Shredded pork in a sweet and spicy Korean inspired sauce that slow cooks in the Crock-pot, making it so tender it falls apart. Served over rice and your favorite toppings…. Scallions, jalapeno, hard boiled eggs, radishes, Siracha sweet sauce, cilantro, etc. Drizzle the Bulgogi inspired BBQ sauce over the toppings of your bowl. Easy, absolutely delicious, and perfectly filling!
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Korean Bulgogi BBQ Bowls
Description
Sweet and spicy shredded pork in a bowl of rice and your choice of toppings.
Ingredients
Slow Cooker Pork:
4 lb pork roast
1 white onion, sliced
1 ½ teaspoons kosher salt
Black pepper
2/3 cup gochujang paste
1 teaspoon Korean red pepper flakes
¼ cup reduced sodium soy sauce
1/3 cup brown sugar
2 limes, juiced
4 large cloves garlic, minced
1 ½” fresh ginger, grated
1 tablespoon sesame oil
Gochujang BBQ Sauce:
1 ½ cups BBQ sauce, your choice
¼ cup gochujang paste
2 limes, juiced
Bowls:
4 cups cooked rice or quinoa
Cucumber ribbons
1 yellow bell pepper, sliced
1 avocado, sliced
1 jalapeno, thinly sliced
4 radishes, thinly sliced
Scallions, thinly sliced on diagonal
½ bunch cilantro, chopped
½ bunch basil, chopped
8 soft boiled eggs, halved
Sesame seeds
Limes, cut into quarters
Instructions
Place the onions in the bottom of a slow cooker. Pat the pork dry, season with salt and pepper; and
place on top of the onions. Whisk the gochujang, red pepper flakes, soy sauce, brown sugar, and lime
juice, until well combined. Add the garlic and ginger, and sesame oil and whisk to emulsify. Cover and
cook on low for 8-10 hours.
Meanwhile make the BBQ sauce by combining all ingredients, to taste, in a bowl and whisk well. May
need to add some hot water to achieve desired consistency.
To serve: put rice in a bowl, top with pork. Add cucumber, bell pepper, avocado, jalapeno, radishes,
scallions, and herbs. Lay an egg on the very top, drizzle with sriracha mayo and sprinkle with sesame
seeds. Squeeze lime over the top before eating.
