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Gochujang Samgyeopsal & Corn Cheese
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Anju Pairing: Gochujang Samgyeopsal & Corn Cheese

Simple dining foods to accompany your beer ... on a Saturday night!
Course: Easy
Servings: 2 people


Gochujang Pork Belly

  • Samgyeopsal Pork belly Strips - 300 grams
  • Onion - 1 
  • Sesame seeds - few shakes optional, garnish

Pork Belly Marinade

  • Gochugaru Korean Red Chili Flakes - 1 Tablespoon
  • Gochujang Korean Red Chili Paste - 1 Tablespoon
  • Soy sauce - 1 Tablespoon
  • Sugar - 1 Tablespoon
  • Honey - 1 Tablespoon
  • Mirim - 1 Tablespoon Optional
  • Minced garlic - 1 Tablespoon
  • Sesame oil - 1 Tablespoon

Korean Corn Cheese

  • Canned Sweet Corn - 1 Can
  • Butter - 1 Tablespoon
  • Mayonnaise -1 Tablespoon
  • Shredded cheese - 100 grams or big handful
  • Dried parsley - few shakes garnish, optional


Gochujang Pork Belly

  • Cut Samgyeopsal strips in half. Put them in a mixing bowl. 
  • Take out a separate bowl. Thoroughly mix in all of the listed ingredients under 'Pork Belly Marinade'
  • Then pour this marinade over the pork strips. Mix into the meat and and coat thoroughly.
  • Place meat in the refrigerator and let it sit for at least 30 minutes (Longer the better: 1-2 hours even better!)
  • In the meanwhile, slice onion into thin slices. Place onion slices into a mixing bowl filled with cold water. 

Cook Meat

  • After 30 minutes, take out the meat from the refrigerator. Pour the soaking onion slices into a strainer and let them drip-off excess water.
  • Put frying pan on medium-low heat. (Don't cook on high heat or the marinade will burn!) Put small amount of cooking oil into the pan. Once pan gets hot, place pork pieces in. 
  • Fry on both sides. As they firm up, use a pair of kitchen scissors to cut them into bite-sized pieces. Cook pieces until both sides are slightly crispy. (Note: Pork belly release alot of grease! Use a few paper towels and some chopsticks to dab-out the extra grease in the frying pan). 
  • Place onion slices on a plate. Then stack the pork pieces on top. Ganrish with a few shakes of sesame seeds.

Korean Corn Cheese

  • Open the canned corn and pour it through a strainer - over a mixing bowl. We will use the juice in the can later. Then measure 1 cup of sweet corn.
  • Take out a small frying pan. Place on a low heat. Drop in the butter. Wait until the butter starts to bubble in the frying pan. 
  • Then add in the corn. Add two tablespoons of the juice from the can. Then add in the mayonnaise. Mix the mayonnaise into the corn until you see a milky look. 
  • Then add the shredded cheese. Once the cheese melts, it's finished!
  • Garnish with dried parsley if you have it... Bon Appetit!