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Korean Burnt Ends

Well if you can make Mexican Burnt Ends then you can make any flavorprofile you like, right?!

The Technique is the same. Cue + Marinade in a Drip Pan = GREAT !!!

I just love Korean food so I figured I wanted to make Burnt Ends with a Korean flavorprofile.

The Meat pieces came out exactly how I wanted with those Sweet/Salty flavors of Korean

and Japanese Cusine. Very authentic!

Don't be discouraged by the special Asian ingredients. You can buy them nowadays in most

grocery stores in the Asian section.

Korean Burnt Ends are Supergood with some Fluffy Rice and maybe a good Asian Sauce

from our sauces & Dips Tab !!!


Pork Loin or Chuck cut into 1 inch pieces

6 Tbsp Japanese Soy

2 Tbsp Chinese Light Soy

3 Tbsp Light Muscovado Sugar

3 Tbsp Mirin

2 Tbsp Rice Vinegar

1 Tbsp Toasted Sesame Oil

2 Tbsp Gochujang (Korean Chile Paste. Red jar/container)

5 Cloves Garlic shredded

1 inch Fresh Ginger shredded

Drip Pan

Aluminum Foil

Korean Marinade

1 Cup Pear Juice

Mix Soy, Sugar, Mirin,Vinegar, Sesame Oil, Gochujang, Garlic and Ginger in a bowl

Cut the Meat into 1 inch pieces. Mix the pieces with the Soy Marinade.

Place in the fridge for 24 hours.

Start your Smoker at 250F (125c) for a 3 hour cue.

Place the Meat pieces directly on the grid and run in the Smoker without wood for 1 hour.

Put the Meat pieces in the Drip Pan. Pour the Pear Juice over them.

Cover tightly with Aluminum Foil. Place back on the Smoker and run for another 1 1/2 hour.

Enjoy Real Korean Flavors !!!