Name: Slow Cooker Korean Beef
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 2 lbs flank steak or skirt steak (cut into strips); 1/4 cup soy sauce; 1/4 cup brown sugar; 2 tablespoons rice vinegar; 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon sesame oil; 1/2 teaspoon red pepper flakes (optional); 1/4 cup water; 1/4 cup green onions (sliced (for garnish)); 1 tablespoon sesame seeds (for garnish); Steamed rice (for serving)

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Craving a hearty, flavorful meal with minimal effort? Slow Cooker Korean Beef is a Savory Korean Dish that delivers tender, melt-in-your-mouth beef in a rich, garlicky soy sauce, perfect for busy weeknights or meal prep. Let your slow cooker do the work, and in a few hours, you’ll have a delicious Slow Cooker Korean Beef dish that’s ideal served over rice or with your favorite sides!

Why You’ll Love Slow Cooker Korean Beef

I’m obsessed with Slow Cooker Korean Beef because it’s a Savory Korean Dish that combines ease with bold, irresistible flavors. The slow cooker transforms affordable beef into tender perfection, while the sweet-savory sauce with garlic and ginger steals the show. This versatile recipe is great for family dinners, meal prep, or impressing guests, and it’s ready with just 10 minutes of prep!

Ingredients for Slow Cooker Korean Beef

Here’s what you’ll need for Slow Cooker Korean Beef (serves 6):

2 lbs flank steak or skirt steak, cut into strips
¼ cup soy sauce (or tamari for gluten-free)
¼ cup brown sugar
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp sesame oil
½ tsp red pepper flakes (optional, for spice)
¼ cup water
¼ cup green onions, sliced (for garnish)
1 tbsp sesame seeds (for garnish)
Steamed rice, for serving (jasmine or basmati recommended)

Equipment

Slow cooker (6-quart recommended)
Small mixing bowl
Whisk
Cutting board and knife
Measuring cups and spoons
Two forks (for shredding)

Ingredient Tips

Beef: Flank or skirt steak works best; chuck roast is a great alternative for slow cooking.
Soy Sauce: Use tamari for gluten-free or low-sodium soy sauce to reduce saltiness.
Brown Sugar: Adds sweetness; swap with coconut sugar for a lower-sugar option.
Ginger: Freshly grated ginger enhances flavor; ground ginger (½ tsp) can substitute in a pinch.
Rice: Jasmine or basmati pairs perfectly; brown rice adds a nutty, wholesome touch.

Directions for Slow Cooker Korean Beef

Let’s make this effortless Slow Cooker Korean Beef!

Prep the Beef

I place 2 lbs of flank steak strips into the slow cooker, ensuring they’re evenly spread for consistent cooking.

Make the Sauce

In a small bowl, I whisk together ¼ cup soy sauce, ¼ cup brown sugar, 2 tbsp rice vinegar, 3 cloves minced garlic, 1 tbsp grated ginger, 1 tbsp sesame oil, and ½ tsp red pepper flakes (if using) until smooth.

Combine and Cook

I pour the sauce over the beef in the slow cooker, add ¼ cup water, and stir to coat. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the beef is tender and easily pulls apart.

Shred and Mix

Once cooked, I shred the beef using two forks and stir it back into the sauce, ensuring the Slow Cooker Korean Beef soaks up all the rich flavors.

Serve

I serve the Slow Cooker Korean Beef over steamed rice, garnished with ¼ cup sliced green onions and 1 tbsp sesame seeds for a vibrant finish.

Nutrition

Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6 hours 10 minutes (low)
Servings: 6
Calories: ~350 kcal per serving (without rice)
Macros per Serving (without rice): 15g carbs, 30g protein, 15g fat, 1g fiber

Variations

Try these twists on Slow Cooker Korean Beef:

Veggie Boost: Add carrots, bell peppers, or zucchini in the last 30 minutes for a Savory Korean Dish with extra texture.
Spicy Kick: Increase red pepper flakes to 1 tsp or add 1 tbsp gochujang for a fiery Savory Korean Dish.
Protein Swap: Use pork shoulder or chicken thighs for a different flavor profile.
Low-Sugar Option: Replace brown sugar with coconut sugar or a sugar-free sweetener.
Serving Style: Serve in lettuce wraps or tacos instead of rice for a fun twist.

Serving Ideas:

Pair with Layla Cooks’ Garlic Chicken Stir-Fry with Rice for a balanced meal spread.
Serve with kimchi or a cucumber salad to complement the Savory Korean Dish.
Offer at a dinner party with steamed buns or pickled veggies for an authentic touch.

Storage

I store Slow Cooker Korean Beef in an airtight container in the refrigerator for up to 3–4 days. For longer storage, I freeze it in a freezer-safe bag or container for up to 3 months. To reheat, I microwave individual portions for 1–2 minutes or warm on the stovetop over low heat, adding a splash of water if the sauce thickens. For meal prep, I store beef and rice separately to maintain texture.

Serving Tips

Presentation: Serve Slow Cooker Korean Beef in bowls over rice with colorful garnishes for a vibrant look.
Garnish: Sprinkle with sesame seeds, green onions, or fresh cilantro for extra flair.
Pairing: Enjoy with a side of kimchi or iced green tea to enhance Slow Cooker Korean Beef.
Serving Style: Offer in bowls, lettuce wraps, or tacos for versatility.
Portion Size: About ¾ cup beef per person, paired with ½ cup rice for a satisfying meal.

FAQs

Here are some of the most commonly asked questions about this Slow Cooker Korean Beef recipe:

How do I make the beef even more tender?
I find that cooking the beef on low for 6–7 hours really helps it become extra tender. Slow cooking is key to breaking down the fibers and making it melt in your mouth.

Can I use a different cut of beef?
Yes! If I don’t have flank or skirt steak, I can use chuck roast or any other cut that’s good for slow cooking. Just adjust the cooking time accordingly.

Can I make this in an Instant Pot instead of a slow cooker?
I can absolutely use an Instant Pot! If I do, I’d set it to pressure cook on high for about 40 minutes, followed by a natural release for 10 minutes.

How spicy is this recipe?
The spice level can be adjusted based on my preference. The red pepper flakes are optional, so if I want a mild dish, I can leave them out. If I like things spicier, I can add more red pepper flakes or even a tablespoon of gochujang.

Can I use this recipe for meal prep?
Yes! This Slow Cooker Korean Beef is perfect for meal prep. I can portion it into individual containers and store it in the fridge or freezer for later. It reheats well and stays flavorful throughout the week.

Can I make this recipe gluten-free?
Yes, I can make it gluten-free by using tamari instead of soy sauce and ensuring any optional ingredients, like oyster sauce, are gluten-free.

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Conclusion

This Slow Cooker Korean Beef is one of those meals that combines ease and flavor in the best way. The tender beef, savory sauce, and optional spice level make it a family favorite, and it’s perfect for meal prepping or a quick weeknight dinner. With minimal effort, I get a dish that’s both comforting and full of flavor, making it an absolute go-to for me!