Korean BBQ Smoked Pork Belly
Gochujang-glazed pork belly with Korean flavors.
Jump to RecipeKorean BBQ meets American smoking tradition in this incredible pork belly dish. The gochujang glaze brings sweet heat and umami depth, while the smoking process renders the fat to silky perfection. This fusion of techniques creates something truly special - a dish that bridges culinary traditions beautifully.
These are fantastic for adventurous dinner parties, Korean BBQ nights at home, or any gathering where you want to offer something unique and memorable. They work great as an appetizer or main course and are always a talking point - people can't stop asking about the recipe.
Serve with steamed rice, quick-pickled cucumbers, and kimchi for an authentic Korean spread. Wrap slices in butter lettuce leaves with ssamjang sauce for Korean BBQ-style lettuce wraps. Add to rice bowls with a fried egg on top for a complete meal, or slice thin for incredible banh mi sandwiches.
Adjust the gochujang amount based on your heat preference - it ranges from mild to quite spicy depending on the brand. Add gochugaru (Korean red pepper flakes) for extra heat and color. Try finishing with a drizzle of sesame oil and toasted sesame seeds for authentic Korean flavor.
Score the skin in a crosshatch pattern before applying the marinade - this helps the flavors penetrate and creates more crispy edges when cooked. Let the pork belly marinate overnight for the best flavor penetration. The sugar in the gochujang will caramelize beautifully during smoking.
Ingredients
Instructions
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1
Score pork belly in crosshatch pattern.
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2
Mix gochujang, soy sauce, sesame oil, honey, garlic, and ginger.
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3
Reserve half of glaze for basting.
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4
Coat pork belly with remaining glaze. Try Bad Byron's Butt Rub for extra flavor.
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5
Marinate 4 hours or overnight.
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6
Smoke at 275°F for 3-4 hours.
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7
Baste with reserved glaze every 45 minutes.
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8
Cook until internal temp reaches 200°F and is probe tender. Use an instant-read thermometer for accuracy.
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9
Slice thick and garnish with sesame seeds and green onions.
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10
Serve with lettuce wraps and kimchi.