Korean Gochujang Pork Belly Skewers

Name: Korean Gochujang Pork Belly Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lbs (680 g) Pork belly, sliced into ¼-inch (6 mm) thick pieces, then cut into 3–4 inch (8–10 cm) strips; 3½ tbsp (55 g) Gochujang (Korean red chili paste); 3 tbsp (45 ml) Soy sauce; 1½ tbsp (22 ml) Sesame oil; 2 tbsp (25 g) Brown sugar; 4 cloves (12 g) Garlic cloves, minced; 1 tbsp (15 ml) Rice vinegar; 1 tbsp (10 g) Fresh ginger (or 1 tsp / 3 g ground ginger), minced; 1 tsp (5 ml) High-smoke-point vegetable oil, for greasing grill grates; 2 tbsp (18 g) Sesame seeds, toasted, toasted (optional); 4 whole (30 g) Green onions (scallions), chopped, chopped (optional); 1 whole (45 g) Lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

Charred and juicy pork belly strips threaded on skewers and grilled to perfection. The marinade combines spicy gochujang, umami-rich soy sauce, and toasted sesame oil with fresh garlic and ginger, creating an addictively flavorful coating. The meat marinates for at least 2 hours to absorb deep flavor, then grills quickly over high heat to develop a caramelized, blistered crust while staying tender inside. Finished with toasted sesame seeds and fresh green onions, these skewers work as an elegant appetizer or alongside rice and vegetables for a complete Korean meal.

Prep: 20 min
Cook: 10 min
Wait: 2 hr
Total: 2 hr 30 min
Makes: 8 skewers (serves 4 as appetizer, 2 as main)

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Ingredients

4 servings

1½ lbs (680 g) Pork belly, sliced into ¼-inch (6 mm) thick pieces, then cut into 3–4 inch (8–10 cm) strips
3½ tbsp (55 g) Gochujang (Korean red chili paste)
3 tbsp (45 ml) Soy sauce
1½ tbsp (22 ml) Sesame oil
2 tbsp (25 g) Brown sugar
4 cloves (12 g) Garlic cloves, minced
1 tbsp (15 ml) Rice vinegar
1 tbsp (10 g) Fresh ginger (or 1 tsp / 3 g ground ginger), minced
1 tsp (5 ml) High-smoke-point vegetable oil, for greasing grill grates
2 tbsp (18 g) Sesame seeds, toasted, toasted (optional)
4 whole (30 g) Green onions (scallions), chopped, chopped (optional)
1 whole (45 g) Lime, cut into wedges (optional)

Equipment (8)

8–10 wooden or metal skewers (8–10 inches / 20–25 cm long)
Sharp knife and cutting board
Small bowl for marinade
Large zip-top bag or shallow container for marinating
Grill or cast-iron grill pan
Tongs
Instant-read meat thermometer
Pastry brush or basting brush

Steps

Before you start

Soak wooden skewers in water for at least 20 minutes if using (soak while prepping)
Keep pork belly cold and firm in the refrigerator until ready to slice—cold meat is easier to cut cleanly
Preheat your grill 5–10 minutes before grilling to ensure even heat
Have all marinade ingredients measured and ready before you begin

