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- 2 pounds flank steak, sliced thinly against the grain - ½ cup soy sauce - ¼ cup brown sugar - 3 tablespoons sesame oil - 3 cloves garlic, minced - 2-inch piece of ginger, grated - 1 tablespoon gochugaru (Korean red pepper flakes) - 1 small onion, thinly sliced - 1 carrot, julienned - 1 red bell pepper, thinly sliced - 4 green onions, chopped (for garnish) - Cooked rice (for serving) - Sesame seeds (for garnish) When making Slow Cooker Korean Beef Bulgogi, using fresh, high-quality ingredients is key. The flank steak is the star of this dish. It is tender and flavorful when cooked low and slow. Cutting it thinly against the grain helps it stay juicy and easy to eat. Soy sauce adds a deep, umami flavor. It balances well with the sweetness of brown sugar. Sesame oil brings a rich, nutty taste. Together, these ingredients create a perfect marinade for the beef. Don't forget the garlic and ginger! They add a nice kick and a warm aroma. Gochugaru, or Korean red pepper flakes, gives the dish a mild heat. Adjust the amount if you prefer more spice. The veggies are important for texture and color. Use a small onion, a crunchy carrot, and a sweet red bell pepper. These will cook down nicely and add flavor to the beef. For serving, cooked rice is a must. It soaks up all the wonderful sauce. Finally, garnish with green onions and sesame seeds for a bright finish. This dish is not only tasty but also visually appealing. To start, gather your ingredients. In a large bowl, combine the following: - ½ cup soy sauce - ¼ cup brown sugar - 3 tablespoons sesame oil - 3 cloves garlic, minced - 2-inch piece of ginger, grated - 1 tablespoon gochugaru Next, stir everything together. Mix until the sugar dissolves completely. This marinade will bring a great flavor to the beef. Now, take the flank steak. Add it to the marinade in the bowl. Make sure each piece is well-coated. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes, or better yet, overnight for the best taste. Take the marinated beef out of the fridge. Transfer it to your slow cooker. Next, layer on the following: - 1 small onion, thinly sliced - 1 carrot, julienned - 1 red bell pepper, thinly sliced Cover the slow cooker with its lid. Set it to cook. You can choose low for 6-8 hours or high for 3-4 hours. Cook until the beef is tender. Once it’s done cooking, taste the beef. Adjust the seasoning to your liking. You may want to add more soy sauce or sugar to enhance the flavor. Serve the Korean beef bulgogi over cooked rice. Garnish with chopped green onions and a sprinkle of sesame seeds. Enjoy the delicious and colorful dish! To get the best flavor, marinate the beef for at least 30 minutes. This short time helps the beef soak up the tasty marinade. For even better taste, marinate overnight. The longer you let it sit, the richer the flavor becomes. Just keep it in the fridge to stay fresh. You know the beef is perfectly cooked when it feels tender and easy to pull apart. Cooking times matter here. On low, cook for 6-8 hours. On high, aim for 3-4 hours. After cooking, check if the beef breaks apart with a fork. This means it's ready to enjoy. Serve your Korean beef bulgogi over hot cooked rice. This adds a lovely base to absorb all the juices. For sides, try steamed broccoli or pickled vegetables. They add great color and crunch. You can also serve it with kimchi for a spicy kick. Finish with chopped green onions and sesame seeds for a nice touch. {{image_2}} You can enjoy bulgogi without meat. Use tofu or mushrooms instead. For tofu, choose firm varieties. Press it to remove extra moisture. Cut the tofu into thin slices. Marinate it just like the beef. For mushrooms, shiitake or portobello work best. Slice them thinly. Toss them in the same marinade. Let them soak up the flavors before cooking. Both options will be just as tasty. Want more heat? Add extra gochugaru to the marinade. You can also mix in some sliced fresh chili peppers. If you prefer less spice, reduce the gochugaru. You can also skip the fresh chili peppers. Taste as you go to find your perfect balance. If you need substitutes for soy sauce, try tamari or coconut aminos. Both give a similar flavor. For sweeteners, maple syrup or honey can work well. Adjust the amounts to fit your taste. These swaps keep your bulgogi delicious and enjoyable. Store your leftover Korean beef bulgogi in an airtight container. This keeps it fresh and tasty. Let the dish cool first before sealing. Place it in the fridge within two hours of cooking. It will stay good for about three to four days. You can freeze cooked bulgogi for later use. Place it in a freezer-safe container. Make sure to leave some space at the top for expansion. It can stay frozen for up to three months. To reheat, thaw it in the fridge overnight. Warm it in a pan over low heat. Stir often until it is hot all the way through. Fresh bulgogi will last in the fridge for about four days. If frozen, it can keep for about three months. Always check for any off smells or changes in color before eating. This ensures your meal is safe and delicious. The best cut of beef for bulgogi is flank steak. This cut is thin, tender, and flavorful. You can also use sirloin or ribeye, but flank steak gives the best results. Thin slices help the meat absorb the marinade well. This adds to the dish's rich taste. Make sure to slice against the grain for a tender bite. Yes, you can use other methods to cook bulgogi. If you don’t have a slow cooker, try a skillet. Heat a pan over medium heat and add the marinated beef. Stir-fry it for about 5 to 7 minutes until it’s cooked through. You can also grill the beef for a smoky flavor. Just make sure the grill is hot and prepped for cooking. Bulgoi pairs well with many side dishes. Here are some popular options: - Steamed rice - Kimchi - Pickled vegetables - Stir-fried vegetables - Lettuce wraps These sides add flavor and balance to the meal. They also help make your plate look colorful and inviting. This blog post covered how to make delicious bulgogi using flank steak and simple ingredients. You learned to prepare a flavorful marinade, marinate the beef, and cook it in a slow cooker. I shared tips for perfecting texture and offered storage advice. Try variations with vegetarian options or adjust spice levels to fit your taste. Enjoy preparing this meal with family and friends. Bulogi is not just a dish; it's an experience that brings everyone together. Happy cooking!

