Slow 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
Scale
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
Find it online: https://servedbynora.com/slow-cooker-korean-beef-recipe/
