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!
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My youngest sister just left to college in Korea.  We had a fun little going away party for her.  I grilled up some Korean Chicken and it was amazing!  The flavors were out of this world and it was a hit at the party.  I couldn’t wait to try some more recipes out.  My sister loves everything about Korea and the culture and I am excited to go and visit her soon.

When I started to do some research on a Korean Beef recipe, I found that the recipes are pretty similar to this Slow Cooker Mongolian Beef.  This recipe instantly became a favorite here on the blog.  One of the best things that I have ever had and quickly became popular.

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With a a few slight changes this Slow Cooker Korean Beef was born.  And let me just tell you.  It is to die for.  As soon as it came out of the slow cooker I couldn’t stop eating it.  The flavor is absolute perfection.

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!

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 More Amazing Slow Cooker Beef Recipes:

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Slow Cooker Mongolian Beef

beefandbroccolislowcooker3-7

Slow Cooker Beef and Broccoli

cashew_beef_and_broccoli-650x975

Slow Cooker Cashew Beef and Broccoli Stir Fry

Slow Cooker Korean Beef

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings 4 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

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

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

•Instant Pot
•Crock-Pot Cook & Carry
•Utopia Kitchen Cooking Knives

Nutrition Facts
Slow Cooker Korean Beef
Amount Per Serving
Calories 507 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 102mg34%
Sodium 1836mg77%
Potassium 727mg21%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 41g46%
Protein 40g80%
Vitamin A 37IU1%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Read More Posts by Alyssa

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Categories
BeefCrockpot/Slow-Cooker

Comments

Leave a reply
    1. Cooking meat in a slow cooker is essentially braising, which has traditionally been done in the oven or on the stove top. You can make slow cooker dishes in your oven. Use a tightly covered braiser, Dutch or French oven, roasting pan, skillet or casserole. Foil can be used to cover if the pan doesn’t have a cover. Use 200 degrees for low, 300 for high and cook for the same amount of time. Check at the shorter cooking time and cook longer if meat isn’t fork tender. Make sure that the liquid doesn’t cover the ingredients (unless you’re making soup or stew).

      I have two slow cookers and use them often. I use them for meat dishes in the summer, but actually prefer the oven method.

      I’m eager to try this and the Mongolian Beef. Off to buy flank steak!

  1. I made this today and we just finished eating. I have to say, a lot of times, I’m disappointed in crockpot recipes, but this was so delicious. Even my picky son loved it. Thanks you so very much!

  2. I am so excited to try this! Every January we have to switch what time we attend church, and this year we started 1:00 church so we leave the house around 12:30 and don’t get home til 4:20. We rely heavily on the crock pot but felt like we always were eating the same 3 crock pot recipes. Looks like you’ve got a ton of great ones! Thank you!!

    1. The 1-4 church time is so hard! Slow Cooker meals are perfect for those days! You come home from church to a wonderful smelling house and dinner! 🙂

  3. Just wanted to point out an inconsistency in your write-up.

    “And you are going to love the flavor of this beef. It thickens up as it cooks and coats the CHICKEN perfectly.”

    I’m sure it was just a brain-fart. Looks really good though!

    1. Yeah, I noticed that too and was just going to write and ask what that meant. I did notice she mentioned in the beginning about making Korean Chicken….I don’t see a reply to you as yet….

  4. Followed the recipe exactly and the liquid completely solidified. It seemed like very little liquid for a slow cooker recipe, so I was concerned. I cooked at at the lowest temperature for only four hours. Help! Maybe 3/4 c. brown sugar is too much? Anyone else have this problem?

  5. Not so good. Mine looked more like Gravy then a shiny, sticky coating. ugh… the taste was blandish/sweetish. Won’t make again.

  6. This is so absolutely delicious, this truly is the best tasting thing I have ever made. I used 1/4 cup of low sodium soy and the other 1/4 cup of Braggs soy substitute. The extra liquid I put in with the extra rice left over from dinner and the extra meat for leftovers the next day, even better. Love ….love …love!!

    1. This is so absolutely delicious, this truly is the best tasting thing I have ever made. I used 1/4 cup of low sodium soy and the other 1/4 cup of Braggs soy substitute. The extra liquid I put in with the extra rice left over from dinner and the extra meat for leftovers the next day, even better. Love ….love …love!!
      I forgot to mention I used Slap meat because it was cheaper then flank and I accidently didn’t make it home in time, so it cooked for eight hours instead of four.

