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4.4 from 156 votes

Slow Cooker Beef Bulgogi

Korean bulgogi made in the slow cooker

Servings: 4
Course: Main Course , Others

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Thinly slice the meat against the grain. Run the sauce through a strainer, and pour over the meat and vegetables to serve.

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.