This Slow Cooker Korean Beef is packed with savory-sweet flavor and takes just a few simple ingredients to make. Perfect for busy nights, it's tender, delicious, and comes together in just 10 minutes of prep!
We love having this slow cooked Korean beef for dinner. It's perfect for busy nights when you still want something satisfying and full of flavor. The sauce, made with soy, brown sugar, garlic, and ginger, coats every bite of tender flank steak with a rich, bold flavor. It's the kind of dish you pause to savor, and it's hard not to go back for seconds!
Looking for more delicious beef Crock Pot meals? Try my teriyaki beef and Mongolian beef next.
Why You'll Love This Recipe
- Easy to Make: Minimal prep needed. Just let your slow cooker do all the work for a hands-off, stress-free dinner. Check out my slow cooker dinner recipes for more easy meal ideas.
- Tender and Juicy: Flank steak cooks perfectly in the savory-sweet sauce for melt-in-your-mouth Crock Pot Korean beef.
- Bold Flavor: The combination of soy, garlic, ginger, and brown sugar creates a rich, savory-sweet sauce that coats every bite with delicious, mouthwatering flavor.
- Versatile Serving: This slow cooked Korean beef is delicious served over rice, noodles, or even in wraps for a quick and satisfying meal.
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Ingredients
- Flank Steak: Choose a well-marbled flank steak for tenderness and flavor. Slice against the grain into thin strips to ensure it stays tender while cooking. Flank steak is also the star of the show in my slow cooker steak fajitas.
- Sesame Oil: Adds a rich, nutty flavor. Use toasted sesame oil for the most authentic Korean taste, and measure carefully as it's strong.
- Garlic and Ginger: Fresh garlic and ginger provide bold aromatics and depth. Mince finely to allow their flavors to fully infuse the sauce.
- Soy Sauce: Adds saltiness and umami. Low-sodium soy sauce works well if you want to control salt, and choose a quality brand for the best flavor.
- Rice Vinegar: Provides acidity to brighten the sauce. Look for plain rice vinegar in the Asian food section at the grocery store.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Different Beef Cuts: Try sirloin, ribeye, or skirt steak instead of flank for a different texture and flavor. Adjust cooking times as needed for thicker or leaner cuts.
- Spicy Gochujang Korean Beef: Add 1-2 tablespoons of gochujang (Korean red chili paste) into the sauce for a bold, spicy kick. This enhances the dish with a deep, umami-rich heat that's characteristic of traditional Korean flavors.
- Extra Veggies: Toss in sliced bell peppers, onions, or mushrooms to make the meal more colorful and nutrient-packed. For a veggie pack meal, you'll love my slow cooker beef stew.
How to Make Korean Beef in the Slow Cooker
Making this slow cooker Korean beef recipe is easier than you think, and the slow cooker does most of the work for you. Just 10 minutes of prep in advance ensures every slice of beef comes out tender and flavorful.
- Step 1: Prepare the Beef. Slice a flank steak into thin strips against the grain and toss it with cornstarch in a large bag until each piece is coated. This helps the beef stay tender and gives the sauce a nice texture.
- Step 2: Mix the Sauce. In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until smooth. This is where all the bold, savory-sweet flavors come together
- Step 3: Combine in the Slow Cooker. Place the coated beef in the slow cooker and pour the sauce over it. Give it a gentle stir so every piece is coated before covering with the lid.
- Step 4: Cook and Serve. Cook on low for 4-5 hours or high for 2-3 hours, until the beef is tender. Serve over rice or noodles and sprinkle with green onions for a simple, flavorful meal.
Expert Tips
- Slice the Beef Right: For the most tender results, slice the flank steak against the grain into thin strips. This prevents toughness and helps the sauce cling to every bite.
- Coat the Beef Well: Toss the beef in cornstarch before adding it to the slow cooker. This helps thicken the sauce and gives it a glossy, restaurant-style finish.
- Layer Flavors: Whisk the sauce ingredients thoroughly and pour evenly over the beef. Stir gently in the slow cooker so that every piece absorbs the savory-sweet flavors.
- Optional Marinating: Let the sliced flank steak sit in the sauce for a few hours before cooking to deepen the flavors. Even a short marinate will enhance the taste.
Serving Suggestions
- Enjoy this Korean beef in the slow cooker for dinner, served over cooked rice in the slow cooker or noodles.
- For casual gatherings, serve alongside simple sides like slow cooked green beans or roasted potatoes in the slow cooker.
- Perfect for meal prep lunches, served over rice, or use it in wraps for a quick and satisfying midday meal.
Recipe FAQs
Yes, allow the beef to cool, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cuts like sirloin or ribeye can work, but adjust cooking times accordingly. Thicker or leaner cuts may need slightly less or more time to become tender.
You can easily make this dish gluten-free by swapping the soy sauce for tamari or coconut aminos. Both alternatives provide the same savory flavor without gluten.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in a skillet or microwave, adding a splash of beef broth or water if the sauce has thickened too much.
More Delicious Slow Cooker Beef Recipes
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Slow Cooker Korean Beef
Ingredients
- 1 ½ lb flank steak (sliced into ¼ pieces against the grain)
- ¼ cup cornstarch
- 1 ½ tablespoons sesame oil
- 2 teaspoons garlic (minced)
- ½ teaspoon fresh ginger (minced)
- 2 teaspoons rice vinegar
- ½ cup soy sauce
- ½ cup beef broth
- ¾ cup brown sugar
- ¼ teaspoon red pepper flakes
Instructions
- Place sliced flank steak and cornstarch into a Ziplock bag. Close and shake until completely coated. Then add to the bottom of a 6-quart crock pot.
- Add sesame oil, garlic, fresh ginger, rice vinegar, soy sauce, beef broth, brown sugar, and red pepper flakes to a medium bowl. Whisk until well combined and pour over flank steak.
- Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Serve over rice and garnish with green onions.
Notes
- Toss the beef in cornstarch before cooking to help thicken the sauce and give it a glossy finish.
- Slice the flank steak against the grain to ensure each bite stays tender and juicy.
- Whisk the sauce ingredients thoroughly so the flavors are well combined, and coat the beef evenly.
- Cook on low for the recommended time to allow the beef to become perfectly tender and flavorful.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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