SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
SLOW-COOKER KOREAN BARBECUE PORK SHOULDER
Saucy, sweet and spicy, this delicious dinner is great on the first day over rice, then leftovers are equally tasty on buns, in quesadillas or on top of a warming bowl of soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, mix soy sauce, brown sugar and chili garlic sauce. Stir in apple, garlic and gingerroot.
- Rub pork shoulder with oil, then rub in salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 2 to 3 minutes on each side or until browned. Transfer to 5- to 6-quart slow cooker. Pour sauce over pork. Cover and cook on Low heat setting 7 to 8 hours or until very tender.
- Transfer pork to cutting board; let stand until cool enough to handle. Strain sauce through fine strainer; discard any solids. Wipe out slow cooker; pour strained sauce back into cooker. Shred pork; return to slow cooker, and coat with sauce. Serve over rice.
Nutrition Facts : Calories 470, Carbohydrate 38 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g
SLOW COOKER KOREAN BBQ
Make and share this Slow Cooker Korean BBQ recipe from Food.com.
Provided by Raeganlady
Categories Pork
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together, put into crockpot on low for 8 hours. Serve with rice.
Nutrition Facts : Calories 554.6, Fat 16.5, SaturatedFat 5.8, Cholesterol 146.2, Sodium 3134.4, Carbohydrate 44.5, Fiber 0.7, Sugar 40.9, Protein 55.7
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
- Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
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CROCK POT KOREAN GOCHUJANG PORK - THE ENDLESS MEAL®
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4.8/5 (44)Total Time 10 hrs 5 minsCategory DinnerCalories 413 per serving
- Nestle the pork shoulder or butt into your crockpot. Whisk the gochujang, soy sauce, honey and chicken stock in a medium sized bowl and pour over the pork. Set your crock pot to low for 8-10 hours.
- Remove the pork from the crock pot and place it in a large bowl. Pour the juice that is in the crock pot into a medium sized pot and bring it to a boil on the highest heat level. Let it boil hard until it reduces to about 2 cups, 15-20 minutes.
- While the sauce is reducing, shred the pork using 2 forks. Pull it across the grain so that you can long strands rather than short chunks. When the sauce is finished, pour it over the pulled pork and gently toss so that everything is well coated.
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- Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
- Cook for 8 hours on low. When it has 30 minutes left to cook and the pork can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up. Finish shredding the pork.
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- Mix the gochujang, brown sugar, juice, toasted sesame oil, soy sauce, and soju (or sake or wine) in a bowl until smooth. Set aside.
- Pierce the pork loin roast at intervals and push one piece of garlic into each little hole. Place the roast in the removable crock of a slow cooker. Smear the gochujang mixture generously over the pork loin roast on all sides. Add the ginger. Cover the slow cooker crock and refrigerate 8 hours or overnight.
- Take the slow cooker crock from the refrigerator and let sit at room temperature for 10 minutes before putting into the slow cooker and turning on the heat. Cook on LOW for 8 hours or HIGH for 4 hours, or until the internal temperature of the roast at the thickest point reaches 145°F. Transfer to a cutting board and lightly tent with foil. Strain the cooking juices into a saucepan and bring to a boil. Boil the sauce until it is reduced by about half and thickened. Serve the sauce with the sliced pork on rice, lettuce wraps, or sandwich rolls.
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