Slow Cooker Korean-Style Beef Bulgogi

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slices of beef cooked low and slow in a sweet and savory Korean bulgogi marinade, perfect for serving over rice or wrapped in lettuce. This korean-inspired beef ready in about 375 minutes pairs thinly sliced flank steak, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Korean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1/2 cup grated Asian pear, 3 sliced green onions, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  2. Step 2: Add 2 lbs thinly sliced flank steak to the marinade, tossing to coat well. Transfer everything to a slow cooker.
  3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours until beef is tender and flavorful. Stir once halfway through cooking.
  4. Step 4: Serve hot over steamed rice or wrapped in lettuce leaves with extra green onions if desired.

Frequently asked questions

How long does Slow Cooker Korean-Style Beef Bulgogi take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Korean-Style Beef Bulgogi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced flank steak from drying out.

Can I substitute ingredients in Slow Cooker Korean-Style Beef Bulgogi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Korean-Style Beef Bulgogi for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Korean-Style Beef Bulgogi?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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