  7. First, I want to say that I really liked this recipe. I thought it was delicious, and I would make it again. The only thing I changed is that I substituted sambal for the red pepper flakes for a more Asian flavor. My only suggestion would be to consider changing the name of this recipe. I am Korean, and I cook a lot of Korean food at home, and there is nothing distinctly Korean about this recipe. It’s Asian-inspired for sure, but not really Korean. I find that the name is misleading.

    1. I am Korean as well, and I agree that this is much more inspired by American Chinese cuisine such as beef and broccoli. Still, I like trying new things in the slow cooker and I have some thinly sliced beef I hadn’t decided what to do with. Definitely lessen the sugar though, seems like way too much but looks good.

  8. Great recipe 🙂 I used a skillet instead of a slow cooker and made it in 20 minutes (patience isn’t my strong suit). Think I’m going to try 1/4 soy sauce and 1/4 cup water next time… Just a little salty for my taste. Otherwise, amazing 🙂 Great sauce consistency and everything!!!

  9. Made this a couple of nights ago. It looked so amazing in the picture and I love anything I can make in the crockpot. When mine was finished cooking it was a pile of goo. The flavor was very bland and didn’t look anything like the picture. I also doubled the recipe so we could eat it again for lunch. Big mistake! It was completely gelatinous the next day. Won’t be making this one again.

  10. As someone has already said, I followed the recipe exactly as well and it did not turn out well. Some weird gooey sort of thing that separated from the beef and left a layer on top.. very weird tasting. I wouldn’t make this again.

  11. made this yesterday and I wasn’t a huge fan. I definitely overcooked it so I’m pretty sure that was one of the biggest issues (so I thought) until I read that others were having the same problems that I was:
    -gooey and gelatinous
    -not super tasty

    -I did use honey instead of sugar, reduced-sodium soy sauce instead of regular.
    -I ended up cooking it for about 6 hours on low but I should have done it for the recommended time.
    -maybe if you use too much or overcook corn starch it turns into a super gooey gelatinous mess? I’m wondering if gluten free flour would work

  12. Hi! I wanted to try this recipe for tonight but to make it for 8. Should I double ALL ingredients? I know sometimes it doesn’t work that way.
    Thanks!

  13. Made this tonight! Soooo good. I reduced the sugar to 1/4 cup though and I’m glad I did. 🙂 3/4 cup seemed a little excessive to me, but if you like sweetness I guess…not quite my tastes though!

  14. Suuuuuper pleased. I’m leaving a review mostly for the sake of the change that I made: I’m never able to afford flank or skirt steak, and I had been shamefacedly avoiding some bottom round steak in my freezer, which is a tough cut and hard to find good recipes for. But I trusted my instincts with this one, and man, it did not disappoint! I ended up making a double recipe because of the amount of steak I had, but otherwise I tried to limit any adjustments I made. For a little more depth, I added in about a tablespoon of ginger paste and a dash of sriracha, and I always toast my sesame seeds first for a little extra smokiness. I also cut back on the amount of brown sugar (I used a 1/2 C total, for a double batch), as other reviewers suggested, and I found it still plenty sweet and delicious.

    I followed the recipe to a T, otherwise, and I found that after a couple hours, my steak did have that glossy glaze on it; I wonder if it’s because I cook on high heat instead of low? Anyway, I sacrificed that lovely glaze in favor of a longer cook time. Since bottom round is tough, I wanted it to cook longer (four hours on high, to be exact) to become extra tender, so I threw in an extra half-cup of water, which gave me a delicious gravy-like sauce, but I lost the sheen. Well worth the sacrifice! The sesame and green onion give this a perfect finish. I served it with frozen jasmine rice from Trader Joe’s, a staple in my freezer. I couldn’t have asked for an easier or more worthwhile recipe for an otherwise frustrating cut of meat! Thank you! I can’t wait to freeze the rest and see how it thaws out; I anticipate great things.

  15. I felt I was getting diabetes eating this, and I cut half the sugar out of the recipe. It has potential, but I’d for sure remove a lot of the sugar and perhaps add freshly grated ginger. The taste/ingredients is very similar to Mongolian beef.

  16. We enjoyed this very much, having read the previous comments, I reduced the sugar to 1/4 C, felt it maybe needed a little more than that, also I stirred it a few times over the cooking time (approx 4 hours) and this may be the answer to others “goo” problems? I would say this recipe is very much a personal taste thing, needing adjustment for individual preferences, and I will definitely cook this again and tweak a little, thanks for this recipe

  17. Picture is amazing and encourage me to try it. I follow the recipe to a “T” but it’s to clummy and thick. I think it’s better to omit the 1/4 cup of corn starch to coat the beef but rather add 2 tbsp of corn starch with water at the end to thicken the sauce.

