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Pulled Pork Bagel
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Korean Pulled Pork Brioche Bagel with Asian Slaw

Prep: 50 Minutes Serves: 4

When Korean BBQ and French bakery come together

Seoul meets Paris with these Korean Pulled Pork Brioche Bagels with Asian slaw. Filled with juicy pulled pork, homemade gochujang BBQ sauce and sesame slaw, all inside a golden St Pierre Brioche Bagel, you will feel as though you have been around the world in just one night.


4 St Pierre Brioche Bagels
1 pack ready to heat pulled pork
1-2 tbsp gochujang chili sauce/paste
1 tsp soy sauce
1 tsp fresh ginger, grated
2-3 tbsp BBQ sauce or ketchup
1 carrot, peeled & grated
A handful of fresh beansprouts
6 baby corn, thinly sliced
A handful mange-tout, finely chopped
1 tsp sesame seeds
1 tsp caster sugar
2 tsp rice vinegar or white wine vinegar
1 tsp sesame oil
Fresh cilantro, chopped


  1. Preheat the oven and cook the pulled pork according to the instructions, but don’t add the sauce at the end
  2. Meanwhile, place the gochujang, soy sauce, ginger and BBQ sauce (or ketchup) in a small saucepan. Add a splash of water and heat gently for a couple of minutes until bubbling, then turn off and set aside
  3. Place the grated carrot into a large bowl and add the beansprouts and sliced baby corn. Add the finely chopped mange-tout and the sesame seeds to the slaw
  4. Place the caster sugar into a small bowl and add a teaspoon of boiling water to dissolve it. Add the vinegar and sesame oil and mix together before pouring over the slaw as a dressing, and mix well
  5. When the pork is ready, shred with two forks and pour the gochujang sauce over the top
  6. Warm the bagels under the grill, or in a toaster until golden brown – around 1-2 minutes
  7. Pile some pork into each toasted bagel, then top with a large spoonful of slaw and a few cilantro leaves and pop on the lids. Serve with any of the extra slaw on the side

Bon appétit!

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