Tender Beef Burnt Ends| Korean Style
Poor man burnt ends? You’ve probably heard of it. I honestly don’t know why they call it poor man burnt ends considering it’s more expensive than buying pork belly here in Canada.
From previous beef burnt end recipes I have experimented with I always used “Chuck roast” but for this cook I actually found beef belly at my local butcher.
One thing to remember when you are cooking any burnt ends if it’s pork, beef, sausage or hotdogs the secret is good seasonings and low and slow
If you can’t find beef belly at your local butcher you can substitute with a “Chuck roast” just keep in mind that if you live in Canada for some reason Chuck roast cut doesn’t look anything like you see in the USA.
Beef belly was the perfect combination of fat to meat ratio. Mind you I haven’t been able to find that cut of beef anywhere since I purchased the initial slabs.
I cubed the beef belly into half an inch cubes.
I seasoned with my own Korean inspired bbq rub which consisted of 1 tbsp of each black pepper, salt, Chinese 5 spice blend & garlic powder. You can option to use what ever your favourite bbq rub you wish. The secret will be in the bbq bath which I used
1 cup Bbq sauce
1 tbsp Sesame oil
1/2 tbsp Guchojan
2 tbsp soy sauce
you can add 1/2 cup of honey but I optioned without as I didn’t want it too sweet keeping in my bbq sauces tend to be mostly sweet.
Korean inspired beef burnt ends
Ingredients
- 2-3 Lb beef belly slab or Chuck roast
Korean bbq sauce
- 1 Cup bbq sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp Guchojan or any hot sauce you like
- 2 Tbsp soy sauce
BBQ rub
- 1 Tbsp kosher salt, black pepper, garlic powder & Chinese 5 spice tbsp of each or use your favourite bbq rub
Instructions
- Prepare your smoker for indirect cooking at 250-275°
- Cube the beef belly into 1-1½ inch cubes
- toss beef in your bbq rub
- arrange cubes fat side down on your smoker grate.
- OPTIONAL you can also spritz every 30-40 minutes which will help with the bark build up and keeps the meat moist). You can keep it simple and use apple juice
- smoke beef belly for 2-2.5 hours
- place your pork belly in an aluminium pan and cover with bbq sauce
- Return to smoker uncovered for another 1-1.5 hours until pieces are tender.
- remove from smoker and garnish with green onions and sesame seeds
- Those turned out sweet, sticky and tender. You can eat those as an appetizer or serve over rice, or in tacos.
