Chef makes Bbq Pork Belly Sliders + Gochugaru Street Corn
Chef makes BBQ Pork Belly Sliders + Gochugaru Street Corn! is a medium Korean recipe that serves 4. 620 calories per serving. Recipe by Duce Raymond on YouTube.
Prep: 30 min | Cook: 5 hrs 10 min | Total: 5 hrs 50 min
Cost: $51.23 total, $12.81 per serving
Ingredients
- 2 lb Pork Belly (skin on, cut into 1‑inch thick slabs)
- 2 tbsp Gochujang (Korean red pepper paste, acts as binder and adds heat)
- 1 tbsp Boss Blend Seasoning (pre‑mixed salt, pepper and garlic; light coating)
- 2 tbsp Texas Rub (contains black pepper, salt, cayenne, herb, garlic, onion)
- 2 tbsp DQ Glaze (sweet high‑flavor glaze (store‑bought))
- 1 tbsp Sesame Oil (for glaze)
- 3 tbsp Rice Wine Vinegar (2 tbsp for glaze, 1 tbsp for quick pickle)
- 2 tbsp Soy Sauce
- 1 tbsp Honey
- 1 tbsp Brown Sugar
- 4 oz Daikon Radish (thinly sliced for quick pickle)
- 4 oz Carrot (julienned for quick pickle)
- 4 oz Cucumber (thinly sliced for quick pickle)
- 1 tbsp Sugar (for quick pickle brine)
- 1 tsp Salt (for quick pickle brine)
- 4 pieces Milk Bread Slider Buns (soft, pillowy Korean‑style milk bread)
- 2 tbsp Unsalted Butter (for toasting buns)
- 1 clove Garlic (minced, mixed with butter for bun topping)
- 1 tbsp Sesame Seeds (sprinkled on top of buns)
- 2 tbsp Onion (thinly sliced, added to bun topping)
- 1 tsp Gochugaru (Korean chili flakes, optional for extra heat)
- 2 tbsp Korean Barbecue Sauce (to drizzle on sliced pork before assembling)
Instructions
Season Pork Belly
Pat the pork belly dry. Rub the Boss Blend Seasoning all over, then apply the Texas Rub evenly. Insert a meat thermometer probe into the thickest part of the slab.
Time: PT5M
Smoke Pork Belly
Preheat the Southern Pride smoker to 225°F (107°C). Place the pork belly on the rack and smoke until the internal temperature reaches 200‑203°F (93‑95°C), about 5 hours.
Time: PT5H
Temperature: 225°F
Prepare Sweet‑Spicy Glaze
In a saucepan combine gochujang, DQ glaze, sesame oil, rice wine vinegar, soy sauce, honey, and brown sugar. Bring to a gentle boil, stirring constantly, then remove from heat.
Time: PT5M
Quick‑Pickle Vegetables
In a small bowl mix rice wine vinegar, sugar, and salt until dissolved. Add thinly sliced daikon, carrot, and cucumber. Let sit for at least 10 minutes.
Time: PT10M
Toast Milk Bread Buns
Mix softened butter with minced garlic, sesame seeds, and sliced onion. Spread on the top halves of the buns. Place buns on a baking sheet and bake in a 350°F (177°C) oven for 5 minutes until lightly golden.
Time: PT5M
Temperature: 350°F
Slice and Glaze Pork
Remove the smoked pork belly from the smoker and let rest 5 minutes. Slice the slab into ½‑inch thick pieces. Brush each slice generously with the prepared glaze.
Time: PT5M
Assemble the Slider
On the bottom half of each toasted bun, spread a thin layer of Korean barbecue sauce, place 2‑3 glazed pork slices, top with a spoonful of quick‑pickled vegetables, and finish with the top bun.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Contains pork, Contains soy, Contains sesame
Allergens: Gluten, Dairy, Sesame
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder, Pork butt
- Instead of Gochujang: Korean chili paste, Sriracha mixed with miso
- Instead of Boss Blend Seasoning: simple salt‑pepper‑garlic mix
- Instead of Texas Rub: any all‑purpose BBQ rub
- Instead of DQ Glaze: honey‑soy glaze, teriyaki sauce
- Instead of Sesame Oil: vegetable oil (less flavor)
- Instead of Rice Wine Vinegar: apple cider vinegar
- Instead of Soy Sauce: tamari
- Instead of Honey: maple syrup
- Instead of Brown Sugar: white sugar
- Instead of Daikon Radish: turnip
- Instead of Carrot: jicama
- Instead of Cucumber: zucchini
- Instead of Sugar: honey
- Instead of Salt: sea salt
- Instead of Milk Bread Slider Buns: soft hamburger buns
- Instead of Unsalted Butter: margarine
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Sesame Seeds: toasted pepitas
- Instead of Onion: scallions
- Instead of Gochugaru: red pepper flakes
- Instead of Korean Barbecue Sauce: bulgogi sauce
Equipment Needed
- Smoker
- Meat Thermometer
- Saucepan
- Mixing Bowl
- Knife
- Cutting Board
- Baking Sheet
- Pastry Brush (optional)
- Oven
Critical Steps — Do Not Skip
- Insert the meat thermometer into the thickest part of the pork belly before smoking.
