Korean Barbecue Quinoa Bowl
Korean Barbecue Quinoa Bowl is a speedy and flavorful dish that’s reliable for dinner on the weeknight! Slow cooked pulled pork topped with all the fixings!
Well, it’s balls HAWT outside.
We know that summer is officially here, but can we chillax on the whole 100 degree weather situation? Good Lord. Before we left for Scotland, Denver was having lovely spring weather, but as soon as we got back from across the pond, BOOM! Inferno level hotness.
Is it hot where you are? Are we all going to wilt like flowers before the fourth of July? OMG. The 4th will be here before we know it. We are so not ready for that holiday to burp up.
So, before we melt like an ice cube and have a panic attack because apparently summer is on fast forward at the moment, let’s talk barbecue. Being from Kansas City we are a little bias when it’s come to traditional barbecue. Um, KC in our opinion has a favorite BBQ period. BUT! Rather than get tied up in trying to replicate superior barbecue, we thought we would make a simple version with Korean flavors.
Since it’s 4,273 degrees outside, our slow cooker and we are total besties at the moment. What we love about this Korean flavored pork is it’s versatility. You can put it on a sandwich, pizza, or our current favorite adding it a bowl filled with quinoa. This Korean Barbecue Quinoa Bowl is two-snaps up. Add whatever toppings your heart desires – coleslaw, grilled corn, okra, pickles, oh our!
Just don’t forget the extra barbecue sauce and a cold beer.
Print Recipe
Korean Barbecue Quinoa Bowl
Yield: Serves 4Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
3 lbs boneless pork shoulder 1 yellow onion, sliced thinly 1/2 cup brown sugar 1/3 cup soy sauce 4 garlic cloves, minced 2 tablespoons fresh ginger, minced 2 tablespoons rice vinegar 1 1/2 teaspoons sesame oil 4 cups beef stock 4 cups quinoa cooked grilled corn, garnish coleslaw, garnish barbecue sauce, garnish pickles, garnish salt and pepper to taste
Directions:
In a slow cooker, place yellow onions on the bottom. In a small bowl combine brown sugar, soy sauce, garlic, ginger, rice vinegar, sesame oil, salt, and pepper. Place the pork shoulder on top of the yellow onions and pour the soy sauce mixture over it. Add the beef stock and set the slow cooker on low for 8 hours. Once the pork has been cooked, remove from the slow cooker and shred. To make the bowl, add 1 cup quinoa to a serving dish. Top with pork, corn, coleslaw, and pickles. Continue process for the remaining servings. All images and text ©Fisiz for Fisiz
“As we conclude our flavorful journey, we hope our Korean Barbecue Quinoa Bowl has enriched your culinary adventures. Stay tuned for more exotic and satisfying dishes. Thank you for savoring with us!”