  18. I made this for the family at the weekend and we all loved it. I followed the recipe precisely and will cut the sugar down a little bit next time. Other than that it turned out perfectly. Thank you for a delicious recipe

  19. I made this today. I carefully read through all of the comments before I started and made notes of the comments that seemed numerous. Here is what I concluded after reading the comments:

    * most people thought it seemed to thick and gloppy
    * many thought it was too sweet
    * many commented that they flavor was blah
    * was too salty

    So I kept those comments in mind as I prepared the dish. My changes were to reduce the brown sugar to half the amount, reduce the cornstarch to half the amount and to add more garlic and chopped onions, add black pepper and red pepper flakes. (I wanted to also add fresh ginger but didn’t have any). I also reduced the amount of soy sauce and replaced that liquid with a bit more broth and water.

    As far as the thickness of the sauce, I would say halving the cornstarch was a good move. Maybe a little bit more than half would be a good amount. It was like a nice silky gravy texture. I can’t imagine adding the full amount of cornstarch – that would be way too thick and clumpy I would think.

    The taste was just ok. It was flavorful but I thought the sesame oil was overpowering. It would be a bit better with less sesame oil but maybe that’s just a personal preference. I think some fresh ginger would have been lovely – but just a little.

    The sweetness was right on. Like I said above, I put in half the amount of brown sugar and I cannot imagine more. I definitely suggest reducing the sugar.

    Maybe I just chose a bad cut of meat but my meat ended up kind of dry. I cooked on low for about 5-6 hours. I think I bought flank steak. I made sure to slice it against the grain. I would have liked it better if the meat were rare and maybe pan seared. One thing I noticed though – your pictures make the sauce look so glossy and clear. My sauce had a nice texture but was dull brown and looked like gravy. Not glossy at all.

    This was my first time making Korean Beef in the crockpot and I loved trying this recipe! I appreciate you posting it and I also appreciate all the helpful comments. I don’t know if I’d make this again but I sure learned a lot from making it.

  20. I substituted pork for the beef and chicken broth for the beef broth. Served in a rice bowl with veggies. Would definitely make it again

  21. I am the asian..meal maker here..General Tao..etc..my husband ..Jacques made this for us for tonight and it is delicious..I checked the sauce and suggested he add some water..towards the end..I often have to do that w/ various recipes..it was perfect..coated everything deliciously..and we will make it again and again!

  22. Four hours on low and it burned. So disappointed.

    Of the stuff I was able to rescue the sauce was chalky because of all the corn starch.

    1. So sorry to hear! What size was your slow cooker? It shouldn’t have burned after four hours. But slow cookers do vary.

  23. Looking to make this dish and was wondering how to get the beef broth? I don’t have any time to make it so are there any suitable substitutes/easy ways to make it?

    1. You can purchase the beef broth at the store in the soup section or even purchase bouillon cubes and quickly make it yourself. Hope that helps!!

  24. Thanks for the recipe! I used it as a base to make Korean beef for my son’s class – for a culture lesson. I used top round (London broil) as it was on sale and was easy to cut into thin slices. With a double batch, I only used about 1/2 a cup of sugar (combination of brown and honey) I also added some ginger and green onion. To avoid an overly heavy sauce (o was trying to keep this slower to bulbogi) I only added a little corn starch up front. When the beef was tender I removed it from the crock pot, strained the sauce into a sauce pan, added some garlic and green onion to freshen up those flavors, and reduced it by about half. Then I thickened to a glaze with corn starch and strained it back over the beef. After reheating in the crock pot at school the next day, my son added fresh green onion and toasted sesame seeds.

  25. Delicious and easy on the cook. I used 1 1/2 tbsp. of brown sugar and that was great for my family. Use your own judgement when cooking, always. Served over rice with broccoli and spring rolls on the side. Thanks for a great recipe!

  26. I’ve made this a few tome and love it! Beer makes a great substitute if you’re out of beef broth. I was wondering if you had any tips on converting this to an instant pot recepie? My husband bought me one for Christmas and I’ve been dying to try it!

  27. SMALL TYPO IN THIS PARAGRAPH

    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!

  28. SMALL TYPO
    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!

    1. I like to use skinnytaste.com or myfitnesspal.com for any nutritional questions. Hope that helps and you can find what you are looking for! Thanks for following along with me! XOXO

  29. This recipe is awesome! I followed the recipe exactly and cooked it for four hours on low and it came out perfect! Thank you so much for this great dish!!

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