Indulge in the rich, savory, and perfectly spicy Slow Cooker Korean Pork Bulgogi with Gochujang. This recipe, brimming with authentic flavors and vibrant peppers, is designed for ease and guaranteed to become a family favorite. Serve it hot with steamed rice for a truly unforgettable meal.

Slow Cooker Korean Pork Bulgogi with Gochujang: Your Ultimate Flavor-Packed Weeknight Meal

There’s a certain magic that happens when you combine the convenience of a slow cooker with the bold, exciting flavors of Korean cuisine. This Slow Cooker Korean Pork Bulgogi with Gochujang is a testament to that magic. It’s a delightful fusion, inspired by classic Bulgogi and the incredible dishes we’ve savored at our favorite local Korean restaurants. Imagine tender, fall-apart pork, coated in a luscious, spicy-sweet Gochujang marinade, all cooked effortlessly while you go about your day.

For us, this dish has become an almost weekly staple, and for good reason! Firstly, our slow cooker is practically an extension of our kitchen, making hands-off cooking a joy. Secondly, we’ve fallen head over heels for the fiery and complex notes of Korean food, much like these amazing Korean Chicken Wings. And finally, with my partner’s Mangalorean heritage, pork is a cherished ingredient in our home, always finding new and exciting ways to grace our dinner table.

This recipe isn’t just about deliciousness; it’s about simplicity and efficiency. While traditional Bulgogi often involves grilling or stir-frying thinly sliced marinated meat, our slow cooker version transforms tougher cuts into unbelievably tender, succulent pieces, making it perfect for busy weeknights. The Gochujang, a fundamental Korean chili paste, infuses the pork with its distinctive fermented heat and depth, creating a truly authentic-tasting experience right in your home.

About This Recipe: A Taste of Korea, Made Simple

While this recipe might be a modern adaptation rather than a strictly traditional Korean pork bulgogi, I wholeheartedly promise you it’s every bit as delicious, if not more convenient! We firmly believe in adapting recipes to suit our tastes and lifestyles, and there’s absolutely nothing wrong with that. My personal touch, for instance, involves adding a vibrant medley of bell peppers – red, green, and yellow – towards the end of the cooking process. These aren’t just for a burst of color; they provide a delightful crunch and a subtle sweetness that complements the savory pork beautifully, without turning into mush. The result is a dish that balances heat, sweetness, and tender textures in every single bite.

The beauty of this slow cooker version lies in its depth of flavor. The long, gentle cooking process allows the pork to slowly absorb all the aromatic notes of the Gochujang-infused marinade, creating a rich, complex sauce that clings to every strand of meat. It’s a comforting, hearty stew that feels both exotic and familiar, perfect for expanding your culinary horizons with minimal effort. This dish is about bringing those beloved Korean restaurant flavors into your home, adapted for modern convenience, without sacrificing an ounce of taste.

The Allure of Slow Cooker Bulgogi: Tender Perfection, Effortlessly Achieved

I understand that not everyone might have a slow cooker or crockpot at home, and for those instances, I’ve included a stovetop adaptation in the recipe instructions below. However, if you are the proud owner of a slow cooker, now is the time to dust it off and let it shine! There is simply no better way to achieve truly fork-tender meat, especially with cuts like pork. The low and slow cooking method breaks down tough connective tissues, transforming the pork into melt-in-your-mouth pieces that you’d swear took hours of complex preparation.

Unlike quicker cooking methods, a slow cooker allows the flavors to meld and deepen over several hours, resulting in a dish with incredible richness and complexity that a stovetop version, while still tasty, has to work much harder to achieve. Imagine coming home to the enticing aroma of spicy Korean pork, perfectly cooked and ready to be devoured. This hands-off approach frees up your time, making it an ideal choice for busy weeknights or for entertaining guests without being stuck in the kitchen.

