Korean Gochujang Pork Belly Hand Rolls with Sushi Rice
These Korean-inspired hand rolls combine marinated pork belly glazed with spicy gochujang and honey, wrapped in soy paper with seasoned sushi rice and fresh micro greens. The sweet-spicy marinade creates caramelized edges when grilled, while the vinegar-sugar rice provides balance to the rich pork. Perfect for casual entertaining or a fun date night dinner, these portable rolls offer restaurant-quality Korean fusion flavors with an elegant presentation. The cone shape makes them easy to eat by hand, and the combination of textures from crispy pork, tender rice, and fresh greens creates a satisfying bite.
Ingredients
- ¼ cup Korean chili paste (gochujang)sriracha + miso paste2 tbsp sriracha + 1 tbsp misogluten-freeadds soy
different flavor profile
Full guide → - 2 ½ tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Korean chili powder (gochugaru)
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- ½ pound pork belly, thinly slicedchicken thighs1:1gluten-freedairy-free
slice thin and adjust cook time
- 1 cup brown rice, hot cooked
- 1 teaspoon rice wine vinegar
- ½ teaspoon granulated sugar
- 1 cup micro cilantro
- 1 cup micro amaranth
- 10 soy wrappersnori sheets1:1gluten-free
traditional sushi style
Instructions
- 1
Preheat grill or grill pan to medium-high heat
- 2
Whisk together gochujang, honey, soy sauce, gochugaru, sesame oil, green onions, and garlic in a small bowl
- 3
Combine pork belly with marinade in a large bowl until thoroughly coated
- 4
Cover and refrigerate for 30 minutes
- 5
Lightly grease grill surface
- 6
Grill pork belly for 4 to 5 minutes
- 7
Flip and grill for additional 2 to 3 minutes
- 8
Remove from grill and set aside
- 9
Combine hot rice with vinegar and sugar in a mixing bowl
- 10
Place 2 tablespoons seasoned rice on one side of soy wrapper at 45 degree angle
- 11
Top rice with one piece of grilled pork belly
- 12
Add small amounts of micro cilantro and micro amaranth on top
- 13
Roll into tight cone shape and seal edge with rice grains
- 14
Repeat with remaining ingredients and serve
Tips
Marinate pork belly longer for deeper flavor - up to 4 hours works well
Use a rice paddle or wet spoon when handling sushi rice to prevent sticking
Serve immediately after assembly to maintain wrapper crispness and prevent soggy rolls
Good to Know
Refrigerate assembled rolls up to 4 hours, cover with damp towel
Marinate pork up to 4 hours ahead, cook rice day before and reheat
Serve immediately at room temperature with chopsticks or by hand
Common Mistakes
Don't overfill wrappers to avoid tearing during rolling
Ensure grill is properly preheated to achieve caramelization without burning
Keep rice slightly warm when assembling to prevent wrapper cracking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
traditional sushi style
different flavor profile
Full guide →General Alternatives
less delicate texture
FAQ
Can I make these without a grill?
Yes, use a heavy skillet over medium-high heat. Cook pork belly 3-4 minutes per side until caramelized and cooked through.
How long will these keep in the refrigerator?
Best eaten fresh, but can be stored covered up to 4 hours. The wrapper may soften but flavors remain good.
Can I substitute regular cilantro for micro greens?
Absolutely. Chop regular cilantro leaves and use about half the amount. Add some shredded lettuce for extra crunch.