Korean Pulled Bear Sandwich

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Benjamin Burgholzer

Managing Editor at Harvesting Nature

Benjamin Burgholzer is an enthusiast of wild foods and wild places, a part-time professor, small business owner, freelance writer, and the Managing Editor of Harvesting Nature. A novice backpack hunter and seasoned fly fisherman, when he is not working or writing, he spends as much time as possible in the mountains of Oregon, where he has recently moved to from upstate New York.

Latest posts by Benjamin Burgholzer (see all)

• Korean Pulled Bear Sandwich - June 24, 2021
• Bill to Kill Up to 90% of Idaho’s Wolves Signed by Governor - May 13, 2021
• Are Whitetails Influenced By Moon Phase? The Answer May Surprise You - March 16, 2021

I was given a bear hindquarter from Ryan and Emily from The Way We Hunt after their success on our Oregon spring bear trip, and this was the first thing I made with it. I wanted something simple but a bit different than the standard sloppy joe or pulled sandwich, so I used some flavors more common with Korean BBQ: asian pears, gochujang, fresh garlic, red onion, and ginger. I went with a jarred Korean BBQ Marinade as well to add some extra flavor, but you can easily make your own. Throw all the ingredients in the crockpot overnight with some venison stock, and you’ll be enjoying this delicious meal all week. Feel free to adjust the spice level to your liking. I served it on a bun with some cole slaw with sriracha mayo and some fries. Enjoy!

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Korean Pulled Bear Sandwich

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Recipe by Benjamin Burgholzer Course: MainCuisine: Wild Game

Servings

4

servings

Prep time

20

minutes

Cooking time

8

hours 

Cook Mode

Keep the screen of your device on

Ingredients

• 2-3 lb bear roast

• 1 asian pear, chopped

• 1 red onion, chopped

• 1 small head of garlic

• 3 tbsp gochujang (chili paste)

• 2 tbsp chili powder

• 1/2 qt venison or beef stock

• 1 jar Bibigo Korean BBQ Marinade

• 2 tbsp ginger, minced

Preparation

• Mix all ingredients in crockpot. Cook on low for 8-12 hours.
• Shred with two forks then cook for an additional hour.
• Mix desired amount of sriracha and mayo with cole slaw.
• Serve pulled bear and cole slaw on a bun with french fries or desired side dish.

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