From the Grill to the Plate: A guide to make delicious Korean Poor Man’s Burnt Ends
Korean cuisine is taking the world by storm, and it’s easy to see why. Korean food has bold, dynamic flavors and rich savory aromas. One dish that truly embodies this spirit is Korean “poor man’s burnt ends.” It’s incredibly easy to make and packs a savory punch! This marinade made with soy sauce, brown sugar, sesame oil and gochujang (Korean chili paste) will liven up your taste buds in no time!
If you haven’t tried this Korean poor man’s burnt ends before, you’re in for a real treat. The dish is named after the traditional American barbecue dish “burnt ends,” which are the crispy, well-marbled pieces of meat that come from the ends of a brisket. But unlike traditional burnt ends, this version is made using economical cuts of chuck roast.
A Flavorful and Affordable Twist on a BBQ Classic
Barbecues can be a fun way to spend an afternoon with friends and family. Invite everyone over for an easy Korean dish of burnt ends served on skewers. The recipe is simple and easy to follow, and the result is a savory, delicious dish that’s sure to please even the pickiest of eaters. So gather your ingredients, fire up the grill, and let’s get started on making this delicious dish.
In no time you will be savoring the mouth-watering aroma and flavors of sweet and spicy notes that combine in every bite. This dish is perfect for any meal, whether as a main course for dinner or as a party appetizer. So go ahead and give it a try, you won’t regret it!
Burnt Ends, aka Meat Candy, has earned itself the right to be known as an Iconic bbq recipe. There are multiple cuts of meat you can use for burnt ends, most commonly the point of the brisket.
Secondly is pork belly and thirdly has become one of my favorites… Chuck Roast (Poor Man’s Burnt Ends). I made a delicious Korean BBQ sauce to glaze these pieces of meat candy and it’s what took this korean poor mans burnt ends recipe over the top. Okay, let’s get to the recipe!
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Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Appetizer
Cuisine Korean
Ingredients
- 1 Whole 4 pound chuck roast
- 3 tbsp Your favorite beef seasoning
- 1 24 ounce can of Honey Brown Lager
- 2 cups Water
- 6 tbsp Unsalted butter
Korean BBQ Sauce
- ¾ cup Tamari soy sauce
- ¼ cup Sweet garlic chili sauce
- 1 tbsp Sesame oil
- 2-3 tbsp Gochujang
- 1 tbsp Rice wine vinegar
- 1 tbsp Cornstarch
- ¼ cup Brown sugar
- 4 cloves Garlic minced
- 1 tbsp Ginger minced
- 3 tbsp Water
Keyword burnt ends, easy burnt ends recipe, korean burnt ends, poor mans burnt ends
Prep Instructions:
1. Start off by prepping your chuck roast by cutting it into 1 1/2 – 2 inch sections (cubes).
2. Place on a wire rack over an aluminum pan. Season each cube with your favorite beef seasoning. Use the access seasoning that falls into the aluminum pan to fill in where needed with your beef cubes. You may need two separate wire racks and aluminum pans for the beef cubes. You don’t want to overcrowd the party on the racks.
Cooking Instructions:
1 . Set your smoker up to 250 degrees and add apple wood chunks for smoke.
2. Pour 12 ounces of honey brown lager beer into each aluminum pan and a cup of water.
3. Place on the smoker and be patient. Spritz with apple cider vinegar after the first 1 1/2 hours. Spritz every 30-45 mins.
4. Remove the Poor Man’s Burnt Ends at an internal temp of 165-170 degrees. In a separate pan add 1 – 1 1/2 cups of the liquid from the original pan and toss the burnt ends in with it. Add 6 tablespoons of unsalted butter and wrap with foil. Place back in the smoker for an additional 1 hour. Or until an internal temperature of 205 (Probe tender).
5. During the 1 hour get a saucepan and add in tamer soy sauce, sweet garlic chili sauce, sesame oil, gochujang, rice wine vinegar, brown sugar, garlic, ginger and bring to a boil. Boil for 4-6 mins and add cornstarch and water. Boil for an additional 2-4 mins, or until nice consistency of a sauce. Place the sauce to the side and let cool.
6. Remove the burnt ends at an internal temp of 205, or probe tender and pour the Korean BBQ sauce into the pan.
7. Place the pan back on the smoker without cover for 30 mins. This will set the glaze on the burnt ends.
8. Serve and enjoy with friends and family.
Thank you for trying this Korean Poor man’s burnt ends recipe!
In conclusion, Korean ‘poor man’s burnt ends’ is a great dish for anyone looking to experience the bold flavors of Korean cuisine in an economical and accessible way. It’s a dish that you can enjoy on any budget, with the versatility to be served at any meal. The key to this dish is its marinade—a combination of soy sauce, brown sugar, sesame oil, and gochujang (Korean chili paste)—which infuses the meat with rich flavor that’s sure to satisfy any palate.
To round out this recipe, serve your Korean ‘poor man’s burnt ends’ with steamed rice and a variety of traditional Korean side dishes like kimchi, pickled vegetables, and ssamjang (a savory dipping sauce). This will not only add flavor and texture to the meal but also make for an incredibly satisfying meal. It’s an ideal dish for any occasion whether it’s a family gathering, a backyard barbecue or a weeknight dinner.
The recipe is simple and easy to follow and will be a surefire hit with your family and friends so gather your ingredients, fire up the grill, and give this recipe a try and you’ll be sure to impress anyone that tries this delicious dish! Be prepared for rave reviews from those lucky enough to enjoy this meal with you.
Did you enjoy this Korean poor man’s burnt ends recipe? You should check out my other beef recipes in the link below!
Beef Recipes
Items used in This Recipe
