Slow Cooker Korean Beef Recipe
Get ready to fall utterly in love with the deep, savory flavors of Slow Cooker Korean Beef. This recipe does all the heavy lifting while you’re out living your best life, simmering away into tender, sweet-and-spicy perfection. The magic combo of soy sauce, brown sugar, and sesame oil transforms flank steak into irresistible strips of melt-in-your-mouth goodness, ideal for piling over fluffy rice or tucking into lettuce wraps. One bite, and you’ll see why Slow Cooker Korean Beef is a weeknight favorite you’ll want in heavy rotation!
Ingredients You’ll Need
One of my favorite things about Slow Cooker Korean Beef is how every ingredient, while simple and easy to find, plays a star role in creating layers of flavor and texture. Here’s the lineup that takes this beef from basic to oh-wow delicious.
- Flank steak: This cut becomes unbelievably tender in the slow cooker, soaking up every drop of the sauce.
- Corn starch: It’s the secret to that glossy, clingy sauce that coats every strand of beef beautifully.
- Sesame oil: Adds nutty depth and an unmistakable hint of classic Korean flavor.
- Garlic powder: Delivers a gentle, steady garlicky warmth that infuses the sauce.
- Soy sauce: The foundation of our savory-sweet sauce, bringing salty umami goodness to the party.
- Brown sugar: Balances out the saltiness with rich, caramel-like sweetness.
- Onion: Melts down into the sauce, adding sweetness and body while disappearing into the background.
- Red pepper flakes: Optional, but recommended for a subtle heat that keeps things exciting!
How to Make Slow Cooker Korean Beef
Step 1: Whisk Up the Sauce
In a medium mixing bowl, add the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Give everything a good whisk—make sure the brown sugar dissolves and no lumps of corn starch remain. This powerhouse marinade will be the foundation of our Slow Cooker Korean Beef, so don’t rush this step!
Step 2: Add Beef to the Slow Cooker
Place your flank steak right in the bottom of your slow cooker. Pour the sauce mixture you just made over the beef, turning the meat to coat it well. Pop the lid on, set the temperature to low, and let time do its thing. Cook for 6-8 hours on low for the juiciest texture, or 3-4 hours on high if you’re short on time. Slow Cooker Korean Beef is all about that low and slow transformation!
Step 3: Shred or Slice the Beef
When the beef is cooked through and melt-in-your-mouth tender, carefully remove it from the slow cooker and place on a cutting board. Either slice it across the grain for neat strips or use two forks to shred it into bite-sized pieces. Both methods work beautifully, so pick your favorite texture.
Step 4: Return Beef to Saucy Goodness
Once your beef is cut or shredded, return it to the pot and toss it around so every piece gets thoroughly coated in the glossy, flavorful sauce. Let it bathe for a few more minutes on warm, soaking up every last drop.
Step 5: Serve and Savor
Your Slow Cooker Korean Beef is now ready for prime time! Spoon it generously over rice, tuck it into lettuce wraps, or enjoy it any way you crave. Every bite is sweet, salty, a little spicy, and absolutely heavenly.
How to Serve Slow Cooker Korean Beef
Garnishes
I love elevating this dish with a sprinkle of sliced green onions and toasted sesame seeds—those pops of freshness and crunch are such a simple but high-impact finishing touch. If you like, add thinly sliced fresh chilies or even a drizzle of sriracha for extra heat. These colorful toppings make Slow Cooker Korean Beef look as good as it tastes!
Side Dishes
Classic steamed white or jasmine rice is always a winner with Slow Cooker Korean Beef, soaking up all that luscious sauce. For a lighter option, try serving it with cauliflower rice or inside crisp lettuce cups. A side of kimchi, pickled vegetables, or simply quick-steamed broccoli would round out the meal with brightness and crunch.
Creative Ways to Present
Don’t limit yourself to the usual rice bowl! Pile this beef into steamed bao buns for a fun appetizer, roll it in seaweed with sushi rice for homemade Korean-style sushi, or use it as a filling for tacos with a bit of Asian slaw. Any way you serve it, Slow Cooker Korean Beef will wow your table.
Make Ahead and Storage
Storing Leftovers
Slow Cooker Korean Beef keeps beautifully in the fridge. Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as everything mingles, making for amazing lunches at work!
Freezing
If you want to have Slow Cooker Korean Beef on hand for nights when cooking isn’t in the cards, freeze it in portioned, freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply microwave single servings for 1-2 minutes, stirring halfway through, or warm larger amounts gently in a pot over low heat. If the sauce has thickened too much, add a tablespoon or two of water to loosen it up while reheating.
FAQs
Can I use a different cut of beef for Slow Cooker Korean Beef?
Absolutely! While flank steak is ideal for its tenderness, chuck roast or even brisket will work well. Just slice across the grain for best results.
Is this dish very spicy?
By default, Slow Cooker Korean Beef carries a mild warmth thanks to the red pepper flakes. If you prefer more heat, simply double the pepper flakes or add diced fresh chilies to the sauce.
Can I make this gluten-free?
You sure can! Swap the soy sauce for a gluten-free version like tamari or coconut aminos, and always double-check your other ingredients for hidden gluten.
What vegetables work well mixed in?
Bok choy, bell pepper strips, or even shredded carrots are delicious added in the last hour of cooking. They’ll soak up flavor without turning mushy.
How do I keep the beef from getting dry?
Make sure not to overcook it, especially if using leaner cuts. Cooking on low, using the right cut like flank steak, and returning the meat to the sauce all help guarantee juicy results.
Final Thoughts
If you’re searching for a set-it-and-forget-it meal that bursts with flavor, Slow Cooker Korean Beef is pure magic. Give it a try and watch it become your new weeknight go-to—the rich aroma alone will make you swoon! Let me know how you served yours, and enjoy every delicious bite!
Print
Slow Cooker Korean Beef Recipe
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Korean Beef recipe is a delicious and flavorful dish that is easy to prepare. Tender flank steak is cooked in a savory and slightly sweet sauce until it’s melt-in-your-mouth tender. Perfect for a busy weeknight dinner or a casual weekend meal.
Ingredients
Ingredients:
- 1.5 lbs flank steak
- 1/4 cup corn starch
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1 diced onion
- 1/4 tsp red pepper flakes
Instructions
- Mix the Sauce: In a mixing bowl, combine all ingredients except the steak. Whisk until well combined.
- Cook in Slow Cooker: Place the flank steak in the slow cooker and pour the sauce over it. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the Meat: Remove the cooked meat from the slow cooker and shred or cut into pieces.
- Combine and Serve: Return the shredded meat to the slow cooker. Serve the Korean beef over rice and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 24g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Slow Cooker Korean Beef, Korean Beef Recipe, Crockpot Korean Beef
