If you’re a fan of Korean cuisine and looking for ways to simplify your cooking routine, you’re in for a treat. Korean dishes are known for their vibrant flavors and aromatic spices, and with the magic of the crock pot, you can now enjoy these delectable meals with minimal effort.
From tender, spicy stews to savory BBQ delights, the crock pot transforms traditional Korean recipes into convenient, slow-cooked masterpieces.
In this article, we’ve curated over 25 Korean crock pot recipes that are perfect for busy weeknights or leisurely weekend meals.
Whether you’re craving a hearty bowl of Kimchi Jjigae or sweet and spicy Dak Galbi, these recipes will bring the rich flavors of Korea right to your table with ease.
25+ Delicious Korean Crock Pot Recipes for Effortless, Flavorful Meals
Exploring Korean cuisine with your crock pot opens up a world of delicious possibilities.
The slow cooking process not only enhances the flavors but also allows you to enjoy the complex and comforting tastes of Korean dishes without spending hours in the kitchen.
From traditional stews like Doenjang Jjigae to flavorful BBQs like Dak Galbi, these recipes offer something for every palate.
By incorporating these Korean crock pot recipes into your meal planning, you’ll find it easier than ever to prepare satisfying, home-cooked meals that impress family and friends alike.
So, grab your crock pot and get ready to savor the rich, bold flavors of Korea with these easy-to-make recipes.
Korean Beef Short Ribs (Galbi) in the Crock Pot
Korean Beef Short Ribs, or Galbi, are a popular Korean dish known for their tender texture and rich, sweet-savory flavor. This crock pot recipe allows you to achieve the same delicious results as traditional grilling, but with minimal effort. The short ribs are slow-cooked in a flavorful marinade, resulting in a dish that’s perfect for a hearty family meal.
Ingredients:
- 3 lbs beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine or white wine
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/2 cup pear or apple, grated (for sweetness)
- 1/4 cup chopped green onions
- 1 tsp black pepper
- 1 tsp sesame seeds (optional)
Instructions:
- In a bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, minced garlic, minced ginger, and grated pear/apple.
- Place the beef short ribs in the crock pot and pour the marinade over them.
- Add the chopped green onions and black pepper to the crock pot.
- Cover and cook on low for 7-8 hours or until the beef is tender and easily pulls away from the bone.
- Serve the short ribs with steamed rice and garnish with sesame seeds if desired.
Korean Beef Short Ribs in the crock pot deliver tender, flavorful results with minimal hands-on time. The slow cooking process allows the beef to soak up the rich, sweet-savory marinade, creating a dish that’s as comforting as it is delicious. Perfect for a family dinner or a special occasion, this recipe brings the authentic taste of Korean cuisine right to your table with ease.
Korean Chicken Bibimbap in the Crock Pot
Korean Chicken Bibimbap is a traditional Korean dish known for its vibrant flavors and varied textures. This crock pot version simplifies the preparation process while still delivering a delicious and satisfying meal. Tender chicken is cooked with vegetables and a flavorful sauce, making it a great option for a one-pot meal.
Ingredients:
- 1.5 lbs chicken thighs, boneless and skinless
- 1/2 cup soy sauce
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 cups sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach
- 1 cup cooked rice (for serving)
- 1 tbsp sesame seeds
- 2 green onions, chopped
- 1 tbsp rice vinegar (optional)
Instructions:
- In a bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and minced ginger.
- Place the chicken thighs in the crock pot and pour the sauce over them.
- Add the sliced mushrooms, shredded carrots, and baby spinach to the crock pot.
- Cover and cook on low for 6-7 hours or until the chicken is tender and easily shreds.
- Shred the chicken with two forks and mix everything together.
- Serve over cooked rice and garnish with sesame seeds and chopped green onions. Drizzle with rice vinegar if desired.
Korean Chicken Bibimbap made in the crock pot is a convenient way to enjoy a traditional Korean meal with minimal effort. The tender chicken and flavorful vegetables blend beautifully with the spicy-sweet sauce, creating a satisfying and wholesome dish. This recipe is perfect for busy days when you want a delicious and nutritious meal ready when you get home.
