Crockpot Bulgogi Beef
Crockpot bulgogi beef gives you sweet, hearty Korean-style beef that pulls apart with a fork. The slow cooker does the tenderizing while soy, pear, garlic and sesame build the sauce, so dinner is ready over rice with almost no hands-on time.
6
servings15
minutes6
hoursThin-cut chuck simmers in a soy, pear, garlic and ginger sauce until tender. Sesame oil and scallions go in at the end for a fresh finish.
Ingredients
2.5 lb beef chuck roast, sliced into thin strips against the grain
1/2 cup low-sodium soy sauce
1/3 cup packed brown sugar
1 small Asian pear, peeled and grated
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1 medium yellow onion, thinly sliced
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon gochujang or 1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons cold water
4 scallions, sliced
2 tablespoons toasted sesame seeds
cooked white rice, for serving
Directions
- Slice the beef thin, about 1/4 inch, cutting against the grain. Partially freezing the roast for 30 minutes makes this easier.
- Whisk the soy sauce, brown sugar, grated pear, garlic, ginger, rice vinegar, gochujang and pepper in a large bowl.
- Add the beef and onion to the sauce and toss until coated. Marinate 20 minutes, or up to overnight in the fridge.
- Transfer everything to a 6-quart slow cooker, including all the sauce.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is tender enough to break apart with a fork.
- Stir in the sesame oil.
- Stir the cornstarch mixture into the sauce. Cook on HIGH, uncovered, for 15 to 20 minutes until it thickens slightly.
- Taste and add a splash of soy or a pinch of sugar to balance.
- Spoon over hot rice and top with scallions and sesame seeds.
- Serve extra sauce in a small bowl for drizzling.
Notes
- Sirloin or flank steak can replace chuck, but cook it only 3 to 4 hours on LOW or it turns dry. Use tamari for gluten-free. Cooked leftovers keep 4 days in the fridge and make great lettuce wraps or rice bowls. Freeze the cooked beef in its sauce for up to 3 months.
Why bulgogi works in a slow cooker
Traditional bulgogi is grilled quickly from thin, tender cuts. Chuck is cheaper and more flavorful, but it is tougher, so it benefits from a long, moist cook that breaks down the collagen until the strands turn silky. Thin slices matter here. They give the sauce more surface to cling to, and they cook through evenly, so you get tender strands in every serving instead of a few big chunks.
The marinade does double duty. The pear contains an enzyme that softens the meat, and the soy and brown sugar reduce into a glossy sauce that clings to every strip once you thicken it at the end. If you like a little char, spread the finished beef on a sheet pan and broil it for 3 minutes. It is optional, but it makes the edges taste closer to grilled.
Ingredient notes for the sauce and beef
Beef chuck: Look for good marbling. The fat melts during cooking and keeps the strands juicy. Trim only thick, hard pieces of fat.
Asian pear: Grated, it adds a mild sweetness and helps tenderize the beef. A sweet apple or a spoonful of applesauce works if you cannot find one.
Low-sodium soy sauce: The sauce reduces as it cooks, so regular soy can end up too salty. Start with low sodium and adjust at the end.
Toasted sesame oil: Stir it in at the end. Heat for hours kills its nutty aroma.
Gochujang: Optional, but a spoonful adds a gentle heat and a deeper, fermented flavor.
Brown sugar: It balances the salty soy and helps the sauce turn glossy. Do not reduce it too far, because the sweetness is what makes bulgogi taste like bulgogi.
Tips for the best crockpot bulgogi
Slice against the grain: The most common mistake is cutting with the grain, which leaves long, chewy fibers even after hours of cooking. Look at the lines in the meat and cut across them. Keep the onion slices thick enough to survive the cook, about 1/4 inch, so they soften but do not disappear.
Marinate if you can: Even 20 minutes helps, but an overnight soak makes the sauce taste deeper and the beef more tender.
Thicken at the end: The slow cooker traps moisture, so the sauce stays thin. A cornstarch slurry on HIGH for 15 minutes gives it a glaze. Do not skip tasting the sauce at the end. A splash of rice vinegar can lift a sauce that tastes heavy.
Swaps and variations
For a lighter dish, use a lean sirloin and cut the sugar to 3 tablespoons. Serve it over cauliflower rice or in lettuce cups. Swap the beef for boneless pork shoulder for a spicy pork version, cooked for the same time. Add shredded carrots and mushrooms in the last hour for extra vegetables. Mushrooms, sliced zucchini or snap peas can go in for the last 30 minutes.
Do not use ground beef here. It cooks into crumbles in the sauce and loses the long strands that make bulgogi what it is.
What to serve with it
Serve it over steamed short-grain rice with quick pickled cucumbers, kimchi, steamed broccoli and a sprinkle of sesame seeds. For a casual dinner, put the beef out with lettuce leaves, rice and sliced garlic so everyone can wrap their own. A fried egg on top turns this into a quick weekday bibimbap-style bowl, and a drizzle of sriracha mayo adds heat.
Storing and reheating leftovers
Store the beef and sauce in an airtight container in the fridge for up to 4 days. For longer storage, freeze it flat in freezer bags for up to 3 months and thaw overnight in the fridge.
Reheat in a skillet over medium heat with a splash of water, stirring until hot, or in the microwave in short bursts. A little extra soy or sesame oil brings back the flavor.
Crockpot Bulgogi Beef at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by beef chuck roast, low-sodium soy sauce, packed brown sugar, Asian pear
Tips for Crockpot Bulgogi Beef
Sirloin or flank steak can replace chuck, but cook it only 3 to 4 hours on LOW or it turns dry. Use tamari for gluten-free. Cooked leftovers keep 4 days in the fridge and make great lettuce wraps or rice bowls. Freeze the cooked beef in its sauce for up to 3 months.
Crockpot Bulgogi Beef FAQ
How long does Crockpot Bulgogi Beef take?
Crockpot Bulgogi Beef takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Bulgogi Beef serve?
This recipe makes 6 servings.
What do I need to make Crockpot Bulgogi Beef?
15 ingredients, led by beef chuck roast, low-sodium soy sauce, packed brown sugar, Asian pear. Amounts are in the recipe card above.
