Gochujang Samgyeopsal

Use time, temperature, and sensory cues together

Instructions

1. Prepare safely

   Trim and portion the skinless pork belly slab on a dedicated raw-meat board, then wash hands.

   Time: 8 minutesTemperature: Refrigerated until needed

   Look and feel: Pieces are even in thickness.

   Safety: Keep raw pork and its juices away from ready-to-eat foods.

2. Mix the seasoning

   Stir gochujang, soy sauce, rice syrup, garlic, ginger, and sesame oil until smooth.

   Time: 4 minutes

   Look and feel: The seasoning is homogeneous.

   Safety: Reserve any table sauce before raw-pork contact.

3. Marinate under refrigeration

   Coat the pork evenly, cover, and marinate for 1 hour in the refrigerator.

   Time: 60 minutesTemperature: At or below 40°F / 4°C

   Look and feel: Each slice has a thin, even coating.

   Safety: Never marinate pork at room temperature.

4. Preheat the grill

   Preheat a clean outdoor grill or manufacturer-approved indoor electric grill and lightly oil the grate.

   Time: 10 minutesTemperature: Medium heat

   Look and feel: The grate is hot and clean.

   Safety: Do not use a fuel-burning grill indoors; follow the appliance manufacturer’s ventilation instructions.

5. Grill and verify

   Shake off excess marinade and grill in one layer, turning often to prevent scorching, until browned and at least 145°F / 63°C.

   Time: 8 to 12 minutesTemperature: Medium heat

   Look and feel: The thickest pieces reach at least 145°F / 63°C on a calibrated thermometer.

   Safety: Use clean tongs after the final turn and never place cooked pork on the raw-meat platter.

6. Rest and serve

   Transfer to a clean platter and rest 3 minutes before slicing or serving.

   Time: 3 minutesTemperature: Off heat

   Look and feel: Juices settle during the full 3-minute rest.

   Safety: Whole cuts of pork require 145°F / 63°C followed by a 3-minute rest.