Savory Southern BBQ Meets Spicy Korean Flair
In the heart of Atlanta, a culinary fusion is taking place, blending the rich flavors of traditional Southern BBQ with the bold spices of Korean cuisine. At Heirloom Market BBQ, chefs Cody Taylor and Jiyeon Lee have crafted a mouthwatering masterpiece: Korean-inspired barbecued pork that will leave you craving more.
The Perfect Blend of Flavors
This delectable dish combines the sweetness of gochujang, gochugaru, Sriracha, and sweet chile paste with the smokiness of Georgia oak and hickory wood. The result is a flavor profile that is both familiar and excitingly new. Serve it on potato buns with kimchi slaw, pickles, and an extra drizzle of addictive KB sauce for a truly unforgettable taste experience.
A Recipe Worth Trying
To recreate this culinary marvel at home, you’ll need a few key ingredients, including gochujang, gochugaru, and sweet chile paste. These can be found at most supermarkets or Asian markets, or purchased online. With a total preparation time of 13 hours, including chilling time, this recipe is well worth the effort.
The KB Sauce: A Game-Changer
A crucial component of this dish is the KB sauce, made with a blend of water, granulated sugar, brown sugar, soy sauce, lemon-lime soft drink, gochujang, and sesame oil. This sweet and spicy condiment adds depth and complexity to the pork, making it truly irresistible.
Smoking to Perfection
To achieve the perfect smokiness, use a combination of Georgia oak and hickory wood chips, just like the chefs at Heirloom Market BBQ. Smoke the pork at 225°F for 4 hours, or until it reaches an internal temperature of at least 145°F.
A Delicious Twist on Traditional BBQ
This innovative recipe is a must-try for anyone looking to shake up their BBQ game. With its bold flavors and perfect balance of sweet and spicy, it’s sure to become a new favorite. So why not give it a try and experience the thrill of culinary fusion for yourself?
Leave a Reply