Name: Slow Cooker Korean Beef
Prep time: 10 min
Cook time: PT-486496H46M47S
Total time: 6 h 10 min
Cuisine: Korean
Ingredients: 2 lbs flank steak or skirt steak, cut into strips; 1/4 cup soy sauce; 1/4 cup brown sugar; 2 tablespoons rice vinegar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon sesame oil; 1/2 teaspoon red pepper flakes (optional); 1/4 cup water; 1/4 cup green onions, sliced (for garnish); 1 tablespoon sesame seeds (for garnish); Steamed rice, for serving

This Slow Cooker Korean Beef is a melt-in-your-mouth meal that’s full of bold flavors. With tender beef and a savory Korean-inspired sauce, it’s an easy and delicious dish perfect for a busy weeknight or meal prep!

Why You’ll Love This Recipe

I love how effortless this dish is to make. The slow cooker does all the work, transforming simple ingredients into a rich, flavorful meal. The beef becomes incredibly tender, and the sauce, with its balance of soy sauce, brown sugar, and garlic, is irresistible. Plus, it’s versatile enough to serve on its own or paired with steamed rice, making it a perfect meal prep option for the week.

Ingredients

2 lbs flank steak or skirt steak, cut into strips

1/4 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes (optional)

1/4 cup water

1/4 cup green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Steamed rice, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by placing the flank steak strips into the slow cooker.

In a small bowl, I whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if I decide to use them).

Next, I pour the sauce mixture over the beef in the slow cooker and add the water, stirring to combine.

I cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is tender.

Once cooked, I shred the beef using two forks and stir it back into the sauce to absorb all the flavors.

I serve the Korean beef over steamed rice, garnished with sliced green onions and sesame seeds.

Servings and Timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 6-7 hours (on low) or 3-4 hours (on high)

Total Time: 6 hours 10 minutes (on low)

Variations

Add vegetables: I sometimes throw in some vegetables like carrots or bell peppers during the last 30 minutes of cooking to add more texture and flavor.

Spicy twist: If I like it spicier, I increase the amount of red pepper flakes or even add some gochujang (Korean chili paste) to the sauce.

Different cuts of beef: While flank or skirt steak works great, I can also use chuck roast or another cut of beef if that’s what I have on hand.

Low-sugar version: To cut down on sugar, I swap the brown sugar for a lower-sugar sweetener like coconut sugar.

Storage/Reheating

Storage: Leftovers of this Slow Cooker Korean Beef store well in an airtight container in the fridge for up to 3-4 days.

Freezing: I can also freeze the beef for up to 3 months. Just make sure to store it in a freezer-safe bag or container.

Reheating: To reheat, I either microwave individual portions or heat it on the stove over low heat until warmed through. If it’s too thick after freezing, I can add a little water to loosen the sauce.

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FAQs

How do I make the beef even more tender?

I find that cooking the beef on low for 6-7 hours really helps it become extra tender. Slow cooking is key to breaking down the fibers and making it melt in your mouth.

Can I use a different cut of beef?

Yes! If I don’t have flank or skirt steak, I can use chuck roast or any other cut that’s good for slow cooking. Just adjust the cooking time accordingly.

Can I make this in an Instant Pot instead of a slow cooker?

I can absolutely use an Instant Pot! If I do, I’d set it to pressure cook on high for about 40 minutes, followed by a natural release for 10 minutes.

How spicy is this recipe?

The spice level can be adjusted based on my preference. The red pepper flakes are optional, so if I want a mild dish, I can leave them out. If I like things spicier, I can add more red pepper flakes or even a tablespoon of gochujang.

Can I use this recipe for meal prep?

Yes! This Slow Cooker Korean Beef is perfect for meal prep. I can portion it into individual containers and store it in the fridge or freezer for later. It reheats well and stays flavorful throughout the week.

Conclusion

This Slow Cooker Korean Beef is one of those meals that combines ease and flavor in the best way. The tender beef, savory sauce, and optional spice level make it a family favorite, and it’s perfect for meal prepping or a quick weeknight dinner. With minimal effort, I get a dish that’s both comforting and full of flavor, making it an absolute go-to for me!

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