David Chang-Inspired Gochujang-Glazed Korean Pork Belly (Bossam Style)
A recipe from the Celebrity Diets collection.
Not affiliated with or endorsed by any person named. These meals are illustrative and may not reflect what anyone actually eats.
Celebrity DietsdavidChanggochujangporkBellykoreanFusionmomofuku
Nutrition (per serving)
710Calories
56 gProtein
28 gCarbs
48 gFat
14 gSugar
1350 mgSalt
Ingredients
- 1.5 kg Pork belly (skin-on)
- ½ cup Gochujang
- ¼ cup Soy sauce
- ¼ cup Honey or brown sugar
- 6 cloves + 2 tbsp Garlic + ginger (minced)
- 2 tbsp Sesame oil
- 2 tbsp Rice vinegar
Method
- Mix gochujang, soy sauce, honey, garlic, ginger, sesame oil, vinegar into glaze/marinade.
- Score pork belly skin. Coat in marinade (reserve some for basting). Marinate 4–24 hours.
- Preheat oven to 160°C (325°F). Place pork skin-side up on rack over tray.
- Roast 2–2½ hours until tender. Increase to 220°C (425°F), baste, roast 15–20 min until skin is crispy and caramelized.
- Rest 10 min. Slice thinly. Serve with lettuce wraps, kimchi, rice — rich Korean fusion like David Chang’s Momofuku.
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