Korean Spicy Pork (Jeyuk Bokkeum) in the Crock Pot
Korean Spicy Pork, or Jeyuk Bokkeum, is a flavorful Korean stir-fry known for its spicy and slightly sweet profile. This crock pot version allows you to enjoy the dish without the need for constant stirring, resulting in tender, spicy pork with a rich, savory sauce. It’s a great option for those who love bold flavors and easy meal prep.
Ingredients:
- 2 lbs pork shoulder, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 medium onion, thinly sliced
- 1 bell pepper, sliced
- 1 cup chopped cabbage
- 1 tbsp sesame seeds (optional)
- 2 green onions, chopped
Instructions:
- In a bowl, mix together soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and minced ginger.
- Place the sliced pork shoulder in the crock pot and pour the sauce over it.
- Add the sliced onion, bell pepper, and chopped cabbage to the crock pot.
- Cover and cook on low for 6-7 hours or until the pork is tender and fully cooked.
- Garnish with sesame seeds and chopped green onions before serving.
Korean Spicy Pork (Jeyuk Bokkeum) prepared in the crock pot offers a deliciously spicy and savory meal with minimal effort. The slow cooking process allows the flavors to meld together beautifully, resulting in tender pork with a rich and complex sauce. This recipe is ideal for those who enjoy bold Korean flavors and want a convenient, hands-off cooking option.
Korean Beef Brisket (Chadol Baegi) in the Crock Pot
Korean Beef Brisket, known as Chadol Baegi, is a savory and flavorful dish that is traditionally cooked with various vegetables and seasonings. This crock pot recipe simplifies the process, allowing the brisket to become tender and juicy while absorbing all the rich flavors of the marinade. It’s an excellent choice for a comforting family meal.
Ingredients:
- 3 lbs beef brisket
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/2 cup onion, chopped
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 cup daikon radish, sliced (optional)
- 1/2 cup water
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional)
Instructions:
- In a bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger.
- Place the beef brisket in the crock pot and pour the marinade over it.
- Add the chopped onion, sliced mushrooms, carrots, and daikon radish (if using).
- Pour water over the ingredients and stir to combine.
- Cover and cook on low for 8 hours or until the brisket is tender and easy to shred.
- Garnish with chopped green onions and sesame seeds before serving.
Korean Beef Brisket in the crock pot provides a rich and satisfying meal with minimal preparation. The slow cooking process ensures that the brisket becomes tender and flavorful, while the vegetables soak up the savory marinade. This recipe is perfect for a hearty dinner and pairs wonderfully with steamed rice or noodles.
Korean Spicy Chicken Wings (Dakgangjeong) in the Crock Pot
Korean Spicy Chicken Wings, or Dakgangjeong, are known for their crispy coating and spicy-sweet glaze. This crock pot version simplifies the preparation by slow-cooking the wings in a flavorful sauce until they are tender and juicy. The recipe is perfect for a game day snack or a flavorful dinner option.
Ingredients:
- 3 lbs chicken wings
- 1/4 cup soy sauce
- 1/4 cup gochujang (Korean red chili paste)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tbsp sesame oil
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp sesame seeds (optional)
- 2 green onions, chopped
Instructions:
- In a bowl, mix together soy sauce, gochujang, honey, rice vinegar, minced garlic, minced ginger, and sesame oil.
- Place the chicken wings in the crock pot and pour the sauce over them.
- Stir to coat the wings evenly with the sauce.
- Cover and cook on low for 4-5 hours or until the wings are tender.
- If you prefer a thicker sauce, mix cornstarch with a little water and stir into the sauce; cook for an additional 30 minutes.
- Garnish with sesame seeds and chopped green onions before serving.
Korean Spicy Chicken Wings in the crock pot offer a deliciously sweet and spicy flavor with minimal effort. The slow cooking process ensures that the wings are tender and infused with the rich, tangy sauce. This recipe is perfect for casual gatherings or as a flavorful addition to any meal.
