Crispy, fatty pieces of pork belly. Gochujang-based marinade. Spicy Pork Belly Bulgogi is the indulgent dish you'll want to cook over and over again.
Grate onion and asian pear with box grater. (Alternately, you can whizz onion, asian pear, garlic, and ginger in food processor until pureed.)
Add grated onion and asian pear to large bowl. Add remaining marinade ingredients. Mix thoroughly with spoon.
Add pork belly and mix with hands until thoroughly coated. Set aside at room temperature for 30 minutes. Or, marinate overnight in the refrigerator.
Position oven rack 3-4 inches from the heat element. Preheat oven to BROIL for at least 10 minutes. Line a sheet pan with foil for easier clean up.
Add pork belly strips to sheet pan, making sure not to crowd the pan. Broil until crispy looking and browned, about 5-8 minutes for each side. Keep broiling until pork belly is cooked through with charred bits and crispy edges.
You'll have to watch the pork carefully so that it doesn't burn too much. Also, rotate the pieces with tongs so they receive equal heat from the broiler.
Cut into bite-sized strips and transfer to serving platter. Garnish with green onion and sesame seeds, if desired. Serve immediately with rice, lettuce wraps, and ssamjang.
*Fresh pork belly strips come in two options: with skin or without skin. For this recipe, choose pork belly WITHOUT skin. The skin makes this dish too chewy and rubbery.