Korean Bulgogi-Style Smoked Pork
This recipe combines the classic flavors of Korean bulgogi with the deep smokiness of hot smoking. Soy sauce, sesame, and pear puree create a tender, savory crust. The result is juicy, aromatic meat with a Far Eastern character.
Ingredients(for 1 kg)
Instructions
Marinating
12-24 hoursMix all marinade ingredients thoroughly. Submerge pork and marinate covered in the refrigerator for 12-24 hours.
Preparation
30 minutesRemove meat from marinade, pat dry, and rest at room temperature for 30 minutes. Preheat smoker to 110-120 °C.
Smoking
6-8 hoursPlace meat on the grate and smoke with apple and cherry wood until an internal temperature of 72-74 °C is reached.
Resting
15 minutesWrap meat in aluminum foil and rest for 15 minutes to allow juices to redistribute.
Pro Tip
Pear puree contains natural enzymes that tenderize the meat – substituting with other fruit juice is not recommended.
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