This slow cooker Korean beef bulgogi dish is a home run! Delicious, tender, flavorful chunks of saucy beef served over fluffy, textured quinoa (or rice) will easily win your heart.
Korean beef bulgogi is a real treat. Bulgogi, which literally translates to "fire meat", is basically Korean bbq beef. It is traditionally a thinly sliced beef dish that is marinated and grilled.
This slow cooker version, while not "authentic" is delicious in its own right. And it's super easy to make! One of the best things about slow cooking meat is that it marinates and cooks simultaneously.
Korean beef recipe is usually made with a prime cut of beef like ribeye or tenderloin. However, since this version cooks low and slow, less expensive cuts of meat become tender and juicy. I make mine with stew meat cut into bite-size chunks.
Have I convinced you to try it yet?
To make a crock-pot adaptation of this popular Korean dish, you will need;
- Beef - cut into bite sized pieces
- Onion - chopped
- Carrots - cut into matchstick size pieces
- Beef broth / stock
- Brown sugar
- Soy sauce
- Tapioca pearls - this is optional, its purpose is to help thicken the sauce a bit
- Garlic - minced
- Sesame oil
- Fresh ginger - grated or crushed
- Red pepper or chilli flakes - optional, to add heat
- non-stick cooking spray
- Sliced green onions
- Sesame seeds
Start by spraying your slow cooker with non-stick cooking spray. Next, cut up your beef and veggies. Finally, add all ingredients (other than serving toppings) to your slow cooker. Cook on low heat for 8-10 hours.
There are so many delicious ways to serve this easy crock pot dinner recipe. My favorite way is to make Korean beef bowls. Start by adding brown rice, white rice or quinoa into a bowl. Cauliflower rice would work as well.
Top with a generous helping of this delicious recipe and sprinkle with sliced green onion and sesame seeds. Be sure to spoon some extra delicious sauce overtop as well!
Although it is far from authentic, this delicious slow cooker recipe is great over mashed potatoes or mashed cauliflower.
Korean beef tacos are another delicious option. Just wrap the beef up in corn or flour tortillas and your favorite taco topping for a delicious treat!
- This recipe works with different cuts of meat. Pre-cut stew meat is easiest. Chuck roast, flank steak, and skirt steak are also great options. I suggest going with whatever cut of beef makes the most sense economically.
- Are you a fan of spicy food? Feel free to be heavy-handed with the optional red pepper or chili flakes to your personal taste.
- The tapioca pearls in the ingredient list are included as a super easy way to thicken up the sauce. If you would prefer to leave them out, another easy thickener is instant mashed potato flakes. These can be added in one tablespoon at a time when cooking is complete until desired thickness is achieved.
Leftovers of this delicious Korean beef may be hard to come by! If you do have some, store then in an airtight container or zip-top bag. They will last 3-4 days in the fridge and 3-4 months in the freezer.
If you love this recipe, please let me know in the comment section below!
This is a great dish to prep in advance. Just add all ingredients to a medium bowl, cover with plastic wrap and refridgerate the night before. In the morning you can dump and go!
😉Hints & hacks
- Freezing leftovers in meal-sized portions makes for easy reheat-and-eat meals
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- No need to buy a rice cooker to make a great accompaniment for this delicious dish. Just use your crockpot to make rice (or quinoa) in bulk in advance. Then freeze it in meal sized container for easy reheating.
- In the market for a new slow cooker? I love mine!
- Always double check to make sure your slow cooker is on and plugged in!!! There is nothing worse than coming home to a slow cooker that was never properly turned on!
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Slow Cooker Korean Beef Bulgogi Bowls
- 3.5 quart slow cooker or larger
- Knife and cutting board
- non-stick cooking spray of your choice
- 1½ lbs beef stew meat cut into chunks
- 1 cup carrots cut in to match sticks
- 1 cup onion diced
- ½ cup beef stock
- ¼ cup brown sugar or sugar free alternative such as swerve
- ¼ cup soy sauce reduced sodium preferred
- 2 tablespoon small tapioca pearls optional - helps to thicken sauce
- 1 tablespoon garlic minced
- 2 tsp sesame oil
- 1 teaspoon ginger crushed or finely grated
- ½ teaspoon red pepper flakes optional
- sesame seeds
- green onion sliced
- spray slow cooker with non-stick spray
- add beef into bottom of slow cooker1½ lbs beef stew meat
- add remaining ingredients, other than toppings1 cup carrots, 1 cup onion, ½ cup beef stock, ¼ cup brown sugar, ¼ cup soy sauce, 2 tablespoon small tapioca pearls, 1 tablespoon garlic, 2 teaspoon sesame oil, 1 teaspoon ginger
- cover and cook on low for 8-10 hours
- serve in bowls over quinoa or rice and top with sesame seeds and green onion slices.
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