Slow Cooker Korean Beef Recipe

If you’ve been searching for a ridiculously flavorful, melt-in-your-mouth dinner that practically makes itself, you’re going to love this Slow Cooker Korean Beef Recipe. Seriously, this dish has become a go-to in my house whenever I want to impress without spending hours in the kitchen. Tender flank steak stewed in a sweet and savory sauce that’s bursting with garlic and just a hint of spice—it’s comfort food with a fun, Korean twist. Keep reading because I’m sharing everything to help you nail this recipe every single time!

this Recipe

Ingredients You’ll Need

Each ingredient in this Slow Cooker Korean Beef Recipe plays a key role in building that signature sweet-savory-spicy flavor. I’ll share tips to help you pick the best ones, making your dish shine.

• Flank Steak: Thin slices work best here since they cook down tenderly and soak up the sauce perfectly.
• Cornstarch: Coats the beef and helps thicken the sauce as it simmers, giving it a glossy finish.
• Sesame Oil: Adds that unmistakable nuttiness that makes Korean dishes pop.
• Garlic: Fresh minced garlic packs a punch—avoid pre-minced for best flavor.
• Soy Sauce: The salty backbone of the sauce; low sodium is great if you want more control over saltiness.
• Beef Broth: Brings depth and balances the sweetness from the sugar.
• Brown Sugar: Gives this sauce its caramel notes and sticky texture.
• Onion: Chopped finely to melt into the sauce and add natural sweetness.
• Red Pepper Flakes: For just a touch of heat—adjust depending on how spicy you like it.
• Sesame Seeds and Green Onions: Essential garnishes that add crunch and freshness on top.

Variations

This recipe is surprisingly flexible. Over time, I’ve played around with tweaking spices and ingredients so you can really make this Slow Cooker Korean Beef Recipe your own.

• Make it Spicier: I once added fresh chopped chilies for a fiery kick, which my spice-loving friends absolutely adored.
• Swap the Beef: If flank steak isn’t available, skirt steak is a great alternative and cooks just as tenderly.
• Lower Sodium: Use low sodium soy sauce and reduce added salt; you can always adjust at the end.
• Vegetarian Twist: Try using sliced mushrooms or jackfruit with a little vegetable broth for a meatless option that still soaks up that sauce beautifully.

How to Make Slow Cooker Korean Beef Recipe

Step 1: Prep and Coat the Beef

Start by slicing your flank steak into thin strips against the grain—this helps keep the beef tender once cooked. Toss the steak pieces into a ziplock bag with the cornstarch, then shake until each strip is lightly coated. This step is golden because it not only thickens the sauce later but gives the beef a nice caramelized edge as it cooks.

Step 2: Mix the Sauce and Combine Ingredients

In your slow cooker, pour in the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onions, and red pepper flakes. Give it a good stir to combine all those flavors. Then add your cornstarch-coated beef strips right into the mix and stir to make sure everything is evenly coated in the delicious sauce base.

Step 3: Slow Cook to Perfection

Set your slow cooker on high for 2 to 3 hours or low for 4 to 5 hours. What you’re aiming for is beef that’s cooked through yet still tender enough to shred easily with a fork. I usually go low and slow because it gives me the best tenderness, but if you’re short on time, the high setting works well too.

Step 4: Serve and Garnish

Once cooked, give everything a gentle stir, then serve over steamed rice or your choice of noodles. Top with a sprinkle of sesame seeds and sliced green onions for that fresh crunch and vibrant color—I promise these simple garnishes take it over the top.

How to Serve Slow Cooker Korean Beef Recipe

Garnishes

I always finish this Korean beef with a scattering of toasted sesame seeds and freshly chopped green onions. They add a pop of crunch and a vibrant, fresh note that brings the dish alive. Sometimes, I’ll add a sprinkle of crushed peanuts for extra texture, which my kids love.

Side Dishes

Rice is the classic partner here—steamed jasmine or sticky rice soaks up all that sauce perfectly. When I want something lighter, I like serving it with sautéed bok choy or blanched spinach. And for a Korean touch, kimchi and pickled radishes never fail to impress.

Creative Ways to Present

For family dinners or parties, I love plating this beef inside crisp bibb lettuce leaves with a drizzle of sriracha mayo—it’s fun, hands-on eating that quickly becomes a crowd favorite. Another time, I served it over crispy rice cakes for an extra-special treat that guests absolutely raved about.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. See, the flavors actually deepen overnight, so honestly, it tastes even better the next day. Just make sure to cool it completely before sealing to keep everything fresh.

Freezing

This Slow Cooker Korean Beef Recipe freezes wonderfully. I’ll portion it out into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready, just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently in a skillet over medium heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This keeps the beef juicy and prevents it from drying out.

FAQs

Final Thoughts

Honestly, this Slow Cooker Korean Beef Recipe has become one of my absolute favorites because it’s both fail-proof and crowd-pleasing. The sauce is addictive and the beef just falls apart tender and juicy every time. Whether you’re cooking for family or a casual dinner with friends, it’s the kind of dish that brings comfort and joy to the table. I can’t recommend it enough—give it a try and see how it steals the show in your kitchen, too!

Print