Slow Cooker Korean Beef

This slow cooker Korean beef fills your kitchen with incredible aromas as it cooks and delivers strands of impossibly tender meat bathed in sweet and savory sauce. It is the dish I reach for when I want something cozy with minimal effort but maximum impact. When my family smells it bubbling away they instantly ask what time dinner is.

The first time I served this at a potluck everyone wanted the recipe and even the pickiest eaters came back for seconds. You cannot go wrong with something this foolproof and comforting.

Gather Your Ingredients

• Flank steak sliced thinly: cooks down until fork tender and soaks up the marinade perfectly. Look for bright red meat with fine marbling for best results.
• Cornstarch: helps the beef get that luscious velvet coating and thickens the sauce. I find organic cornstarch clumps less.
• Sesame oil: infuses the sauce with a nutty aroma and classic Korean flavor. Toasted sesame oil gives the deepest flavor.
• Minced garlic: adds a pungent kick of savory depth. Fresh cloves are always best for aroma.
• Soy sauce: salty and rich forms the backbone of the braising liquid. Use a real brewed soy for the most authentic taste.
• Beef broth: rounds out the umami and keeps things juicy. Look for low sodium to control saltiness.
• Brown sugar: delivers sweetness and caramel notes balancing the savoriness. Dark brown sugar adds extra richness.
• Chopped onion: melts into the sauce and brings mellow bite. Yellow onion works best.
• Red pepper flakes: just enough heat to keep you coming back for more. Adjust to your family’s spice preference.
• Sesame seeds and sliced green onions for garnish: a final flourish for color and texture atop the finished beef. Always pick fresh scallions for crunch.

How to Make It

Slice and Coat the Beef:

Cut flank steak against the grain into very thin strips. This is crucial for tenderness. Toss all pieces into a zip-top bag with cornstarch and shake until every strand looks covered with a thin white dusting.

Prep the Sauce Base:

Pour sesame oil minced garlic soy sauce beef broth brown sugar chopped onion and red pepper flakes into the base of your slow cooker. Use a spoon to stir thoroughly making sure the sugar dissolves and the garlic spreads out.

Combine Everything:

Tip the cornstarch-coated beef strips into the slow cooker with the sauce. Use tongs to distribute them evenly and make sure all the meat is in contact with the marinade so every bit soaks up flavor.

Start Cooking:

Seal the lid and cook the mixture. For speedier meals use high for two to three hours. If you prefer extra tenderness and have more time set to low for four to five hours. The beef is perfect when you can shred it with just a fork.

Garnish and Serve:

Turn off the heat and let rest for five minutes. Top the steaming beef with sesame seeds and a generous scattering of fresh green onions. Serve over fluffy white rice or noodles for a complete meal.

There is something endlessly satisfying about the glossy finish sesame oil gives to this dish. Watching my kids pile their bowls high then go silent as the first steamy bite melts on their tongue is a moment I look forward to every time I make it.

Flavor Boosters

This beef keeps well up to four days in the fridge. Store with the sauce to keep it juicy and reheat gently on the stovetop or microwave. The flavors deepen overnight making for even tastier leftovers. Ingredient swaps such as honey for brown sugar or adding vegetables let you customize the meal and bring seasonal touches.

Serving Suggestions

Pile this beef over steamed rice for a bowl meal or spoon over rice noodles for a fun twist. You can also serve in crisp lettuce leaves for a lighter version or pair with pickled cucumber and kimchi to balance the richness.

Creative Twists

While not strictly traditional Korean this recipe draws inspiration from bulgogi and Korean BBQ. Doubling the sauce gives extra drizzle and prepping as a freezer meal saves busy weeknights. Try adding fresh vegetables at the end for an even brighter finish.

This meal is in regular rotation with my family and has turned even picky eaters into beef fans. It is always a comfort to come home to something so fragrant and satisfying.

Common Questions About the Recipe

→ What cut of beef works best for this meal?

Flank steak is ideal for its tenderness when slow cooked, but skirt steak or chuck roast also work well.

→ Can I cook this on high heat?

Yes, cook on high for 2-3 hours if you're short on time, but low heat for 4-5 hours yields the most tender result.

→ How should I serve this dish?

It's best served over steamed rice and topped with sesame seeds and sliced green onions for added flavor and texture.

→ Can leftovers be stored?

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

→ Is this dish suitable for freezing?

Yes, you can freeze it once cooled. Thaw and reheat on the stove or microwave until heated through.