Korean Pork Belly (Samgyeopsal) in the Crock Pot
Korean Pork Belly, or Samgyeopsal, is a beloved Korean barbecue dish known for its rich flavor and tender texture. This crock pot recipe simplifies the traditional preparation by slow-cooking the pork belly with flavorful ingredients, resulting in a dish that’s perfect for a hearty meal.
Ingredients:
- 2 lbs pork belly, sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup gochujang (Korean red chili paste)
- 1 cup sliced onions
- 1 cup sliced bell peppers
- 1/2 cup water
- 1 tbsp sesame seeds (optional)
- 2 green onions, chopped
Instructions:
- In a bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and gochujang.
- Place the sliced pork belly in the crock pot and pour the marinade over it.
- Add the sliced onions and bell peppers to the crock pot.
- Pour water over the ingredients and stir to combine.
- Cover and cook on low for 6-7 hours or until the pork belly is tender and flavorful.
- Garnish with sesame seeds and chopped green onions before serving.
Korean Pork Belly in the crock pot offers a deliciously tender and flavorful dish with minimal preparation. The slow cooking process allows the pork belly to absorb the savory marinade, resulting in a rich and satisfying meal. This recipe is ideal for a special dinner or a flavorful weekend meal, and it pairs perfectly with steamed rice or vegetables.
Korean Beef Short Ribs (Galbi) in the Crock Pot
Korean Beef Short Ribs, or Galbi, are a classic Korean barbecue dish known for their tender texture and rich, sweet-savory flavor. This crock pot recipe makes it easy to achieve the same delicious results with minimal effort, turning the beef short ribs into a fall-off-the-bone meal that’s perfect for a comforting dinner.
Ingredients:
- 3 lbs beef short ribs
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp rice wine (or dry white wine)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/2 cup pear or apple, grated (for tenderness)
- 1/4 cup sesame oil
- 1/2 cup water
- 1 cup sliced green onions
- 1 tbsp sesame seeds (optional)
Instructions:
- In a bowl, combine soy sauce, brown sugar, honey, rice wine, minced garlic, minced ginger, grated pear or apple, and sesame oil.
- Place the beef short ribs in the crock pot and pour the marinade over them.
- Add water to the crock pot to help the meat cook evenly.
- Cover and cook on low for 8 hours or until the short ribs are tender and easily fall off the bone.
- Garnish with sliced green onions and sesame seeds before serving.
Korean Beef Short Ribs in the crock pot deliver a rich and flavorful dish with minimal fuss. The slow cooking process ensures that the short ribs become incredibly tender and absorb all the delicious flavors from the marinade. This dish is ideal for a special family dinner and pairs well with steamed rice and vegetables.
Korean Kimchi Stew (Kimchi Jjigae) in the Crock Pot
Korean Kimchi Stew, or Kimchi Jjigae, is a hearty and spicy stew that features kimchi as the star ingredient. This crock pot version simplifies the process of making this comforting Korean classic, allowing the flavors to meld together beautifully as the stew simmers slowly.
Ingredients:
- 2 cups kimchi, chopped
- 1 lb pork belly or pork shoulder, cubed
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 cup water
- 1 cup tofu, cubed
- 1 cup mushrooms, sliced (optional)
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional)
Instructions:
- In the crock pot, combine kimchi, pork, onion, garlic, ginger, gochugaru, soy sauce, and sesame oil.
- Add water to the crock pot and stir to mix all the ingredients.
- Cover and cook on low for 6-7 hours or until the pork is tender and flavors have melded.
- Add tofu and mushrooms (if using) in the last 30 minutes of cooking.
- Garnish with chopped green onions and sesame seeds before serving.
Korean Kimchi Stew in the crock pot is a delicious and warming dish that combines the spicy tang of kimchi with tender pork and flavorful vegetables. The slow cooking process allows the ingredients to blend perfectly, creating a stew that’s both satisfying and comforting. It’s perfect for cold weather or whenever you need a flavorful, hearty meal.
Korean Spicy Beef Soup (Yukgaejang) in the Crock Pot
Korean Spicy Beef Soup, or Yukgaejang, is a flavorful and spicy soup made with shredded beef and a mix of vegetables. This crock pot recipe simplifies the preparation by allowing the flavors to develop slowly over time, resulting in a hearty and satisfying soup.
