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Korean BBQ Burnt Ends By Brian Gerwig
A Korean flare on the classic BBQ snack! These Korean BBQ burnt ends from Bear Mountain ambassador Brian Gerwig are sure to be the star of your next get together.
Steps
Cut your chuck roast into 1 inch cubes. Season with your favorite barbeque rub. Place on your smoker at 250°F and cook for 2-3 hours until the internal temperature reaches 180°F flipping halfway through. Pull them off and place into a pan and cover with Korean BBQ sauce and a stick of butter. Cover with foil and place back into the smoker for an hour or until probe tender. Top with sesame seeds and enjoy!
Ingredients:
Ingredients for Korean BBQ Sauce
¾ cup soy sauce ¼ cup garlic chili sauce 1 tbsp sesame oil 3 tbsp gochujang 1 tbsp rice wine vinegar 1 tbsp corn starch ¼ cup brown sugar 4 cloves garlic – minced 1 tbsp ginger – minced 3 tbsp water
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