Slow Cooker Korean Beef Bulgogi

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.

📃Shopping list

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

For serving:

• Sliced green onions
• Sesame seeds

🔪Assembly method

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.

Easy peasy!

🍽Serving suggestions

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!

↔Substitution ideas

1. 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.
2. 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.
3. 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.

Storing leftovers

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.

😉Hints & hacks

1. Freezing leftovers in meal-sized portions makes for easy reheat-and-eat meals
2. 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.
3. 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.
4. In the market for a new slow cooker? I love mine!
5. 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!