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Slow Cooker Korean BBQ Pork Bowl

Rated as 4 out of 5 Stars

"Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes."
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8 h 20 m servings 578
Original recipe yields 6 servings


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  1. Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle pork with salt and pepper; cook 8 to 10 minutes, until browned on all sides. Transfer meat to slow cooker.
  2. Add water, tomato paste, brown sugar and gochujang to skillet, stirring to loosen the brown bits from bottom of skillet. Pour sauce over pork in slow cooker.
  3. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Microwave rice according to package directions. Remove pork from slow cooker and shred with two forks; return to sauce in slow cooker. Divide rice evenly into 6 servings, top each with pork, carrot, kimchi, green onion and cilantro.


  • Cook's Tips:
  • Gochujang is a Korean sweet and spicy chili paste found in the Asian section at the supermarket-add more to your sauce for a spicier kick. This recipe makes enough pork to enjoy for two meals. Freeze unused pork in a tightly sealed container for up to two months and reheat when you want to serve again.

Nutrition Facts

Per Serving: 578 calories; 28.5 45.1 34.5 119 792 Full nutrition

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Read all reviews 3
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I thought to myself that there is NO WAY this is going to be a great recipe. I imagined the pork as being way to tender to stand up on it's on. As a matter of fact it is....bring on the Kimchi...

The pork came out very tender, but the flavor was gone. Very blah. I find that with every slow cooker recipe I have ever tried. 9 hours on low must just cook all the flavor out of it. I'm g...

This was delicious. I used venison and replaced the gochujang, which I couldn't find, with red chili paste. Making this again, with my own revisions!