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Spicy Korean
Gochujang Pork Belly

By Chef Randy Wilkes



1 lb Lypid™ Plant-Based Smoked Pork Belly Slices, cut in halves

8 Fresh shiitake mushrooms, 1/4" slices

1 Small to medium yellow onion, julienned

2 Tbsp Gochujang paste

1 Tbsp Brown sugar

2 Tbsp Soy sauce

1 Tbsp Garlic, minced

4 Sprigs Cilantro garnish


1. In a bowl, mix together gochujang, brown sugar, garlic, and soy sauce.

2. Add Lypid™ Plant-Based Smoked Pork Belly Slices, onions, and mushrooms to the marinade. Coat well and let sit for 15 minutes.

3. Preheat the combi oven to 425°F.

4. On a large parchment lined baking sheet, spread out all ingredients into a single layer.

5. Bake for 15-20 minutes until onions start to char on the edges.

6. Plate up, garnish and serve (with rice or noodles and kimchee).

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