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Slow Cooker Korean Pork Bulgogi with Gochujang served with egg and rice in a white bowl.
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4.80 from 5 votes

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!
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Asian, Korean
Diet: Gluten Free
Servings: 5 Portions
Author: Richa

Ingredients

  • 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
  • 1/4 cup Spring Onions chopped

Instructions

  • 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.

Notes

  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

Nutrition

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