Korean Burnt Ends
Sweet and spicy Korean-style pork burnt ends with black garlic sesame gochugaru rub and Rodney Scott's Other Sauce. Easy smoker recipe.
Created by Pitmaster Rodney Scott, this deliciously sweet and spicy Korean Burnt Ends recipe featuring his signature Black Garlic Sesame Gochugaru Rub from The Spice House, is sure to please a BBQ crowd.
Yield: 4-6 servings
- Cube pork, season with black garlic sesame gochugaru rub and salt, chill at least 2 hours.
- Smoke at 250 F until fork tender, about 1 to 1.5 hours, then toss in a sweet spicy glaze.
- Serve on white bread or Carolina gold rice and garnish with scallions and cilantro.
Spices
Featured in this Recipe
Preparation Instructions:
Cut the pork into 1.5” cubes
.
Season with the Gochugaru rub and salt. Cover and place in the refrigerator for 2hr minimum.
Remove the seasoned pork from the refrigerator and place in 250F smoker for 1-1.5hr
Remove from the smoker (pork should be fork tender, but not falling apart) and add to the BBQ Glaze
For the BBQ Glaze:
Mix the Rodney Scott's Other Sauce and rub together in a small mixing bowl.
Serve on a slice of your favorite white bread or Carolina gold rice, and garnish with some chopped scallions and cilantro.
thespicehouse.com
More About This Recipe
If you can't get your hands on Rodney Scott's Other Sauce, you can use your favorite barbecue sauce instead.
Frequently Asked Questions
What are Korean burnt ends?
Korean burnt ends are small cubes of pork smoked until tender, then coated in a sweet and spicy glaze. This version uses a black garlic sesame gochugaru rub and Rodney Scott's Other Sauce for a sweet, savory, and slightly spicy finish.
Can I use pork belly instead of pork butt?
Yes. Pork belly gives richer, fattier bites and renders more fat. Pork butt is firmer and a bit leaner. Both work; pork belly may need slightly less cook time to render and crisp, while butt holds shape better.
What temperature and time should I smoke the cubes?
Smoke at 250 F. For 1.5 inch cubes expect about 1 to 1.5 hours, but time varies. Look for fork tenderness. If you use a thermometer, aim for roughly 195 to 203 F for full collagen breakdown in larger pieces.
How do I know when the burnt ends are done?
They are done when a fork slides in easily and the outside has some color and caramelization but the pieces still hold together. If you prefer a temperature check, small cubes will be tender once internal temperature is very high, but rely on texture first for this recipe.
Can I make this without a smoker?
Yes. Use an oven set to 250 F and roast the seasoned cubes until fork tender, then finish under a broiler or in a hot skillet to get some char. You can also use indirect heat on a gas or charcoal grill.
What can I use instead of Rodney Scott's Other Sauce?
Use any sweet spicy BBQ sauce you like. For a homemade substitute mix hoisin or ketchup, brown sugar or honey, rice vinegar, and a touch of gochugaru or chili flakes to mimic the sweet-spicy-Korean profile.
How do I adjust the spice level?
Reduce the amount of gochugaru rub in the seasoning and glaze for less heat. Add more honey or brown sugar to the glaze to balance spice. You can also add extra chili flakes or fresh chilies for more kick.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently in a 300 F oven covered with foil until warm, or reheat in a skillet with a little glaze to refresh the crust and moisture.
What are Korean burnt ends?
Korean burnt ends are small cubes of pork smoked until tender, then coated in a sweet and spicy glaze. This version uses a black garlic sesame gochugaru rub and Rodney Scott's Other Sauce for a sweet, savory, and slightly spicy finish.
Can I use pork belly instead of pork butt?
Yes. Pork belly gives richer, fattier bites and renders more fat. Pork butt is firmer and a bit leaner. Both work; pork belly may need slightly less cook time to render and crisp, while butt holds shape better.
What temperature and time should I smoke the cubes?
Smoke at 250 F. For 1.5 inch cubes expect about 1 to 1.5 hours, but time varies. Look for fork tenderness. If you use a thermometer, aim for roughly 195 to 203 F for full collagen breakdown in larger pieces.
How do I know when the burnt ends are done?
They are done when a fork slides in easily and the outside has some color and caramelization but the pieces still hold together. If you prefer a temperature check, small cubes will be tender once internal temperature is very high, but rely on texture first for this recipe.
Can I make this without a smoker?
Yes. Use an oven set to 250 F and roast the seasoned cubes until fork tender, then finish under a broiler or in a hot skillet to get some char. You can also use indirect heat on a gas or charcoal grill.
What can I use instead of Rodney Scott's Other Sauce?
Use any sweet spicy BBQ sauce you like. For a homemade substitute mix hoisin or ketchup, brown sugar or honey, rice vinegar, and a touch of gochugaru or chili flakes to mimic the sweet-spicy-Korean profile.
How do I adjust the spice level?
Reduce the amount of gochugaru rub in the seasoning and glaze for less heat. Add more honey or brown sugar to the glaze to balance spice. You can also add extra chili flakes or fresh chilies for more kick.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently in a 300 F oven covered with foil until warm, or reheat in a skillet with a little glaze to refresh the crust and moisture.
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