Slow Cooker Korean Pork Noodle Bowl and Steamed Edamame

Slow Cooker Korean Pork Noodle Bowl and Steamed Edamame 3.81/5 (16 votes)

Some recipes just beg to be slow cooked and this is one. Slow cooking makes the pork incredibly tender and creates a deep flavorful sauce. Really any cut of meat works great. So, if you'd rather use chicken or beef instead of pork, go for it.

Slow Cooker Korean Pork Noodle Bowl



  • 1 1/2 pounds pork loin
  • 1/3 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame oil
  • 1 inch ginger, peeled and sliced into thin rounds
  • 8 ounces baby bella mushrooms, sliced
  • 2-3 cups baby spinach, chopped
  • 8 ounces rice noodles


  1. Combine all ingredients, except pork, in a crock pot. Stir until most of the corn starch is incorporated (a few lumps is fine).
  2. Add pork, and flip it over a couple of times until it is covered in sauce.
  3. Cook on low 7-8 hours.
  4. Remove pork and shred with forks.
  5. Remove any chunks of ginger and ladle the excess grease off (if any).
  6. Add mushrooms and spinach turn pot to high and cook for about 30 minutes.
  7. In a large pot, cook rice noodles according to package directions.
  8. Once the mushrooms are tender, return the pork to the crock pot, stir to combine, and then serve over rice noodles.

Nutritional Information

Serving Size 352g Calories 609 Fat 25 Sat Fat 9 Sodium 1335 Carbs 42 Sugars 19 Fiber 2 Protein 50.

Edamame (Shell on Soybeans)



  • 12 oz edamame (frozen or refrigerated), shell on
  • kosher salt, to taste


  1. Place soybeans and 1/4 cup water in a covered microwave safe dish.
  2. Heat on high for 4-5 minutes or until beans are steaming.
  3. Remove from microwave, drain water, and season with salt.

Nutritional Information

Serving Size 85g Calories 54 Fat 1.6 Carbs 5 Fiber 2 Protein 4.2.


KID NOTE: The┬áloved the pork and noodles and couldn’t get enough of the edamame (pop peas!).

VEGETARIAN TIP: Skip the pork and transform the dish into a stir fry. Pan sear cubed tofu in a little oil until browned on the edges. Add mushroom and remaining ingredients and cook until liquid has reduced by half. Toss in spinach and cook until wilted. Serve over noodles.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.


  1. mbarnes says:

    I cooked it for 7 hours and the pork was dry and tough around the edges. Otherwise a well liked meal. HOORAY for slow cooker meals.

  2. Eudocia1221 says:

    The vegetarian version of this meal was great! and the family loved the pork version as well. I sped it up and cooked on high 2 hrs then turned to low 2 hrs and it was perfect. Next time I might make it slightly less sweet, but it was quite good as is.

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