Slow Cooker Korean Beef Recipe
Introduction
This Slow Cooker Korean Beef is a flavorful and tender dish that’s perfect for busy days. With a savory-sweet sauce and melt-in-your-mouth steak, it’s an easy recipe that brings Korean-inspired flavors to your dinner table.
Ingredients
- 1.5 lbs flank steak
- 1/4 cup corn starch
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1 diced onion
- 1/4 tsp red pepper flakes
Instructions
- Step 1: In a mixing bowl, whisk together corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes until well combined. Place the flank steak in your slow cooker and pour the sauce mixture evenly over the meat.
- Step 2: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily pulls apart.
- Step 3: Remove the cooked beef from the slow cooker and cut into bite-sized pieces or shred using two forks.
- Step 4: Return the shredded beef to the slow cooker to soak up the sauce for a few more minutes.
- Step 5: Serve the Korean beef over steamed rice and enjoy a comforting, flavorful meal.
Tips & Variations
- For extra flavor, add minced fresh garlic and ginger to the sauce mixture before cooking.
- Substitute flank steak with skirt steak or chuck roast for a different texture.
- Garnish with sliced green onions and toasted sesame seeds for added crunch and color.
- If you prefer a thicker sauce, remove the beef once cooked and simmer the sauce on the stove until it reduces.
Storage
Store leftover Korean beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to keep the meat moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat for this recipe?
Yes, skirt steak, chuck roast, or even thinly sliced beef can be used as alternatives. Adjust cooking times if using different cuts.
Is there a way to make this recipe spicier?
Absolutely! Increase the amount of red pepper flakes or add a spoonful of gochujang (Korean chili paste) to the sauce for an extra kick.
PrintSlow Cooker Korean Beef Recipe
This Slow Cooker Korean Beef recipe features tender flank steak simmered in a sweet and savory sauce made from soy sauce, brown sugar, sesame oil, and aromatic seasonings. Slow-cooked to perfection, it’s an easy and flavorful dish perfect for serving over rice or noodles, offering a delicious taste of Korean-inspired cuisine with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 10 minutes (low), 3 hours 10 minutes (high)
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Beef and Marinade
- 1.5 lbs flank steak
- 1/4 cup corn starch
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1 diced onion
- 1/4 tsp red pepper flakes
Instructions
- Prepare the sauce: In a mixing bowl, combine corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Whisk the ingredients thoroughly until the mixture is smooth and well blended to form the flavorful sauce.
- Add to slow cooker: Place the flank steak into the slow cooker. Pour the prepared sauce evenly over the meat, ensuring it is fully coated to infuse the flavors during cooking.
- Slow cook the beef: Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. This slow cooking process will tenderize the flank steak and allow the sauce to thicken and penetrate the meat.
- Shred the meat: Once cooked, remove the steak from the slow cooker and cut into pieces or shred it using two forks for a tender texture that easily absorbs the sauce.
- Combine and serve: Return the shredded or sliced meat back into the slow cooker and mix it into the sauce. Serve the Korean beef hot over steamed rice or your preferred base and enjoy a comforting, flavorful meal.
Notes
- Flank steak is recommended for its texture but you can substitute with skirt steak or chuck roast if desired.
- Adjust the red pepper flakes to control the heat level according to your taste.
- For a thicker sauce, you can remove the lid in the last 30 minutes of cooking to help reduce the sauce.
- This dish pairs well with steamed vegetables or kimchi to complement the Korean flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Keywords: slow cooker Korean beef, Korean beef recipe, flank steak slow cooker, easy Korean dinner, sweet and savory beef
