Can I cook Slow Cooker Korean Beef from frozen?

Yes, many people do. Place the frozen meat straight into the slow cooker and cook it on low until tender. Slow Cooker Korean Beef still works well this way, though thawed meat gives you a little more control.

Can I make this in the Instant Pot?

Yes. Pressure cooking works well for this too. Cook on high pressure for about 45 minutes, then let it natural release for 15 minutes.

Is this good for meal prep?

Absolutely. It stores and reheats nicely, which makes it ideal for lunches and quick dinners during the week.

Can I add more vegetables?

Yes. Carrots, broccoli, or other sturdy vegetables fit in nicely, especially toward the end of cooking. That makes this even more balanced.

What should I serve with it?

Rice is the classic choice, but quinoa, noodles, cauliflower rice, and vegetables all work. That flexibility is part of why this recipe stays popular.

Easy Slow Cooker Korean Beef | Sweet & Savory Over Rice Dinner

Name: Easy Slow Cooker Korean Beef | Sweet & Savory Over Rice Dinner
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Ingredients: 1.5 lbs flank steak; 1/4 cup cornstarch; 2 tbsp sesame oil; 1/2 tsp garlic powder; 1/2 cup soy sauce; 3/4 cup brown sugar; 1 diced onion; 1/4 tsp red pepper flakes

Easy Slow Cooker Korean Beef | Sweet & Savory Over Rice Dinner

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This Slow Cooker Korean Beef turns an affordable cut of beef into tender, shredded meat coated in a sweet-savory soy sesame sauce. Serve it over rice for an easy, comforting dinner with big flavor.

Author: Irma
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Yield: 8 servings 1x
Category: Dinner

Ingredients

Scale

1.5 lbs flank steak
1/4 cup cornstarch
2 tbsp sesame oil
1/2 tsp garlic powder
1/2 cup soy sauce
3/4 cup brown sugar
1 diced onion
1/4 tsp red pepper flakes

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Instructions

Make the sauce base.
Grab a medium mixing bowl and whisk together the cornstarch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Keep whisking until the mixture looks fully combined and the sugar starts dissolving into the liquid. The sauce should smell bold, salty-sweet, and a little toasty from the sesame oil.
Set up the beef in the slow cooker.
Place the flank steak in the bottom of the crock pot in a single layer if possible. If the cut is too large to lay flat, do your best to nestle it in so the sauce can touch as much surface area as possible. This helps the flavor move through the meat as it cooks.
Pour the sauce over the meat.
Pour the sauce mixture directly over the beef, making sure the onion and seasonings spread across the top. Use a spoon if needed to move some of the onion pieces around so they do not stay in one clump. The goal is to coat the meat evenly so Slow Cooker Korean Beef can absorb the sauce from top to bottom.
Slow cook until tender.
Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The exact timing depends on your appliance and the thickness of the steak, but the beef should become soft enough to shred easily with a fork when it is done.
Remove and shred or slice.
Lift the cooked beef out of the crock pot and place it on a cutting board or shallow plate. Use two forks to shred it into bite-size strands, or slice it into pieces if you prefer a chunkier texture. Both methods work, but shredding gives Slow Cooker Korean Beef that classic pulled-beef feel.
Return the beef to the sauce.
Put the shredded or sliced beef back into the slow cooker and stir it well so every piece gets coated with the sauce. Let it sit in the warm sauce for a few minutes before serving so it picks up even more flavor. This step helps Slow Cooker Korean Beef taste rich and fully finished.
Serve warm over rice.
Spoon the beef over cooked rice and add any extras you like, such as scallions, sesame seeds, or steamed vegetables. The sauce soaks into the rice and makes the whole bowl taste complete.

Notes

Serving idea:
This Slow Cooker Korean Beef tastes fantastic over white rice, brown rice, fried rice, quinoa, noodles, or cauliflower rice.

Storage:
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave or on the stovetop until hot.

Freezing:
Once cooled, place the beef in a freezer-safe container and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.

Variations:
You can add broccoli or carrots near the end of cooking, or make the dish spicier with gochujang, sriracha, or extra red pepper flakes.

Nutrition

Calories: 256kcal
Sugar: 21g
Sodium: 863mg
Fat: 8g
Saturated Fat: 2g
Carbohydrates: 26g
Fiber: 1g
Protein: 20g
Cholesterol: 51mg

Find it online: https://irmacooks.com/easy-slow-cooker-korean-beef/