Pork Bulgogi-Style – Korean Smoked Pork

Name: Schwein Bulgogi-Style – Koreanisch geräuchert
Total time: 5 h
Ingredients: 40 g Gochujang (koreanische Chilipaste); 30 ml Sojasauce; 50 g Asiatische Birne, gerieben; 15 ml Sesamöl; 15 g Brauner Zucker; 12 g Knoblauch, gerieben; 8 g Ingwer, gerieben

MarinadePorkHot SmokingMedium5-7 hrs88-93 °C120-135 °CCherry + Apple

This recipe transfers the classic Korean Bulgogi marinade to pork neck, which is then hot-smoked. The combination of gochujang, pear, and sesame creates a sweet-spicy caramelizing crust. Ideal for pork neck, as the fat content keeps the meat moist during the long smoking process.

Ingredients(for 1 kg)

Gochujang (Korean chili paste)40 g

Soy sauce30 ml

Asian pear, grated50 g

Sesame oil15 ml

Brown sugar15 g

Garlic, grated12 g

Ginger, grated8 g

Instructions

Marinating

8-24 hours

Combine all marinade ingredients into a smooth paste. Thoroughly rub pork neck, place in a vacuum bag or covered container, and refrigerate. Do not exceed 24 hours as enzymes may over-tenderize the meat.

Smoking

4-5 hours

Preheat smoker to 120-135 °C, add cherry and apple wood. Drain marinated meat (reserve marinade), place on grate. After 2 hours, brush once with boiled reserved marinade.

Finishing & Resting

15 minutes

Remove from smoker at core temperature 88-93 °C. Rest for 15 minutes, then slice thinly. Garnish with toasted sesame and spring onions.

Pro Tip

Use Asian pear (Nashi) – it contains more bromelain-like enzymes than European varieties, making the meat especially tender.

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