Sizzling Korean Pork Belly with Sumi Salad Recipe: Homemade Magic

Crispy Korean pork belly has been my obsession since discovering its incredible flavor profile during a memorable trip.

Wandering through bustling street markets, I encountered vendors crafting this delectable dish with precision and passion.

Each slice promised a perfect balance of tender meat and crackling skin.

Meat lovers understand the magic of slow-cooked pork that melts effortlessly on the tongue.

Marinades infused with soy, garlic, and ginger create depth that makes this recipe irresistible.

Salt, spice, and umami dance together in a symphony of taste.

You’ll want to bookmark this recipe and impress everyone at your next gathering.

Korean Pork Belly With Sumi Salad That’s Full of Contrast

• Quick and Easy Weeknight Wonder: A hassle-free Korean-inspired meal that transforms simple ingredients into a flavor-packed dinner.
• Minimal Prep, Maximum Flavor: Marinating the pork belly requires just a few minutes of hands-on time but delivers bold, rich tastes that will impress your family and guests.
• Crowd-Pleasing Fusion Dish: Combines familiar comfort food elements with exciting Korean-style seasonings, making it perfect for adventurous eaters and those wanting to explore new culinary experiences.
• Budget-Friendly Gourmet Experience: Uses affordable pork belly and pantry staples to create a restaurant-quality meal without breaking the bank, proving delicious dinners don't need to be expensive.

Korean Pork Belly & Sumi Salad Ingredients

• Pork Belly: Rich, tender cut perfect for absorbing Korean flavors and creating a succulent main dish. Choose a well-marbled piece with even fat distribution for maximum flavor and juiciness.

• Soy Sauce: Provides deep, salty umami base for the pork. Look for authentic Korean or Japanese brands for best results.
• Gochujang, Rice Vinegar, Honey: Complex flavor blend that creates sweet, spicy, and tangy marinade. Korean gochujang offers authentic heat and depth.

• Cucumber, Radish: Fresh, crisp vegetables that add cool crunch and balance to rich pork. Choose firm, bright-colored produce for best texture.
• Green Onions: Adds sharp, fresh flavor and bright color to the salad. Use both white and green parts for maximum flavor.

• Garlic, Ginger: Essential Korean flavor foundations that provide depth and warmth. Fresh roots are preferable for most intense taste.
• Sesame Oil, Sesame Seeds: Nutty, rich flavors that are quintessential in Korean cuisine. Toasted sesame seeds and oil provide more intense flavor.

Korean Pork Belly with Sumi Salad Method

Step 1: Prepare Pork Belly Marinade

Mix together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and rice wine in a large bowl.

Submerge the pork belly completely in the marinade, ensuring each piece is well coated.

Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat.

Step 2: Preheat Cooking Surface

Heat a cast-iron skillet or grill pan over medium-high heat.

If using an outdoor grill, prepare it for direct high-heat cooking.

The cooking surface should be hot enough to create a beautiful caramelized exterior on the pork belly.

Step 3: Sear Marinated Pork Belly

Remove pork belly from the marinade and pat dry with paper towels.

Place the meat on the hot cooking surface, allowing each side to develop a rich, golden-brown crust.

This process should take about 3-4 minutes per side, creating a delicious crispy exterior.

Step 4: Create Sumi Salad Base

• Mixed salad greens
• Thinly sliced cucumber
• Julienned carrots
• Chopped green onions

Step 5: Whisk Sumi Salad Dressing

• Rice vinegar
• Sesame oil
• Honey
• Grated ginger
• Soy sauce

Whisk ingredients until well blended and slightly emulsified.

Step 6: Slice and Plate Pork Belly

Once pork belly is cooked to desired doneness, let it rest for 5 minutes.

Slice against the grain into thin, bite-sized pieces.

Arrange the salad greens on a platter and top with the sliced pork belly.

Step 7: Finish and Serve

Drizzle the prepared Sumi salad dressing over the pork and greens.

Sprinkle with toasted sesame seeds and additional chopped green onions for extra flavor and visual appeal.

Serve immediately while the pork is still warm.

Sumi Salad Pairing Tips with Korean Pork Belly

• Select well-marbled, fresh pork belly with even fat distribution for maximum flavor and tenderness.
• Marinate the pork belly for at least 2 hours, but no more than 8 hours to prevent over-salting and maintain meat texture.
• Use medium-high heat when grilling to achieve crispy exterior while keeping the inside juicy and tender.
• Cut pork belly into thin, diagonal slices after cooking to ensure each bite remains soft and easy to chew.
• Use crisp, cold vegetables and dress the salad just before serving to maintain its vibrant crunch and fresh flavor.

Pork Belly and Sumi Salad Leftovers

• Store leftover Korean pork belly in an airtight container within 2 hours of cooking, keeping it fresh for up to 3-4 days.
• Wrap individual portions tightly in plastic wrap, then place in freezer-safe bags for maximum preservation up to 2 months.
• Preheat to 325°F, spread pork on a baking sheet, cover with foil, and warm for 10-15 minutes until internal temperature reaches 165°F.
• Place pork on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals, checking to prevent drying out.

