Korean Pulled Pork Sandwich

Take your sandwich game to the next level with this flavor-packed Korean pulled pork sandwich. Slather some creamy, tangy kimchi mayo on buttery brioche, then load it up with tender pork slow-cooked to perfection in flavorful gochujang. Topped it off with pickled veggies and vibrant herbs – it’s perfect for when you’re craving something hearty yet fresh!

These Korean pulled pork sandwiches are everything I want in an easy, crowd-pleasing meal. Melt-in-your-mouth pork slow-cooks for hours with gochujang until it’s juicy, savory, and just a little spicy, then gets piled onto toasted brioche buns with tangy pickled veggies and plenty of kimchi mayo. The contrast of rich pork, vinegary crunch, and creamy heat makes these sandwiches hard to put down.

The flavors are inspired by Korean staples I love cooking with. Gochujang brings that deep, savory heat, while kimchi adds an unmistakable umami tang that cuts through the richness of the pork. Once everything is layered together, it feels bold and balanced, not heavy — the kind of sandwich you dream about long after it disappears.

What makes this recipe especially great is how hands-off it is. I’ll get the pork going in the slow cooker earlier in the day, then all that’s left is quick-pickling the vegetables and assembling the sandwiches. Whether it’s a relaxed weeknight dinner or something a little more social, this is one of those meals that feels impressive with very little effort.

Make a Korean pulled pork sandwich party

These sandwiches are perfect for entertaining because most of the work can be done ahead of time. The pulled pork, kimchi mayo, and pickled vegetables can all be prepped in advance, so when it’s time to eat, all that’s left is assembling — which means you can actually enjoy your guests.

For an easy, self-serve option, set up a Korean pulled pork sandwich station. Spread kimchi mayo on the buns, keep the pork warm in the slow cooker, and set out bowls of pickled vegetables and fresh herbs with tongs. Guests can build their own sandwiches, and you won’t be stuck in the kitchen.

Leftovers

When I make gochujang pulled pork, I often double the recipe, so I have leftovers. It makes a great dinner, served with fluffy basmati rice and a veggie. But you can also transform it into a Korean-style pizza or roll it up into a Korean burrito.

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Korean Pulled Pork Sandwich

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

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Take your sandwich game to the next level with a Korean twist, with this flavor-packed Korean pulled pork sandwich. Slather some creamy, tangy kimchi mayo on buttery brioche, then load it up with tender pork slow-cooked to perfection in flavorful gochujang. Topped it off with pickled veggies and vibrant herbs – it's perfect for when you're craving something hearty yet fresh!

4

Ingredients

Korean Pulled Pork

• ▢ 2 ½ lb pork butt
• ▢ ¼ cup chicken stock
• ▢ 3 tablespoons gochujang
• ▢ 2 tablespoons EACH: honey and soy sauce

Quick Pickled Vegetables

• ▢ ½ cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon sugar
• ▢ 1 pinch salt

Sandwich fillings

• ▢ 4 brioche buns (buttered)
• ▢ Kimchi mayo (to taste)
• ▢ Cilantro and mint (to taste)

Instructions 

• Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it's done, shred it using 2 forks. BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your sandwich for extra flavor!
  2 ½ lb pork butt, ¼ cup chicken stock, 3 tablespoons gochujang, 2 tablespoons EACH: honey and soy sauce
  
• Put the carrots, daikon, and cucumbers into a medium-sized bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients.
  ½ cup EACH: julienned carrots, sliced cucumbers, and julienned daikon radish, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 pinch salt
  
• Butter the cut side of the brioche buns and then toast them in a frying pan over medium-high heat for 1-2 minutes, until they are soft and golden.
  4 brioche buns
  
• Spread some kimchi mayo on the bottom bun. Top with a generous amount of pulled pork and pickled veggies and then finish with some cilantro and mint on top
  Kimchi mayo, Cilantro and mint
  

Nutrition

Serving: 1 sandwich, Calories: 460kcal (23%), Carbohydrates: 30g (10%), Protein: 48g (96%), Fat: 15g (23%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 137mg (46%), Sodium: 900mg (39%), Potassium: 926mg (26%), Fiber: 1g (4%), Sugar: 8g (9%), Vitamin A: 37IU (1%), Vitamin C: 3mg (4%), Calcium: 102mg (10%), Iron: 5mg (28%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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