Ingredients:
- 1.5 lbs beef chuck or brisket, cut into chunks
- 1/4 cup soy sauce
- 2 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 cup bean sprouts
- 1 cup shiitake mushrooms, sliced
- 1 cup spinach
- 1/2 cup onion, sliced
- 1/2 cup green onions, chopped
- 1/2 cup water
- 2 tbsp sesame seeds (optional)
Instructions:
- In the crock pot, combine beef chunks, soy sauce, gochugaru, sesame oil, minced garlic, and minced ginger.
- Add water to the crock pot and stir to mix the ingredients.
- Cover and cook on low for 6-8 hours or until the beef is tender and easily shredded.
- Shred the beef and return it to the crock pot. Add bean sprouts, shiitake mushrooms, spinach, and sliced onion.
- Cook for an additional 30 minutes until vegetables are tender.
- Garnish with chopped green onions and sesame seeds before serving.
Korean Spicy Beef Soup (Yukgaejang) made in the crock pot offers a comforting and spicy meal with rich flavors and tender beef. The slow cooking process enhances the flavors and ensures that the beef becomes perfectly tender. This soup is ideal for a hearty lunch or dinner and pairs well with steamed rice.
Korean BBQ Chicken Wings in the Crock Pot
Korean BBQ Chicken Wings are a delicious and flavorful dish that combines the sweet, savory, and spicy notes of Korean barbecue sauce with tender chicken wings. This crock pot recipe simplifies the cooking process, allowing you to enjoy perfectly cooked wings with minimal effort.
Ingredients:
- 3 lbs chicken wings
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tbsp sesame oil
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Instructions:
- In a bowl, mix together soy sauce, brown sugar, honey, gochujang, minced garlic, minced ginger, sesame oil, rice vinegar, and water.
- Place the chicken wings in the crock pot and pour the sauce mixture over them.
- Toss the wings to coat them evenly in the sauce.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the wings are cooked through and tender.
- Garnish with sliced green onions and sesame seeds before serving.
Korean BBQ Chicken Wings in the crock pot offer a flavorful and easy-to-make dish that’s perfect for a casual dinner or a game day snack. The slow cooking process ensures that the wings are tender and infused with the rich, savory flavors of the Korean barbecue sauce. These wings are sure to be a hit with family and friends.
Korean Braised Beef (Jangjorim) in the Crock Pot
Korean Braised Beef, or Jangjorim, is a savory and slightly sweet dish that features braised beef cooked in a soy sauce-based broth with aromatic spices. This crock pot recipe makes it easy to prepare this traditional Korean side dish, perfect for serving with steamed rice or as part of a larger Korean meal.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tbsp gochugaru (Korean red chili flakes)
- 1/2 cup water
- 1/2 cup sliced carrots
- 1/2 cup sliced daikon radish
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Instructions:
- In the crock pot, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, gochugaru, and water.
- Add the beef chunks and mix to coat the beef in the sauce.
- Add sliced carrots and daikon radish to the crock pot.
- Cover and cook on low for 6-8 hours or until the beef is tender and the vegetables are cooked through.
- Garnish with sliced green onions and sesame seeds before serving.
Korean Braised Beef (Jangjorim) cooked in the crock pot results in a rich and flavorful dish with tender beef and well-seasoned vegetables. The slow cooking process allows the flavors to meld beautifully, creating a savory and slightly sweet dish that’s perfect for any Korean meal. It’s a great make-ahead option that tastes even better the next day.
Korean Spicy Pork (Daeji Bulgogi) in the Crock Pot
Korean Spicy Pork, or Daeji Bulgogi, is a flavorful and spicy dish made with marinated pork and a mix of Korean seasonings. This crock pot recipe allows you to enjoy the bold flavors of this Korean favorite with minimal preparation, resulting in tender, spicy pork that’s perfect for a weeknight dinner.
Ingredients:
- 2 lbs pork shoulder, sliced thinly
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/2 cup grated pear or apple
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional)
Instructions:
- In a bowl, combine soy sauce, brown sugar, gochujang, sesame oil, minced garlic, minced ginger, and grated pear or apple.
