Spicy Gochujang Pork Belly and Kimchi Skewers

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of pork belly into 1-inch cubes and roughly chop 200 grams of kimchi.

2. 2

   In a medium bowl, whisk together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 2 minced cloves of garlic, 1 inch of grated fresh ginger, and 1 teaspoon of toasted sesame oil to create the glaze.

3. 3

   Thread the pork belly cubes and chopped kimchi alternately onto 8 pre-soaked wooden skewers.

4. 4

   Brush a generous amount of the gochujang glaze over all sides of the pork and kimchi skewers.

5. 5

   Preheat a grill or grill pan to medium-high heat and cook the skewers for 18-20 minutes, turning occasionally, until the pork is cooked through and slightly caramelized.

6. 6

   For the last 5 minutes of cooking, brush the remaining glaze onto the skewers, ensuring a sticky coating.

7. 7

   Remove the skewers from the heat and let them rest for 2 minutes before serving.

8. 8

   Garnish the skewers with 1 teaspoon of toasted sesame seeds and 2 chopped green onion stalks before serving warm.