Slow Cooker Korean-Style Beef Bulgogi with Scallions

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender slow-cooked beef bulgogi infused with garlic and soy, served with fresh scallions for a flavorful Korean dinner. This Korean-inspired beef recipe, ready in about 375 minutes, pairs 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.

Ingredients

• 2 lbs, thinly sliced beef chuck roast
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sesame oil
• 5, minced garlic cloves
• 1 tbsp, grated ginger
• 1/2 tsp black pepper
• 4, sliced into 2-inch pieces green onions
• 1 tbsp, toasted sesame seeds

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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.