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Blood Brother’s Gochujang Burnt Ends And Korean Salad



Dry rub

  • 80 g Salt
  • 80 g Brown turbinado sugar
  • 80 g Gochugaru (Korean red chili flakes)
  • 25 g Granulated garlic
  • 15 g Ground ginger
  • 40g Ground black pepper
  • 35 g Toasted sesame seeds
  • 15 g Cayenne
  • 15 g Red chili flakes

Gochujang glaze

  • 1 C Gochujang paste
  • 400 g White sugar
  • 1 C Soy sauce
  • 2 T Sesame oil
  • 4oz Ginger ale

Cooking Directions

  • 1 slab of beef belly approximately 10lbs
  • Trim beef belly of hard fat
  • Lightly coat belly with sesame oil and dry rub on both sides
  • Put on smoker that’s been preheated to 275F-325F
  • Smoke until internal temp of belly is 180F. 6-8hours
  • Cool belly overnight
  • Cut into thick slabs. Approximately 2″x4″
  • Finish on flat top or grill. Glaze the pieces as they are cooking.
  • Serve with Korean salad

Alternative method.

The above can be done in an oven and finished on the grill for a little bit of smoke flavor.

Korean salad dressing

  • 1.5 cups Soy Sauce
  • 1.5 cups Sugar **not brown sugar
  • 3 T minced Garlic
  • 1 cup Coarse Gochugaru (Korean Red Pepper Powder)
  • 1/2 cup Finely Chopped Green Onion
  • 1 cup Korean Apple Vinegar (or Apple Cider Vinegar)
  • 3/4 C Sesame Oil
  • 1/2 cup orange juice

Top over Leaf Lettuce and Sliced Red Onion