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Variation of Smoked Pork Bulgogi

Name: Variation of 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 Boston butt, thinly sliced; 0.5 cup Gochujang (Korean chili paste); 0.25 cup Soy Sauce; 2 tbsp Mirin; 2 tbsp Sesame Oil; 6 cloves Garlic, minced; 1 tbsp Ginger, grated; 2 tbsp Brown Sugar; 0.5 tsp Black Pepper; 3 stalks Green onions, sliced; 1 tbsp Sesame seeds

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 Boston butt, thinly sliced— Sliced 1/8 to 1/4 inch thick for best results
0.5 cupGochujang (Korean chili paste)— Adjust to your spice preference
0.3 cupSoy Sauce— Low sodium if preferred
2 tbspMirin— Sweet rice wine for flavor and tenderizing
2 tbspSesame Oil— Toasted sesame oil for maximum flavor
6 clovesGarlic, minced— Freshly minced is key
1 tbspGinger, grated— Freshly grated
2 tbspBrown Sugar— Light or dark, for sweetness
0.5 tspBlack Pepper— Freshly ground
3 stalksGreen onions, sliced— For garnish
1 tbspSesame seeds— For garnish

Method

Prep

1.Prepare the Marinade

5 min

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

Why it matters

A well-mixed marinade ensures even flavor distribution. The sugar needs to dissolve fully to prevent it from burning unevenly on the meat.

Common mistake

Not mixing thoroughly, leading to pockets of concentrated flavor or undissolved sugar.

2.Marinate the Pork

Add the thinly sliced pork to the marinade, ensuring every piece is coated. Cover the bowl and refrigerate.

Why it matters

Marinating allows the flavors to penetrate the meat, tenderizing it slightly and infusing it with the bulgogi's signature sweet, savory, and spicy notes. For thin slices, 3 hours is plenty.

Common mistake

Not marinating long enough, resulting in less flavorful meat, or marinating too long (over 12 hours) which can break down the meat too much.

Smoker Setup

3.Prepare Smoker and Grids

275°F20 min

Set up your pellet grill or smoker for indirect cooking at 275°F. For best results, use a grill grate or wire rack that allows smoke to circulate evenly around the thin pork slices. Use apple or cherry wood pellets/chips for a mild, fruity smoke flavor.

Why it matters

Preheating is crucial for stable temperature and consistent cooking. Indirect heat prevents charring on the thin slices while allowing the smoke to do its work. Apple or cherry wood complements the sweet-spicy profile without overpowering.

Common mistake

Putting meat on a cold smoker, leading to dirty smoke and uneven cooking. Using strong wood like mesquite which can overwhelm the delicate bulgogi flavor.

Smoke

4.Smoke the Pork Bulgogi

275°F25 min

Lay the marinated pork slices directly on the preheated grill grates or wire rack in a single layer, ensuring they don't overlap too much. Close the smoker lid.

Why it matters

A single layer ensures even smoke penetration and cooking. Overlapping meat will steam rather than smoke, preventing a good bark and even color development.

Common mistake

Overcrowding the grates, leading to uneven cooking, steaming, and loss of smoke flavor.

5.Flip and Continue Smoking

275°F25 min

After 25 minutes, flip the pork slices. Continue to smoke until the pork is caramelized around the edges and reaches an internal temperature of 175-180°F. The thin slices will cook quickly.

Why it matters

Flipping promotes even cooking and browning on both sides, contributing to a better texture and flavor. While bulgogi is safe at lower temps, cooking to 175-180°F for thin slices enhances flavor and texture for this specific dish.

Common mistake

Not flipping, leading to uneven cooking. Overcooking the thin slices, making them dry and tough.

Rest

6.Rest and Garnish

10 min

Once cooked, remove the bulgogi from the smoker and let it rest for 5-10 minutes. This allows the juices to redistribute. Garnish generously with sliced green onions and sesame seeds.

Why it matters

Resting meat allows the muscle fibers to relax and reabsorb juices, resulting in more tender and moist bulgogi. Garnishes add freshness, texture, and visual appeal.

Common mistake

Cutting into the meat immediately, which allows flavorful juices to escape. Forgetting the fresh garnishes, which are essential for balancing the rich flavors.

Serve

7.Serve Immediately

Serve the smoked pork bulgogi hot, wrapped in fresh lettuce leaves with rice and ssamjang (Korean dipping sauce) on the side.

Why it matters

Bulgogi is best enjoyed hot off the smoker when the flavors are most vibrant and the meat is tender. The lettuce wraps, rice, and ssamjang create a complete and traditional Korean experience.

Common mistake

Serving cold, as the texture and flavor lose their appeal. Not offering traditional accompaniments, which are crucial to the bulgogi experience.

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