly in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with spring onions scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

Cook it with your pantry → Share this page: /dish/3878

Watch how it's made

Video: Gochujang-Marinated Pork Belly Recipe · on YouTube