Easy, slow cooker Korean beef made with flank steak. It tastes just like authentic traditional bulgogi.
When I first started crafting this recipe, the thought of making bulgogi (Korean BBQ beef) in the slow cooker (or crock-pot) didn’t seem like a good idea because bulgogi is made with thinly sliced meat. Then, it occurred to me that instead of cooking thinly sliced meat, I could first cook the meat in the slow cooker, and then thinly slice it. This approach worked beautifully!
After about 4 hours on high, it was perfect for thinly slicing. Newer slow cookers may take less time than mine. If you cook it too long, it will fall apart when you try to slice thinly. It will still taste good, but do not cook too long if you want to be able to slice the meat.
Flank steak is a tough but lean cut of meat. It works pretty well in the slow cooker with the help of a bit of acidity and enzymes that are in the cooking liquid. Brisket will work well too.
If you use other types of roast, such as chuck or round, make sure they are not too thick, so the meat is mostly submerged in the cooking liquid while being cooked.
As I mentioned in my traditional bulgogi recipe, it’s important to find the right balance between saltiness and sweetness for authentic bulgogi.
The liquids in the recipe add up to a little over a cup. After cooking, you will end up with more than double the amount because the meat and vegetables release plenty of liquid.
The cooking liquid is very tasty as a sauce! It reminded me of the old-fashioned bulgogi from my childhood, which was cooked with beef broth. The resulting light, sweet and savory sauce was so delicious mixed in with rice.
More slow cooker recipes:
Slow cooker chicken soup with napa cabbage
Slow cooker dakjjim
Slow cooker braised beef shank meat with root vegetables
Slow cooker spicy pork ribs
Slow cooker galbijjim (beef short ribs)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1.5 to 2 pounds flank steak or brisket
- 1 medium onion sliced 1/2-inch thick
- 3 scallions cut into 2-inch lengths
- 1 large carrot sliced
- 7 to 8 garlic cloves roughly chopped
- 1- inch ginger thinly sliced
Sauce
- 6 tablespoons soy sauce
- 3 tablespoons rice wine or mirin
- 3 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 Korean pear or apple, grated (about 3 to 4 tablespoons)
- ⅛ teaspoon pepper
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Clean the meat, and trim off any excess fat. Generously sprinkle with salt and pepper. Heat a large pan until very hot. Add a tablespoon of canola or vegetable oil, and sear the meat, about 2 minutes on each side.
- Place the sliced onions at the bottom of the slow cooker, and place the meat on top. Add the remaining vegetables (save a few scallion pieces for garnish). Mix all the sauce ingredients, except the sesame seeds, and pour over the meat. You can prepare ahead of time, up to this point, and keep it in the fridge.
- Cover, and cook for about 3 to 4 hours on high or 5 to 6 hours on low. Flip over once midway through the process, if you’re home. Cook until the meat is tender but sliceable. Once cooked, remove the meat to a cutting board. Drop the reserved scallion pieces into the hot cooking liquid. Transfer the vegetables to a plate.
- Thinly slice the meat against the grain. Run the sauce through a strainer, and pour over the meat and vegetables to serve.
Notes
Keep the leftover meat in the sauce in the fridge. It will reheat in no time, preferably over the stove top.
Shona says
Tried this using braising steak which was somewhat tough after 4 hours of cooking but after 5 it was perfect. Very tasty and served up to a fussy teenager who never eats beef; she now eats it. She asked for a second helping, my husband had a second helping as did I. My dog had a wee scrap or two. It was thoroughly delicious and easy to make. Thank you for the recipe.
Aspen says
i always find lovely recipes on your blog! today i planned to follow this recipe but the beef at the store was so expensive. i ended up substituting oyster mushrooms (plus a little extra oil to make up for the difference in fat) and followed the rest of the recipe exactly. it turned out AMAZING! 💖💖💖 thank you
Emily says
I came across this recipe when searching for recipes for beef – particularly flank steak. Our friend thinned out their herd this summer, and we have multiple freezers full of beef. I am not very skilled in the kitchen, and was at a loss for what to do with these tougher cuts. I had to go to the store to get many of the ingredients, as I don’t use sesame oil or rice wine very often. I was pleasantly surprised at how easy this was to prep. AND…my husband LOVED it! He is a big fan of pot roast. The consistency was similar to his beloved pot roast, but he said the flavor blend of the sauce and vegetables was amazing. He said he would get a taste of the pear and ginger, and it really blended well with the beef. He told me to make sure I bookmark this recipe, because he will be requesting it often this winter. Thank you Hyosun!
Hyosun says
So glad you tried this recipe and your husband loved it. Thank you for trying it out and giving me the feedback!
Elizabeth says
I love this recipe so much! It’s a hit for dinner every time!
Hyosun says
so glad to hear that! Thanks!
Mary L says
Thanks for this recipe. My husband is on a low salt/healthy foods diet so I made some changes. Used low sodium soy and only half the amount (because still pretty high sodium!) and made up the volume w no salt beef broth. Upped the ginger and added some dried chilis. Served with lots of steamed baby bok choy and a an Asian mushroom sauté and brown basmati rice. Very good!
