Spicy, slow cooked pork bulgogi, wrapped up with delicious veggies and kimchi is going to transform your boring lunchtimes into Korean-inspired foodie awesomeness!
Pork Bulgogi Awesomeness
So this recipe I have for you today is a bit of a buy-one-get-one-free kinda deal. It’s two recipes in one.
First of all I have these wraps: delicious pork bulgogi that has been slow cooked, shredded , and then wrapped up with your choice of veggies and salad into lunchtime, face-stuffing greatness.
But, there is a second recipe hidden within and that is the pork bulgogi itself. It is the base of these wraps you will find in the recipe below but it can also be used in a variety of other ways of which are only limited by your imagination – epic!
It is quintiseentially a pulled pork recipe and can be used in any manner you would normally use pulled pork. You can turn it into kick-ass pulled pork sliders just like these Thai Red Curry sliders; place it atop a delicious salad, kinda like this shredded chicken salad; or just serve it hot over steamed rice.
So although there are two recipes here, the recipes and meals you can incorporate the bulgogi pork into are endless!
I had a pulled bulgogi pork recipe on this blog back when it was under the name of The Nude Food Hero. It was a delicious recipe but I wasn’t 100% happy with it – not just the recipe itself but the entire post including the photos and other such things that bug food bloggers such as myself (and things that I won’t go inot detail because – boring!)
Anyway, I deleted the recipe with the plan to come back to it sometime in the future. But for a while, especially during this blog’s rebrand into Thyme to Mango, it was a distant blimp on my recipe planning radar.
And then I recived a message on Facebook from Laura, a reader of my blog who had made the pulled pork recipe and liked it. And she was wondering where it had disappeared to since she wanted to share it with others.
As you can imagine I was bursting with food-blogger-happiness because someone had a) made my recipe, b) loved it and, c) most importantly, wanted to share it with other people, which is basically the main reason we food bloggers do what we do.
So, of course, I instantly knew I had to remake this bulgogi pork recipe and, a few weeks later, after some tweaking and redesigning, here we are!
And, Laura, if you’re reading this post now, thank you so much for your feedback and kind words about the recipe and my blog itself – it means more than I can put into words. And hopefully this tweaked and perfected recipe is just as good as the original!
Making the Pork Bulgogi
So, a quick run down of how this bulgogi pork, and the wraps come together:
It’s all pretty quick and simple, with most of the time waiting for the pork to cook into soft, shredded delciousness in the slow cooker.
A simple marinade/ bulgogi sauce is made from delicious things such as garlic, onions, ginger, soy sauce and rice wine, along with a generous helping of Gochujang. Gochujang is Korea’s entry into the chilli sauce/ paste market and is a sweet-savoury fermented paste made from chillis (duh!), rice, fermented soy beans and other amazing ingridients. You can find Gochujang in Korean groceries or large generlaised Asian supermarkets but, if not, you can always buy it online, or simply swap it for your favourite chilli paste/ sauce such as sriracha, sambal – even tabasco.
This sauce enters the slow cooker with the pork (shoulder, butt, neck – the cut of meat is up to you and what is available, you just want to trim off all the excess fat) and slow cooks for a few hours until it is soft and tender and delicious. The pork is removed and shredded and, during that time, the delicious bulgogi juice from the slow cooker is reduced on the stove top until a concentrated and sticky sauce is formed. This is then mixed into the pork and placed under the broiler (grill) until the top of the pork becpmes crispy and slightly caramalised.
Which = yum!
And then this spicy and delicious pulled pork bulgogi is ready to be put into use in any way you want: You can follow the rest of the recipe below to turn it into pork bulgogi wraps or use it in sliders, salads – it’s up to you!
Until next time foodies!
Pork Bulgogi and Kimchi Wraps
Spicy, slow cooked pork bulgogi, wrapped up with delicious veggies and kim chi is going to transform your boring lunchtimes into foodie awesomeness!
- Prep Time: 20 minutes
- Cook Time: 4 to 7 hours
- Total Time: 50 minute
- Yield: Makes 8 wraps
For the Pork Bulgogi:
- 800g Pork Shoulder/ Neck/ Butt, trimmed of excess fat
- 1 tbsp minced Ginger
- 9 cloves Garlic, crushed
- 1 ½ tbsp dark brown sugar
- 1/2 cup Soy Sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine
- 1 tsp to 1 tbsp Gochujang (being mild to spicy respectively, depending on your teste preferences)
- ½ tsp ground black pepper
- generous pinch of salt
- Optional: sesame seeds, red chilli slices and green onions for decoration
For the Wraps:
- 8 Tortillas, pita breads, flatbread, wraps of your choice
- 200g Kim Chi
- 1 cup shredded carrot
- 1 large cucumber, sliced into matchstick sized batons
- 1 cup, shredded cilantro (coriander leaves)
For the Pork Bulgogi:
- In a large bowl, whisk together the bulgogi ingredients – except the pork – with 1 1/2 cups of water until well combined. Place the pork into the slow cooker and pour over the bulgogi sauce. Cook on high for four hours (low for seven).
- Remove the pork from the slow cooker and shred. Meanwhile, pour the bulgogi sauce from the slow cooker into a pan, and bring to the boil on the stove. Keep it at a rapid boil until it has reduced to around ½ cup of sauce.
- Stir the reduced bulgogi sauce through the shredded pork. At this point the pork can be stored in the refrigerator for up to 5 days until needed.
- Preheat your broiler/ grill. Spread the pork in a thin layer over a lined baking sheet/ tray and place under the broiler/ grill for five or so minutes until the top of the pork is crispy.
For the Wraps:
- Arrange the fillings over your choice of wrap/ tortilla. Fold in the sides and roll the wrap from bottom to top, making sure to keep all the fillings as tight as possible, without tearing the wrap. Cut in half and – ta dah! – lunch is served.