🇰🇷 Korean

Pork Belly Yangnyeom

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

🇰🇷 Korean

Golden, crackling-crisp fried pork belly with a soft interior — impossible to eat just one. 33 minutes of mostly hands-off cooking.

Prep 18 min Cook 15 min Serves 4 Easy

Ingredients

Honey1 tbsp
Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Breadcrumbs150 g
Ketchup2 tbsp
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.

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Watch how it's made

Video: Grilled Pork Belly (Samgyeopsal-gui: 삼겹살구이) · on YouTube