Slow Cooker Korean Beef

This Slow Cooker Korean Beef recipe is a delicious twist on traditional bulgogi. It's an easy and flavorful dish that is perfect for busy weeknights. The beef is cooked in a slow cooker with garlic, ginger, soy sauce, sesame oil, brown sugar, and pepper for an incredibly tender and savory meal.

Korean beef made in the slow cooker served with rice and topped with sesame seeds.

Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

Jump to:

Why you'll love this recipe
Ingredient List
Equipment
Instructions
Eileen's Tips for Success
📋Frequently Asked Questions
📖Variations
Make-ahead, storage, and freezer tips
Serving Suggestions
Similar recipes
📖 Recipe
💬 Comments

Why you'll love this recipe

This Slow Cooker Korean Beef is an easy and flavorful dish that requires minimal effort.
Our Korean beef is an easy crockpot dinner recipe that will quickly be added to your regular dinner rotation.
It's packed with bold flavors like garlic and soy sauce to create a delicious meal your family will love.
Plus, the beef will be perfectly tender after hours of cooking in the slow cooker!

Ingredient List

Ingredients with text overlay to make slow cooker Korean beef.

As an Amazon Associate, I earn from qualifying purchases.

flank steak
yellow onion
light brown sugar
light soy sauce
minced garlic
fresh ginger peeled and minced
rice wine vinegar
sesame oil
salt
black pepper
cornstarch
sesame seeds
green onions
non-stick cooking spray

Equipment

slow cooker
measuring cup and spoon

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A Slow cooker with beef, onions, garlic, and sauce in the pot.

Step 1: Add the beef, onion, brown sugar, soy sauce, garlic, ginger, rice wine vinegar, sesame oil, salt, and pepper to the slow cooker

Beef, onions, and a marinade to make a Korean beef in the slow cooker.

Step 2: Stir to combine. Cover with the lid and cook on high for 2 to 3 hours or on low for 4 to 6 hours.

Process shot of Korean beef in the slow cooker.

Step 3: Remove ¼ cup of the drippings and place in a small bowl. Stir cornstarch into the drippings, whisk to combine. Add the cornstarch slurry to the slow cooker. Cook an additional 30 minutes.

Korean beef made in the slow cooker topped with sesame seeds being picked up with a spoon.

Step 4: The beef will be fork tender and the sauce will thicken slightly. The Korean beef is ready to serve. Serve the tender beef over rice garnished with sesame seeds and sliced green onions.

Korean beef and rice in a bowl topped with sesame seeds.

Eileen's Tips for Success

If you want to save time on cleaning up, you can use a slow cooker liner.
Be sure to use light brown sugar instead of dark as the taste will be different.
Don't skip the sesame oil that's really what gives this dish such a great flavor.
Try to slice the beef into even slices so that it cooks at the same rate.
If the sauce isn't thickening to your liking, simply add a little more cornstarch slurry and cook for another 10 or 15 minutes.
Do you prefer more tender beef? If so, feel free to cook it a little longer until it reaches the texture that you desire.

📋Frequently Asked Questions

What's the best way to reheat crockpot Korean beef?

The best way to reheat crockpot Korean beef is in a skillet on the stove. Heat a little oil or butter in the pan over medium heat, add the beef and sauce then cook until heated through. You could microwave if desired.

Does a slow cooker make beef tender?

Yes, the slow cooker does a great job at making this slow cooker bulgogi tender. The slow cooking process helps to break down the proteins making the beef extra tender.

Can I use any type of steak for this recipe?

Yes, you can use other cuts of beef such as flank steak or skirt steak for this slow cooker beef if desired. Just note that cooking times may vary depending on the thickness of the meat.

📖Variations

Do you want to change up this recipe?

If you like a more acidic flavor, add an extra tablespoon of rice wine vinegar or even some lime juice.
You can substitute the flank steak with boneless short ribs, sirloin steak, beef chuck roast, or thinly sliced pork for a delicious twist.
If you are sticking to a low-carb diet, replace the brown sugar with your favorite sugar-free brown sugar alternative.
Try adding some thinly sliced mushrooms to the slow cooker for a different flavor profile.
Adding a teaspoon of gochujang (Korean chili paste) or ½ teaspoon of red pepper flakes to give the dish a bit of heat.
If you prefer a saucier Korean beef, add 1 cup of beef broth.

Make-ahead, storage, and freezer tips

Make ahead: You can add all the ingredients (but the slurry) to the slow cooker and store it in the fridge overnight and then add it to the slow cooker in the morning when you are ready to cook.

Prep ahead: The flank steak can also be prepared with all the ingredients except the cornstarch slurry and frozen for up to 3 months before cooking in the slow cooker. Allow ingredients to defrost overnight in the refrigerator before slow cooking for the best results.

Storage - Store leftovers in an airtight container in the fridge for up to four days.

Freezing - Freeze the cooked beef in an airtight container for up to three months.