Slow Cooker Beef Bulgogi
User Reviews
4.4
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Servings
4
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Course
Main Course, Others
Slow Cooker Beef Bulgogi
Description
Slow Cooker Beef Bulgogi combines seared beef with a medley of vegetables and a sauce mixing soy sauce, rice wine, sweeteners, tangy vinegar, grated fruit, garlic, and ginger. The flank steak is first salted, peppered, and seared, then layered over a base of sliced onions in the slow cooker along with carrots and scallions. The sauce ingredients are poured over before slow cooking allows flavors to meld and the beef to become tender but still sliceable.
The resulting texture is tender meat that retains enough firmness for thin slicing, accompanied by softened vegetables swimming in the flavorful sauce. This slow simmer method develops a light yet aromatic and balanced suace, enhanced by sesame oil and seeds.
Serve the beef slices draped over the cooked vegetables with sauce strained over, creating a complete meal with a pleasant combination of tender meat, sweet-savory sauce, and mellow cooked vegetables. The recipe notes encourage reheating leftover meat in its sauce over the stovetop for retained moisture and flavor.
Ingredients
- 1.5 to 2 pounds flank steak or brisket
- 1 onion sliced 1/2-inch thick, medium
- 3 scallions cut into 2-inch lengths
- 1 carrot sliced, large
- 7 to 8 garlic roughly chopped, cloves
- 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 pear or apple, grated (about 3 to 4 tablespoons, Korean
- ⅛ teaspoon black 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
- The sauce can be reduced by boiling if a thicker consistency is preferred, but it works well as is for a lighter flavor.
- Leftover beef kept in the sauce will reheat quickly and stay moist, especially when reheated on the stovetop.
User Reviews
Overall Rating
4.4
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