There’s something almost magical about a slow cooker, isn’t there? You toss in a few simple ingredients in the morning, and by evening, you’re greeted by a meal that feels like a warm, flavorful hug.

This Slow Cooker Korean Beef is exactly that kind of magic. It transforms an affordable cut of beef into something spectacularly tender, with a sauce that’s both sweet and savory, with just the right amount of gentle heat.

Honestly, it might just become your new favorite way to feed your family with very little effort.

Why This Recipe Feels Like a Culinary Hug

This dish is the epitome of comfort food with a vibrant, exciting twist. The long, slow cooking process doesn’t just cook the beef; it transforms it, letting the fibers break down until they practically melt on your tongue.

Every single bite is thoroughly infused with a deeply rich, umami-packed sauce. It’s the kind of meal that makes a busy day feel manageable, knowing dinner is already handled and waiting to be devoured.

The aroma that will fill your home as it cooks is its own special reward, a promise of the delicious satisfaction to come.

Ingredients Needed for the Recipe

Gathering these ingredients is the first simple step toward an incredible dinner. Each one plays a specific role in building the complex flavor profile we’re after.

• Flank Steak (1 ½ pounds): Sliced thin against the grain, this cut becomes incredibly tender and juicy during the slow cook.
• Cornstarch (¼ cup): Our trusty thickening agent that gives the sauce its beautiful, glossy coating.
• Sesame Oil (2 tablespoons): Provides that essential, nutty base note that is quintessential to so many Asian-inspired dishes.
• Garlic Cloves (½ teaspoon, minced): Because what’s a great sauce without the warm, aromatic punch of fresh garlic?
• Soy Sauce (½ cup): The salty, savory backbone of our sauce, bringing that deep, rich color and flavor.
• Beef Broth (½ cup): Adds extra liquid to braise the beef and deepens the overall meaty flavor of the dish.
• Brown Sugar (¾ cup): Balances the saltiness with its molasses-like sweetness, creating a perfect harmony.
• Onion (¼ cup, chopped): It melts down into the sauce, adding a subtle sweetness and body you’ll love.
• Red Pepper Flakes (¼ teaspoon): Just enough to give a gentle, warming kick that lingers pleasantly.
• Garnish: A sprinkle of sesame seeds and chopped green onions for a fresh, colorful finish.

How to make Slow Cooker Korean Beef?

Prepping Your Flank Steak

Start by taking your flank steak straight from the fridge—it’s much easier to slice neatly when it’s cold. Place it on a sturdy cutting board and, using a sharp knife, slice it into thin strips, making sure to cut directly against the grain of the meat.

This crucial step is the secret to ensuring your final dish is fall-apart tender, rather than tough and chewy.

Creating the Flavorful Coating

Next, pop those thin slices of beef into a large ziplock bag along with the cornstarch. Seal the bag tightly, leaving a little air inside, and give it a good, vigorous shake.

You want every single piece of meat to be lightly and evenly dusted with the cornstarch, which will help create a wonderfully thick sauce later on.

Building the Sauce in the Pot

Now, grab your slow cooker insert. To it, add the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onion, and red pepper flakes.

Give this mixture a really good stir until the brown sugar has completely dissolved into the other liquids, creating a unified, fragrant sauce base.

Combining and Cooking to Perfection

Carefully add your cornstarch-coated beef strips into the slow cooker with the sauce. Use a spoon or tongs to gently stir and fold everything together, ensuring every piece of meat is lovingly coated in that delicious sauce.

Now, just place the lid on securely. You can cook this on HIGH for 2-3 hours or on LOW for 4-5 hours. The beef is done when it’s cooked through and irresistibly tender.

Serving Your Masterpiece

Once the cooking time is up, it’s time to feast. Spoon generous amounts of the beef and its glorious sauce over a bed of fluffy, steamed white rice.

For the final touch, garnish with a vibrant sprinkle of sliced green onions and a dash of sesame seeds for that perfect visual pop and a little textural crunch.

The Best Cuts of Beef for Your Slow Cooker

While flank steak works beautifully here, your slow cooker is quite forgiving and versatile. If you can’t find flank steak, don’t worry, you have other fantastic options.

Skirt steak or hanger steak would be excellent, similar substitutes. For an even more budget-friendly and fall-apart tender result, try using a chuck roast, cut into bite-sized cubes.

The key is to look for cuts with a good amount of marbling, as that fat will slowly render down, self-basting the meat and making it incredibly succulent.

Tips

For the absolute easiest slicing, pop your flank steak into the freezer for about 15-20 minutes before you plan to cut it. This firms it up just enough to make clean, thin slices a total breeze.

If you’re a fan of vegetables in your meal, feel free to add them. Toss in some broccoli florets during the last 30 minutes of cooking for a crisp-tender bite, or add them halfway through if you prefer them softer.

And while rice is the classic partner, this beef is also fantastic served over cauliflower rice, zucchini noodles, or even tucked inside warm tortillas for a fun, fusion-style Korean beef taco night.

How to Store and Reheat Your Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to four days. The flavors actually deepen and meld together even more, making the leftovers something to truly look forward to.

When you’re ready to enjoy it again, gently reheat it in a saucepan over low heat on the stovetop, adding a tiny splash of beef broth or water if the sauce has thickened too much.

You can also reheat single portions in the microwave, using short bursts and stirring in between to ensure even warming.

Creative Ways to Serve Your Korean Beef

This dish is wonderfully versatile and loves to be the star of different meals. Go beyond the basic rice bowl and think about using it as a hearty filling for lettuce wraps, using crisp butter or romaine leaves as your vessel.

It makes an incredible topping for a baked potato, turning a simple side into a full, satisfying meal. Or, stir the shredded beef into a rich and savory soup for a whole new dinner experience.

Let this recipe be a starting point for your own culinary creativity—it’s a flavor that adapts beautifully to many different ideas.

Why Slow Cooking Makes All the Difference

The slow cooker is the true hero here, working its low-and-slow magic to perfection. This gentle cooking method breaks down the tough connective tissues in the beef without any risk of overcooking or drying it out.

It allows the flavors of the sauce to penetrate deep into the very heart of the meat, ensuring every single strand is bursting with that sweet, salty, and savory goodness.

Essentially, it does all the hard work for you, turning simple preparation into a complex-tasting, restaurant-quality dish right in your own kitchen.