Air Fryer Gochujang Samgyeopsal (Spicy Korean BBQ Pork Belly)

Byhubbybap@gmail.com
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This is one of my favorite ways to do Korean BBQ at home when I want something easy and low effort.

Using the air fryer makes the whole process much simpler, and the pork still comes out juicy with crispy edges. I also like lining the air fryer with parchment paper and adding a little water underneath. It catches the grease, helps reduce smoke, and makes cleanup much easier.

The marinade is simple but really flavorful with gochujang, garlic, and a little sweetness. Paired with rice, lettuce, garlic, pickled radish, and a fresh green onion salad (pa muchim), it gives that full Korean BBQ feeling at home without needing a grill.

It’s cozy, satisfying, and one of those meals I end up making over and over again.

Air Fryer Gochujang Samgyeopsal Korean spicy BBQ pork belly

Air Fryer Gochujang Samgyeopsal (Korean Spicy Pork Belly BBQ)

Korean BBQ pork belly marinated in a spicy gochujang sauce and cooked until crispy in the air fryer.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1 lb Samgyeopsal pork belly, about 10 mm BBQ cut, lightly score both sides
Gochujang Marinade
  • 2 tbsp Gochujang
  • 2 tbsp Soy sauce
  • 2 tbsp Gochugaru
  • 2 tbsp Matsul Korean cooking wine, or mirin
  • 1½ tbsp Sugar
  • 1 tbsp Minced garlic
  • ½ tsp Black pepper
Green Onion Salad (Pa Muchim)
  • 6-7 stalks Green onions thinly sliced
  • 2 tbsp Reserved marinade
  • 1/2 tbsp Rice vinegar
For Serving
  • Rice
  • Lettuce
  • Sliced garlic
  • Ssam-mu (pickled radish)

Equipment

  • Air fryer
  • Parchment paper liner
  • Air fryer rack (if using)
  • Mixing bowl

Method
 

  1. Prep pork
    Lightly score both sides of the pork belly.
  2. Make marinade
    Mix gochujang, soy sauce, gochugaru, matsul, sugar, garlic, and black pepper until smooth.
  3. Marinate
    Coat pork evenly with the marinade, reserving about 2 Tbsp for the green onion salad (pa muchim).
  4. Prepare air fryer
    Line the air fryer basket with parchment paper and add a little water underneath. Place a rack on top if using.
  5. Cook
    Arrange pork in the air fryer and brush with marinade.Air fry at 360°F for 15 minutes.
  6. Flip and finish
    Flip the pork, brush with more marinade, and air fry another 10 minutes until slightly crispy and caramelized.
  7. Make green onion salad (pa muchim)
    Thinly slice the green onions and soak in ice water for a few minutes to reduce sharpness and keep them crisp. Drain well, then toss with reserved marinade and rice vinegar.
  8. Serve
    Serve hot with rice, lettuce, sliced garlic, ssam-mu, and green onion salad (pa muchim).

Notes

Difficulty

Easy – Simple marinade and mostly hands-off cooking.

Storage

Refrigerator: Up to 3 days airtight.
Reheat: Air fry at 350°F for a few minutes until warmed through and slightly crisp again.
Not freezer-friendly after cooking (best texture fresh)

Tips

• Scoring the pork helps the marinade absorb better
• Adding a little water under the parchment helps reduce smoke
• Don’t overcrowd the air fryer for better caramelization
• Brush extra marinade during cooking for deeper flavor
• Soaking green onions in ice water helps reduce sharpness and keeps them crisp
• Serve with lettuce and ssam-mu for balance

If you liked this, you might also like:

Gochujang Shrimp Lettuce Wraps (with Vietnamese Pickled Carrot & Radish)

Homemade Ssam-Mu (Korean Pickled Radish Wraps)

Easy LA Galbi (Korean Short Ribs)

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