THE RECIPE JOURNAL · Main Course
Flavorful Herb-Seasoned Korean Pork Belly
This recipe brings together tender pork belly with a vibrant blend of fresh herbs and Korean spices for a deliciously savory meal. Perfect for sharing with family or friends, it’s easy to make and bursting with flavor.
FROM THE KITCHEN • Flavorful Herb-Seasoned Korean Pork Belly
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing thyme, dill, rosemary, and garlic powder in a small bowl. Rub this herb blend all over both sides of the pork belly strips and let them sit at room temperature for about 15 minutes to soak up the flavors.
02
Step 2
Heat a large skillet over medium-high heat, then cook the pork belly strips until they’re nicely browned, about 7 minutes on each side. Once cooked, transfer them to a plate lined with paper towels to drain off some of the fat, but keep a little grease in the pan. Cut the pork into bite-sized pieces.
03
Step 3
In the same skillet with the reserved grease, toss in the kimchi, whole garlic cloves, and sliced scallions. Sauté everything over medium-high heat until it starts to brown, which should take around 3 minutes. Drain this mixture on paper towels to remove excess liquid.
04
Step 4
While that’s going on, mix together doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make the ssamjang sauce.
05
Step 5
Serve the tender pork belly pieces alongside the sautéed kimchi mixture and a generous spoonful of the ssamjang sauce. Enjoy!
Why you’ll love it
This dish combines rich, tender pork belly with a vibrant blend of herbs and spices. The balance of savory and fresh flavors makes each bite exciting. It’s perfect for those who enjoy bold tastes and comforting textures.
How to serve
Serve with steamed rice and a variety of banchan (Korean side dishes) like kimchi or pickled vegetables. Fresh lettuce leaves make great wraps, adding a crunchy, refreshing contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to keep the pork belly crispy and flavorful. Avoid microwaving to prevent sogginess.
