Crock Pot Beef Bulgogi

This Crock Pot Beef Bulgogi is a savory and slightly sweet Korean-style recipe, which uses thinly sliced beef and soy sauce marinade. It’s a great low-effort dinner option, ready in about 8 hours and 10 minutes.

Crock Pot Beef Bulgogi Ingredients

• ½ cup soy sauce, divided
• ¼ cup white sugar, divided
• 4 teaspoons sesame oil, divided
• 2 cloves garlic, chopped, divided
• 1 teaspoon ground black pepper, divided
• 1½ pounds beef, thinly sliced
• ½ teaspoon sesame seeds
• 1 green onion, cut into 1-inch pieces (or more to taste)

How To Make Crock Pot Beef Bulgogi

1. Make the first marinade: In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove chopped garlic, and 1/2 teaspoon black pepper. Add the sliced beef, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes or overnight.
2. Prepare the second marinade: Mix the remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl.
3. Toast the sesame seeds: Heat a small skillet over medium heat and toast sesame seeds for 3–5 minutes until lightly browned.
4. Assemble in the slow cooker: Place the marinated beef in the slow cooker. Pour in the second marinade, add the toasted sesame seeds and green onion.
5. Slow cook the beef: Cover and cook on low for 6 to 8 hours, until beef is tender and the flavors are well developed.

Recipe Tips

• What cut of beef should I use? Thinly sliced ribeye or sirloin works best for tender results.
• Can I marinate the beef overnight? Yes, marinating overnight enhances flavor.
• Do I need to sear the beef first? No, this recipe is designed for a slow cooker and doesn’t require searing.
• Can I add vegetables? Yes, sliced bell peppers or onions can be added to the slow cooker.
• How to make it spicier: Add gochujang or red pepper flakes to the marinade.

What To Serve With Beef Bulgogi

This flavorful Korean beef goes great with these sides:

• Steamed white or jasmine rice
• Kimchi or pickled vegetables
• Sautéed spinach or bok choy
• Korean pancakes (jeon)
• Lettuce leaves for wraps

How To Store Beef Bulgogi

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze cooked beef in portions for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm gently in a skillet or microwave until heated through.

Beef Bulgogi Nutrition Facts

• Calories: 365
• Total Fat: 19g
• Saturated Fat: 6g
• Cholesterol: 91mg
• Sodium: 1868mg
• Carbohydrates: 16g
• Fiber: 1g
• Sugars: 13g
• Protein: 31g
• Calcium: 29mg
• Potassium: 469mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken instead of beef?
Yes, thinly sliced chicken thighs or breast can work as a substitute.

Can I skip the second marinade?
No, it adds depth and keeps the beef flavorful during cooking.

Is it okay to use pre-sliced bulgogi meat?
Yes, pre-sliced meat from Asian markets works perfectly.

How thin should the beef be?
About 1/8 inch is ideal for tenderness and flavor absorption.

Can I double the recipe?
Yes, just ensure your slow cooker can hold the volume.

Try More Recipes:

• Crock Pot Beef Drip Sandwiches
• Crock Pot Cabbage Beef Soup
• Crock Pot Beef Beanless Chili