Slow Cooker Pork Bulgogi: Sweet, Savory, Set-and-Forget Tips, FAQ & printable recipe

Tips for success

For the most flavorful bulgogi, let the pork marinate in the sauce in the refrigerator for 30 minutes before cooking. This allows the flavors to penetrate the meat.

However, this is optional; the slow cooker will still infuse the pork with flavor. If you do marinate, remember to pour the entire marinade into the slow cooker—it will become the cooking liquid.

To make slicing the pork easier, place it in the freezer for 15-20 minutes until it's firm but not frozen solid. Then slice against the grain into thin strips.

If you prefer a thicker sauce, after cooking, remove the pork and onions with a slotted spoon, then simmer the sauce on the stovetop for 5-10 minutes to reduce it. This is a great trick for a more concentrated glaze.

Variations

• Spicy Bulgogi: Add 1-2 tablespoons of gochujang (Korean chili paste) or 1 teaspoon of gochugaru (Korean chili flakes) to the sauce for a spicy kick. Adjust the amount to your heat preference.
• Beef Bulgogi: Substitute the pork with thinly sliced beef sirloin or ribeye. Cooking time will be shorter—about 2-3 hours on low—since beef cooks faster. Check for doneness at 145°F (63°C).
• Chicken Bulgogi: Use boneless, skinless chicken thighs, sliced into strips. Cook on low for 3-4 hours, until the chicken reaches 165°F (74°C). The sauce will be slightly thinner; you can thicken it with a cornstarch slurry.
• Vegetarian Bulgogi: Replace the pork with 1 pound of firm tofu, pressed and cut into strips, or a mix of mushrooms like shiitake and cremini. Cook on low for 2-3 hours, until heated through. The sauce will be absorbed by the tofu and mushrooms.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer

Freeze cooked pork bulgogi in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of water or broth if needed. Or microwave in 30-second increments, stirring in between.

Leftover pork bulgogi can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a saucepan over medium-low heat, adding a splash of water or beef broth if the sauce has thickened too much.

You can also reheat in the microwave in 30-second increments, stirring in between. The flavors will continue to develop, and the dish tastes even better the next day.

The bulgogi sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container. You can also assemble the entire dish (pork, onions, and sauce) in the slow cooker insert and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. If starting from cold, you may need to add 30 minutes to the cooking time.

Serving ideas

Serve the pork bulgogi over steamed jasmine or short-grain rice, spooning the extra sauce over the top. Garnish with extra sesame seeds and sliced green onions for a fresh, colorful finish. Add a side of kimchi or a simple cucumber salad to balance the richness.

For a lighter option, serve the bulgogi in lettuce wraps. Use crisp leaves like romaine or butter lettuce, and top with the pork, some steamed rice, and a dollop of gochujang or sriracha for heat. The cool, crunchy lettuce is a perfect contrast to the warm, savory pork.

Frequently asked questions

Recipe card

Slow Cooker Pork Bulgogi: Sweet, Savory, Set-and-Forget

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb pork shoulder, thinly sliced into strips
• 1 medium yellow onion, thinly sliced into crescents
• 1 tsp garlic powder
• 1 tbsp sesame seeds
• 1/2 cup soy sauce
• 1 ripe Asian pear, grated
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp toasted sesame oil

Instructions

1. Place the sliced pork shoulder strips in the bottom of a 5-6 quart slow cooker, spreading them into an even layer. Scatter the yellow onion crescents over the pork. Sprinkle the garlic powder and sesame seeds evenly over the top.
2. In a small bowl, whisk together the soy sauce, grated Asian pear, brown sugar, minced garlic, grated ginger, and toasted sesame oil until the sugar dissolves. The sauce will be thin and fragrant.
3. Pour the bulgogi sauce evenly over the pork and onions in the slow cooker. Use a spatula to gently toss the pork and onions so everything is coated with the sauce.
4. Cover the slow cooker and cook on low for 4 to 5 hours, until the pork is tender and cooked through. The sauce will darken and the onions will soften into the sauce. Let it rest for 3 minutes before slicing.
5. After 4 hours, check the pork. It should be fork-tender and register at least 145°F (63°C) on an instant-read thermometer. If not, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker and let the pork rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
7. Using a slotted spoon, transfer the pork and onions to a serving plate. Spoon some of the thickened sauce over the top. Serve hot, with rice or lettuce wraps if desired.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

25 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.