Korean Spicy Pork Belly and Kimchi Flatbread Tips, FAQ & printable recipe

Tips for success

To achieve the best results, serve the flatbread immediately after adding the final garnishes. The contrast between the hot, crispy bread and the cool, creamy mayo is a signature of this dish.

If you find the pork belly is not browning enough, you can briefly broil the flatbread for the last minute of cooking, but watch it closely to ensure the cheese does not burn.

Experimenting with additional garnishes can enhance the visual appeal and texture. Thinly sliced radishes or fresh cilantro can add a bright, fresh crunch that complements the heavy, savory flavors of the pork and cheese.

Always ensure your knife is sharp when slicing the finished flatbread to avoid tearing the crust and displacing the delicious toppings you have carefully arranged.

Variations

• Vegetarian Kimchi Flatbread: Replace the pork belly with sautéed shiitake mushrooms for a deep, umami-rich vegetarian alternative that maintains the classic Korean-inspired flavor profile.
• Extra Spicy Version: Add a tablespoon of finely chopped fresh Korean green chili peppers to the kimchi mixture before baking for an extra punch of heat.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as the texture of the crust and cheese will degrade significantly upon thawing.

Reheat

Reheat in a 350°F oven for 5 to 8 minutes until the crust is crisp and the cheese is melted.

Store any leftovers in an airtight container in the refrigerator for up to two days. Keep in mind that the crust will lose its crispness over time, so proper storage is vital for maintaining the best possible texture.

To preserve the quality of the toppings, try to keep the flatbread flat and avoid stacking pieces, which can cause the cheese and toppings to slide off.

You can prepare the kimchi and pork belly mixture up to 24 hours in advance and store them in the refrigerator. The gochujang mayo can also be prepared ahead of time and kept in a sealed container. However, do not assemble the flatbread until just before baking, as the moisture from the kimchi will soften the bread if left to sit for too long.

Serving ideas

This flatbread is best served as a main course for a casual dinner or cut into smaller squares to be shared as an appetizer.

Pair it with a simple side salad of mixed greens or cucumber kimchi to balance the richness of the pork and cheese. The goal is to provide a refreshing element that cleanses the palate between bites of the savory, spicy flatbread.

Present the flatbread on a wooden serving board to highlight the rustic nature of the dish. A final drizzle of the gochujang mayo just before serving adds a professional touch that guests will appreciate. Ensure that you have extra mayo on the side, as many people enjoy dipping the crusts into the sauce to finish every last bit of the meal.

Frequently asked questions

Recipe card

Korean Spicy Pork Belly and Kimchi Flatbread

Prep 15 minCook 9 minTotal 24 minServes 4

Ingredients

• 1 piece flatbread, store-bought or made ahead
• 1 cup kimchi, sautéed
• 8 oz pork belly slices
• 1 cup mozzarella cheese, shredded
• 2 tbsp gochujang mayo
• 1 tsp toasted sesame seeds
• 2 tbsp scallions, thinly sliced

Instructions

1. Sauté the chopped kimchi in a pan until softened and aromatic. Prepare the pork belly slices by slicing them into thin, bite-sized strips, ensuring they are ready to layer onto the flatbread base efficiently.
2. Place the flatbread on a work surface. Evenly distribute the sautéed kimchi across the surface. Top with the raw pork belly slices and cover everything with a generous layer of shredded mozzarella cheese to ensure full coverage.
3. Transfer the flatbread to a preheated oven at 450°F (232°C). Bake for nine minutes until the crust is golden brown and the cheese is blistering. Ensure the pork belly reaches an internal temperature of 145°F (63°C). Drizzle with gochujang mayo, sprinkle with sesame seeds and scallions before serving.

Contains: gluten, eggs, milk, sesame, soy

Estimated nutrition per serving

Calories

420

Protein

18.5 g

Carbohydrates

32 g

Fat

24 g

Fiber

2.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.