Korean Pulled Pork Sandwich
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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 ā it's perfect for when you're craving something hearty yet fresh!
This Korean burrito utilizes the same Korean pork, pickled veg, and kimchi mayo. Make a double batch and enjoy both!
Melt-in-your-mouth pork is slow-cooked for hours with gochujang to create a juicy filling for this sandwich. Vinegary pickled veggies contrast the savory, spicy flavor, all wrapped up with delicious kimchi mayo on a toasted brioche bun. These Korean pulled pork sandwiches are perfect for a weeknight meal or for entertaining ā just put the pork in the slow cooker before work and the heavy lifting is already done for you!
Ingredients needed
There are three elements to these sandwiches ā the pork, the pickled vegetables, and the sandwich fillings. This is what you need:
- Korean pulled pork: pork butt (aka pork shoulder or boston butt), chicken stock, gochujang, honey, and soy sauce.
- Quick pickled vegetables: Carrots, cucumbers, daikon radish, rice vinegar, sugar, and salt.
- Sandwich fillings: brioche buns, kimchi mayo, cilantro, and mint.
How to make a Korean pulled pork sandwich
This recipe is super simple ā throw everything in the slow cooker, pickle some veggies, then it's just about assembling! Here are the instructions:
- Cook the pork: Make the Korean pulled pork by adding all the pork ingredients to a slow cooker. Then using forks, begin shredding. (Bonus: reduce the juices to make an irresistible gochujang bbq sauce)
- Pickle the vegetables: Combine the veggies in a bowl. Then boil the rice vinegar, sugar, and salt. Pour the liquid over the veggies, then set aside to pickle, giving it the occasional stir.
- Prep the bread: Butter the brioche then toast in a pan on medium-high heat until golden.
- Assemble and eat: Spread the kimchi mayo on the bottom slices, top with Korean pulled pork and pickled veggies, then add the cilantro and mint on top. Enjoy!
Flavors of Korean pulled pork sandwich
Korean pulled pork sandwiches use flavors we associate with Korean cuisine, such as gochujang and kimchi, staples of Korean cooking. The kimchi has an umami tang, and the gochujang, a fermented chili paste, brings a savory heat. If you are not sure where to find these ingredients, check in the international food section of your supermarket, or you can find gochujang or kimchi online.
How do you serve Korean pulled pork sandwiches to a crowd?
These sandwiches make entertaining a breeze, but still wow your guests. As the pulled pork, kimchi mayo, and pickled veg can be made in advance, assembling them is super easy and allows you to be present with your guests up until it's time to serve them.
You can also make a Korean pulled pork sandwich station so guests can serve themselves: Simply adjust the quantities according to your guest count. Prep and platter the buns with kimchi mayo, then let guests top it off with the Korean pulled pork straight from the slow cooker. Then put tongs next to your bowl of pickled vegetables and fresh herbs. Voila!
What to serve with a Korean pulled pork sandwich
These sandwiches work as a standalone meal, or serve them alongside a side dish like sauteed bok choy, long beans, asian slaw, asian noodle salad, or soy ginger noodles.
If you're feasting, make it a spread by serving alongside other mains, like Korean chicken or gochujang pork chops. Or, pair your meaty sandwich with contrasting dishes like some chorizo mac and cheese or sweet potato wedges.
Finish off the meal with some matcha ice cream or coconut lemon ice cream.
Recipe FAQs
How do I store leftovers?
To store leftovers, put each element in separate airtight containers in the refrigerator for up to three days, then assemble fresh when you wish to enjoy it, reheating the pulled pork first and toasting the buns fresh.
Can I make the kimchi mayo in advance?
Yes, making the kimchi mayo is simple and you can make a larger batch and enjoy it on a variety of dishes!
Can I make this dairy-free, gluten-free, or vegan?
This recipe is dairy-free! To make this gluten-free, substitute the brioche for a gluten-free bun and use gluten-free soy sauce and gochujang.
Can I add other ingredients to my Korean pulled pork sandwich?
Sure! You can pickle other vegetables, like garlic cloves, red cabbage, onions, or shallots, or make a slaw to add to the burger, too. A sprinkle of sesame seeds over your pulled pork is nice, too!
Can I use Korean pulled pork for other recipes?
We are glad you asked. If you have leftover pork, kimchi mayo, and pickled veg, use them to make these Korean burritos that use similar ingredients! You can also freeze any leftover pulled pork, or use it for another recipe like our Korean pizza. If you have a favorite recipe that uses pulled pork, you can substitute this Korean version!
More Korean-influenced recipes
Korean Pulled Pork Sandwich
Ingredients
Korean Pulled Pork
- 2 Ā½ lb pork butt
- Ā¼ cup chicken stock
- 3 tablespoons gochujang
- 2 tablespoons EACH: honey and soy sauce
Quick Pickled Vegetables
- Ā½ 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 Ā½ lb pork butt, Ā¼ 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.Ā½ 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 topKimchi mayo, Cilantro and mint
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our sandwich recipes!