Slow Cooker Korean Beef
This Slow Cooker Korean Beef is a melt-in-your-mouth meal that’s full of bold flavors, made with tender beef and a savory Korean-inspired sauce. It’s perfect for busy weeknights or meal prep.
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
Instructions
- Place the flank steak strips into the slow cooker.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
- Pour the sauce mixture over the beef in the slow cooker and add the water, stirring to combine.
- Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is tender.
- Once cooked, shred the beef using two forks and stir it back into the sauce to absorb all the flavors.
- Serve the Korean beef over steamed rice, garnished with sliced green onions and sesame seeds.
Notes
- To make it spicier, increase the amount of red pepper flakes or add gochujang (Korean chili paste) to the sauce.
- Can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.
- Reheat by microwaving or on the stove with a little water if needed.
- Feel free to add vegetables like carrots or bell peppers during the last 30 minutes of cooking for more texture.