My Korean beef first showed me this dish, and I've been hooked since!

Korean cuisine offers an enticing array of flavors, from the deep umami of fermented bean pastes to the fiery kick of gochujang. Among the jewels in Korea's culinary crown is the succulent and savory Bulgogi – a dish originally of the nobility. Over time, Bulgogi evolved, and today, it's enjoyed by all, often made with beef and known for its tender texture and profound flavor. However, traditional methods can be time-consuming. Enter the slow cooker - a modern kitchen's ally. The slow cooker Korean Beef is a weekday-friendly twist on this cherished dish, replicating the deep, mellow flavors with much less effort. It's perfect for anyone who wants to explore the delights of Korean cooking without spending hours in the kitchen.

The rich and savory flavors of the slow cooker Korean beef marry beautifully with a bowl of steamed white rice, which soaks up the sauce and balances the meal. For a round of textures and freshness, serve it alongside an assortment of banchan, such as kimchi, spicy cucumber salad, bean sprout salad, or lightly seasoned spinach. If you’re in the mood for noodles, try serving the beef over a bed of soba or udon. And to complete the feast, no Korean meal is complete without a selection of lettuce leaves and perilla leaves, for wrapping up that delicious beef along with a dollop of ssamjang (Korean dipping sauce).

Slow Cooker Korean Beef
Servings: 4

- 2 pounds beef chuck roast, sliced into bite-sized pieces
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 5 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon freshly ground black pepper
- 1/4 - 1/2 teaspoon red pepper flakes (adjust to preferred spice level)
- 1 medium onion, thinly sliced
- 4 green onions, chopped (separate white and green parts)
- 1 tablespoon cornstarch
- 2 tablespoons cool water
- Sesame seeds for garnish

1. In the base of the slow cooker, whisk together the soy sauce, brown sugar, garlic, sesame oil, fresh ginger, black pepper, and red pepper flakes.

2. Add the sliced beef and onions to the sauce, ensuring that each piece is coated. Lay the onions on top of the meat.

3. Set your slow cooker to low and cook the mixture for approximately 6-8 hours, or on high for 3-4 hours, until the beef is tender and falls apart easily.

4. Within the last 30 minutes of cooking, whisk together cornstarch and cool water in a small bowl until smooth. Stir this slurry into the slow cooker to thicken the sauce.

5. Once the beef is tender and the sauce has thickened, sprinkle the green parts of the onions over the dish for a fresh contrast.

6. Serve the beef hot, garnished with a sprinkling of sesame seeds for a nutty crunch.

Chicken or pork can be substituted for beef if desired, adjusting the cooking time accordingly. For a healthier version, consider using low-sodium soy sauce and a sweetener alternative like honey instead of brown sugar. If you want to make this dish more authentic, you can add sliced Korean pear or a spoonful of gochujang. As a tip, to enhance the richness of the sauce, consider adding a splash of mirin or rice wine. And remember, the slow cooker is incredibly forgiving; feel free to adjust cooking times based on your schedule—the longer it cooks, the more tender the beef. Always taste and adjust the seasonings towards the end of cooking to personalize it to your palate. Enjoy the melts-in-your-mouth tenderness, and let this dish take you on a delightful Korean culinary adventure, right from your own kitchen.