on Nov 12, 2016, Updated Apr 20, 2021 I’m back with this Slow Cooker Korean Pork Bulgogi with Gochujang that’s a cross between Bulgogi and something that I ate recently at our favourite local Korean restaurant. And to be very honest with you, I’ve been making this slow cooker Korean pork bulgogi almost every week because A) we are in love with our slow cooker and basically don’t need reasons to cook in it B) we discovered how much we love spicy Korean food like these Korean Chicken Wings and C) Denver’s Mangalorean connection means pork is a regular feature in our house.
About This Recipe
This may not be a super authentic Korean pork bulgogi but that’s okay. Because we always like to adapt and adjust recipes to our liking and there is nothing wrong with that. For example, I love adding tons of peppers to this dish – red, green and yellow right towards the end for some extra crunch, color and flavor. They add a nice sweetness to the recipe without turning into mush.
Why Cook This In A Slow Cooker
I know how some of you won’t have a slow cooker at home, so I have a stovetop version of this recipe too. But if you do own a crockpot or slow cooker, it’s time to break it out! Because it’s the best way to cook meat, especially red meat like pork, into fork tender pieces where it just breaks apart and melts in your mouth. Slow cooked pork just has so much flavor and depth that the stove top version really has to fight for.
Top Tips To Make The Best Korean Pork Bulgogi
If you don’t eat pork or aren’t a fan, feel free to swap it with beef or chicken. However, chicken cooks a lot faster than red meat, so make sure to check and adjust the cooking time accordingly. Traditionally Korean pork bulgogi is quite spicy. Plus since we like our food spicy as well, this dish might be a little on the spicier side. Feel free to adjust the spice levels according to your preference. If you absolutely can’t get hold of Gochujang, the Korean hot sauce (which I highly recommend), go ahead and use Sriracha for a similar spicy kick!
Serving Ideas
We turned this Korean Pork Bulgogi into a bowl with some rice, a 6 minute egg, sesame seeds and lots of chopped green onions. It had just enough soupy gravy to coat the rice and all those toppings were so crunchy. You could also put it in a wrap, in a taco or eat it like a burrito. You can even pair this dish with some Asian Cucumber Salad for a delicious meal. Whatever you do, try this Korean Pork Bulgogi because it’s the yummiest slow cooker dinner and leftovers are even better. I promise you, once you try making this recipe in your slow cooker and realise just how simple, convenient, and not to mention, delicious everything is, there’s just no going back.
More Asian Recipes You’ll Love
Slow Cooker Teriyaki Meatballs with PineappleSpicy Korean Chicken Thighs in Gochujang SauceKorean Baked Gochujang Chicken Wings
