Bulgogi (Korean Beef) in the Slow Cooker


1.5 – 2lb Chuck roast or beef stew meat

salt & pepper

4 cloves garlic

1 Tbsp grated ginger (or 1 tsp ground ginger if that’s what you have)

1 tsp onion powder

1 cup beef broth

1/2 cup soy sauce (or tamari or coconut aminos, your choice)

1 tsp sriracha

1/2 cup brown sugar (or honey if you prefer)

1 Tbsp rice wine vinegar

1 Tbsp sesame oil

2 Tbsp corn starch (plus 2 Tbsp water to make a slurry to thicken)

1 tsp sesame seeds (optional)

chopped green onions to garnish (optional)


  1. Sear the beef for a few minutes on both sides in a cast iron skillet. Add to the slow cooker.
  2. Add salt and pepper to taste (at least 1 tsp salt).
  3. Mix together the sauce-
  4. Pour the sauce over the beef. Cook on LOW for no less than 8 hours.
  5. 30 minutes before serving, mix together the corn starch and water to make a slurry. Add the slurry to the slow cooker and stir in.
  6. Optional: Also 30 minutes before serving, start a pot of rice on the stove and add some broccoli in with the beef in the slow cooker to make a complete dinner.
  7. Once the full 8 hours are over, shred the beef. Top with sesame seeds and chopped green onions.
  8. Serve over rice. Enjoy!

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