Korean Smoked Pork Belly

Name: Koreanischer Schweinebauch (Geräuchert)
Total time: 12 h
Ingredients: 40 g Gochujang (koreanische Chilipaste); 20 ml Sojasauce; 10 ml Sesamöl; 12 g Brauner Zucker; 8 g Knoblauch, frisch gepresst; 5 g Ingwer, frisch gerieben; 12 g Meersalz

MarinadePorkHot SmokingEasy12-24 hrs (marinating) + 4-6 hrs (smoking)68-72 °C110-120 °CApple + Cherry

Korean-style pork belly is marinated with gochujang, soy sauce, and sesame, then hot smoked. The gochujang glaze caramelizes during smoking into a glossy, spicy-sweet crust. The recipe is inspired by Samgyeopsal and is perfect for Korean BBQ evenings.

Ingredients(for 1 kg)

Gochujang (Korean chili paste)40 g

Soy sauce20 ml

Sesame oil10 ml

Brown sugar12 g

Garlic, freshly pressed8 g

Fresh ginger, grated5 g

Sea salt12 g

Instructions

Preparing the marinade

10 minutes

Thoroughly mix gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and sea salt. Place pork belly in a container or vacuum bag, cover with marinade, and massage evenly.

Marinating & Drying

12–24 hours + 1 hour

Marinate at 4 °C in the fridge for 12-24 hours. Remove, gently scrape off excess marinade, and dry on a rack at room temperature for 1 hour until the surface is tacky.

Smoking

4–6 hours

Preheat smoker with apple and cherry wood to 110-120 °C. Place pork belly inside and smoke to an internal temperature of 68-72 °C. Brush with gochujang marinade again in the last 30 minutes.

Pro Tip

In the last 30 minutes of smoking, apply another layer of gochujang glaze and briefly raise the temperature to 135 °C – this creates a particularly glossy lacquer appearance.

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