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Ingredients
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
- 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
