Korean BBQ Rub

Name: Koreanisches BBQ Rub
Total time: 4 h
Ingredients: 30 g Gochugaru (koreanisches Chilipulver); 15 g Knoblauchpulver; 10 g Ingwerpulver; 20 g Brauner Zucker; 18 g Salz; 10 g Geröstetes Sesammehl; 7 g Schwarzer Pfeffer, gemahlen

SmokingOtherHot SmokingEasy4-6 hrs72-75 °C120-140 °CCherry + Apple

A spicy and aromatic rub inspired by the classic flavors of Korean barbecue. Gochugaru, sesame oil, and garlic give the meat a deep, mildly spicy character. Ideal for pork ribs, chicken, or beef brisket.

Ingredients(for 1 kg)

Gochugaru (Korean chili flakes)30 g

Garlic powder15 g

Ginger powder10 g

Brown sugar20 g

Salt18 g

Toasted sesame flour10 g

Black pepper, ground7 g

Instructions

Preparation

15 minutes + 2 hours resting

Mix all ingredients thoroughly. Pat the meat dry and coat evenly with the rub. Cover and rest in the refrigerator for at least 2 hours, ideally overnight.

Smoking

4-6 hours

Preheat the smoker to 120-140 °C. Add cherry and apple wood. Place the meat in the smoker and smoke until an internal temperature of 72-75 °C is reached.

Resting

15-20 minutes

Remove the meat from the smoker, wrap in aluminum foil, and let rest for 15-20 minutes so the juices can redistribute.

Pro Tip

For an authentic Korean touch, brush the meat with a sesame-gochujang glaze after smoking and caramelize briefly over high heat.

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