Pork belly is a staple in any Korean barbeque meal! With restaurants being harder to visit lately, I wanted to revive and tweak my Korean BBQ recipe. Traditionally, pork belly is not marinated prior to grilling, but modern Korean restaurants have been incorporating marinated versions of this delicious meat to their menus. Today I’ll be sharing three different marinades that I love to whip up when I’m having a grilling party at my house!
The gochujang pork belly is spicy, sweet and goes so well with the rich flavors of the meat. The wine pork belly really highlights the flavors of the pork belly and also adds sweetness to the dish! The soy garlic uses A LOT of garlic, and is perfect for all those garlic fanatics out there.
Here is a little rundown of what I like to serve with my KBBQ:
- Sliced garlic – grilled with the meat
- King oyster mushrooms – sliced and grilled with the meat
- Perilla leaves
- Lettuce
- Ssamjang
- Gochujang
- Kimchi
- Green Onion salad
When I made these three versions of pork belly for my friends, each one of them had a different favorite! I love making these three different marinades to see which flavors each person is drawn to. Serve your pork belly up with ssam vegetables to make vegetable wraps (perilla leaves, lettuce), korean soup, rice, kimchi and whatever else you want! Hope you enjoy my Korean BBQ recipe! If you love KBBQ, you should also give my LA Galbi recipe a try.
Give it a try and let me know which marinade is your favorite!
Samgyeopsal (Pork Belly) Wine, Gochujang and Soy Garlic Marinade
Ingredients
- 1.5 lb Pork belly
Gochujang Pork Bellly
- 1.5 tsp Gochujang
- 1.5 tsp Gochugaru
- 1.5 tsp Sesame oil
- 1.5 tsp Soy sauce
- 1.5 tsp Honey
- 1.5 tsp Sugar
- 2 cloves Garlic Minced
- 1.5 tsp Mirim
Red Wine Pork Belly
- 1/3 cup Red wine
- 1 tbsp Soy sauce
- 1.5 tsp Sugar
- 1 tbsp Honey
- 1 tbsp Mirim
Soy Garlic Pork Belly
- 8 cloves Garlic Minced
- 1 tbsp Ginger Minced
- 2 tbsp Plum extract
- 1 tbsp Soy sauce
- 1 tbsp Honey
Instructions
- Mix all ingredients for soy garlic pork belly in a medium bowl. Add 1/3 of pork belly to bowl and mix to coat.
- Mix all ingredients for gochujang pork belly in a medium bowl. Add 1/3 of pork belly to bowl and mix to coat.
- In a small sauce pan, add wine, soy sauce, sugar, honey and mirin. Heat over medium heat and allow to simmer for about 3-5 minutes until slightly reduced. Allow to cool and pour over remaining pork belly.
- Cover pork bellies and refrigerate for at least 30 minutes, up to overnight.
- Once done marinating, grill pork belly on frying pan, table top grill pan or outdoor grill. Serve with perilla leaves, kimchi, vegetables, rice and other fixings!
