This Slow Cooker Korean Beef is a flavor-packed masterpiece that brings the bold, savory-sweet tastes of Korean cuisine to your table with minimal effort. Tender, melt-in-your-mouth beef simmers in a rich, umami-filled sauce infused with garlic, ginger, and a hint of sweetness. In just 15 minutes of prep, your slow cooker does the heavy lifting, transforming simple ingredients into a dish that’s both comforting and exotic.
After 3 hours of hands-off cooking, you’ll be rewarded with succulent beef that’s perfectly caramelized and bursting with layers of flavor. Pair it with steamed rice or crisp veggies for a meal that’s as satisfying as it is nutritious. The balance of textures—juicy meat, sticky sauce, and fluffy rice—creates a harmony that’s impossible to resist. It’s a dish that feels indulgent yet wholesome, making it a weeknight win or a weekend showstopper.
Ingredients for Slow Cooker Korean Beef
- 1 ½ Tablespoons refined sesame oil (olive oil or vegetable oil can be substituted)
- 2 pounds beef flank steak, sliced against the grain
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 scallions, chopped (whites and greens divided)
- ½ cup soy sauce
- 3 Tablespoons honey
- 3 teaspoons garlic powder
- ½ teaspoon onion powder
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon rice wine vinegar
- 1 ½ teaspoons ground ginger
- ½ teaspoon red pepper flakes (adjust for spice preference)
- 1 Tablespoon cornstarch
- Sesame seeds, for garnish
Step-by-Step Instructions
- Sear the steak: Heat the refined sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add the beef, season with salt and pepper, and sauté until caramelized (about 3-4 minutes). Add the whites of the scallions and sauté for 30 more seconds. Turn off the heat.
- Make the sauce: In a bowl, whisk together the soy sauce, honey, garlic powder, onion powder, toasted sesame oil, rice wine vinegar, ground ginger, and red pepper flakes until well combined.
- Load the crock pot: Transfer the seared beef to the basin of your crock pot. Pour the sauce over the beef and stir until the meat is thoroughly coated.
- Slow cook: Seal the crock pot and cook on high for 3 hours.
- Thicken the sauce: Use a slotted spoon to transfer the beef to a large mixing bowl. Pour the juices from the crock pot into a saucepan. In a small bowl, whisk together ¼ cup of the sauce with the cornstarch until smooth. Pour this mixture into the saucepan with the remaining sauce. Cook over medium-high heat, stirring consistently, until the sauce thickens (about 3-5 minutes).
- Put it all together: Pour the thickened sauce over the beef and toss to coat evenly.
- Serve: Serve the Korean beef over rice, garnished with the greens of the scallions and a sprinkle of sesame seeds.
Perfect Pairings: Serving Suggestions
This Slow Cooker Korean Beef is incredibly versatile and pairs beautifully with a variety of sides. Serve it over steamed jasmine or brown rice for a classic option, or try it with cauliflower rice for a low-carb alternative. For added texture, top with a sprinkle of sesame seeds and extra chopped scallion greens. If you’re feeling adventurous, serve it alongside kimchi or a simple cucumber salad for a refreshing contrast.
Make It Ahead: Storage and Reheating Tips
This dish is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently in a skillet over medium heat, adding a splash of water or broth to keep the sauce from drying out. You can also microwave it in 30-second intervals, stirring in between, until heated through. For longer storage, freeze the beef and sauce separately in freezer-safe containers for up to 2 months.
Spice It Up or Tone It Down: Recipe Variations
Customize this recipe to suit your taste! If you love heat, double the red pepper flakes or add a drizzle of sriracha before serving. For a milder version, reduce the red pepper flakes to ¼ teaspoon or omit them entirely. You can also swap the beef for chicken thighs or pork shoulder for a different protein option. Vegetarian? Try using sliced portobello mushrooms or tofu instead!
Time-Saving Hacks for Busy Cooks
Short on time? Skip the searing step and add the beef directly to the slow cooker—it will still be delicious! To save even more time, prep the sauce the night before and store it in the fridge. When you’re ready to cook, simply pour it over the beef and let the slow cooker do the work. If you’re in a rush, cook on high for 3 hours or low for 6 hours—either way, you’ll end up with tender, flavorful beef.
Essential Equipment: What You’ll Need
To make this recipe a breeze, you’ll need a few key tools. A large skillet is essential for searing the beef, while a 6-quart slow cooker is perfect for the long, slow cook. Don’t forget a whisk for mixing the sauce and a slotted spoon for transferring the beef. A small saucepan comes in handy for thickening the sauce, and a sharp knife ensures you slice the beef against the grain for maximum tenderness.
Slow Cooker Korean Beef
Equipment
- slow cooker
- large, heavy-bottomed skillet
- Saucepan
- mixing bowl
Ingredients
- 1 ½ Tablespoons refined sesame oil olive oil or vegetable oil will work in a pinch
- 2 pounds beef flank steak sliced against the grain
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 scallions chopped (whites and greens divided)
- ½ cup soy sauce
- 3 Tablespoons honey
- 3 teaspoons garlic powder
- ½ teaspoon onion powder
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon rice wine vinegar
- 1 ½ teaspoons ground ginger
- ½ teaspoon red pepper flakes
- 1 Tablespoon cornstarch
- Sesame seeds for garnish
Instructions
- Sear the steak. Heat the oil over medium-high heat in a large, heavy-bottomed skillet. Add the beef, season with salt and pepper, and saute until caramelized. Add the whites of the scallions and saute for 30 more seconds. Turn off the heat.
- Make the sauce. Whisk together the soy sauce, honey, garlic powder, onion powder, toasted sesame oil, rice wine vinegar, ground ginger, and red pepper flakes.
- Load the crock pot. Add the beef to the basin of your crock pot and pour the sauce over it. Stir until the meat is thoroughly coated in the sauce.
- Slow cook. Seal the crock pot and cook on high for 3 hours.
- Thicken the sauce. Use a slotted spoon to transfer the beef to a large mixing bowl. Pour the juices in the crock pot into a saucepan. In a small bowl, whisk together ¼ of the sauce with the cornstarch until smooth. Pour that into the rest of the sauce. Cook the sauce over medium-high heat, stirring consistently, until thickened.
- Put it all together. Pour the sauce over the beef and toss to coat.
- Serve. Serve over rice garnished with the greens of the scallions.