Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes.

Gallery

Recipe Summary

prep:
20 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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

578 calories; protein 34.5g 69% DV; carbohydrates 45.1g 15% DV; fat 28.5g 44% DV; cholesterol 119.2mg 40% DV; sodium 791.7mg 32% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2016
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 contrasting textures are AMAZING. This dish has me blown away. The only concern I have is the leftovers. The pork doesn't really stand up on it's own to well. A 4 pound roast makes for a lot of leftovers. I also think I'd add some garlic on the next round. I'd make it again for sure. Read More
(2)

Most helpful critical review

Rating: 2 stars
01/23/2017
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 going to try 5 hrs on high next time and if that doesn't work that slow cooker is out. Anyone else have that issue? Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/07/2016
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 contrasting textures are AMAZING. This dish has me blown away. The only concern I have is the leftovers. The pork doesn't really stand up on it's own to well. A 4 pound roast makes for a lot of leftovers. I also think I'd add some garlic on the next round. I'd make it again for sure. Read More
(2)
Rating: 2 stars
01/23/2017
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 going to try 5 hrs on high next time and if that doesn't work that slow cooker is out. Anyone else have that issue? Read More
Rating: 5 stars
12/24/2016
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! Read More
Advertisement
Advertisement