The consistent, gentle heat of the slow cooker also ensures that your pork retains its moisture, preventing it from drying out – a common pitfall with other cooking methods when dealing with lean or delicate meats. For a dish like Korean Bulgogi, where the marinade is key, the slow cooker acts as a vessel for maximum flavor infusion, making every bite a celebration of sweet, savory, and spicy notes.

Richa’s Expert Tips for a Flawless Slow Cooker Korean Pork Bulgogi

• Protein Swap: If pork isn’t your preference or dietary choice, this recipe is incredibly versatile. Feel free to substitute it with beef or chicken. For beef, opt for cuts like chuck roast or short ribs, and cooking times will be similar to pork. If using chicken, chicken thighs are ideal for slow cooking as they remain moist and flavorful. Remember that chicken cooks significantly faster than red meat, so be sure to check for doneness and adjust the cooking time accordingly to prevent overcooking.
• Mastering the Spice: As mentioned, traditional Korean pork bulgogi often carries a good amount of heat, and this recipe is developed to suit those who appreciate a spicy meal. However, your kitchen, your rules! Don’t hesitate to adjust the spice levels of the Gochujang and red chili flakes to perfectly match your personal preference. Start with a smaller amount and add more gradually until you achieve your desired warmth.
• Gochujang Alternatives: While I highly recommend using authentic Gochujang for its unique fermented, savory, and spicy notes, I understand it might not always be readily available. In a pinch, Sriracha can provide a similar spicy kick and a touch of sweetness, though the flavor profile will be slightly different. For an even closer approximation, you can try combining Sriracha with a small amount of miso paste for that fermented depth, or even a Thai red chili paste with a touch of sugar.
• Thinly Slice Your Pork: For maximum flavor absorption and a more authentic texture, slice your pork thinly against the grain before marinating. This helps the meat soak up all the delicious flavors of the Gochujang marinade and ensures even cooking.
• Don’t Skim All the Fat: While it’s good to remove excess fat from the top after cooking, don’t overdo it. A little fat adds a tremendous amount of flavor and helps keep the pork moist and tender.

Serving Ideas: Elevate Your Korean Pork Bulgogi Experience

The beauty of this Slow Cooker Korean Pork Bulgogi extends beyond its ease of preparation to its incredible versatility in serving. We absolutely love turning it into a vibrant, hearty bowl. Our go-to includes a bed of fluffy steamed rice, a perfectly cooked 6-minute soft-boiled egg (with that glorious runny yolk!), a generous sprinkle of toasted sesame seeds for nutty crunch, and plenty of freshly chopped green onions for a sharp, fresh contrast. The rich, soupy gravy from the bulgogi coats the rice and all those toppings beautifully, creating a harmonious symphony of flavors and textures.

But the possibilities don’t end there! Get creative with your serving options:

• Korean Bulgogi Wraps (Ssam): Serve the bulgogi with crisp lettuce leaves (like red leaf, green leaf, or even perilla leaves) for a traditional Korean “ssam” experience. Guests can wrap the pork, rice, and any desired toppings in the fresh greens.
• Tacos or Burritos: For a delicious fusion twist, spoon the bulgogi into warm tortillas with some kimchi, quick pickled radishes, and a dollop of sour cream for incredible Korean-style tacos or burritos.
• Noodle Bowls: Transform it into a satisfying noodle dish by serving the bulgogi over a bed of ramen, udon, or glass noodles, along with some of the flavorful sauce.
• Side Dish Pairings: For a complete and balanced meal, pair this dish with some refreshing Asian Cucumber Salad, a simple side of steamed broccoli, or a vibrant kimchi slaw.
• Bibimbap-style: Layer your bulgogi over rice with various sautéed vegetables (namul), a fried egg, and a drizzle of extra Gochujang for a deconstructed bibimbap experience.

However you choose to enjoy it, this Korean Pork Bulgogi is destined to become a staple in your meal rotation. It’s truly one of the yummiest slow cooker dinners you’ll make, and the leftovers are, dare I say, even better! Once you experience the sheer simplicity, convenience, and undeniable deliciousness of this recipe, there will be no turning back. It’s comfort food at its finest, packed with incredible flavor and minimal fuss.

