This post may contain affiliate links.
This Slow Cooker Korean Beef is an ideal recipe to help you make use of your slow cooker year round and make a change from our usual stews and soups. Perfect for serving as rice bowls or for meal prep protein.
Giving beef brisket a long slow cook is always a good idea, and this cut lends itself perfectly to none other than BBQ Style Korean Beef.
Not only is the flavour fantastic, it’s also super quick and easy to prepare, making it ideal for a midweek winning dinner or a weekend fakeaway treat, any time of the year.
The whole family will be asking for more for this one, but if there are leftovers, it’s also a perfect freezable meal for another day’s enjoyment.
Why you’ll love this easy Slow Cooker Korean Beef recipe
⭐️ Super convenient and low effort
⭐️ Ideal for batch cooking
⭐️ Simple ingredients but big unique flavour
Korean BBQ Beef INFO
The traditional dish of this name is centuries old and is often known as ‘bulgogi’. It’s marinated meat – usually beef – in a unique barbecue sauce, which is slightly sweet and smoky.
This dish is very much vaguely in ‘the style of’. If you want to try a more authentic version of Korean BBQ Beef, here’s a recipe from My Korean Kitchen, which looks all kinds of delicious.
Slow Cooker Korean Beef Ingredients
- Beef brisket – This recipe uses a 1kg joint so get as close to that weight as you can from the butcher or supermarket. Make sure you remove the string if it’s tied together.
- Onion – Slice a fresh one for this recipe.
- Ginger – Fresh, paste or frozen. NOT dried.
- Gochujang – This is a Korean chilli paste which is now available in all the big supermarkets. It’s well worth seeking out for the delicious flavour it gives to the beef. If you can’t find it though, you could swap it for your favourite hot sauce.
- Marinade – The rest of the ingredients for this are soy sauce, rice wine vinegar, sesame oil, hot beef stock (made with a cube is fine).
- Cornflour – This is to make a ‘slurry’ with to thicken the sauce at the end. See the tips below.
- To serve – Carrots, cucumber, rice wine vinegar, spring onions, and rice. I like to serve this with short grain rice but any rice will work.
How to make Slow Cooker Korean Beef
1. Place the beef, onion, ginger, gochujang, soy sauce, rice wine vinegar and sesame oil in the slow cooker and coat well using your hands. Pour in the stock and cook according to the recipe below.
2. When the meat is cooked, shred it with two forks.
3. Scoop out a few spoonfuls of the cooking liquid into a small bowl and stir in the cornflour until smooth. Add the cornflour mixture back for 30 minutes more.
4. Meanwhile, toss the carrots and cucumber with the rice wine vinegar and a pinch of salt to pickle a little, then serve it with the beef, rice and spring onions.
Leftovers
In the fridge You can keep the Korean Beef in the fridge for 3 days. Reheat fully before serving.
In the freezer This dish does really well in the freezer, so portion up any leftovers and freeze for up to 3 months. Defrost and reheat thoroughly before serving.
Recipe Tips
Get your hands in
When you put your beef in the slow cooker with your other ingredients, use clean hands to get in there and make sure it’s well covered. This will allow the marinade to infuse the meat well throughout the slow cook, and add to the depth of flavour.
Make a slurry to thicken sauce
To make a slurry, put the cornflour into a small bowl, then take some cooking sauce from the pan and stir it with the cornflour until it’s smooth.
Add the mixture back into the dish, and leave for another 30 minutes. This will thicken the sauce perfectly, leaving no lumps (this is why you don’t put cornflour straight into the pan!).
Alternatively, allow it to thicken up on the hob if your slow cooker pan allows, if you want this step to be quicker.
More easy Slow Cooker Beef Recipes…
Slow Cooker Beef
Slow Cooker Beef Joint {Best EVER Roast!}
Beef
Beef Goulash
Slow Cooker
Doner Kebab RECIPE {Slow cooker & Air Fryer}
Slow Cooker Beef
Slow Cooker Beef Stew {with Rich Gravy}
FAQs
If you want to enjoy this again in a slightly different way, you could enjoy it with a little salad and Coleslaw on the side, or with broccoli or a Cucumber salad.
You could also add it into tacos or lettuce cups (like with Pork Yuk Sung).
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Korean BBQ Style Beef
Ingredients
- 1 kg (35 oz) Beef brisket
- 1 Onion, Sliced
- 1 tbsp Ginger, Grated
- 3 tbsp Gochujang
- 3 tbsp Soy sauce
- 1 tbsp Rice wine vinegar
- 1 tbsp Sesame oil
- 200 ml (1 cups) Hot beef stock, Using 1 stock cube
- 2 tbsp Cornflour
To serve:
- 2 Carrots, Peeled into strips
- 1 Cucumber, Cut into thin halves
- 2 tbsp Rice wine vinegar
- Spring onions, To serve
- Cooked rice, To serve
Instructions
- Place the beef (making sure you’ve removed any strings it is tied together with), onion, ginger, gochujang, soy sauce, rice wine vinegar and sesame oil in the slow cooker pan and use your hands to make sure the beef is well coated in the mixture.
- Pour in the beef stock, pop the lid on the slow cooker and cook on HIGH for 4-6 hours or LOW for 6-8.
- When the meat is cooked and easy to pull apart, shred it with two forks. Scoop out a few spoonfuls of the cooking liquid into a small bowl and stir in the cornflour until smooth. Add the cornflour mixture back to the slow cooker, give everything a stir then cook for 30 minutes more so the sauce can thicken a little. You can do this on the hob if your slow cooker pan allows.
- Meanwhile, toss the carrots and cucumber with the rice wine vinegar and a pinch of salt to pickle a little.
- Serve the beef with the lightly pickled veg, rice and spring onions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is now firmly on my list of slow cooker beef recipes! Mouthwatering indeed! Thanks Sarah.