![Slow Cooker Korean Beef](https://www.sixsistersstuff.com/wp-content/uploads/2024/08/Slow-Cooker-Korean-Beef.jpg)
For a new slow cooking recipe, try this Slow Cooker Korean Beef recipe simmered in a savory sauce to make the best and most delicious Korean beef served over rice and topped with sesame seeds.
![Top view of a bowl of Slow Cooker Korean Beef topped with sesame seeds](https://www.sixsistersstuff.com/wp-content/uploads/2024/08/Slow-Cooker-Korean-Beef-2.jpg)
For this easy slow cooker version of Korean tender beef, you won’t need beef broth or brown sugar to make flavorful beef. Plus, when you are making a crock pot recipe you can make this dinner recipe with minimal effort and still get a great recipe the whole family will love.
So, if you are looking for a juicy beef recipe, make this one up, and enjoy the delicious recipe after a hard day’s work for a great way to end the day.
![A bowl of Slow Cooker Korean Beef](https://www.sixsistersstuff.com/wp-content/uploads/2024/08/Slow-Cooker-Korean-Beef-4.jpg)
Recipe Ingredients:
- Oil: you will need sesame oil (olive oil or vegetable oil will work in a pinch) and toasted sesame oil
- Meat: for the best results get beef flank steak from your local butcher and slice it against the grain
- Seasonings: you will use kosher salt, ground black pepper, garlic powder, onion powder, ground ginger, and red pepper flakes
- Onion: use fresh scallions (or green onions) and chop it so the whites and greens are divided
- Sauce: choose your favorite soy sauce to use
- Honey: use whichever honey you have on hand, whether it is raw honey or not it will work great
- Vinegar: for most Korean dishes you will use rice wine vinegar
- Thickener: you will need to use cornstarch to thicken the delicious sauce
- Optional topping: just a little more flavor and texture, you can top Korean beef bowls with sesame seeds for garnish
![Slow Cooker Korean Beef in the slow cooker](https://www.sixsistersstuff.com/wp-content/uploads/2024/08/Slow-Cooker-Korean-Beef-3.jpg)
How To Make Slow Cooker Korean Beef:
- 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 sauce ingredients, 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 you get a smooth cornstarch slurry. 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.
![A plate of rice topped with Slow Cooker Korean Beef](https://www.sixsistersstuff.com/wp-content/uploads/2024/08/Slow-Cooker-Korean-Beef-5.jpg)
Expert tips for making this easy crockpot dinner recipe:
How to serve slow cooker Korean beef:
- Over rice (brown rice, white rice, and cauliflower rice will work)
- Korean beef tacos on flour tortillas
- In a lettuce wrap
Toppings for Korean beef
- Sesame seeds
- Sliced green onions
- Gochujang sauce (to make it a little spicier)
Storage Instructions:
Fridge: Place leftover Korean beef in an airtight container and store it for up to 5 days.
Freezer: After reaching room temperature, place in a freezer-safe bag and store it for up to 3 months.
![A bowl of Slow Cooker Korean Beef with a wooden spoon](https://www.sixsistersstuff.com/wp-content/uploads/2024/08/Slow-Cooker-Korean-Beef-6.jpg)
More beef recipes:
- Slow Cooker Beef Sirloin Tips and Gravy Recipe
- Creamy Ground Beef and Macaroni Tomato Soup Recipe
- Slow Cooker Beef Bourguignon Recipe
- Instant Pot Beef Barbacoa (Chipotle Copycat Recipe)
![A bowl of Slow Cooker Korean Beef](https://www.sixsistersstuff.com/wp-content/uploads/2024/08/Slow-Cooker-Korean-Beef-250x250.jpg)
Slow Cooker Korean Beef
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.
Notes
- Over rice (brown rice, white rice, and cauliflower rice will work)
- Korean beef tacos on flour tortillas
- In a lettuce wrap