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Sunday's Sunday's Smoked Pork Bulgogi

Name: Sunday's Sunday's Smoked Pork Bulgogi
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 5 servings
Ingredients: 2 lbs Pork belly or shoulder, thinly sliced; 2 lbs Pork belly or shoulder, thinly sliced; 0.25 cup Gochujang (Korean chili paste); 0.5 cup Gochujang (Korean chili paste); 3 tbsp Soy sauce; 0.25 cup Soy sauce; 2 tbsp Sesame oil; 1 tbsp Sesame oil; 5 cloves Garlic, minced; 6 cloves Garlic, minced; 1 tbsp Ginger, grated; 1 tbsp Ginger, grated; 2 tbsp Brown sugar; 2 tbsp Brown sugar; 0.5 ea Asian pear or apple, grated; 1 tbsp Rice vinegar; 2 stalks Green onions, chopped; 0.5 tsp Black pepper; 2 stalks Scallions, chopped (for garnish)

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.

275°F50 minServes 5

Ingredients

5servings

2 lbsPork belly or shoulder, thinly sliced— Against the grain, 1/8 to 1/4 inch thick
2 lbsPork belly or shoulder, thinly sliced— freeze partially for easier slicing
0.3 cupGochujang (Korean chili paste)— adjust to taste for heat
0.5 cupGochujang (Korean chili paste)
3 tbspSoy sauce
0.3 cupSoy sauce
2 tbspSesame oil
1 tbspSesame oil
5 clovesGarlic, minced
6 clovesGarlic, minced
1 tbspGinger, grated
1 tbspGinger, grated
2 tbspBrown sugar
2 tbspBrown sugar
0.5 eaAsian pear or apple, grated— or 2 tbsp pear juice
1 tbspRice vinegar
2 stalksGreen onions, chopped— For garnish
0.5 tspBlack pepper
2 stalksScallions, chopped (for garnish)

Method

Prep

1.Prepare the Marinade

10 min

In a large bowl, combine gochujang, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and grated Asian pear/apple. Mix thoroughly until all ingredients are well incorporated into a smooth paste.

Why it matters

A well-mixed marinade ensures even distribution of flavors, which is key for bulgogi. The pear helps tenderize the meat and adds natural sweetness.

Common mistake

Not fully dissolving the sugar, leading to gritty marinade.

2.Prepare the Marinade

5 min

In a large bowl, combine gochujang, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar. Whisk until thoroughly combined and the sugar is dissolved.

Why it matters

A well-mixed marinade ensures even flavor distribution.

Common mistake

Not fully dissolving the sugar, leading to a grainy texture.

3.Marinate the Pork

Add the thinly sliced pork to the marinade, ensuring every piece is coated. Use your hands to really work the marinade into the meat. Cover the bowl and refrigerate.

Why it matters

Marinating allows the flavors to penetrate the meat, making it tender and infusing it with the characteristic sweet and spicy bulgogi taste. Three hours is sufficient for thin slices.

Common mistake

Not marinating long enough, resulting in bland pork.

4.Marinate the Pork

Add the thinly sliced pork to the bowl with the marinade. Use your hands to thoroughly coat each piece of pork. Cover the bowl and refrigerate.

Why it matters

At least 2 hours of marinating allows the flavors to deeply penetrate the thin pork slices, essential for bulgogi.

Common mistake

Marinating for too short a time, resulting in less flavorful pork.

Smoker Setup

5.Preheat Smoker

275°F15 min

Preheat your smoker or pellet grill to 275°F (135°C). Load with apple or cherry wood pellets or chunks for a mild, fruity smoke flavor that complements the gochujang.

Why it matters

Preheating to a stable temperature is crucial for consistent cooking and good smoke production.

Common mistake

Adding meat before the smoker reaches target temperature, leading to uneven cooking and less smoke flavor.

6.Preheat Smoker

275°F15 min

Set your smoker or pellet grill to 275°F (135°C). Load with apple or cherry wood pellets/chips.

Why it matters

Preheating ensures your smoker maintains a consistent temperature when the meat goes in, preventing temperature fluctuations that can affect cook time and texture. Apple or cherry wood provides a great mild, fruity smoke flavor that complements pork.

Common mistake

Putting meat in before the smoker stabilizes at the target temperature.

Smoke

7.Smoke the Pork

275°F35 min

Arrange the marinated pork slices in a single layer on a wire rack directly on the smoker grates. Avoid overcrowding to allow smoke to circulate. Close the lid.

Why it matters

A single layer ensures even cooking and maximum smoke exposure for each piece, forming a delicious crust.

Common mistake

Piling the pork, which steams rather than smokes and prevents proper caramelization.

8.Smoke the Pork

275°F40 min

Arrange the marinated pork slices in a single layer directly on the grates of your preheated smoker. Do not overcrowd the grates, as this can impede smoke circulation and even cooking.

Why it matters

Smoking at a relatively low temperature for thin slices allows the pork to absorb significant smoke flavor without drying out. A single layer ensures each piece gets direct smoke exposure.

Common mistake

Overcrowding the smoker, leading to uneven cooking and less smoke flavor.

Serve

9.Check for Doneness and Serve

145°F5 min

The pork is done when it's caramelized, tender, and has reached an internal temperature of about 145-160°F (63-71°C) if using thick cuts (though thin bulgogi cooks quickly by visual cues). Garnish with chopped green onions immediately after removing from the smoker.

Why it matters

Pork bulgogi is best served fresh off the smoker to retain its succulence and the heat of the marinade.

Common mistake

Overcooking, which can dry out the thin pork slices.

Smoke

10.Achieve Perfect Doneness

145°F

Smoke until the pork reaches an internal temperature of 145°F (63°C). The edges will be slightly charred and the bulgogi will have a beautiful smoky aroma. If desired, you can briefly sear on a hot grill or cast iron pan for extra caramelization after smoking.

Why it matters

Reaching 145°F ensures the pork is safely cooked and tender, while still retaining juiciness.

Common mistake

Overcooking the thin slices, which can lead to dry, tough pork.

Rest

11.Rest and Garnish

10 min

Remove the smoked pork bulgogi from the smoker/grill and let it rest for 5-10 minutes. Garnish with fresh chopped scallions.

Why it matters

Resting allows the juices in the meat to redistribute, resulting in a more tender and flavorful final product. The scallions add a fresh, pungent counterpoint to the rich, smoky, sweet-spicy pork.

Common mistake

Cutting into the meat immediately, causing juices to run out.

Serve

12.Serve Smoked Pork Bulgogi

Serve the smoked pork bulgogi immediately with steamed rice, lettuce leaves for wraps, and ssamjang (Korean dipping sauce).

Why it matters

The combination of the warm, smoky pork with cool, crisp lettuce and spicy ssamjang creates a balanced and satisfying eating experience typical of Korean BBQ.

Common mistake

Not having all accompaniments ready, diminishing the full bulgogi experience.

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