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–+ servings
Slow cooker beef bulgogi with rice in a white bowl.

Slow Cooker Korean Beef

This delicious bulgogi-inspired slow cooker Korean beef recipe is bursting with flavor! It's easy to pull together and is a wonderful cozy dinner.
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Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 6 servings
Author: Emily Wilson

Ingredients

  • ½ cup soy sauce
  • ¼ cup packed brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons red pepper flakes
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 3 green onions thinly sliced, white and green parts separated
  • 3 pounds chuck roast
  • 2 teaspoons sesame seeds
  • optional - rice for serving

Instructions

  • Combine the soy sauce, brown sugar, rice wine vinegar, sesame oil, red pepper flakes, garlic powder, ground ginger, and white and light green parts of the green onions in a mixing bowl. Whisk till combined and sugar has dissolved.
    Bulgogi sauce in a white bowl with a whisk.
  • Add the chuck roast to slow cooker and cover with the soy sauce mixture.
    Chunks of beef in a slow cooker with sauce and sliced green onions.
  • Cook on low for 6 hours or on high for 3 hours. Shred the beef with a fork or tongs. Serve with optional rice and top with the remaining sliced green onions and sesame seeds.
    Tongs in a slow cooker of Korean shredded beef.

Notes

Storage - Leftovers can be saved for up to 4 days in the refrigerator in an airtight container.
Freeze - Save in the freezer for up to 3 months.

Nutrition

Serving: 1g | Calories: 516kcal | Carbohydrates: 14g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1280mg | Potassium: 882mg | Fiber: 1g | Sugar: 10g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 6mg