- Place the sliced pork in the crock pot and pour the marinade over it. Toss to coat the pork evenly.
- Add sliced onions and bell peppers to the crock pot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and cooked through.
- Garnish with chopped green onions and sesame seeds before serving.
Korean Spicy Pork (Daeji Bulgogi) in the crock pot is a delicious and easy way to enjoy the vibrant flavors of Korean cuisine. The slow cooking process ensures that the pork is tender and infused with the spicy, savory marinade. This dish pairs wonderfully with steamed rice and is a great option for a hearty and flavorful meal.
Korean Beef Short Ribs (Galbi) in the Crock Pot
Korean Beef Short Ribs, or Galbi, are a popular Korean barbecue dish known for their rich, savory flavor and tender texture. This crock pot recipe makes preparing Galbi simple and convenient, allowing you to enjoy tender beef short ribs with authentic Korean flavors with minimal effort.
Ingredients:
- 3 lbs beef short ribs
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup pear or apple juice
- 1 tbsp rice vinegar
- 1/4 cup water
- 1/2 cup sliced green onions
- 1 tbsp sesame seeds (optional)
Instructions:
- In a bowl, combine soy sauce, brown sugar, honey, sesame oil, minced garlic, minced ginger, pear or apple juice, rice vinegar, and water.
- Place the beef short ribs in the crock pot and pour the marinade over them.
- Toss the ribs to ensure they are well-coated in the marinade.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and falling off the bone.
- Garnish with sliced green onions and sesame seeds before serving.
Korean Beef Short Ribs (Galbi) cooked in the crock pot yield a tender and flavorful dish that captures the essence of Korean barbecue. The slow cooking process allows the rich marinade to deeply infuse the beef, making each bite succulent and satisfying. This dish is perfect for a special dinner or to impress guests with a taste of Korean cuisine.
Korean Kimchi Stew (Kimchi Jjigae) in the Crock Pot
Korean Kimchi Stew, or Kimchi Jjigae, is a beloved Korean comfort food made with kimchi, tofu, and pork or beef in a spicy, tangy broth. This crock pot recipe simplifies the process, allowing the flavors to meld beautifully while you go about your day.
Ingredients:
- 2 cups kimchi, chopped
- 1 lb pork belly or pork shoulder, cut into chunks
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 cup water
- 1 cup tofu, cubed
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional)
Instructions:
- In the crock pot, combine chopped kimchi, pork belly, sliced onion, minced garlic, minced ginger, gochugaru, soy sauce, sesame oil, and water.
- Stir to combine and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
- Add the tofu during the last 30 minutes of cooking.
- Garnish with chopped green onions and sesame seeds before serving.
Korean Kimchi Stew (Kimchi Jjigae) made in the crock pot is a hearty and comforting dish that brings together the bold flavors of kimchi with tender pork and tofu. The slow cooking process enhances the depth of flavor, making it an ideal choice for a satisfying meal. This stew is perfect for chilly days or when you need a comforting, flavorful dish.
Korean Spicy Beef Soup (Yukgaejang) in the Crock Pot
Korean Spicy Beef Soup, or Yukgaejang, is a spicy and aromatic beef soup featuring shredded beef, vegetables, and a rich, flavorful broth. This crock pot recipe allows for easy preparation of this traditional Korean dish, with the slow cooking process intensifying the flavors and making the beef tender.
Ingredients:
- 2 lbs beef brisket
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean red chili flakes)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/2 cup water
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup shiitake mushrooms, sliced
- 2 green onions, sliced
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (optional)
Instructions:
- In the crock pot, combine soy sauce, gochujang, gochugaru, minced garlic, minced ginger, and water.
- Add the beef brisket and stir to coat in the mixture.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
- Remove the beef, shred it, and return it to the crock pot with shredded carrots, bean sprouts, and mushrooms.
- Cook for an additional 30 minutes.
- Garnish with sliced green onions and sesame seeds before serving.
