KOREAN BBQ RICE BOWL
Have I got a pretty meal for you! This Korean BBQ Rice Bowl is my JAM.
This is oh so super easy to make, using the Slow Cooker, and it is just oh so pretty.
You just slow cook the juicy pork in water (don’t turn your nose up, it’s water, and then you get some sauce all up in there).
My fav thing of all is how these flavors all meld together
and work as one delicious combination.
SO GOOD!
This version of the Korean BBQ Rice Bowl is a mixture of this and a little bit of that. There’s a lot of toppings and plenty of creaminess and the
shredded pork is just the icing on the cake.
To name a few of the wonderful toppings there is creamy
mustard red cabbage slaw, red onions,
cilantro, sriracha, sliced avocado, fresh lime juice, loads of
sesame seeds, & of course a runny fried egg.
EEEK!! Just look at that egg!
Not sure how I haven’t mentioned the succulent pork yet BUT you slow cook it (so easy) and then toss it in a sauce once it’s all tender and cooked and shredded.
The Korean BBQ sauce is a mixture largely made up of hoisin sauce (who knew), sweet yellow mustard (new fav sauce), little bit of soy sauce,
sesame oil, rice wine vinegar, and garlic powder.
It is the perfect balance of each of those with a sweet kick and a nice smooth flavor.
The slaw also has the sweet yellow mustard in it (just a tad) and then mayo.
Ready, Set, Go!
OMG I BROKE THE EGG!
It’s simple, easy to put together on a week night, and who
doesn’t love bringing out the ol crock pot, #amiright?
I also might have possibly drizzled the rice with a little soy sauce
and sriracha when it was all said and done.
Can you just give me all the sesame seeds in the world?
Those things are literally the best.
I first made this Korean BBQ shredded pork and mustard slaw with flour tortillas and it was A-MAY-ZING but then I used the leftovers and
created this masterpiece, so here it is:
- PORK
- 1 1/2 pound pork loin, fat trimmed
- 1 cup water
- SAUCE
- 1/2 cup hoisin
- 3 tablespoons sweet yellow mustard
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoons rice vinegar
- 2 teaspoons garlic powder
- SLAW
- 1 1/2 cups green cabbage, sliced
- 1 1/2 cups red cabbage, sliced
- 2 tablespoons sweet yellow mustard
- 1/3 cup light mayo
- 1 tablespoon sugar
- S&P
- RICE BOWL
- 1 cup white rice, uncooked
- red onion, sliced
- 4 eggs
- 1 avocado, sliced
- cilantro
- sesame seeds
- lime wedges
- soy sauce & sriracha for serving
- PORK
- Combine the pork and water in a slow cooker, cook on low for 5 hours.
- Drain excess water and shred with two forks.
- SAUCE
- Whisk the sauce together in a small bowl and combine with shredded pork, mix together.
- SLAW
- Combine sliced cabbage with mustard, mayonnaise, sugar, and S&P.
- RICE BOWL
- Cook rice according to directions.
- Fry eggs.
- Start layering the rice bowl, start with rice, top with shredded pork.
- Layer on slaw, sliced avocado, red onions, cilantro.
- Top with fried egg and drizzle with soy sauce and sriracha.
- Serve with a lime wedge and chopsticks.
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