Tender Slow Cooker Korean Beef

This succulent Slow Cooker Korean Beef transforms budget-friendly flank steak into a mouthwatering meal that tastes like it came straight from your favorite Korean restaurant. The meat becomes incredibly tender as it simmers in a sweet and savory sauce, absorbing all the rich flavors throughout the day.

I first made this recipe when hosting friends for dinner and was running short on time. The slow cooker saved the day, and now this dish has become my secret weapon for impressing guests while spending minimal time in the kitchen.

Ingredients

• Flank steak: creates the perfect texture when slow cooked and absorbs flavors beautifully
• Corn starch: thickens the sauce to that perfect glaze consistency
• Sesame oil: provides that distinctive nutty flavor essential for authentic Korean taste
• Garlic powder: infuses the meat with aromatic depth without the risk of burning fresh garlic
• Soy sauce: brings the perfect umami balance and saltiness
• Brown sugar: caramelizes slightly during cooking for that signature Korean BBQ sweetness
• Diced onion: melts into the sauce adding natural sweetness and depth
• Red pepper flakes: add a gentle heat that builds slowly without overwhelming

Step-by-Step Instructions

Create the Sauce:

Combine cornstarch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes in a mixing bowl. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain. The sauce should have a smooth consistency with a rich brown color.

Prepare the Slow Cooker:

Place the flank steak directly into your slow cooker. You can add it whole or cut it into a few large pieces if needed to fit properly. Pour the prepared sauce mixture evenly over the meat, ensuring every part is coated for maximum flavor absorption.

Slow Cook to Perfection:

Cover the slow cooker with its lid and set to low heat for 6 to 8 hours or high heat for 3 to 4 hours. The longer cooking time on low heat yields the most tender results as it gives the connective tissues in the flank steak time to break down completely.

Shred and Finish:

Once cooking is complete, remove the meat from the sauce and transfer to a cutting board. Using two forks, shred the beef which should pull apart effortlessly after slow cooking. Alternatively, slice against the grain for a different texture. Return the meat to the sauce in the slow cooker and stir to thoroughly coat each piece.

Serve and Garnish:

Spoon the Korean beef over freshly cooked rice. The sauce will seep into the rice creating incredible flavor in every bite. For an authentic finish, top with sliced green onions and a sprinkle of sesame seeds before serving.

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The sesame oil is truly the star ingredient here. I learned from my Korean neighbor that adding it at the beginning rather than the end creates a deeper, more complex flavor as it infuses throughout the entire cooking process.

Best Sides to Serve

This Korean beef pairs wonderfully with traditional banchan like kimchi or quick pickled cucumbers. For a simple weeknight dinner, steamed broccoli or a crisp Asian slaw provides the perfect textural contrast to the tender beef. The vibrant colors of fresh vegetables also brighten up the plate, making the meal visually appealing alongside the rich, dark sauce.

Make It Your Own

While this recipe is delicious as written, you can easily customize it to suit your taste preferences. Add grated fresh ginger for a more pronounced zing, increase the red pepper flakes for extra heat, or stir in a tablespoon of gochujang paste for authentic Korean spice. For a more complex flavor profile, consider adding a splash of rice vinegar or a tablespoon of honey instead of some of the brown sugar.

Meal Prep Magic

This Korean beef makes an exceptional meal prep option. Portion the beef and rice into individual containers for grab and go lunches throughout the week. The flavors continue to develop over time, making day two and three even more delicious than the first serving. You can also repurpose leftovers into Korean beef tacos or lettuce wraps for a completely different meal experience.

Recipe FAQs

→ Can I use a different cut of beef for this Korean dish?

Yes, you can substitute chuck roast, brisket, or beef short ribs for the flank steak. These cuts also break down beautifully during slow cooking. Just ensure whatever cut you choose has good marbling for the most tender results.

→ How spicy is this Korean beef?

This dish has very mild heat with just 1/4 teaspoon of red pepper flakes. For a spicier version, you can increase the red pepper flakes to 1-2 teaspoons or add 1-2 tablespoons of gochujang (Korean chili paste).

→ What vegetables pair well with this Korean beef?

Traditional Korean sides like kimchi, cucumber salad, or sautéed spinach work beautifully. For a simple meal, serve with steamed broccoli, roasted carrots, or a crisp salad with sesame dressing.

→ Can I freeze the leftover Korean beef?

Yes, this beef freezes exceptionally well. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a saucepan or microwave.

→ What's the purpose of the cornstarch in this dish?

The cornstarch serves two purposes: it helps thicken the sauce to a glossy consistency and it creates a light coating on the beef that helps it retain moisture during the long cooking process.

→ Can I make this Korean beef in an Instant Pot instead?

Absolutely! Use the sauté function to brown the beef first (optional but adds flavor), then add all ingredients and cook on high pressure for 45 minutes with a 10-minute natural release. Shred the beef and return to the sauce.