Name: Slow Cooker Korean Beef
Prep time: 10 min
Cook time: PT-487846H56M45S
Total time: PT-487846H56M45S
Cuisine: Korean
Ingredients: 1 ½ pounds flank steak, cut into bite-sized strips; ¼ cup cornstarch; 2 tablespoons sesame oil; ½ teaspoon minced garlic (1–2 cloves); ½ cup soy sauce (low sodium preferred); ½ cup beef broth; ¾ cup brown sugar; ¼ cup onion, chopped; ¼ teaspoon red pepper flakes (optional); Sesame seeds and sliced green onions for garnish

Why You’ll Love This Recipe

This dish brings restaurant-quality Korean flavors right to your kitchen. The slow cooker ensures the beef stays tender while soaking up the sweet, salty, and slightly spicy sauce. Minimal prep, a flavorful sauce, and versatile serving options make it a family favorite for weeknights, meal prep, or entertaining.

Ingredients

1 ½ pounds flank steak, cut into bite-sized strips
¼ cup cornstarch
2 tablespoons sesame oil
½ teaspoon minced garlic (about 1–2 cloves)
½ cup soy sauce (low sodium preferred)
½ cup beef broth
¾ cup brown sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes (optional for heat)
Sesame seeds and sliced green onions for garnish

Directions

Toss the beef strips with cornstarch until evenly coated.
In a large skillet, heat sesame oil over medium-high heat. Quickly sear the beef for 1–2 minutes per side to brown slightly. Transfer to the slow cooker.
Add minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir to combine.
Cover and cook on low for 5–6 hours or on high for 2–3 hours until the beef is tender and the sauce has thickened.
Serve hot over steamed rice or noodles, garnished with sesame seeds and sliced green onions.

Servings and Timing

Makes about 4–6 servings
Prep time: 10 minutes
Cook time: 2–6 hours (depending on slow cooker setting)
Total time: 2 hours 10 minutes to 6 hours 10 minutes

Variations

Spicy: Increase red pepper flakes or add sriracha to the sauce.
Vegetable Boost: Add bell peppers, carrots, or snap peas during the last 30 minutes of cooking.
Gluten-Free: Use tamari or a gluten-free soy sauce.
Make-Ahead: Refrigerate cooked beef and sauce separately for up to 3 days; reheat gently before serving.
Oven Option: Sear beef and bake covered at 350°F (175°C) for 30–40 minutes until tender.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of beef broth if the sauce has thickened. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, skirt steak or sirloin strips also work well.

Can I make it vegetarian?

Substitute beef with seitan, tofu, or tempeh and adjust cooking time accordingly.

How sweet is the sauce?

The brown sugar gives a balanced sweetness, but you can reduce it slightly for less sweetness.

Can I double the recipe?

Yes, it works well in a larger slow cooker. Just ensure the beef is evenly coated and submerged in the sauce.

Can I thicken the sauce more?

Yes, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the sauce at the end, cooking until thickened.

Conclusion

Slow Cooker Korean Beef is a flavorful, tender, and easy-to-make meal that brings the bold flavors of Korean cuisine into your home kitchen. Perfect over rice, noodles, or alongside steamed vegetables, this recipe is ideal for busy weeknights, meal prep, or casual entertaining. With minimal prep and maximum flavor, it’s sure to become a favorite.