Name: Crock Pot Korean Beef Recipe
Prep time: 15 min
Cook time: PT-489564H6M24S
Total time: PT-489564H6M24S
Cuisine: Korean
Ingredients: 1½ lb flank steak, sliced into ¼ inch pieces against the grain; ¼ cup cornstarch; 1½ tablespoons sesame oil; 2 teaspoons garlic, minced; ½ teaspoon fresh ginger, minced; 2 teaspoons rice vinegar; ½ cup soy sauce; ½ cup beef broth; ¾ cup brown sugar; ¼ teaspoon red pepper flakes

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Introduction

This Crock Pot Korean Beef recipe is a flavorful and easy way to enjoy tender, savory-sweet beef with minimal effort. Perfect for busy weeknights, it slow cooks until melt-in-your-mouth deliciousness.

A close-up image of a wooden spoon scooping rich, dark brown beef stew thick with chunks of tender meat and pieces of eggplant, all coated in a glossy, savory sauce. Bright green chopped scallions are sprinkled on top, adding a fresh contrast to the dark stew. The background shows more stew with a thick texture and scattered scallions, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lb flank steak, sliced into ¼-inch pieces against the grain
¼ cup cornstarch
1½ tablespoons sesame oil
2 teaspoons garlic, minced
½ teaspoon fresh ginger, minced
2 teaspoons rice vinegar
½ cup soy sauce
½ cup beef broth
¾ cup brown sugar
¼ teaspoon red pepper flakes

Instructions

Step 1: Place the sliced flank steak and cornstarch into a Ziplock bag. Seal the bag and shake well until the beef is completely coated with cornstarch.
Step 2: Add the coated beef to the bottom of a 6-quart crock pot, spreading it out evenly.
Step 3: In a medium bowl, whisk together sesame oil, garlic, fresh ginger, rice vinegar, soy sauce, beef broth, brown sugar, and red pepper flakes until combined.
Step 4: Pour the sauce mixture over the beef in the crock pot, ensuring all pieces are covered.
Step 5: Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the beef is tender.
Step 6: Serve the Korean beef over steamed rice and garnish with sliced green onions if desired.

Tips & Variations

For extra depth, add sliced onions or bell peppers to the crock pot before cooking.
Adjust the red pepper flakes to control the heat level according to your taste.
Use brown sugar substitute like coconut sugar for a different sweetness profile.
If you prefer thicker sauce, remove the beef once cooked, and simmer the sauce on the stove until it reduces to your liking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl of white rice forms the bottom layer, fluffy and neatly packed. On top, there is a thick layer of dark brown beef strips covered in a shiny sauce, sprinkled with white sesame seeds and bright green chopped scallions. Two wooden chopsticks are placed resting on the beef. The bowl is held by two woman's hands against a white marbled surface with some green scallions visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can substitute flank steak with skirt steak or sirloin. Just adjust cooking times if needed—tougher cuts may require longer slow cooking for tenderness.

Is it necessary to coat the beef with cornstarch?

Coating the beef helps thicken the sauce and gives the meat a slight crust, enhancing texture and flavor. While optional, it is recommended for best results.