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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 Bowls, Slow 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!
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!
- Prepare flank steak: Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
- 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.
- Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
- Serve: Plate flank steak over rice and garnish with green onions.
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.
 More Amazing Slow Cooker Beef Recipes:
- Slow Cooker Beef Bourguignon
- Best Ever Slow Cooker Beef Stew
- Slow Cooker Cashew Beef and Broccoli Stir Fry
- Korean Ground Beef Stir Fry
- Slow Cooker Barbacoa Beef
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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
- Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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!!
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.
Not so good. Mine looked more like Gravy then a shiny, sticky coating. ugh… the taste was blandish/sweetish. Won’t make again.
Great recipe but you don’t need anywhere near this much sugar. A couple tablespoons at most. Seriously.
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?
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!
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….
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!!
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! 🙂
I really like this. I like the taste 🙂
This recipe is in my slow cooker as we speak!!!! We’re so excited to try this!
Followed exactly and did not like the flavor at all.
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!
What would be a good substitution for Flank Steak?
I just got a thin cut pack of beef. It didn’t say flank so I don’t know if it was flank or not.
What size slow cooker do you recommend using?
5 or 6 quart
Goodness that looks awesome! Pinned and trying 🙂
This beef looks absolutely delicious, and the idea of how tender it must be gives me chills! I wish I had a slow cooker too! Have a nice week!
Oh I wish I had slow cooker. This beef looks mouthwatering.
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!