Spice up your dinner table with this easy and delicious recipe that is sure to please the whole family! Tender shredded pulled pork tossed in a flavorful spicy Korean sauce with edamame, roasted corn, and red pepper, and a splash of lime… this dish packs a punch! I’ve no doubt that these spicy korean pulled pork bowls will become a regular part of your summer recipe lineup!
Tender Pulled Pork – A Summer Staple
Maybe it’s the feeling of eating a pulled pork sandwich barefoot in the fresh cut grass. Maybe it’s the smell of the smoker doing it’s thing on a hot sunny day. Perhaps it’s the excuse to gather outdoors. Whatever it is, there’s something about pulled pork that brings us back to the “good ole days” – or makes us realize we’re currently in them!
While pulled pork may be a summer staple in my family, it’s a favorite year round! And as a result, I’ve had my share of practice with putting the tender and flavorful leftovers to use!
In order to prepare the spicy Korean pulled pork bowls, you first need to have some pulled pork on hand! Our preference is always to smoke it in the Traeger (Matt’s favorite way to contribute to our dinner table), but we also love to prepare it in the crockpot! I’ve shared a delicious and simple slow cooker pulled pork recipe that will get the job done efficiently and deliciously!
What makes it “Spicy Korean” pulled pork?
The magic of this recipe is in the simple sauce that coats the tender juicy pulled pork! That sauce consists of 4 ingredients (listed below):
- General Tsos Stir Fry Sauce
- Honey
- Sriracha
- Lime Juice
These four ingredients together perfectly compliment the tender pulled pork and Asian inspired medley of edamame, red pepper, and roasted corn!
A Simple Skillet Recipe
The best part about this recipe (besides it’s killer flavor of course)? The CONVENIENCE! This entire recipe is ready in under ten minutes start to finish – making it the perfect candidate for a busy weeknight meal!
I love a meal made in the cast iron skillet because it’s typically minimal clean up, and this meal is no exception! So long as you have stored a stash of some leftover pulled pork, this recipe takes nearly no time to prepare and tastes as though you’ve been in the kitchen all day!
How To Make the Spicy Korean Pork Bowls
This recipe is just about as simple as it is delicious (and that would be very)! You can find my easy-to-reference and printable recipe below. But in case you’d like a little more detail, here I’ve elaborated on each step to the process!
- Prepare the Pulled Pork – First step in preparing this delicious meal is to make some tender pulled pork! Use my simple and flavorful slow cooker pulled pork recipe or whip some up on the smoker! You only need 2 cups of leftover pulled pork for this meal. So, make some for the family and reserve the leftovers to make the spicy Korean pork bowls later!
- Toss your leftover pulled pork in the skillet with your veggie medley. I like to use edamame, roasted corn, and red bell pepper. I recommend you chop up a fresh red bell pepper (you will only use 1/4 of it), but you can go ahead and use frozen edamame and corn!
- Once your meat and veggies have sweat a bit, it’s time to prepare the flavor! Spread the pork and veggies to the perimeter of the pan. You should have about a 4-5″ diameter space in the center of your skillet to prepare the sauce in. Doing so in the pan helps you to avoid dirtying up an extra bowl!
- In the space in the center of the pan, whisk together your general tsos sauce, honey, sriracha, and lime juice. Once combined, you can begin to fold in the pork mixture and toss occasionally as it sweats in the pan!
- Allow the Spicy Korean Pulled Pork to simmer in the pan over medium heat as you toss occasionally. Your goal is to reduce the runny sauce to more of a glaze than a juice. Once your mixture looks like this (pictured below), you can remove from heat and serve!
Serving the Spicy Korean Pulled Pork Bowls
There are so many ways you can serve this versatile meal! My favorite is over rice – jasmine (pictured), brown rice, rice derivatives such as cauliflower rice, quinoa, or cous cous. The possibilities are endless!
Here are a few more unique ways you can serve the spicy korean pulled pork:
- Sliders
- Wraps
- Salad
- Sweet Potato Boats
- Tostadas
- On it’s own in a bowl!
Among many others! If you choose to serve them as I did over jasmine rice, I recommend to use the 3-minutes microwaveable frozen bags in the name of convenience! Start the bag as soon as you fold the sauce into the meat and by the time your rice is hot your meal will be finished!
Spicy Korean Pork Bowls
Look no further, the recipe you came for has arrived! Check out my spicy Korean pork bowls below, and if you give them a try I would love to see your creations! Tag me on instagram (@kelsiebrownblog) or follow me on pinterest to see more! A few of my favorite asian inspired meals are listed below:
I hope you love these spicy korean pork bowls as much as my family does! Bon Apetit!
Spicy Korean Pork Bowls
Equipment
- Skillet
Ingredients
- 2-3 C Leftover Pulled Pork (smoked, slow cooker, roasted, any kind will do!)
- 1 C edamame
- 1 C roasted corn
- 1/4 C red bell pepper chopped
- 1/2 C General Tso's Stir Fry Sauce Or something similar (gyoza dipping sauce, Asian stir fry sauce, etc.)
- 1 tbsp honey
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
- 2 C Jasmine Rice *Optional
Instructions
- In a greased medium – large sized cast iron skillet (regular skillet will work), toss pulled pork with edamame, corn, and peppers for 2-3 minutes over medium high heat (so they begin to grow warm and tender).
- Spread pork mixture to the perimeters of the pan leaving about a 4" diameter space in the center. In this space and still over medium high heat, whisk together the stir fry sauce, sriracha, honey, and lime juice with a fork. Allow the sauce to simmer as you toss it for about a minute.
- Fold the pork mixture into the sauce and toss to combine. Allow the entire mixture to continue cooking over medium high heat for about 3-5 more minutes, tossing occasionally until the sauce is no longer runny and has nicely coasted the pork!
- Serve over prepared jasmine rice (or cauliflower rice), and garnish with chopped green onion and sesame seeds!
Nutrition
With Love from My family to Yours,
Kelsie
