Korean Pork Soup

Prep Time

10 minutes

Prep Notes

You can make this recipe with any leftover pork or chicken. The below describe how to start from scratch. 

Please note: You can add noodles or quinoa when there is about an hour left of crock pot cooking. 

Cooking Time

8 hours


6-8 servings



  • 2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
  • Kosher or Himalayan salt and fresh cracked pepper
  • Non-stick oil spray (I used Smart Balance spray)
  • 2 - 3 cup low-sodium bone, chicken or vegetable broth
  • 1/4 cup reduced-sodium soy sauce (for gf use gf tamari)
  • 1/3 cup balsamic vinegar
  • 3 tbsp of siracha 
  • 2 tsp chili oil  (or use sesame oil + pinch red pepper flakes)
  • 1/2 tsp Chinese five spice or any asian seasoning 
  • 3 cloves crushed garlic
  • 1 tbsp fresh grated ginger root
  • 8 oz sliced mushrooms (I used baby bella)
  • 2 cup of bok choy, rinsed and chopped into 1 inch cubes
For topping:
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro


Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.

In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, siracha, agave, chili oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms and bok choy to the crock pot, cover and cook on low for 30 minutes.

Meanwhile, shred the pork using two forks.

When the mushrooms are tender. Add the shredded pork to the crock pot and mix well. If adding baby spinach,add at the end and cover a few minutes until it wilts.


Crystal Baus