Bulgogi, Five Spice & Wasabi Slow Smoked Silverside Joint

by Zarina
Bulgogi, Five Spice & Wasabi Slow Smoked Silverside Joint

Tender, juicy and rich with flavour, this gorgeous 6-hour slow-smoked silverside of beef is the perfect alternative to your Sunday roast.

A rub and marinade made using Oriental flavours of bulgogi sauce, five-spice powder, wasabi powder, Japanese shichimi chilli powder, garlic powder, porcini mushroom powder, salt, pepper and sugar.  

Thinly carved and served with a crusty baguette, a crunchy Oriental cabbage salad, juicy sliced tomatoes, blistered Padron peppers and some tangy horseradish sauce.

Although the flavour of the marinade doesn’t go deep into the centre of a thick cut of meat like this one, there was a hint of smokey concentration of wasabi and chilli pepper, which paired beautifully with the juicy tomatoes, cabbage salad and horseradish, almost like an Asian inspired Reuben sandwich!!

The ThermoPro TP27 BBQ Wireless Meat Thermometer is an indispensable tool for making the most tender and succulent, beautifully cooked meat without the stress of over or under-cooking.

ThermoPro TP27 BBQ Wireless Meat Thermometer @thermopro.official

Raman Spice Premium 100% Natural Five Spice Powder @ramanspiceuk

Silverside Beef joint – @hilton_and_family_butchers

Bulgogi, Five Spice & Wasabi Slow Smoked Silverside Joint

Bulgogi, Five Spice & Wasabi Slow Smoked Silverside Joint

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2kg Silverside joint
  • 200ml Bulgogi marinade sauce
  • 1 tbsp Granulated garlic
  • 1 tbsp Dried onion granules
  • 1 tbsp Coarse black pepper
  • 1 tbsp Five-spice powder @ramanspiceuk
  • 1 tbsp Brown sugar
  • 1 tbsp Sea salt flakes
  • 0.5 tbsp Porcini mushroom powder
  • 0.5 tbsp Japanese shichimi chilli powder
  • 0.5 tbsp Wasabi Powder
  • Sliced Tomato Salad
  • Tri-coloured Tomatoes sliced to desired thickness
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Fig Balsamic Drizzle
  • Ottolenghi seed mix
  • Cabbage Salad
  • 0.5 Chinese leaf cabbage, finely shredded
  • 3 Spring onions, sliced fine
  • Large handful fresh coriander chopped
  • 1 tbsp Soya sauce
  • 1.5 tsp Sesame oil
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Rice wine vinegar
  • Black and white toasted sesame seeds



  1. Mix all the dry rub ingredients in a pestle and mortar, set aside
  2. Trim off any excess membranes from the meat
  3. Place the silverside joint in a large tray and pour over the bulgogi marinade, massage this into the meat, add the dry rub ingredients and rub all over the joint, marinade in the fridge for at least 2 hours, preferably overnight.
  4. Get your BBQ ready to a temperature of 225°F on indirect heat, add some wood chips for smoking.
  5. Place a drip pan 1/3 full with water under the grills, then place the meat fat side down.
  6. Insert the ThermoPro temperature probe in the thickest part of the meat, close the lid of the BBQ and try to keep the temperature constant and low for around 5-6 hours
  7. Leave it on the grill until the inner temperature reaches 55° C / 130° F, and add extra charcoal and wood chips if needed during the 5-6 hours. 
  8. Remove it, wrap it in aluminium foil and a towel, and let it rest for 40-50 minutes before serving. The resting period is crucial, especially for this cut.
  9. Carve the meat against the grain as thin as you can to keep it tender
  10. Serve with your favourite accompaniments. We served this one with horseradish sauce, crusty bread, an oriental cabbage salad and a simple tri-coloured tomato salad
  11. Enjoy!

METHOD TOMATO SALAD - Arrange the sliced tomatoes on a serving plate, drizzle with olive oil and balsamic, season with sea salt flakes and black pepper and finish with your desired salad seed mix

METHOD CABBAGE SALAD - Mix all ingredients in a large bowl and leave to marinate for 30 minutes at room temperature before serving

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