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.
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 this Slow Cooker Beef Bulgogi 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!
And when you’re feeding a hungry family, sometimes that’s what matters most.
Plus, my slow cooker (along with my rice cooker) does most of the work, which is a win for me.
If you’re in a hurry, or don’t want to dirty an extra pan, you can skip browning the beef in oil. But if you have a few extra minutes, I highly recommend doing it.
It adds tons of flavor and texture, and if you have a slow cooker that also browns or sears, you don’t even have to dirty another pan!
If you can’t find flank steak at your local grocery store, flat-iron steak, skirt steak and hanger steak are all good substitutions.
Feel free to adjust the amount of red pepper flakes to make the dish more or less spicy. All you need for garnish are some sliced green onions and some sesame seeds.
With school starting soon, this Slow Cooker Beef Bulgogi is an easy, delicious, family friendly recipe that’s perfect for those busy fall evenings. Enjoy!
Be sure to save this Slow Cooker Beef Bulgogi recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker Beef Bulgogi
- Slow Cooker
- Mixing Bowls
- Liquid measuring cups
- Measuring cups and spoons
- Cutting Board
- Garlic Press
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- Flank steak
- Vegetable oil
- Sesame oil
- Soy sauce
- Beef broth
- Brown sugar
- Produce: onions, garlic, green onions, ginger
- Spices: red pepper flakes, salt and pepper
- Sesame seeds
- 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
- Thinly slice the flank steak against the grain. Season with salt and pepper and place in a large, zip-top bag. Add the cornstarch to the bag and shake to coat well.
- In a large skillet, heat the 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 the sesame oil, soy sauce, garlic, beef broth, sugar, diced onion, ginger and 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 Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 681Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 179mgSodium: 1420mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 66g
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Who Dished It Up First: Adapted from The Recipe Critic