Cherry-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
- 5 min
In a large bowl, whisk together the gochujang, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar until well combined. This is your flavorful bulgogi marinade.
Why it matters
A well-mixed marinade ensures all flavors are evenly distributed and will penetrate the meat effectively.
Common mistake
Not fully dissolving the sugar, which can lead to burnt spots during cooking or uneven sweetness.
- 4h
Add the thinly sliced pork shoulder to the marinade, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
Why it matters
Marinating allows the pork to absorb the sweet, spicy, and savory flavors, tenderizing it and enhancing the overall taste. Longer marination means deeper flavor.
Common mistake
Not marinating long enough, resulting in less flavorful meat; or marinating too long with acidic ingredients which can sometimes make meat mushy, though less of an issue with this marinade and pork.
- 275°F15 min
Preheat your smoker or pellet grill to 275°F (135°C). Load it with apple or cherry wood for a mild, fruity smoke flavor.
Why it matters
Achieving and maintaining the target temperature before adding the meat is crucial for consistent cooking and proper smoke ring formation. The right wood choice complements the bulgogi's Asian flavors.
Common mistake
Putting meat on a cold smoker, which causes food to sit in the 'dirty smoke' phase, imparting an acrid flavor, and also extends cook time.
- 145°F35 min
Arrange the marinated pork slices in a single layer on wire racks or directly on the smoker grates, ensuring there is space between each piece for even smoke circulation. Smoke for 25-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Why it matters
Even spacing allows for consistent smoke penetration and prevents steaming, ensuring a good crust and smoky flavor. Cooking to temperature ensures doneness while maintaining juiciness.
Common mistake
Overcrowding the smoker, which leads to uneven cooking and less smoke flavor on individual pieces. Also, not using a reliable probe thermometer.
- 10 min
Once the pork reaches 145°F, remove it from the smoker. If desired for a slightly more caramelized finish, you can quickly sear it on a hot cast iron pan or grill for 1-2 minutes per side. Transfer to a cutting board and loosely tent with foil. Let it rest for 5-10 minutes.
Why it matters
Resting allows the muscle fibers to relax and reabsorb the juices, resulting in more tender and moist meat. The quick sear adds texture and char not fully achieved in the smoker.
Common mistake
Skipping the rest, which causes juices to run out when sliced, leading to dry meat.
- 5 min
Slice the pork against the grain into bite-sized pieces if not already cut this way. Garnish with fresh sliced green onions and toasted sesame seeds. Serve immediately with rice, lettuce wraps, and ssamjang for an authentic Korean BBQ experience.
Why it matters
Presentation and complementary components enhance the dining experience. The freshness of green onions and nutty sesame seeds balance the rich pork and spicy marinade.
Common mistake
Forgetting the garnishes, which are integral to the dish's flavor and visual appeal.
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