Description
A tender, melt-in-your-mouth beef bulgogi made easy in a slow cooker. This sweet and savory dish requires minimal active time and delivers authentic Korean flavors perfect for weeknight dinners.
Ingredients
Scale
- 2 pounds flank steak or sirloin, sliced thinly against the grain
- ½ cup low-sodium soy sauce
- ¼ cup dark brown sugar
- 1 large Asian pear, grated (about 1 cup)
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly ground black pepper
- 2 cups short-grain white rice (uncooked)
- 4 stalks green onions, sliced thinly
- 1 tablespoon sesame seeds, toasted
- Optional toppings: shredded carrots, blanched spinach, sliced radishes, gochujang sauce
Instructions
- Let the flank steak sit at room temperature for 10 minutes, then slice it thinly against the grain into bite-sized strips.
- In a small bowl, whisk together soy sauce, brown sugar, grated Asian pear, minced garlic, grated ginger, sesame oil, and black pepper until the sugar is mostly dissolved.
- Place the sliced beef in the bottom of a 6-quart slow cooker. Pour the marinade over the beef and toss to coat every piece evenly.
- Cover and cook on LOW for 6-8 hours. (Do not cook on HIGH for best texture; if short on time, HIGH for 3-4 hours is acceptable but less tender).
- While the beef cooks, rinse short-grain rice under cold water until clear. Cook according to package instructions (usually 1:1 rice to water ratio) and fluff with a fork.
- Optional: For thicker sauce, remove lid and cook on HIGH for last 30 minutes, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook on HIGH for 15-20 minutes.
- Divide hot rice among four bowls. Top with beef and sauce. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
[‘Slice beef against the grain to ensure tenderness.’, ‘Asian pear contains enzymes that naturally tenderize the meat; do not skip if possible.’, ‘Rinse rice thoroughly to remove excess starch and prevent gumminess.’, ‘Toast sesame seeds in a dry pan for enhanced flavor.’, ‘Store beef and sauce separately from rice in the refrigerator for up to 4 days.’, ‘Freeze beef and sauce for up to 3 months; do not freeze rice.’]
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 1
- Protein: 35
Keywords: slow cooker, bulgogi, korean beef, beef bowls, easy dinner, meal prep, weeknight dinner, asian pear marinade