Ingredients
Scale
- 1 lb chicken (or beef) belly, cut into 1-inch cubes
- 1/2 cup brown sugar, packed
- 2 tbsp gochujang (Korean chili paste)
- 4 cloves garlic, freshly minced
- 1/4 cup soy sauce
- 2 tbsp sesame oil, toasted
Instructions
- Cut the chicken (or beef) belly into bite-sized pieces, about 1-inch cubes.
- In a large mixing bowl, combine brown sugar, gochujang, minced garlic, soy sauce, and sesame oil. Stir until smooth.
- Add the meat cubes to the marinade and toss well to coat.
- Let it marinate for at least 30 minutes or overnight in the fridge.
- Preheat your oven to 400°F (200°C).
- Spread the marinated meat evenly on a baking sheet lined with parchment paper.
- Bake for about 25-30 minutes or until golden brown and crispy on the edges.
- Remove from the oven and brush any remaining marinade over the cooked pieces immediately while they’re hot.
- Garnish with chopped green onions or sesame seeds before serving.
Notes
Store leftovers in an airtight container.
Reheat gently in a skillet.
Serve with steamed rice and kimchi.
Marinate pork belly overnight for flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Grill
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg