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    Home » Slow Cooker

    Slow Cooker Bulgogi

    Published 02/15/2015. Updated 01/30/2021

    Jump to Recipe

    Easy, slow cooker Korean beef made with flank steak. It tastes just like authentic traditional bulgogi.

    DSC 0847 - Slow Cooker 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.

    DSC 0853 2 - Slow Cooker Bulgogi

    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)

    DSC 0829 2 - Slow Cooker Bulgogi

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0847 500x500 - Slow Cooker Bulgogi

    Slow Cooker Beef Bulgogi

    4.03 from 39 votes
    Servings: 4
    Print Recipe

    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.
      DSC 0711 e1424060801455 - Slow Cooker Bulgogi
    • 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.
      DSC 0735 e1424060679401 - Slow Cooker Bulgogi
    • 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.
      DSC 0740 e1424060974541 - Slow Cooker Bulgogi
    • Thinly slice the meat against the grain. Run the sauce through a strainer, and pour over the meat and vegetables to serve.
      DSC 07512 e1424061543746 - Slow Cooker Bulgogi

    Notes

    You can reduce the sauce if you want by boiling, but the sauce is light and tasty as is.
    Keep the leftover meat in the sauce in the fridge. It will reheat in no time, preferably over the stove top.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Mary L says

      October 28, 2022 at 9:58 pm

      5 stars
      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!

      Reply
      • Hyosun says

        October 29, 2022 at 11:59 am

        You’re welcome! Sounds great!!

        Reply
      • Hyosun says

        October 29, 2022 at 12:01 pm

        Sorry that wasn’t clear. It should be at the end, so I’ve removed it from the seasoning ingredient list. Thanks!!

        Reply
    2. Susan says

      June 06, 2022 at 2:35 pm

      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?

      Reply
      • Hyosun says

        June 10, 2022 at 9:03 pm

        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.

        Reply
    3. Alan Bernegger says

      September 06, 2019 at 3:43 pm

      5 stars
      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

      Reply
    4. Donna says

      January 13, 2018 at 7:27 pm

      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.

      Reply
      • David Hostetler says

        October 10, 2022 at 5:03 pm

        When do I add the sesame seeds?

        Reply
        • Hyosun says

          October 12, 2022 at 9:53 pm

          You can add it to the sauce, or use it as garnish when serving.

          Reply
    5. Debbie says

      August 12, 2017 at 1:04 am

      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.

      Reply
      • Hyosun says

        August 15, 2017 at 11:36 pm

        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.

        Reply
    6. Hinf says

      June 17, 2017 at 12:42 am

      Is it to use red or yellow onion?

      Reply
      • Hyosun says

        June 17, 2017 at 1:18 pm

        either one is fine. Enjoy!

        Reply
    7. Cherryl says

      May 31, 2017 at 5:25 pm

      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!

      Reply
      • Hyosun says

        May 31, 2017 at 10:51 pm

        That’s great to hear, Cherryl! Thanks for letting me know. I really appreciate it.

        Reply
    8. Stella says

      May 18, 2017 at 12:36 am

      Hi,
      Can I use thin slice beef to slow cook? Thanks

      Reply
      • Hyosun says

        May 18, 2017 at 8:03 am

        Thinly sliced meat is so quick to cook so not the best cut to slow cook.

        Reply
    9. Meghan says

      January 31, 2016 at 12:41 pm

      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 🙂

      Reply
      • Hyosun says

        January 31, 2016 at 4:21 pm

        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.

        Reply
        • Meghan says

          February 11, 2016 at 12:06 pm

          I added a tiny bit of pear jam. It was so, so wonderful. I’m actually making it for friends again tonight 🙂
          Thank you!

          Reply
          • Hyosun says

            February 13, 2016 at 11:03 pm

            So happy to hear that! Pear jam sounds great for the dish.Thanks for the idea!

            Reply
    10. jen says

      October 18, 2015 at 5:19 pm

      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.

      Reply
    11. Jen says

      July 18, 2015 at 11:20 pm

      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 🙂

      Reply
      • Hyosun says

        July 19, 2015 at 10:44 am

        It will be fine! Slow cooker dakjjim is one of our favorites too. Thank you for the love! Happy Korean cooking!

        Reply
    12. Vita says

      July 02, 2015 at 12:54 am

      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!

      Reply
      • Hyosun says

        July 03, 2015 at 7:59 am

        Great! I sometimes let it go all the way until the meat is fork tender too. So good!

        Reply
    13. Bridget says

      May 20, 2015 at 6:27 pm

      Flank steak was awful by the end 🙁 Brisket might be a better idea! sauce was yummy though, ate it over rice.

      Reply
      • Hyosun says

        May 21, 2015 at 6:58 pm

        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.

        Reply
    14. Jina says

      April 04, 2015 at 3:17 pm

      Yum! Just made this for a Passover/Easter supper. Meat was so tender and juicy, I didn’t even need to cut it. Excellent!

      Reply
      • Hyosun says

        April 04, 2015 at 7:50 pm

        Great! So happy to hear it turned out well for you. Happy Easter!

        Reply
    15. Christine says

      April 01, 2015 at 1:48 pm

      Wow, this looks so delicious and something easy that I can actually try my hand at. Thanks for sharing.

      Christine
      http://www.DimesandDonuts.com

      Reply
    16. Yong Kwok says

      February 16, 2015 at 10:34 pm

      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?

      Reply
      • Hyosun says

        February 18, 2015 at 10:29 pm

        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.

        Reply
        • Hyosun says

          February 18, 2015 at 11:03 pm

          Or use this recipe to marinate the flank steak overnight and then either roast it in the oven or grill it.

          Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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