Slow Cooker Korean Beef Bulgogi

Discover the flavors of Korea with this delicious Slow Cooker Korean Beef Bulgogi recipe! Perfectly marinated flank steak cooked to tender perfection, combined with vibrant veggies and served over rice, makes for a comforting meal everyone will love. Easy to prepare, this dish is perfect for any weeknight dinner or special occasion. Click through to explore the full recipe and bring a taste of Korea to your kitchen!
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Ingredients
  

2 pounds flank steak, sliced thinly against the grain

½ cup soy sauce

¼ cup brown sugar

3 tablespoons sesame oil

3 cloves garlic, minced

2-inch piece of ginger, grated

1 tablespoon gochugaru (Korean red pepper flakes)

1 small onion, thinly sliced

1 carrot, julienned

1 red bell pepper, thinly sliced

4 green onions, chopped (for garnish)

Cooked rice (for serving)

Sesame seeds (for garnish)

Instructions
 

In a large mixing bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochugaru. Stir well until the sugar is dissolved.

    Add the sliced flank steak to the marinade, making sure all pieces are well-coated. Cover and refrigerate for at least 30 minutes (or up to overnight for best flavor).

      Transfer the marinated beef to the slow cooker. Add the sliced onion, carrot, and red bell pepper on top of the beef.

        Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

          Once cooked, taste and adjust seasoning if necessary (you can add more soy sauce or sugar according to your preference).

            Serve the beef bulgogi over cooked rice, garnished with chopped green onions and a sprinkle of sesame seeds.

              Prep Time: 30 mins | Total Time: 7 hours | Servings: 6

                - Presentation Tips: Serve the beef directly from the slow cooker to keep it warm. Use a large spoon to place a generous portion over a mound of steamed rice and finish with the garnish for a colorful and inviting plate.