Let your slow cooker do the heavy lifting with this mouthwatering Slow Cooker Korean Beef—a dish that’s as effortless as it is unforgettable. Tender beef simmers low and slow in a rich blend of soy sauce, garlic, ginger, brown sugar, and sesame oil, soaking up every bit of bold, savory-sweet flavor. The result? Melt-in-your-mouth bites that deliver restaurant-quality taste right from your kitchen.
Why You’ll Love This Recipe:
Family-Friendly Favorite: Bold flavors everyone at the table will love.
Unbeatable Flavor: A perfect balance of sweet, salty, and umami in every bite.
Hands-Off Cooking: Toss everything in the slow cooker and come home to dinner ready.
Incredibly Tender Beef: Long, slow cooking makes it fall-apart delicious.
Versatile Meal: Serve over rice, in lettuce wraps, or with noodles—your choice!
Ingredients
A splash of tangy brightness to lift the flavors. Here’s what you’ll need:
Flank steak: This cut is perfect for slow cooking, becoming tender and flavorful as it simmers.
Soy sauce: Adds a savory depth to the dish, balancing the sweetness of the brown sugar.
Brown sugar: This brings a rich sweetness that complements the savory elements beautifully.
Rice vinegar: A splash of acidity that brightens the flavors and cuts through the richness.
Sesame oil: Infuses a nutty aroma, enhancing the overall taste of the dish.
Garlic: Freshly minced garlic adds a punch of flavor that’s hard to resist.
Fresh ginger: Grated ginger provides a warm, spicy note that elevates the dish.
Red pepper flakes (optional): For those who like a little heat, these can add a nice kick.
Green onions: Chopped for garnish, they add a fresh crunch and vibrant color.
Sesame seeds: A sprinkle on top gives a delightful crunch and visual appeal.
Cooked rice: The perfect base to soak up all that delicious sauce.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to experiment with substitutions, like using sirloin or chuck roast instead of flank steak for a different flavor profile!
How to Make Slow Cooker Korean Beef
Now that you have your ingredients ready, let’s dive into the steps for making this mouthwatering Slow Cooker Korean Beef. It’s straightforward, and I promise you’ll feel like a culinary rockstar by the end!
Step 1: Prepare the Sauce
Start by grabbing your slow cooker. In it, combine the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir everything together until the sugar dissolves. This sauce is the heart of the dish, so make sure it’s well mixed. If you like a bit of heat, toss in those red pepper flakes now. They’ll add a nice kick!
Step 2: Add the Beef
Next, it’s time for the star of the show: the flank steak. Slice it thinly against the grain for maximum tenderness. Add the beef to the slow cooker, ensuring each piece is coated in that delicious sauce. This step is crucial; the more sauce on the beef, the better the flavor will be. Trust me, your taste buds will thank you later!
Step 3: Cook to Perfection
Cover the slow cooker and set it to cook. You have two options here: low for 6-8 hours or high for 3-4 hours. I usually opt for low and slow, as it allows the flavors to meld beautifully. Just go about your day while the magic happens. The aroma will fill your kitchen, making it hard to resist sneaking a taste!
Step 4: Shred and Serve
Once the cooking time is up, it’s time for the fun part. Using two forks, shred the beef right in the slow cooker. Mix it back into the sauce to soak up all that flavor. Serve your Slow Cooker Korean Beef over a bed of fluffy cooked rice. Don’t forget to garnish with chopped green onions and a sprinkle of sesame seeds for that extra touch. Enjoy every bite!
Tips for Success
Slice the flank steak against the grain for maximum tenderness.
Don’t skip the marinating time; it enhances the flavor.
For a thicker sauce, add a cornstarch slurry in the last 30 minutes.
Feel free to adjust the sweetness by adding more or less brown sugar.
Garnish generously with green onions and sesame seeds for a pop of color.
Equipment Needed
Slow Cooker: The star of the show! Any size will do, but a 6-quart is ideal.
Cutting Board: Essential for slicing your flank steak with ease.
Sharp Knife: A good knife makes all the difference in prep time.
Measuring Cups and Spoons: For accurate ingredient measurements.
Forks: Perfect for shredding the beef at the end.
Variations
Spicy Korean Beef: Add more red pepper flakes or a splash of sriracha for an extra kick.
Vegetarian Option: Substitute the beef with tofu or tempeh, and adjust cooking time accordingly.
Low-Carb Version: Serve over cauliflower rice instead of regular rice for a healthier twist.
Sweet and Tangy: Incorporate pineapple chunks for a fruity flavor that balances the savory notes.
Herb-Infused: Add fresh herbs like cilantro or basil for a fresh, aromatic touch.
Serving Suggestions
Steamed Vegetables: Pair your Korean beef with a side of steamed broccoli or bok choy for a colorful plate.
Kimchi: Serve with a side of kimchi for a tangy, spicy kick that complements the dish.
Cold Beer: Enjoy with a cold lager or pale ale to balance the flavors.
Presentation: Serve in a bowl, garnished with extra green onions and sesame seeds for a restaurant-style look.
FAQs about Slow Cooker Korean Beef
As you embark on your culinary adventure with Slow Cooker Korean Beef, you might have a few questions. Here are some common queries that can help you navigate this delicious dish:
Can I use a different cut of beef?
Absolutely! While flank steak is ideal, you can substitute it with sirloin or chuck roast. Each cut brings its own flavor and texture, so feel free to experiment!
How can I make this dish spicier?
If you love heat, simply add more red pepper flakes or a splash of sriracha to the sauce. Adjust it to your taste, and enjoy the fiery kick!
Can I prepare this dish in advance?
Yes! You can prep the ingredients the night before and store them in the fridge. Just toss everything in the slow cooker in the morning, and you’ll have a flavorful dinner waiting for you!
What can I serve with Slow Cooker Korean Beef?
This dish pairs wonderfully with steamed vegetables, kimchi, or even a simple salad. Don’t forget to serve it over fluffy rice to soak up all that delicious sauce!
Is Slow Cooker Korean Beef gluten-free?
Yes, as long as you use gluten-free soy sauce, this dish can easily fit into a gluten-free diet. Just check the label to ensure it meets your dietary needs!
Final Thoughts
Cooking Slow Cooker Korean Beef is more than just preparing a meal; it’s about creating an experience that brings joy to your table. The aroma wafting through your home as it cooks is like a warm invitation to gather around and share stories. Each bite is a delightful blend of savory and sweet, making it a dish that everyone will love. Whether it’s a busy weeknight or a cozy weekend, this recipe is your ticket to a satisfying dinner. So, roll up your sleeves, embrace the process, and enjoy the delicious rewards of your culinary adventure!
A delicious and easy recipe for Slow Cooker Korean Beef that is perfect for a flavorful dinner.
Ingredients
Scale
1 ½ pounds flank steak, sliced thinly against the grain
½ cup soy sauce
¼ cup brown sugar
¼ cup rice vinegar
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red pepper flakes (optional)
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Cooked rice (for serving)
Instructions
In a slow cooker, combine the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Stir until the sugar is dissolved.
Add the sliced flank steak to the slow cooker, ensuring the beef is well coated with the sauce.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Once cooked, shred the beef with two forks and mix it back into the sauce.
Serve the Korean beef over cooked rice, garnished with chopped green onions and sesame seeds.
Notes
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.
Substitute the flank steak with sirloin or chuck roast for a different flavor and texture.
