Best Slow Cooker Korean Bbq Pork Bowl Recipes

SLOW-COOKER KOREAN BARBECUE PORK SHOULDER

Slow-Cooker Korean Barbecue Pork Shoulder image

Saucy, sweet and spicy, this delicious dinner is great on the first day over rice, then leftovers are equally tasty on buns, in quesadillas or on top of a warming bowl of soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons chili garlic sauce
2 Braeburn, Gala or Fuji apples, unpeeled, cored and chopped
12 cloves garlic, peeled
1-inch piece gingerroot, unpeeled
4 lb boneless pork shoulder roast
2 tablespoons vegetable oil
1 teaspoon salt
6 cups cooked white rice

Steps:

In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.

Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g

GOCHUJANG PULLED PORK IN THE SLOW COOKER

Gochujang Pulled Pork in the Slow Cooker image

Gochujang (Korean red pepper sauce) pulled pork is an easy American-Korean fusion recipe.

Provided by TheElusivePastry

Categories World Cuisine Recipes Asian Korean

Time 8h25m

Yield 12

Number Of Ingredients 19

Ingredients

⅔ cup gochujang (Korean hot pepper paste)
1 large onion, thinly sliced
½ cup apple cider vinegar
½ cup chicken stock
¼ cup honey
¼ cup brown sugar
2 tablespoons fresh ginger
1 tablespoon soy sauce
1 tablespoon yellow mustard
3 cloves garlic, minced
1 tablespoon ground cinnamon
1 teaspoon salt
5 sprigs thyme, stemmed
½ teaspoon ground black pepper
1 (4 pound) boneless pork shoulder roast, trimmed
¼ cup butter, divided
1 tablespoon all-purpose flour
8 hamburger buns, split
3 green onions, thinly sliced

Steps:

Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
Toast in the preheated oven until golden brown, 5 to 7 minutes.
Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 35.1 g, Cholesterol 67.3 mg, Fat 11.8 g, Fiber 1.6 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 627.4 mg, Sugar 13.5 g

SLOW COOKER KOREAN BBQ

Slow Cooker Korean BBQ image

Make and share this Slow Cooker Korean BBQ recipe from Food.com.

Provided by Raeganlady

Categories Pork

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs pork
3/4 cup soy sauce
3/4 cup brown sugar
1/2 cup water
4 garlic cloves
1 -2 tablespoon chili pepper flakes

Steps:

Mix everything together, put into crockpot on low for 8 hours. Serve with rice.

Nutrition Facts : Calories 554.6, Fat 16.5, SaturatedFat 5.8, Cholesterol 146.2, Sodium 3134.4, Carbohydrate 44.5, Fiber 0.7, Sugar 40.9, Protein 55.7

KOREAN STYLE SHORT RIBS (CROCK POT)

Korean Style Short Ribs (Crock Pot) image

I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.

Provided by barefootmommawv

Categories Meat

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Steps:

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
Serve over cooked rice.