Right, let’s not mess about – this one’s a proper flavour bomb. We’re talkin’ smoked beef belly brisket, low ‘n slow ‘til it’s fall-apart tender, then cubed and glazed in a sticky, spicy-sweet gochujang BBQ sauce that’ll have your tastebuds doing backflips. Chuck that into soft, steamed bao buns with some sharp pickled onions, crispy shallots, and a few fresh herbs and you’re laughing.
Ingredients
For the Beef Belly Brisket:
For the Sticky Gochujang Glaze:
For the Quick Pickled Red Onion:
To Serve:
Instructions
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1. Trim & Season (Day Before)
Get rid of the hard surface fat from the beef belly, but leave that glorious soft fat cap – it’s flavour gold.
Mix all your dry rub ingredients together and get it all over the meat, nice and even.
Stick it on a wire rack over a tray and leave it uncovered in the fridge overnight – this helps the rub set and starts forming the bark.
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2. Preheat Smoker
Fire up the Bradley Raven and dial it in at 120°C.
Load it up with cherry wood bisquettes – gives a nice sweet smoke without overpowering the beef.
Let it warm up and stabilise while the meat comes up to room temp.
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3. Smoke It Whole (3–4.5 hours)
Pop your seasoned beef belly directly on the smoker rack or use a wire tray.
Let it bathe in smoke for 3–4.5 hours, or until it hits 75–80°C internally.
You’re looking for a deep mahogany bark and a bit of firmness on the outside.
Once it’s there, pull it off and let it rest for about 10 minutes.
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4. Cube & Braise (1.5–2 hours)
Slice that beauty into cubes about 2.5–3cm.
Toss them in a foil tray and add a splash (50–100ml) of warm beef stock or even a cheeky bit of beer – just enough to cover the bottom.
Wrap it up tight with foil and back into the smoker for another 1.5–2 hours until the cubes hit 90–95°C and are proper probe tender (should feel like poking butter).
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5. Make the Gochujang Glaze
While that’s braising, chuck all the glaze ingredients into a saucepan.
Gently simmer on low heat for 5–7 mins until it’s thick, sticky, and glossy like BBQ lava.
Set aside – this is your flavour bomb.
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6. Glaze & Caramelise (30–40 mins)
Drain most of the liquid from the tray, leaving the beef cubes behind.
Pour over your glaze and give it a good toss to coat every little nugget.
Back into the smoker uncovered, this time crank it to 160°C.Leave for 30–40 mins until it’s bubbling and lacquered – caramelised on the outside, juicy inside.
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7. Pickle the Onion
Thinly slice your red onion and chuck it into a jar or bowl.
Pour over the mix of vinegar, water, sugar, and salt.
Add in your extras if using – chilli, garlic, peppercorns, whatever you fancy.
Let it sit for at least 30 mins (or whack it in the fridge overnight for next-level tang).
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8. Steam Bao & Assemble
Steam your bao buns as per the packet – usually 5–8 mins.
Build your bao like this:
- 2–3 sticky burnt end cubes
- A few ribbons of pickled onion
- Sprinkle of crispy shallots
- Fresh coriander or spring onion
- Optional drizzle of sriracha mayo and squeeze of lime
Boom. Serve hot and sticky. Grab napkins.
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Equipment
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Note
Beer Braise Hack: A dark ale or porter adds richness to the braising liquid – dead tasty.
Hot Hold Friendly: You can hold the glazed burnt ends in a warm oven (covered) if you're feeding a crowd and want to time the bao build later.
Leftovers Tip: Leftover burnt ends? Chuck 'em in tacos, fried rice, or over noodles – they reheat like a dream.
Add Crunch: Fancy texture? Add a few pickled radishes or shredded carrot in the bao for crunch.
