Korean Bbq Pork Recipe

Gochujang Korean Pulled Pork The Endless Meal®

WebOct 1, 2016 · Instructions. In a medium-sized bowl, whisk the chicken stock, gochujang, soy sauce, and honey. ½ cup chicken stock, ⅓ cup …

Rating: 4.8/5(64)
1. 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.
2. 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.
3. 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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Korean BBQ Grilled Pork Belly 15 Minutes

WebFeb 13, 2024 · Combine 1 tbsp Toasted Sesame Oil, salt and optional garlic and black pepper for the dipping sauce. Preheat grill on high until temp …

1. Gather all the ingredients.
2. Cut pork belly into ~4 inch lengths and ~1/2 inch thickness and lay flat on cutting board. Sprinkle salt on both sides and set aside. Note - it's easier to slice meat more precisely if semi-frozen.
3. Finely chop green onion stalk and set aside.
4. Finely mince 1/2 clove of garlic. Combine minced garlic with 1 tbsp Sesame Oil, 1/8 tsp black pepper and salt per serving of dipping sauce.

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SlowCooker Korean Style Barbecue Pork Foodie with …

WebMay 9, 2018 · 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 …

Rating: 5/5(12)
1. Mix the gochujang, brown sugar, juice, toasted sesame oil, soy sauce, and soju (or sake or wine) in a bowl until smooth. Set aside.
2. 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.
3. 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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