1
Prepare the pork belly
- Remove pork belly from the refrigerator and pat dry thoroughly with paper towels.
- Using a sharp knife on a cutting board, slice the pork belly into ¼-inch (6 mm) thick pieces.
- Then cut each slice into 3–4 inch (8–10 cm) long strips, discarding any pieces that are mostly skin or thick fat.
- You should end up with approximately 16–20 pliable strips ready for marinating.
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Ready when: Pork strips are uniform in thickness and pliable
Tip: Cold pork belly is easier to slice; if the meat gets warm, freeze for 15 minutes to firm up
2
Make the marinade
- In a small bowl, combine the gochujang, soy sauce, sesame oil, brown sugar, minced garlic, minced fresh ginger (or ground ginger), and rice vinegar.
- Stir vigorously until the mixture is smooth, the brown sugar is fully dissolved, and there are no visible lumps of gochujang remaining.
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Ready when: Marinade is smooth and well combined with no lumps
Tip: If gochujang clumps, whisk it together with the soy sauce first before adding other ingredients
3
Marinate the pork
- Place the prepared pork belly strips in a large zip-top bag or shallow container.
- Pour the marinade over the pork and toss with your hands or a spoon until every piece is thoroughly coated.
- Seal the bag and refrigerate for at least 2 hours, preferably 3–4 hours, or up to 8 hours.
- The longer the pork marinates, the more deeply flavored and tender it will become.
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Tip: For best flavor, use a zip-top bag so every strip stays in contact with the marinade
4
Thread onto skewers
- If using wooden skewers, soak them in water for 20 minutes if not done already, then drain and pat dry.
- Remove the pork from the refrigerator and transfer to a clean cutting board, shaking off excess marinade.
- Pour the leftover marinade into a small bowl and set aside for basting.
- Thread the pork strips onto skewers, leaving about ¼ inch (6 mm) of space between pieces so they cook evenly.
- Aim for 4–6 pieces per skewer depending on size.
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Ready when: Pork is evenly spaced on skewers with small gaps between pieces
Tip: Don't crowd the pork on the skewers or they'll steam instead of grill; the gaps allow heat to circulate
5
Preheat the grillOven 425°F / 220°C
- Preheat your grill (or grill pan if using an indoor option) to medium-high heat, about 400–425°F (200–220°C).
- Once preheated, use a grill brush to clean the grates thoroughly.
- Wipe a paper towel dampened with high-smoke-point vegetable oil across the grates to prevent the pork from sticking.
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Tip: Hot grill grates must be well-oiled or the pork will stick and tear
6
Grill the skewersOven 160°F / 70°C
- Carefully place the skewers on the hot grill, spacing them 2–3 inches (5–8 cm) apart.
- Do not move them for 4–5 minutes while the first side develops a charred crust and releases easily from the grates.
- Using tongs, flip each skewer and grill for another 4–5 minutes.
- In the final minute of cooking, use a pastry brush to lightly brush the reserved marinade onto the skewers, creating a glossy glaze.
- The pork is done when an instant-read thermometer inserted into the thickest piece reads 160°F (71°C).
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Ready when: Internal temperature reaches 160°F (71°C), edges are caramelized and charred, and marinade has reduced to a glossy glaze
Tip: Resist the urge to flip early; the longer the pork sits undisturbed, the better the char
7
Rest and garnish
- Transfer the skewers to a serving platter and let rest for 3 minutes, which allows the juices to redistribute and the meat to remain juicy.
- Generously sprinkle the toasted sesame seeds across all the skewers and scatter the chopped green onions on top.
- Arrange the lime wedges on the platter for squeezing over the skewers just before eating.
- Serve immediately while still warm.
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Tip: Don't skip the resting period; it makes a significant difference in juiciness

Good to know

Tips

Don't skip soaking wooden skewers, or they'll char and potentially catch fire on the grill; metal skewers eliminate this step
Pat the pork completely dry after marinating to maximize browning; excess moisture prevents proper caramelization
Resist moving the skewers around while grilling—they need sustained contact with the grates to develop proper char and flavor
Use an instant-read thermometer to check doneness; pork belly cooks quickly and can dry out if overdone, but must reach 160°F for food safety

Make ahead

Marinate the pork for up to 8 hours or overnight for maximum flavor development. Thread the skewers up to 1 hour before grilling, cover, and refrigerate. Prepare the marinade up to 2 days ahead and store in the refrigerator.

Storage & reheating

Cooked skewers keep for 3–4 days in an airtight container in the refrigerator. To reheat, place on a baking sheet and warm gently in a 325°F (163°C) oven for 8–10 minutes until heated through. Frozen skewers (well wrapped) keep up to 3 months; thaw in the refrigerator overnight before reheating.

Substitutions

Gochujang (Korean red chili paste) → Sriracha mixed with miso paste (1:1 ratio), or Korean chili flakes (gochugaru) mixed with soy sauce and garlic. Sriracha–miso will be less spicy and more vinegary; chili flakes will be chunkier but pack more heat
Sesame oil → Peanut oil or neutral vegetable oil. Sesame oil provides unique nuttiness and is worth seeking out, but peanut oil works; use 1 tbsp to avoid overwhelming the dish
Brown sugar → Honey, maple syrup, or granulated sugar. Honey and maple add different subtle flavors; granulated sugar works but use the same weight
Fresh ginger (or 1 tsp / 3 g ground ginger) → Ground ginger (use 1 tsp / 3 g instead of 1 tbsp fresh). Ground ginger is more concentrated; use the smaller amount to prevent it from overpowering the marinade