Gochujang Smoked Pork
This recipe unites the heat and fermented umami-rich flavor of Korean gochujang paste with the depth of hot smoking. The pork neck is marinated in a fiery gochujang marinade and then slowly cooked in the smoker until it is butter-soft and has developed a ruby-red crust. The result is a perfect interplay of smoke, spice, sweetness, and umami.
Ingredients(for 1 kg)
Instructions
Mix gochujang marinade
10 min.Mix gochujang paste, soy sauce, honey, sesame oil, grated garlic, ginger, and rice wine vinegar into a homogeneous marinade. Rub the pork neck with the marinade on all sides and massage it into the meat openings.
Marinating
12-24 hrs.Wrap the rubbed meat in cling film or place in a vacuum bag and marinate in the refrigerator for 12-24 hours. Remove from the refrigerator 1 hour before smoking and allow to come to room temperature.
Slow smoking (low & slow)
6-8 hrs.Stabilize the smoker with oak and cherry wood at 110-120 °C. Place the meat fat side up and smoke for 6-8 hours. After 3 hours, brush with the remaining gochujang marinade. Smoke until an internal temperature of 88-93 °C is reached for pull-apart consistency.
Glazing and resting
20-30 min.When the core temperature is reached, brush the surface with a final layer of fresh gochujang-honey mixture (1:1) and caramelize for 15 minutes at slightly elevated temperature (135 °C). Then rest wrapped in aluminum foil for 20-30 minutes.
Carving and serving
10 min.Slice the rested meat or, at higher internal temperature (93 °C), pull apart with two forks like pulled pork. Serve with toasted sesame, kimchi, ssam-jang sauce, and lettuce leaves for wrapping.
Pro Tip
Gochujang varies greatly in heat depending on the brand and degree of fermentation. For a milder version, halve the amount and extend with Doenjang (fermented soybean paste). The meat should be cooked slowly at low temperatures to become tender.
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