Samgyeopsal Bokkeum (Pork Belly Stir-Fry)
Thick-cut pork belly stir-fried with Chef Kim's secret sauce until caramelized and sticky. The 3.9-million-view weeknight dinner that disappears in minutes.
Why This Recipe Works
- Dry-rendering first crisps the pork edges and removes excess grease before saucing — cleaner, more concentrated flavor.
- Rice syrup glaze caramelizes at a low temperature, creating the signature Korean sticky-glossy finish.
- Gochujang + gochugaru double-chili technique provides both fermented depth and fresh heat.
- Vegetables added late retain their crunch and freshness against the rich, caramelized pork.
The 10-Minute Hero
Samgyeopsal bokkeum is what happens when Korean BBQ culture meets weeknight reality. You can't fire up the tabletop grill every Tuesday, but you can get samgyeopsal stir-fried in a spicy-sweet glaze on the table in 15 minutes flat. It's the dish that Korean office workers cook after a long day — minimal prep, maximum impact, feeds the family, pairs with soju.
Samgyeopsal Bokkeum (Pork Belly Stir-Fry)
🛒 Ingredients
- ✦1 lb pork belly, sliced into 1/4-inch thick bite-sized pieces
- ✦2 tablespoons gochujang (Korean red pepper paste)
- ✦1 tablespoon soy sauce
- ✦1 tablespoon rice syrup or corn syrup (mulyeot)
- ✦1 tablespoon mirin
- ✦1 teaspoon gochugaru (Korean red pepper flakes)
- ✦3 cloves garlic, minced
- ✦1 teaspoon fresh ginger, grated
- ✦1 medium onion, sliced
- ✦1 small zucchini, sliced into half-moons
- ✦2 green onions, cut into 2-inch pieces
- ✦1 tablespoon vegetable oil
- ✦Toasted sesame seeds for garnish
- ✦Steamed rice for serving
👨🍳 Instructions
01Step 1
Combine gochujang, soy sauce, rice syrup, mirin, gochugaru, garlic, and ginger in a small bowl. Mix into a smooth sauce.
02Step 2
Heat a large, dry skillet over medium-high heat. Add pork belly pieces in a single layer — no oil needed, the pork fat renders its own.
03Step 3
Cook pork for 4-5 minutes per side until golden and the fat is rendered and slightly crispy. Pour off excess rendered fat, leaving about 1 tablespoon in the pan.
04Step 4
Add onion and zucchini. Stir-fry for 2 minutes.
05Step 5
Pour the sauce over everything. Toss vigorously to coat every piece. Cook for 3-4 minutes until the sauce caramelizes and becomes glossy.
06Step 6
Add green onions and toss for 30 seconds. Garnish with sesame seeds. Serve immediately over steamed rice.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Pork belly...
Use Pork shoulder (moksal)
Leaner, still great flavor — more forgiving for beginners
Instead of Rice syrup...
Use Corn syrup or honey
Corn syrup caramelizes similarly; honey adds floral notes but burns faster
Instead of Gochujang...
Use Sriracha + miso (2:1)
Approximates the fermented-spicy profile
🧊 Storage & Reheating
In the Fridge
Store for up to 3 days. The glaze keeps the pork moist during storage.
In the Freezer
Freeze portioned for up to 2 months.
Reheating Rules
Reheat in a hot skillet to restore the caramelized glaze. Add a splash of water if the sauce is too thick.
❓ Frequently Asked Questions
What cut of pork belly should I use?
Pre-sliced samgyeopsal from a Korean market is ideal — it's cut to the right thickness. If buying a whole slab, slice it 1/4-inch thick against the grain. The meat-to-fat ratio should be roughly equal for the best texture.
Why drain the rendered fat?
Pork belly releases a lot of fat when cooked. If you leave it all in, the sauce won't caramelize — it'll just float in grease. Draining most of it (keeping 1 tablespoon) lets the gochujang sauce coat and glaze the pork properly.
The Science of
Samgyeopsal Bokkeum (Pork Belly Stir-Fry)
We turned everything on this page into a beautiful, flour-proof PDF cheat sheet. Print it out, stick it to your fridge, and never mess up your samgyeopsal bokkeum (pork belly stir-fry) again.
*We'll email you the high-res PDF instantly. No spam, just perfectly cooked meals.
AlmostChefs Editorial Team
We translate the internet's most popular cooking videos into foolproof, beginner-friendly written recipes. We analyze multiple methods, test them in our kitchen, and engineer a single "Master Recipe" that gives you the best possible result with the least possible stress.