Slow Cooker Korean Beef Recipe

If there’s one dish I’d recommend to absolutely anyone searching for crowd-pleasing comfort food that’s almost entirely hands-off, it’s this Slow Cooker Korean Beef. Imagine deeply savory, tender shreds of beef soaked in a glossy, umami-packed sauce with a perfect touch of sweetness and spice—this recipe makes it possible, all with minimal prep and a slow cooker doing the heavy lifting. Whether it’s your weeknight dinner or centerpiece for a relaxing weekend gathering, this dish promises to deliver on both flavor and ease, coming together with cozy, crave-worthy results every single time.

Ingredients You’ll Need

One of the joys of Slow Cooker Korean Beef is how it transforms a handful of pantry staples and fresh basics into a magical meal. Each ingredient brings its own element of flavor, from the rich steak to the hint of heat and the mellow onions—get each one ready for a symphony in your slow cooker!

• Flank steak (1.5 lbs): The star of the show, this cut soaks up all the deep flavors and turns meltingly tender after hours in the slow cooker.
• Corn starch (1/4 cup): Helps create a delicious, glossy sauce that clings to every bite of beef.
• Sesame oil (2 tbsp): Adds a nutty, unmistakably Korean depth to the dish—don’t skip it!
• Garlic powder (1/2 tsp): Brings savory warmth and aroma without the fuss of mincing garlic.
• Soy sauce (1/2 cup): Provides the salty, umami backbone of the sauce—choose a good-quality one for the best flavor.
• Brown sugar (3/4 cup): Balances everything out with a subtle sweetness that caramelizes beautifully over hours of slow cooking.
• Diced onion (1): Melts into the sauce, lending natural sweetness and body to the dish.
• Red pepper flakes (1/4 tsp): A little goes a long way, delivering just enough gentle heat to round out the flavor profile.

How to Make Slow Cooker Korean Beef

Step 1: Prepare the Sauce

In a large mixing bowl, add the soy sauce, brown sugar, corn starch, sesame oil, garlic powder, diced onion, and red pepper flakes. Whisk these together until everything is evenly combined. You’ll see the sugar begin to dissolve and the mixture turn glossy—this is your flavor-packed sauce base that will work its magic on the steak.

Step 2: Add the Beef

Place the flank steak into the bottom of your slow cooker. Don’t worry too much about arranging it perfectly—just make sure it’s in an even layer so it cooks consistently. Pour the sauce mixture over the beef, making sure the steak is well coated on all sides and that the onions are distributed throughout.

Step 3: Let the Slow Cooker Work

Cover your slow cooker and set it on low for 6 to 8 hours, or high for 3 to 4 hours. As it cooks, the beef will turn irresistibly tender and the flavors will deepen, filling your home with an aroma that’s pure anticipation. There’s hardly anything to do now except wait and maybe daydream about dinner!

Step 4: Shred the Beef

Once the cooking time is up, carefully remove the steak from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces, or slice it thinly if you prefer. This step guarantees every strand of beef is coated in that rich, sticky sauce.

Step 5: Sauce It Up and Serve

Return the shredded or sliced beef to the slow cooker, giving everything a gentle stir to ensure the meat soaks up every drop of the savory sauce. Let it sit for a few minutes on the warm setting if you can, which helps all the flavors meld even more. Now, you’re ready to serve!

How to Serve Slow Cooker Korean Beef

Garnishes

For the tastiest finish, sprinkle your Slow Cooker Korean Beef with sesame seeds and sliced green onions right before serving. These simple touches don’t just look pretty—they add a burst of freshness and a subtle crunch that really complements the deep flavors of the beef.

Side Dishes

Nothing pairs better with Slow Cooker Korean Beef than a heaping serving of hot, steamed white rice or fluffy jasmine rice to soak up all that luscious sauce. You can also serve it with brown rice, quinoa, or even wrapped in crisp lettuce leaves for a lighter option. For veggies, lightly sautéed bok choy or a quick cucumber salad are bright, refreshing sides that offer balance to the meal.

Creative Ways to Present

Don’t just stick to bowls—try serving Slow Cooker Korean Beef in toasted slider buns for easy Korean-inspired sandwiches, or as a filling for tacos with a drizzle of sriracha mayo. For a party, offer the beef as a center for DIY rice bowls with all your favorite toppings—pickled carrots, shredded cabbage, fresh cilantro, and more.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Slow Cooker Korean Beef and sauce to an airtight container. It will keep beautifully in the fridge for up to 4 days, making it a fabulous option for meal prepping lunches or having an almost-instant dinner ready for busy nights.

Freezing

This dish is a dream for the freezer! Place cooled portions in a freezer-safe container or resealable bag, pressing out excess air before sealing. Slow Cooker Korean Beef can be frozen for up to 3 months—just thaw it in the refrigerator overnight before reheating.

Reheating

For the juiciest results, reheat your beef gently on the stovetop in a saucepan over medium-low heat, adding a splash of water if needed to loosen up the sauce. You can also microwave individual portions, covering loosely, until heated through and piping hot.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak makes for especially tender results, you can also use sliced chuck roast or brisket in this Slow Cooker Korean Beef recipe. Just make sure to trim off any excess fat for the best texture.

Is the dish very spicy?

Not at all—the red pepper flakes add just a hint of warmth, and you can always adjust them to taste or leave them out if you prefer a milder sauce. If you’re a spice lover, feel free to increase the amount for an extra kick.

Can I make Slow Cooker Korean Beef ahead of time?

Yes, and it actually tastes even better the next day! The flavors continue to develop as it sits. Just store it in the fridge and reheat when you’re ready to serve.

What type of soy sauce works best?

A good-quality regular soy sauce brings just the right balance of salt and depth. If you’re watching your sodium, use a low-sodium version—it won’t sacrifice the essential flavor this dish is known for.

Can I double the recipe for a crowd?

Definitely! Double all ingredients and follow the same steps, making sure not to overfill your slow cooker. If it’s packed too tight, increase the cook time by about an hour to ensure everything gets wonderfully tender and flavorful.

Final Thoughts

If you’re ready for a dinner that’s big on taste and small on effort, make this Slow Cooker Korean Beef your next kitchen adventure. Get ready for tender meat, unforgettable flavor, and plenty of happy faces around your table—it’s always a hit!

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