Slow Cooker Spicy Korean Gochujang Pork Bowls
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 2 pounds boneless pork shoulder, cut into large chunks
- 1/4 cup gochujang paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1/2 cup beef broth
- Cooked white rice, for serving
- Sliced green onions and sesame seeds, for topping
Instructions
- Place the pork shoulder chunks into the slow cooker.
- In a bowl, stir together the gochujang paste, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and beef broth until smooth.
- Pour the sauce mixture over the pork and turn the pieces to coat them evenly.
- Cover and cook on low for 8 hours, until the pork pulls apart easily with a fork.
- Shred the pork directly in the slow cooker and stir it through the sauce to absorb the flavors.
- Spoon the pork over bowls of cooked white rice.
- Top each bowl with sliced green onions and sesame seeds before serving.
Notes
If the sauce tastes too thick after cooking, stir in a splash of water to loosen it. Leftovers keep well in the fridge for three days and reheat nicely with a little extra broth to restore moisture. For a milder version, reduce the gochujang to two tablespoons and taste before adding more.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Korean
Equipment: Slow Cooker, Mixing Bowl