Pecan-Smoked Smoked Pork Bulgogi
Korea's everyday favorite — thin pork slices in a gochujang-and-garlic marinade that's sweet, savory, and gently fiery. Smoking dwaeji bulgogi adds a layer the fast stir-fry version never has. Pile it into lettuce wraps with rice and ssamjang.
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Ingredients
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Method
- 10 min
If your pork slices are thick (more than 1/4 inch), gently pound them thinner between two sheets of plastic wrap. This ensures even cooking and better marinade absorption.
Why it matters
Thin slices cook quickly and absorb more flavor. Pounding helps tenderize the meat, crucial for a quick smoke.
Common mistake
Skipping this step leads to unevenly cooked or tough pork.
- 5 min
In a large bowl, whisk together the gochujang, soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper until well combined.
Why it matters
Thoroughly mixing the marinade ensures all flavors are evenly distributed before adding the meat.
Common mistake
Not fully dissolving the sugar can leave pockets of unmixed flavor.
- 30 min
Add the thinly sliced pork to the marinade, ensuring every piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Why it matters
Marination tenderizes the pork and infuses it with the characteristic sweet, savory, and spicy flavors of bulgogi. Don't over-marinate delicate pork.
Common mistake
Marinating too long can break down the pork's texture, especially with acidic marinades.
- 275°F15 min
While the pork marinates, preheat your smoker or pellet grill to 275°F. Add your apple or cherry wood for a mild, fruity smoke flavor.
Why it matters
Allowing the smoker to reach a stable temperature ensures consistent cooking and even smoke penetration from the start.
Common mistake
Adding meat before the smoker is up to temp can result in a 'dirty' smoke flavor and uneven cooking.
- 275°F50 min
Arrange the marinated pork slices in a single layer on wire racks (or directly on the grill grates if using perforated trays) in the preheated smoker. Cook for 40-50 minutes, flipping once halfway through, until the edges are slightly charred and the pork is cooked through with an internal temperature of 145-160°F, depending on desired texture and fat rendering.
Why it matters
Smoking at this temperature quickly cooks the thin pork while allowing it to pick up ample smoke flavor without drying out.
Common mistake
Overcrowding the grates leads to uneven cooking and prevents proper smoke circulation, resulting in less flavorful meat.
- 5 min
Once cooked, remove the pork from the smoker. Let it rest for 5 minutes. Garnish generously with fresh chopped green onions.
Why it matters
Resting allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful bite.
Common mistake
Cutting immediately after cooking lets all the precious juices escape, resulting in dry meat.
Serve the Smoked Pork Bulgogi hot, ideally with steamed rice, fresh lettuce wraps, and ssamjang (Korean dipping sauce).
Why it matters
Bulgogi is best enjoyed fresh off the smoker, allowing its tender texture and vibrant flavors to shine.
Common mistake
Letting the cooked pork sit too long can cause it to dry out or lose its optimal texture.
Sauce It
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