Why You’ll Love This Recipe
If you’ve gone out for Korean barbecue lately, you know it’s all the rage. And some of those places are hard to get into. Which is why I decided to make it at home. Is it authentic? Well, technically no, because it’s made in a slow cooker. But it looks and tastes authentic. And it’s absolutely delicious!
- Better than takeout: You’ll get that Korean BBQ flavor without leaving the house–and without the bill from the restaurant!
- Set it and forget it: With the slow cooker doing all the work, this dish is perfect for busy weeknights or lazy weekends.
- Family-friendly: The mild, flavorful profile appeals to kids and adults alike, but you can always add more spice for those who like more heat.
- Meal prep friendly: Makes great leftovers for lunch the next day or can be frozen for a quick meal in the future.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Slow Cooker Beef Bulgogi
Flank steak is browned in oil, then slow cooked in a savory sauce featuring soy sauce, brown sugar, sesame oil and spices. Serve over rice for an easy, satisfying meal.
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Servings: 6 servings
Calories: 681kcal
Ingredients
- 1 1/2 – 2 lbs. flank steak
- Salt and pepper to taste
- 1/4 cup cornstarch
- 1-2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1/2 cups soy sauce
- 1/2 cup beef broth
- 1/2 cup brown sugar
- 1/4 cup diced onion
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- Sliced green onions for garnish
- Sesame seeds for garnish
- Hot cooked rice for serving
Instructions
- Thinly slice the flank steak against the grain. Season with salt and pepper and place in a large, zip-top bag. Add 1/4 cup cornstarch to the bag and shake to coat well.
- In a large skillet, heat 1-2 tablespoons vegetable oil over medium-high heat. Remove the steak from the cornstarch mixture (discard extra cornstarch) and brown for about 3 minutes, stirring often. Add meat to a lightly seasoned slow cooker.
- In a medium bowl, stir together 2 tablespoons sesame oil, 1/2 cups soy sauce, 2 cloves garlic, 1/2 cup beef broth, 1/2 cup brown sugar, 1/4 cup diced onion, 1 teaspoon grated fresh ginger and 1/4 teaspoon red pepper flakes. Pour over meat in slow cooker and cook for 4-5 hours on low.
- Serve over rice, with sesame seeds and sliced green onions for garnish.
Nutrition
Serving: 1g | Calories: 681kcal | Carbohydrates: 33g | Protein: 66g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 179mg | Sodium: 1420mg | Fiber: 1g | Sugar: 17g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!Please consider Leaving a Review!
Recipe Tips
- Choose the right cut of beef: Flank steak, sirloin, and chuck roast work well. Chuck roast is also budget-friendly and gets incredibly tender in the slow cooker.
- Partially freeze the beef for 20–30 minutes before slicing. This makes it easier to cut thin, even slices.
- Marinate for better flavor: If you have time, letting the beef sit in the marinade for even 30 minutes (or up to overnight in the fridge) will really enhance the flavor.
- Bulgogi is meant to be slightly sweet, but you can adjust the brown sugar or honey to suit your taste.
Storage and Reheating
Storage Tips
- Refrigerator: Cool to room temperature before transferring to airtight containers. Store in the fridge for up to 4 days.
- Freezer: Place cooled beef (with a bit of sauce to keep it moist) in a freezer-safe bag or container. Freeze for up to 3 months.
Reheating
- Stovetop: Warm on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce, stirring occasionally.
- Microwave: Place a portion in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring between, until hot.
Variations and Fun Twists
- Bulgogi Tacos: Serve the beef in warm tortillas with shredded cabbage, kimchi, and a drizzle of sriracha sauce.
- Noodle Bowl: Serve over udon, soba, or ramen noodles.
- Bulgogi Sliders: Serve beef on mini buns or rolls and top with pickled onions and a smear of spicy mayo for a party-friendly dish.
- Lettuce Wraps: Serve beef in crisp butter lettuce or romaine leaves, and top with sliced cucumbers, shredded carrots, and sesame seeds.
- Spicy Kick: Add gochujang (Korean chili paste) or crushed red pepper flakes to the marinade for a bolder, spicier version.