Hyosun says
You’re welcome! Sounds great!!
Hyosun says
Sorry that wasn’t clear. It should be at the end, so I’ve removed it from the seasoning ingredient list. Thanks!!
Susan says
Hi Hyosun, thank you for all your yummy recipes ! I had a question – if I wanted to do this in the Instant Pot, how much time should I cook it for?
Hyosun says
You’re welcome! I haven’t tried this in the Instant Pot, but I’d say 20 min on manual high after searing on the sauté function. Let me know how it goes.
Alan Bernegger says
Hi Hyosun! I’m a student in college and this slow cooker dish is great! I’m able to go to class and come back to a delicious meal after a busy day. Thank you
Donna says
So glad I found your site. Whenever we watch the Olympics opening ceremonies, I try to find recipes from that country for us. Excited to try this. Thank you for sharing it.
David Hostetler says
When do I add the sesame seeds?
Hyosun says
You can add it to the sauce, or use it as garnish when serving.
Debbie says
I want to try this recipe for a dinner party, but I’m wondering if I should just go with the traditional bulgogi recipe since I’m comfortable with that. What do you think? Which do you like better? I like the idea that I’m not cooking over the stove/grill right before guests arrive, but I’m worried about the taste.
Hyosun says
If you want to use the slow cooker, I’d recommend you use this recipe. We like it. Otherwise, go with the traditional bulgogi recipe.
Hinf says
Is it to use red or yellow onion?
Hyosun says
either one is fine. Enjoy!
Cherryl says
Hi Hyosun! I just want to say this recipe is a hit whenever I bring it to parties! The meat is so tender and juicy. I’ve been following your blog ever since I’ve been engaged to my Korean husband (to learn how to cook Korean dish) and I must say every recipe turns out so good. Thank you so much!
Hyosun says
That’s great to hear, Cherryl! Thanks for letting me know. I really appreciate it.
Stella says
Hi,
Can I use thin slice beef to slow cook? Thanks
Hyosun says
Thinly sliced meat is so quick to cook so not the best cut to slow cook.
Meghan says
I’m making this tonight and have everything except for the pear/apple. Could you suggest a substitute? I’m really excited! I’m actually using goat flank from our friends farm with beef flank 🙂
Hyosun says
Just omit it. It will be fine. You can add a little bit of lemon juice if available though. Sorry if I was too late to respond. Hope it turns out well for you.
Meghan says
I added a tiny bit of pear jam. It was so, so wonderful. I’m actually making it for friends again tonight 🙂
Thank you!
Hyosun says
So happy to hear that! Pear jam sounds great for the dish.Thanks for the idea!
jen says
This is the 1st recipe I’ve tried from your site and it was fabulous. I will double it next time! I added extra carrots and served them alongside the beef with rice. Thank you so much for sharing this. I can’t wait to try more of your recipes.
Jen says
Would it not be as tasty if I didn’t brown/sear it first? Or does that give it the “bul” flavor? I am lazy (hence the slow cooker) 🙂 Thank you and I love your website btw. Your slow cooker dalkjim is one of our household favorites 🙂
Hyosun says
It will be fine! Slow cooker dakjjim is one of our favorites too. Thank you for the love! Happy Korean cooking!
Vita says
Wonderful! I used an untied pot roast, cooked on low for 9 hours, and it stayed on warm for several more. I purposely did so to make the meat super-tender (so not bulgogi, really). I am lazy, so I skipped the browning step. Thank you!
Hyosun says
Great! I sometimes let it go all the way until the meat is fork tender too. So good!
Bridget says
Flank steak was awful by the end 🙁 Brisket might be a better idea! sauce was yummy though, ate it over rice.
Hyosun says
hmm I used flank steak 3 times while I was developing the recipe with no problem. Maybe cook shorter or try brisket next time. Every slow cooker is different. Glad you enjoyed the sauce.
Jina says
Yum! Just made this for a Passover/Easter supper. Meat was so tender and juicy, I didn’t even need to cut it. Excellent!
Hyosun says
Great! So happy to hear it turned out well for you. Happy Easter!
Christine says
Wow, this looks so delicious and something easy that I can actually try my hand at. Thanks for sharing.
Christine
http://www.DimesandDonuts.com
Yong Kwok says
Hi Hyosun
I would love to try out this recipe but do not own a slow cooker. Could you suggest how I can modify the recipe using a Le Crueset either on cook top or in the oven?
Hyosun says
Hi Yong – I suggest you either thinly slice the meat and make bulgogi using my traditional bulgogi recipe, or use my traditional galbijjim recipe if you want to use tough cut of meat and cook them in big chunks. See the recipe index or search for these recipes. The latter would be great in a Le Crueset. Hope this helps.
Hyosun says
Or use this recipe to marinate the flank steak overnight and then either roast it in the oven or grill it.