What to Serve With Korean Pork Belly

• Complement Korean Pork Belly with Refreshing Beverage Pairings: A crisp, chilled soju provides the perfect traditional Korean accompaniment, cutting through the rich pork's fatty texture. Its clean, slightly sweet profile balances the dish's intense flavors.
• Match with Complementary Side Drinks: A light Korean beer like Hite or Cass offers a refreshing counterpoint, helping cleanse the palate between savory bites of marinated pork belly.
• Elevate with Wine Selection: A slightly fruity Riesling works wonderfully, its subtle sweetness and bright acidity harmonizing with the spicy and umami notes of the Korean-style pork.
• Create Textural Contrast with Salad: The Sumi salad's crisp, tangy elements perfectly offset the tender, rich pork belly, providing a fresh and light counterbalance to the meat's intense flavor profile.

Pork Belly Salad With Korean-Inspired Combos

• Gluten-Free Adaptation: Replace soy sauce with tamari or coconut aminos to create a gluten-free version without sacrificing flavor.
• Low-Carb Option: Swap out rice for cauliflower rice or serve over mixed greens to reduce carbohydrate content while maintaining the dish's core flavors.
• Vegetarian Alternative: Substitute pork belly with firm tofu or tempeh, using the same marinade and cooking method to achieve a similar texture and taste profile.
• Spicy Lover's Version: Increase gochugaru or add fresh chopped red chilies to the marinade for an extra kick of heat that intensifies the Korean-inspired seasoning.

FAQs

• What ingredients give Korean pork belly its signature flavor?

Gochujang (Korean red chili paste), soy sauce, garlic, and brown sugar create the bold, sweet-spicy-umami marinade that makes Korean pork belly so delicious.

• Is pork belly a healthy protein choice?

While tasty, pork belly is high in fat and calories, so it’s best enjoyed in moderation as part of a balanced diet. Pairing it with a light vegetable salad helps create a more nutritionally balanced meal.

• Why is it important to slice pork belly thinly?

Thin slicing ensures even cooking, helps the marinade penetrate the meat, and creates a more tender texture that’s easier to eat and more appealing visually.

• Can I substitute gochujang if I can't find it?

If gochujang is unavailable, you can use sriracha or chili garlic sauce mixed with a bit of miso or tomato paste to approximate its complex flavor profile, though the taste won’t be exactly the same.

Korean Pork Belly with Sumi Salad Recipe

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4.7 from 9 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling Korean pork belly dances with tangy sumi salad, creating a symphony of bold flavors that transport diners straight to Seoul’s bustling streets. Crisp, caramelized meat paired with zesty greens promises a delightful culinary journey you won’t soon forget.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 lbs (680g) skinless pork belly, thickly sliced

Marinade and Seasonings:

• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• Salt and pepper, to taste

Sumi Salad and Garnish:

• 3 cups cabbage, finely shredded
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
• Lettuce leaves
• Ssamjang (Korean dipping sauce) or soy sauce with vinegar
• Steamed rice (optional)

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Instructions

1. Whisk together gochujang, soy sauce, rice vinegar, honey, and sesame oil in a non-reactive bowl, creating a vibrant and glossy marinade.
2. Place pork belly slices into the marinade, ensuring each piece is thoroughly coated, then refrigerate for at least 2 hours or overnight for deeper flavor penetration.
3. Remove marinated pork from refrigerator 30 minutes before cooking to allow meat to reach room temperature, promoting even cooking.
4. Preheat grill or heavy-bottomed skillet to medium-high heat, preparing for a caramelized exterior on the pork.
5. Arrange marinated pork belly slices on the hot cooking surface, allowing each side to sear and develop a rich, mahogany-colored crust, approximately 3-4 minutes per side.
6. While pork cooks, prepare the sumi salad by thinly slicing cucumber, radishes, and green onions into delicate, translucent pieces.
7. Combine salad vegetables in a bowl, drizzling with rice vinegar, sesame oil, and a sprinkle of toasted sesame seeds for added texture and nutty flavor.
8. Once pork belly reaches desired doneness with crispy edges and succulent interior, remove from heat and let rest for 3-5 minutes.
9. Slice pork belly against the grain into bite-sized strips, revealing the tender meat’s layered texture.
10. Plate the caramelized pork belly alongside the fresh, crisp sumi salad, garnishing with additional sesame seeds and chopped green onions for a vibrant presentation.

Notes

• Slice pork belly thinly against the grain for maximum tenderness and faster marinating.
• Use a mix of gochujang and soy sauce to create a deep, complex flavor profile that penetrates the meat.
• Pat the pork belly dry before marinating to help the sauce cling better and achieve a beautiful caramelization.
• Allow at least 30 minutes of marinating time, but overnight marination will intensify the flavors dramatically.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 4g
• Sodium: 560mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 80mg