Don’t forget to share your culinary creations with me on Instagram @my_foodstory. It’s always a joy to see your versions and hear about your cooking adventures!

4.80 from 5 votes

Slow Cooker Korean Pork Bulgogi with Gochujang

By: Richa

Easy Slow Cooker Korean Pork Bulgogi recipe that can be made in a crockpot and has spicy gochujang in its marinade. Healthy, yummy stew that’s perfect over rice for dinner!

Prep: 20 mins

Cook: 4 hrs

Total: 4 hrs 20 mins

Servings: 5 Portions

Pin Recipe
Rate Recipe
Print Recipe

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 (pork shoulder or belly recommended)
• 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

1. Marinade Preparation: To create the flavorful marinade, combine the diced apple, peeled garlic cloves, soy sauce, gochujang, red chilli flakes, and peeled ginger in a food processor. Process until a smooth, fragrant paste forms. Ensure all ingredients are well blended.
2. Slow Cooker Method: In the basin of your slow cooker, layer the sliced onions at the bottom. Add the thinly sliced pork, then drizzle with honey and season lightly with salt. Pour the prepared marinade from the food processor evenly over the pork and onions. Stir gently to ensure all the pork is coated. Cook on the LOW setting for 7-8 hours, or on the HIGH setting for 3-4 hours, until the pork is exceptionally tender and easily shreddable. Once cooked, carefully skim any excess fat from the surface of the pork and discard it. Add the sliced bell peppers and continue to cook on HIGH for an additional 15-20 minutes, allowing the peppers to become tender-crisp without overcooking. Garnish generously with toasted sesame seeds and freshly chopped spring onions before serving. This dish is excellent served over steamed rice alongside a 6-minute soft-boiled egg.
3. Stovetop Adaptation (if no slow cooker): For a quicker method, marinate the thinly sliced pork in the prepared apple-gochujang paste for at least 2 hours, or ideally, overnight in the refrigerator for deeper flavor. Heat 1 teaspoon of vegetable oil in a large wok or skillet over high heat. Add the sliced onions and stir-fry for 1-2 minutes until they begin to soften. Add the marinated pork, along with all the marinade liquid, to the wok. Cook on medium-high heat for 10-15 minutes, stirring occasionally, until the meat is cooked through, tender, and beautifully caramelized. Stir in the sliced bell peppers and continue to stir-fry for another 2-3 minutes, just until they are tender-crisp. Finish by topping with toasted sesame seeds and chopped spring onions. Serve hot over rice with a 6-minute egg.

Notes

1. Always cut the pork meat into thin strips. This crucial step not only ensures even cooking but also maximizes the surface area for the marinade to penetrate, resulting in more flavorful and tender pork.
2. Bulgogi, translating literally to “fire meat,” is a classic Korean meat dish traditionally made with thinly sliced beef or pork. The meat is renowned for its rich marinade, which typically balances hot, salty, and sweet flavors. It is classically cooked on a barbecue grill or a stovetop griddle, giving it distinctive charred edges and a smoky aroma.
3. The signature “fire” flavor in this recipe primarily comes from Gochujang, a foundational Korean condiment. Gochujang is a deeply flavorful, fermented savory chili paste made from gochugaru (Korean chili powder), glutinous rice, meju (fermented soybean powder), and salt. Its unique complex heat and umami depth are irreplaceable, but if absolutely necessary, it can be substituted with Sriracha or Thai red chili paste for a similar spicy kick, though the flavor profile will differ slightly.

This recipe was slightly adapted from Bon Appetit.

Nutrition Information (per serving)

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

More Asian Recipes You’ll Love

• Slow Cooker Teriyaki Meatballs with Pineapple
• Spicy Korean Chicken Thighs in Gochujang Sauce
• Korean Baked Gochujang Chicken Wings