- Maintain smoker temperature at 225°F for a consistent cook.
- Reach an internal temperature of 200‑203°F for optimal tenderness.
- Boil the glaze to fully dissolve sugars and meld flavors.
- Quick‑pickle the vegetables to balance the rich pork.
Chef Tips from the Video
- For extra smoky flavor, use a mix of apple and hickory wood chips.
- Add a thin slice of fresh jalapeño to the pickles for an extra kick.
- Toast the buns on a hot skillet with butter for a crispier crust.
Troubleshooting
Pork belly is too dry after smoking.
Make sure the internal temperature does not exceed 205°F; let the meat rest before slicing and brush generously with glaze.
Glaze is too thick or grainy.
Add a splash of water or extra rice wine vinegar while whisking to achieve a smooth, pourable consistency.
Pickled vegetables are soggy.
Pat the vegetables dry after the quick‑pickle and drain excess brine before adding to the sandwich.
Storage
Refrigerator: Store leftover pork slices, glaze, and pickles in airtight containers for up to 3 days.
Freezer: Pork belly can be frozen raw (unseasoned) for up to 2 months; thaw before smoking.
Room temperature: Assembled sliders are best eaten immediately; do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the sweet‑spicy glaze up to 2 days ahead; store refrigerated.
- Quick‑pickled vegetables keep well for 3 days and develop more flavor.
- Season the pork belly and refrigerate overnight for deeper flavor penetration.
Frequently Asked Questions
What is the cultural significance and history of Korean pork belly sliders in Korean street food cuisine?
Pork belly, or samgyeopsal, is a staple of Korean barbecue and street food. The modern slider version blends the traditional grilled pork with Western sandwich concepts, reflecting Korea’s global food trends while keeping the core flavors of gochujang and pickled vegetables.
What are the traditional regional variations of Korean pork belly dishes in Korean cuisine?
In the south, pork belly is often grilled plain and wrapped in lettuce with ssamjang. In the north, it may be marinated in soy‑based sauces. The slider adds a sweet‑spicy glaze and pickles, which are more common in contemporary Seoul‑style street stalls.
How is a traditional Korean pork belly (samgyeopsal) served in Korea?
Traditionally, thick slices of pork belly are grilled at the table, then wrapped in fresh lettuce or perilla leaves with garlic, ssamjang, and sliced chili. It is eaten with rice and side dishes called banchan.
What occasions or celebrations is pork belly commonly associated with in Korean culture?
Pork belly is popular at family gatherings, holidays like Chuseok, and late‑night street food outings. Its rich flavor makes it a favorite for celebratory barbecues and communal meals.
What authentic ingredients are essential for a Korean‑style pork belly glaze versus acceptable substitutes?
Authentic glaze relies on gochujang, sesame oil, rice wine vinegar, soy sauce, honey, and brown sugar. Substitutes can include Korean chili paste mixed with miso for gochujang, or maple syrup for honey, but the flavor profile will shift slightly.
What other Korean dishes pair well with Korean pork belly sliders?
Serve the sliders with kimchi fried rice, Korean corn (maekju‑corn), or a side of japchae (sweet potato noodle stir‑fry). A cold barley tea (bori‑sikhye) also balances the richness.
What are the most common mistakes to avoid when making Korean pork belly sliders at home?
Common errors include over‑cooking the pork belly, using too much sugar in the rub (which can burn), and neglecting the quick‑pickle step, which provides needed acidity. Also, avoid overcrowding the smoker to ensure even smoke circulation.
Why does this recipe use a smoker instead of a regular oven for the pork belly?
Smoking imparts a deep, layered smoky flavor that an oven cannot replicate. The low‑and‑slow method also renders the pork fat gently, creating a tender yet crispy crust that defines the slider’s texture.
Can I make the Korean pork belly sliders ahead of time and how should I store them?
Yes. Smoke the pork belly, slice, and store the slices with glaze in the refrigerator for up to 3 days. Keep the pickled vegetables in a separate container. Toast the buns fresh before assembling to maintain crunch.
What texture and appearance should I look for when the pork belly is done?
The pork should have a deep mahogany crust from the gochujang rub, be tender inside, and register an internal temperature of 200‑203°F. Slices should be slightly glossy from the glaze and have a subtle crackle on the surface.
What does the YouTube channel Duce Raymond specialize in?
The YouTube channel Duce Raymond focuses on creative meat‑centric recipes, often blending classic barbecue techniques with global flavors, and provides detailed step‑by‑step tutorials for home cooks.
How does the YouTube channel Duce Raymond's approach to Korean cooking differ from other Korean cooking channels?
Duce Raymond emphasizes a fusion of American barbecue equipment (like smokers) with authentic Korean ingredients, whereas many Korean channels stick to traditional stovetop or grill methods. This hybrid approach creates bold, smoky twists on classic Korean dishes.
Last updated: September 1, 2026
