Slow Cooker Korean Beef

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!

When I started to do some research on a Korean Beef recipe, I found that the recipes are pretty similar to this Korean Ground Beef and Rice BowlsSlow Cooker Mongolian Beef or Korean Ground Beef Stir Fry.  What they have in common is unbelievably flavorful beef that is quick and easy to make and enjoy!

Korean beef over rice in a bowl with two black chopsticks.

Slow Cooker Korean Beef

Slow Cooker Korean Beef first posted when my youngest sister had just left for college in Korea. We had a fun little going away party for her where I served this Korean beef and it was amazing! The flavors were out of this world and it was a huge hit at the party.  As soon as it came out of the slow cooker we couldn’t stop eating it. The flavor is absolute perfection.

Cooking the flank steak low and slow made it so tender.  The sweet and spicy sauce soaked into the meat and made every bite explode with flavor!  This recipe instantly became a favorite here on the blog and in my family. It was definitely one of the best things that I have ever had!  No wonder it quickly became so popular!

Ingredients for Korean Beef:

The ingredients in this slow cooker beef come together so well and you are going to love the flavor of this beef. It thickens up as it cooks and coats the chicken perfectly. Top with some sesame seeds and green onions and you will have a meal that you will make again and again!

  • Flank Steak: Cut in thin slices against the grain to make it tender and juicy.
  • Cornstarch: To thicken the sauce.
  • Sesame Oil: Great Asian flavor and it will help other flavors soak into the beef.
  • Garlic Cloves: Minced, these will give right flavor to the sauce.
  • Soy Sauce: Adds a rich sweet and savory flavor.
  • Beef broth: Liquid to cook the beef and adds a bit of flavor.
  • Brown Sugar: Sweetness to balance out the other savory and spicy notes.
  • Onion chopped: Adds moisture and deep flavor.
  • Red pepper flakes: Add at the end of the cook time for a less spicy version. The red pepper spice will get stronger as it cooks.
  • Garnish: Sesame seeds and green onions

How to Slow Cook Korean Beef:

This melt in your mouth tender beef takes only minutes to get started in a slow cooker.  Simply cut your steak into strips, fill your crock pot with all the ingredients, and sit back and enjoy the delicious smell of dinner cooking!

  1. Prepare flank steak: Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Combine ingredients in slow cooker: Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
  4. Serve: Plate flank steak over rice and garnish with green onions.

Korean beef meat in the slow cooker being stirred with a wooden spoon.

Tips for the Most Tender Beef:

I love cooking beef in the slow cooker because it cooks the meat so well. It is one of my favorite ways to cook it.  The juicy beef gets so tender it falls apart in your mouth. That’s great news for a meat that can sometimes turn tough and dry when it cooks!  Here are my expert tips to make this the best Korean beef you have ever made!

  • Slicing flank steak: The easiest way to slice your beef is to cut it when it is very cold.  Cut against the grain.
  • Variations: Add broccoli in at the end of the cook time for a nice crunch.  Or add it in about halfway through cook time for softer brocccoli.
  • Serving ideas: Serving with rice is a classic favorite.  However, if you are watching your carbs you may want to try cauliflower rice or zucchini noodles instead.  Add a colorful Asian Salad for a complete meal.

Storing Slow Cooker Beef:

After buying flank steak at the store you can refrigerate it for 3-5 days.  If you are not ready to cook this delicious recipe right away you will want to freeze it until you are ready to cook it.  Before freezing it, place extra airtight wrap around the store bought packaging to reduce freezer burn.  The uncooked meat can stay frozen for 6-12 months.

Once you have cooked your perfect slow cooker beef, you will not want to miss the delicious leftovers!  Eat them within 4 days if you are storing it in the refrigerator or 3 months if you decide to freeze your leftovers.

Korean beef in a bowl with black chopsticks.

 More Amazing Slow Cooker Beef Recipes:

Slow Cooker Korean Beef

5 from 3 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings 6 Servings

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!

Course Dinner, Main Course
Cuisine American, Asian American
Keyword korean beef, slow cooker korean beef

Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Sesame Oil
  • ½ teaspoons mince Garlic Cloves
  • 1/2 cups Soy Sauce
  • 1/2 cup beef broth
  • ¾ cups Brown Sugar
  • 1/4 cup onion chopped
  • 1/4 teaspoon red pepper flakes
  • sesame seeds and green onions for garnish

Instructions

  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.

  2. Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Recipe Notes

Updated on August 5, 2020

Originally Posted on October 19, 2015

Nutrition Facts

Serves: 6

Calories338kcal (17%)Carbohydrates34g (11%)Protein27g (54%)Fat10g (15%)Saturated Fat3g (15%)Cholesterol68mg (23%)Sodium1224mg (51%)Potassium485mg (14%)Fiber1g (4%)Sugar27g (30%)Vitamin A25IU (1%)Vitamin C1mg (1%)Calcium51mg (5%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I love cooking beef in the slow cooker because it cooks so tender. One of my favorite ways to cook it. It melts in your mouth with the first bite. And you are going to love the flavor of this beef. It thickens up as it cooks and coats the chicken perfectly. Top with some sesame seeds and green onions and you will have a meal that you will make again and again!

  2. I’ve made this twice within a week!! It’s awesome, and so easy! The only change I made was cutting back the brown sugar by 2 Tablespoons….just a hair too sweet for us.
    We can now enjoy Korean Beef without having to drive anywhere!
    Do you think it could be doubled?

      1. Great! Then I can make for guests, since hubby loves it sooo much! I jus think finished adding the flank steak to the crock pot for another fabulous dinner of Korean Beef!! Thank you!!

    1. RileysMom,

      I just made this and you are so right. I agree with cutting back the sugar a bit.
      This is delish! My family loved it and it’s so easy to make.
      This one is going to be a regular on our menu.

      Thank you Alyssa for sharing this recipe.

  3. Does this freeze well? I am expecting #2 in November and on the hunt for yummy recipes that freeze and reheat well so I can get a jump on stocking the freezer!

      1. Would you recommend freezing all ingredients before cooking or should anything be left out? What about freezing after it’s already done for a quick reheat? Thanks!

  4. I love how simple the recipe sounds. When I tried it, I did the slow cooking for 4-5 hours. But the beef was done in 2! And the meat was tough! What did I do wrong?

    1. Oh no! I am sorry! Yes, it is supposed to be a simple recipe. I am not sure if your slow cooker was too big or if the meat was not enough. There could be so many variables. I am sorry that it did not work out the best for you. Hope that you will try it again.

  5. 5 stars
    Very easy and delicious. I added more garlic. Next time I will steam broccolli and add to sauce when serving.

  6. This is one of our favorites that we go back to on a regular basis-I substitute stew meat cut into smaller pieces for the more expensive flank stead and it still works well. We also drop the sodium with low sodium soy and broth with no real impact on flavor.

  7. 5 stars
    I made this tonight and for ONCE, my husband did not douse his meal with salt! I lightened up on the sugar (based on prior reviews), but aside from that, I made it as written! It was better than what we get at the Japanese restaurant because it didn’t have bones or fat in it! It was delicious!!!

  8. Most delicious. My five year old granddaughter said “no thank you” but when she tasted it, she ate two helpings. That’s the sure sign we will be having the Korean Beef many more times.

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