Slow Cooker Korean Pork Bulgogi with Gochujang is full of bold flavor and one of my favorite slow cooker recipes. Add plenty of bell peppers for crunch and color, serve over rice, and you’ll have a satisfying meal the whole family will love.
This Slow Cooker Korean Pork Bulgogi with Gochujang is inspired by classic bulgogi and a recent meal at our favorite local Korean spot. I make this version often because it uses the slow cooker to develop deep, rich flavors and tender pork.
We cook with the slow cooker a lot — it’s an easy way to get melt-in-your-mouth pork — and we love spicy Korean dishes like these Korean chicken wings. In our household, pork is a staple, so this recipe is a regular on the menu.
Jump to section: Korean Pork Bulgogi
- About This Recipe
- Why Cook This In A Slow Cooker
- Frequently Asked Questions
- Richa’s Top Tips
- Serving Ideas
- More Asian Recipes You’ll Love
About This Recipe
This isn’t a strictly traditional Korean bulgogi, but it captures the spirit: sweet, spicy, and savory with tender, juicy meat. I like to add a mix of red, green, and yellow bell peppers near the end of cooking for bright color, fresh crunch, and a touch of sweetness that keeps the dish from becoming mushy.
Why Cook This In A Slow Cooker
The slow cooker is ideal for transforming tougher cuts of pork into tender, flavorful pieces that fall apart easily. While there’s a stovetop version if you don’t own a crockpot, low-and-slow cooking gives the meat depth and richness that’s hard to match on the stove. If you prefer a quicker method, follow the stovetop instructions below but expect a different texture.
Frequently Asked Questions
Pork shoulder or pork belly works best because they contain more fat, which keeps the meat tender during long cooking. This recipe uses boneless pork shoulder slices for consistently tender results.
Apple acts as a natural tenderizer and adds subtle sweetness that balances the spicy and savory notes. Pear or kiwi are good substitutes if you prefer.
Yes. The dish stores well in the refrigerator or freezer. Cool to room temperature before transferring to an airtight container. It keeps in the fridge for several days and can be frozen for up to two months.
Richa’s Top Tips
- Swap proteins if you prefer: Beef or chicken can be used instead of pork. Note that chicken cooks faster, so reduce the time accordingly.
- Adjust the heat: Traditional bulgogi can be spicy. Reduce the gochujang or red chili flakes if you prefer milder flavors.
- Substitute the chili paste: If you can’t find gochujang, Sriracha can provide a similar spicy kick, though the flavor profile will be different.
Serving Ideas
We serve this Korean Pork Bulgogi as a bowl over rice with a soft-cooked 6-minute egg, toasted sesame seeds, and plenty of chopped green onions. The sauce should be just saucy enough to coat the rice. This filling dish also works in wraps, tacos, or burritos and pairs nicely with a crisp cucumber salad for contrast.
Leftovers are often better the next day, after the flavors settle. Once you try this recipe, you’ll see how convenient and delicious slow-cooked bulgogi can be.
Feel free to share your recreations on Instagram at @my_foodstory — I love seeing your photos.
Slow Cooker Korean Pork Bulgogi with Gochujang
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Ingredients
- 1 Apple, diced
- 7-8 Garlic Cloves
- 2 tablespoons Soy sauce
- 2 tablespoons Gochujang, or Sriracha
- 1 teaspoon Red Chilli Flakes
- 1 inch 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
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Marinade: In a food processor, combine the diced apple, garlic, soy sauce, gochujang, red chilli flakes and peeled ginger. Pulse until smooth to make a thick paste.
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Slow Cooker: Place sliced onions and pork in the slow cooker. Add the honey, a pinch of salt and the marinade. Cook on low for 7–8 hours or on high for 3–4 hours. When the pork is done, skim and discard any excess fat. Stir in the sliced bell peppers and cook on high for 15–20 minutes until they’re just tender but still crisp. Garnish with toasted sesame seeds and chopped spring onions. Serve with steamed rice and a 6-minute egg.
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Stovetop: Marinate the pork in the paste for at least 2 hours or overnight. Heat 1 teaspoon vegetable oil in a wok over high heat and stir-fry the onions for 1–2 minutes. Add the marinated pork with the marinade and cook on medium-high for 10–15 minutes, stirring occasionally, until the meat is cooked and slightly caramelized. Add the bell peppers and stir-fry 2–3 minutes more. Finish with sesame seeds and spring onions. Serve over rice with a soft-cooked egg.
Notes
- Slice the meat thinly so it soaks up the marinade more effectively.
- “Bulgogi” means “fire meat” — typically marinated pork or beef finished on high heat for caramelization. This slow cooker version leans into tenderness while keeping the bulgogi flavor profile.
- Gochujang is a fermented Korean chili paste that adds depth, heat, and umami. If unavailable, Sriracha or Thai red chili paste can work as a substitute, though the flavor will differ slightly.
This recipe was adapted from Bon Appétit.
Nutrition
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More Asian Recipes You’ll Love
- Slow Cooker Teriyaki Meatballs with Pineapple
- Spicy Korean Chicken Thighs in Gochujang Sauce
- Korean Baked Gochujang Chicken Wings