Korean Bulgogi Brisket

Name: Koreanisches Bulgogi Brisket
Total time: 10 h
Ingredients: 60 ml Sojasauce; 50 g Asiatische Birne (gerieben); 25 g Brauner Zucker; 15 ml Sesamöl; 10 g Knoblauch (gepresst); 8 g Ingwer (frisch, gerieben); 3 g Schwarzer Pfeffer (gemahlen)

MarinadeBeefHot SmokingMedium10-14 hrs93-96 °C110-125 °CCherry + Apple

A tender beef brisket marinated in classic Korean bulgogi flavors of pear, soy sauce, and sesame oil. The slow smoking process imparts a deep smokiness that pairs beautifully with the sweet-savory Korean profile. Perfect for special occasions or weekend BBQ.

Ingredients(for 1 kg)

Soy sauce60 ml

Asian pear (grated)50 g

Brown sugar25 g

Sesame oil15 ml

Garlic (pressed)10 g

Fresh ginger (grated)8 g

Black pepper (ground)3 g

Instructions

Marinade

12-24 hours

Mix all ingredients into a smooth marinade. Rub the brisket generously, place in a zip-lock bag, and marinate for at least 12 hours in the refrigerator.

Preparation

1 hour

Remove the brisket from the marinade, let it drain, and acclimatize for 1 hour at room temperature. Preheat the smoker to 110-125 °C and add cherry and apple wood.

Smoking

8-10 hours

Place the brisket in the smoker and smoke at 110-125 °C until an internal temperature of 70 °C is reached. Then wrap in butcher paper and continue smoking to 93-96 °C internal temperature.

Resting

1-2 hours

Place the wrapped brisket in a cooler and let it rest for 1-2 hours to allow the juices to redistribute evenly.

Pro Tip

Add grated Asian pear or kiwi as a natural tenderizing enzyme to the marinade – it breaks down muscle fibers and ensures exceptional tenderness.

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