Korean Spicy Beef Soup (Yukgaejang) prepared in the crock pot is a deeply flavorful and satisfying dish that showcases the spicy, aromatic qualities of Korean cuisine. The slow cooking process ensures that the beef is tender and the soup is rich with flavor, making it a perfect option for a hearty and comforting meal.
Korean Pork and Cabbage Stew (Doenjang Jjigae) in the Crock Pot
Korean Pork and Cabbage Stew, or Doenjang Jjigae, is a savory and hearty stew made with pork, cabbage, and a flavorful doenjang (Korean soybean paste) base. This crock pot version simplifies the cooking process while delivering rich, umami-packed flavors in a comforting stew.
Ingredients:
- 1 lb pork shoulder, cut into chunks
- 1/2 head of cabbage, chopped
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 tbsp doenjang (Korean soybean paste)
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp soy sauce
- 4 cups water or chicken broth
- 1 cup mushrooms, sliced
- 2 green onions, chopped
- 1 tbsp sesame oil (optional)
Instructions:
- In the crock pot, combine pork shoulder, cabbage, onion, garlic, ginger, doenjang, gochugaru, soy sauce, and water or chicken broth.
- Stir to mix and coat the pork and vegetables in the doenjang.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Add the mushrooms during the last 30 minutes of cooking.
- Garnish with chopped green onions and a drizzle of sesame oil before serving.
Korean Pork and Cabbage Stew (Doenjang Jjigae) prepared in the crock pot is a deeply flavorful and comforting dish that captures the essence of Korean home cooking. The doenjang paste adds a rich, umami depth to the stew, while the slow cooking process tenderizes the pork and melds the flavors beautifully. This stew is ideal for a satisfying and hearty meal, especially on colder days.
Korean BBQ Chicken (Dak Galbi) in the Crock Pot
Korean BBQ Chicken, or Dak Galbi, is a popular Korean dish featuring chicken marinated in a spicy, sweet sauce and cooked with vegetables. This crock pot recipe simplifies the process, making it easy to enjoy this flavorful, savory dish with minimal effort.
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/2 cup water
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1/2 cup sliced onions
- 1 tbsp sesame seeds (optional)
- 2 green onions, chopped
Instructions:
- In a bowl, mix gochujang, soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and water to make the marinade.
- Place chicken chunks in the crock pot and pour the marinade over them.
- Stir to coat the chicken evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- During the last 30 minutes, add the broccoli, bell peppers, and onions.
- Garnish with sesame seeds and chopped green onions before serving.
Korean BBQ Chicken (Dak Galbi) made in the crock pot delivers a sweet and spicy flavor profile with tender, juicy chicken. The slow cooking process allows the marinade to fully infuse the chicken, making each bite flavorful and satisfying. Adding vegetables towards the end of cooking ensures they retain their texture, making this dish a complete and delicious meal.
Korean Sweet and Spicy Beef (Bulgogi) in the Crock Pot
Korean Sweet and Spicy Beef, or Bulgogi, is a classic Korean dish featuring thinly sliced beef marinated in a sweet and spicy sauce, then grilled or stir-fried. This crock pot recipe allows you to enjoy the same delicious flavors with minimal effort, making it perfect for a convenient yet flavorful meal.
Ingredients:
- 1.5 lbs beef sirloin or ribeye, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tbsp gochugaru (Korean red chili flakes)
- 1/4 cup water
- 1/2 cup sliced onions
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrots
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional)
Instructions:
- In a bowl, mix soy sauce, brown sugar, honey, sesame oil, garlic, ginger, gochugaru, and water to create the marinade.
- Place the sliced beef in the crock pot and pour the marinade over it.
- Stir to coat the beef evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Add onions, mushrooms, and carrots during the last 30 minutes of cooking.
- Garnish with chopped green onions and sesame seeds before serving.
Korean Sweet and Spicy Beef (Bulgogi) in the crock pot offers a rich and flavorful alternative to traditional grilling methods. The marinade’s sweet and spicy notes meld perfectly with the beef during slow cooking, resulting in tender, succulent meat. Adding vegetables towards the end of cooking adds a delightful texture and freshness, making this dish a well-rounded and satisfying meal.
Note: More recipes are coming soon!
