Slow Cooker Korean-Style Beef Bulgogi with Scallions

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

Tender slow-cooked beef bulgogi infused with garlic and soy, served with fresh scallions for a flavorful Korean dinner. This korean-inspired beef ready in about 375 minutes pairs thinly sliced beef chuck roast, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 5 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp black pepper until sugar dissolves.
  2. Step 2: Add 2 lbs thinly sliced beef chuck roast to the marinade and toss to coat well. Let marinate for at least 30 minutes or overnight in the refrigerator.
  3. Step 3: Transfer the marinated beef and all marinade liquid to a slow cooker. Add 4 sliced green onions.
  4. Step 4: Cook on low heat for 6-7 hours or on high for 3-4 hours until beef is tender and easily shredded.
  5. Step 5: Sprinkle 1 tbsp toasted sesame seeds over the beef before serving to add a nutty crunch and garnish.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Korean-Style Beef Bulgogi with Scallions 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 with Scallions?

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 soy sauce from drying out.

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

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 with Scallions 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 with Scallions?

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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