Slow Cooker Korean Beef Recipe

If you’re craving a dinner that’s super simple to make yet packed with unforgettable flavor, then this Slow Cooker Korean Beef Recipe is exactly what you need. It’s one of those recipes that feels fancy but is actually hands-off—perfect for busy weeknights or when you want to impress without the stress. I absolutely love how tender the beef turns out, soaking up that sweet and savory Korean-inspired sauce. Trust me, once you try this, it’ll become a regular in your slow cooker rotation.

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Ingredients You’ll Need

Each ingredient in this Slow Cooker Korean Beef Recipe is chosen to create that perfect balance of sweet, salty, and a little bit spicy. Flank steak is ideal here because it cooks up tender but still has great texture, and the cornstarch helps thicken the sauce beautifully.

• Flank Steak: Thinly sliced, it soaks up all those delicious flavors while cooking low and slow.
• Cornstarch: This keeps the sauce glossy and thick, making every bite luxuriously coated.
• Sesame Oil: Adds a nutty depth that’s signature in Korean cooking.
• Minced Garlic: Fresh garlic gives the sauce a fragrant punch.
• Soy Sauce: The salty backbone of this recipe—opt for a good quality one for best taste.
• Beef Broth: Adds a rich, savory base without overwhelming the other flavors.
• Brown Sugar: Sweetens and balances out the savory and spicy notes perfectly.
• Chopped Onion: Provides subtle sweetness and texture.
• Red Pepper Flakes: Just the right amount of heat—you can always add more or less depending on your spice tolerance.
• Sesame Seeds and Green Onions (for garnish): I love to sprinkle these on right before serving for a fresh, crunchy finish.

Variations

I love tailoring this Slow Cooker Korean Beef Recipe to whatever mood I’m in or what I have in my fridge. Some simple tweaks really make it your own and keep things exciting every time you make it.

• Add Veggies: I’ve added sliced bell peppers or shredded carrots for an extra colorful and crunchy twist that my kids actually gobble up.
• Make it Spicier: If you like heat, toss in some fresh chili or increase the red pepper flakes—just start slow so you don’t overwhelm the dish.
• Substitute the Beef: Tried this with thinly sliced pork shoulder and it was just as tender and tasty!
• Lower Sodium: Use a low-sodium soy sauce and beef broth to keep it heart-healthier without sacrificing flavor.

How to Make Slow Cooker Korean Beef Recipe

Step 1: Prep and Coat the Flank Steak

Start by slicing your flank steak into thin strips—this helps it cook evenly and soak up more sauce. Pop those strips into a ziplock bag with the cornstarch, seal it up, and give it a good shake until all the beef is lightly coated. This step is what gives you that slightly thickened, luscious sauce later on. Don’t skip it—it’s a game changer!

Step 2: Mix the Sauce Ingredients

Dump the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onion, and red pepper flakes right into your slow cooker. Give those a good stir to blend everything together—that way, your beef will be swimming in sauce from the get-go.

Step 3: Add the Beef and Cook

Add your cornstarch-coated flank steak strips into the slow cooker with the sauce. Toss everything around a bit so the beef is coated. Then, cover and cook on high for 2-3 hours or on low for 4-5 hours. You’re aiming for tender, juicy beef that’s falling-apart delicious. Resist the urge to lift the lid too often—slow cookers hate losing heat!

Step 4: Serve and Garnish

Once the beef is perfectly tender, serve it over steaming white rice (or cauliflower rice for a lighter option). I always sprinkle a handful of toasted sesame seeds and chopped green onions on top—it adds such a fresh, crunchy pop that really finishes the dish beautifully.

How to Serve Slow Cooker Korean Beef Recipe

Garnishes

I swear by a sprinkle of toasted sesame seeds and freshly chopped green onions—the contrast of textures and freshness perfectly balances the rich beef. Sometimes, I add a drizzle of sriracha for extra zing when the mood strikes.

Side Dishes

This Slow Cooker Korean Beef Recipe shines alongside simple steamed rice, but you can also serve it over fluffy jasmine rice or even noodles. To lighten things up, my go-to side is a quick cucumber salad or steamed broccoli tossed with a little sesame oil and garlic.

Creative Ways to Present

For a special dinner, I’ve dressed this up as Korean beef lettuce wraps, letting everyone build their own bites with crunchy greens, avocado slices, and pickled veggies. It’s such a fun and interactive way to enjoy the flavors!

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in the fridge. They keep beautifully for up to 4 days, and the beef actually tastes even better after a day or two as the flavors deepen. I always let it cool before storing to keep texture just right.

Freezing

I’ve frozen this dish a few times with great success. Just portion it into freezer-safe containers or bags, leaving some space for expansion. When thawing, I recommend overnight in the fridge for best texture and flavor.

Reheating

For reheating, I pop leftovers in a skillet over low heat with a splash of water or beef broth to keep things saucy and prevent drying out. Microwave works too, but stirring halfway through really helps keep it tender.

FAQs

Final Thoughts

This Slow Cooker Korean Beef Recipe has quickly become one of my go-to dishes because it’s just so easy and consistently delicious. I love how the flavors develop over hours, making the beef tender and packed with that addictive sweet-savory sauce. Whether you’re feeding a crowd or just want an effortless dinner that feels special, I hope you’ll give this recipe a try—you might even find it becoming your own family favorite like mine!

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