Slow Cooker Korean Beef is a delicious and easy recipe that brings the flavors of Korean cuisine right to your kitchen. This dish features tender beef that is cooked to perfection in a savory sauce, making it perfect for a comforting meal any day of the week.
Why Make This Recipe
This recipe is great for busy people who still want to enjoy a homemade meal. Using a slow cooker allows the beef to become tender and absorb all the delicious flavors. It’s also an crowd-pleaser and is perfect for family dinners or gatherings with friends. Plus, it’s easy to prepare and requires minimal hands-on time!
How to Make Slow Cooker Korean Beef
Making Slow Cooker Korean Beef is simple and straightforward. Just follow the steps below to have a mouth-watering dish ready in no time.
Ingredients
- 1 ½ pounds Flank Steak
- ¼ cup cornstarch
- 2 tablespoons sesame oil
- ½ teaspoon minced garlic (cloves)
- ½ cup soy sauce
- ½ cup beef broth
- ¾ cup brown sugar
- ¼ cup onion (chopped)
- ¼ teaspoon red pepper flakes
- Sesame seeds and green onions (for garnish)
Directions
- Cut the flank steak into thin strips.
- In a ziplock bag, add the flank steak pieces and cornstarch. Shake the bag to coat the beef evenly.
- In a slow cooker, combine the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onion, and red pepper flakes. Stir to mix the ingredients well.
- Add the coated flank steak to the slow cooker and stir again until all pieces are fully coated in the sauce.
- Cook on high for 2-3 hours or on low for 4-5 hours until the beef is cooked throughout and tender.
- Serve over rice and garnish with sesame seeds and green onions.
How to Serve Slow Cooker Korean Beef
Slow Cooker Korean Beef is best served over a bed of fluffy rice. You can also serve it with vegetables for a balanced meal. Garnish with sesame seeds and chopped green onions for added flavor and presentation.
How to Store Slow Cooker Korean Beef
To store any leftovers, let the Korean beef cool completely. Place the beef in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the beef for up to three months. Just make sure to reheat it thoroughly before serving.
Tips to Make Slow Cooker Korean Beef
- Make sure to cut the beef against the grain for the best texture.
- If you prefer a thicker sauce, remove the beef when it’s done cooking and let the sauce simmer uncovered for a few minutes.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
Variation
For a different twist, you can add vegetables like bell peppers or broccoli to the slow cooker during the last hour of cooking. This adds color and nutrition to your dish.
FAQs
1. Can I use another cut of beef?
Yes, you can use other cuts like chuck roast or sirloin. Just make sure to cut them into thin strips for even cooking.
2. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure all other ingredients are gluten-free certified.
3. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and coat the beef a day ahead, then store them separately in the fridge. Just combine and cook the next day for a quick meal!
Slow Cooker Korean Beef
Ingredients
Main Ingredients
- 1.5 pounds Flank Steak Cut into thin strips
- 0.25 cup cornstarch For coating the beef
- 2 tablespoons sesame oil For cooking
- 0.5 teaspoon minced garlic Cloves of garlic
- 0.5 cup soy sauce For the sauce
- 0.5 cup beef broth For moisture
- 0.75 cup brown sugar Adds sweetness to sauce
- 0.25 cup onion Chopped
- 0.25 teaspoon red pepper flakes For a bit of spice
- to taste Sesame seeds and green onions For garnish
Instructions
Preparation
- Cut the flank steak into thin strips.
- In a ziplock bag, add the flank steak pieces and cornstarch. Shake the bag to coat the beef evenly.
- In a slow cooker, combine the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onion, and red pepper flakes. Stir to mix the ingredients well.
- Add the coated flank steak to the slow cooker and stir again until all pieces are fully coated in the sauce.
Cooking
- Cook on high for 2-3 hours or on low for 4-5 hours until the beef is cooked throughout and tender.
Serving
- Serve over rice and garnish with sesame seeds and green onions.
