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Slow Cooker Korean Pork Bulgogi with Gochujang served with egg and rice in a white bowl.

Slow Cooker Korean Pork Bulgogi with Gochujang

Easy Slow Cooker Korean Pork Bulgogi recipe that can be made in a crockpot and has spicy gochujang in it's marinade. Healthy, yummy stew that's perfect over rice for dinner!
Course Main Course
Cuisine Asian, Korean
Diet Gluten Free
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 5 Portions
Calories 338kcal
Author Richa


  • 1 Apple diced
  • 7-8 Garlic Cloves
  • 2 tablespoons Soy sauce
  • 2 tablespoons Gochujang or Sriracha
  • 1 teaspoon Red Chilli Flakes
  • 1 inch piece ginger peeled
  • 1 tablespoon Honey
  • 2 Onions sliced
  • 500 grams Pork thinly sliced
  • Salt to taste
  • 1 cup Sliced Bell Peppers red, green and/or yellow
  • Toasted Sesame Seeds for topping
  • ¼ cup Spring Onions chopped


  • Marinade: To make the marinade, add apple, garlic, soy sauce, gochujang, chilli flakes and ginger to a food processor. Pulse till a smooth paste forms.
  • Slow Cooker Recipe: In the slow cooker, add onions, pork, honey, salt and the marinade from the food processor. Cook on low for 7-8 hours or high for 3-4 hours. Once the pork is cooked through, skim the fat from the top of the pork and discard. Add the bell peppers and cook on high for 15-20 minutes. Top with sesame seeds and chopping spring onions. Serve over rice with a 6 minute egg.
  • Stove Top Recipe: Marinate the pork in the paste for at least 2 hours or overnight. Heat 1 teaspoon vegetable oil (not mentioned in the recipe ingredients) in a wok and add onions. Stir fry on high for a minute or two and add the marinated pork with all the liquid. Cook on medium high heat for 10-15 minutes till the meat is cooked through and caramelized. Add bell peppers and stir-fry for another 2-3 minutes. Top with sesame seeds and chopping spring onions. Serve over rice with a 6 minute egg.


  1. Cut the meat into thin strips. This allows it to absorb the marinade better. 
  2. Bulgogi which translates to "fire meat", is a meat dish often made with pork or beef. The meat is marinated in a hot, salty and sweet flavoured marinade and finished either on a barbecue or a stovetop griddle.
  3. The "fire" flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste.  It can be substituted with Sriracha or Thai red chilli paste. 
This recipe was slightly adapted from Bon Appetit


Calories: 338kcal | Carbohydrates: 18g | Protein: 19g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 471mg | Potassium: 514mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1134IU | Vitamin C: 46mg | Calcium: 35mg | Iron: 2mg