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Bibimbap Tacos with Slow Cooked Asian Pulled Pork.

If you don't want to make the Korean BBQ sauce below, simply combine gochujang with some sesame oil and honey for an equally great sauce!
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main
Cuisine: Korean
Servings: 4
Author: Hip Foodie Mom

Ingredients

FOR THE PORK:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons rice vinegar
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 1 1/2 tablespoons peeled and grated fresh ginger
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons Chinese five-spice powder
  • 2 pounds of boneless Boston butt pork roast or pork shoulder; cut into large chunks

FOR THE VEGGIES (or banchan):

    SPINACH:

    • about 4 bunches of fresh spinach
    • salt
    • 1-2 teaspoons of soy sauce + more if needed
    • 1-2 cloves of minced garlic
    • sesame oil

    BEAN SPROUTS:

    • 2 bags of fresh bean sprouts
    • salt
    • 1 clove of minced garlic
    • sesame oil

    SHREDDED RADISH:

    • 4 cups shredded Korean radish or Daikon
    • ½ tablespoon course sea salt
    • 2 tablespoons red pepper powder
    • tablespoons brown rice vinegar or you can use apple vinegar
    • tablespoon granulated sugar
    • 1 tablespoon sesame seeds
    • ½ tablespoon minced garlic
    • ¼ teaspoon salt

    FOR THE KOREAN BBQ SAUCE:

    • 2 tablespoons Korean fermented hot pepper paste aka: gochujang
    • 3 tablespoons granulated sugar
    • 2 tablespoons low sodium soy sauce
    • 1 teaspoon rice wine vinegar
    • 2 teaspoons sesame oil

    FOR THE TACOS:

    • 1 bag small corn tortillas
    • green onions; diced for garnish
    • sesame seeds for garnish

    Instructions

    FOR THE PORK:

    • Whisk all the sauce ingredients together in a separate bowl. Add the pork (cut up into large chunks) into the slow cooker, add the sauce and toss to coat. Cover and slow cook the pork on low for about 6-8 hours. Start checking the pork at about the 4 or 5th hour if possible.
    • During the last hour of cooking, prepare all of the Korean veggies and the sauce.

    FOR THE VEGGIES:

      SPINACH:

      • Put your spinach in a pot of boiling water and stir it for about a minute or 2. It will wilt very quickly. Then, rinse it in cold water a few times, cut it and squeeze it to get all the water out. Mix it with a pinch of salt, 1 teaspoon of soy sauce, 1 clove of minced garlic and drizzle about a teaspoon of sesame oil. Taste and add more sesame oil and soy sauce if needed.

      BEAN SPROUTS:

      • Bring a pot with about a cup of water to a boil. Add 1 teaspoon of salt and the bean sprouts and cook for about 10-15 minutes. Drain the water and mix with 1 clove of minced garlic, some sesame oil and a pinch of salt. Taste and add more of any of the ingredients if needed.

      FOR THE SHREDDED RADISH:

      • Using a mandolin, shred up all the radish and place into a bowl. Mix in 1/2 tablespoon of salt. Let sit for about 3 minutes. Rinse the shredded radish in cold water. Drain the water and place into a mixing bowl. Add in the rest of the ingredients for the seasoning and combine well until everything has blended well together.

      FOR THE SAUCE:

      • Whisk all of the ingredients together until the sugar has dissolved and the mixture is smooth.

      WHEN THE PORK IS READY:

      • When the pork is ready, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks.

      TO ASSEMBLE YOUR TACOS:

      • Lightly warm your corn tortillas in a pan on the stove over medium high heat. Please tortilla on your plate, top with some of the shredded pork, then the spinach, then the bean sprouts and last with the shredded radish. Drizzle the BBQ sauce over the entire taco and garnish with diced green onions and sprinkle some sesame seeds on top.