Crock Pot Recipes Korean

Slow Cooker Korean Beef is an easy crock pot dinner recipe that makes tender, sweet and spicy slow cooker beef. Great roast recipe!

I have a lot of kitchen gadgets, but there aren’t too many that I would really miss if I didn’t have them.

My slow cooker is one of the few that I would really miss. I use it year-round, and I may even use it more often when it’s hot out to keep from heating up the house.

Delish Slow Cooker Korean Beef > Call Me Pmc

Aside from the ease and the fact that it doesn’t heat up my kitchen, one of the reasons I love using my slow cooker so much is that I can make so many different recipes with it – like this Slow Cooker Korean Beef recipe.

I use 2 tablespoons Gochujang to give it just a little spice. If I wasn’t feeding one kiddo who doesn’t like spicy food, I’d use more because Gochujang is a great balance of sweet and spicy.

This beef reheats well, and it makes great leftovers. Store any leftovers in an airtight container in the refrigerator. The beef will keep for up to 4 days when properly stored.

Slow Cooker Korean Beef Bowl

If you’ve tried this slow cooker Korean beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

*I find Gochujang near the Sriracha in my local supermarket. If you can’t find it, you can substitute a mixture that consists of a little Sriracha, a dash of additional soy sauce, and a little additional brown sugar to taste instead.

Serving: 1 serving | Calories: 314 kcal | Carbohydrates: 10 g | Protein: 27 g | Fat: 18 g | Saturated Fat: 7 g | Cholesterol: 93 mg | Sodium: 571 mg | Potassium: 538 mg | Sugar: 7 g | Vitamin A: 20 IU | Vitamin C: 0.7 mg | Calcium: 34 mg | Iron: 3.2 mg

Slow Cooker Bulgogi

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!Slow cooker Korean Beef is absolutely bursting with flavour and has the most mouthwatering aroma whilst cooking! Tender pieces of beef are slowly simmered in a dark and delicious hot and sweet sauce with chunks of fresh pear. Served on a bed of jasmine rice it’s a fantastic alternative for fakeaway night.

– which literally translates to ‘fire-meat’. It is made with strips of beef steak which are coated in a highly seasoned and sometimes spiced marinade and then cooked over a barbecue.

Korean Short Ribs (in Slow Cooker)

This dish has since been developed into grill and stir fry variations, and is often referred to simply as ‘Korean Beef’. So it seems only right that there should be a slow cooker version as well, and here it is!

The highly aromatic marinade for Korean Beef is common across all Bulgogi recipes. Its base flavours are soy, ginger, garlic, sugar and sesame, and some variations include fresh pears and other spices.

. This paste is a combination of soy bean, brown rice, salt, red pepper and chilli and it has an amazing depth of flavour which really intensifies the sauce.

Slow Cooker Korean Sesame Garlic Beef

I also like to include fresh pear to the recipe as it softens beautifully in the slow cooker and provides contrast against the heat of the chilli and paste.

This is one of my favourite things to cook for fakeaway night in the slow cooker, we eat it far too often. The smell permeating through the house during the day is just divine, and I look forward to eating it all day – it tastes that good!

Serve slow cooked Korean beef with freshly steamed jasmine rice. For extra crunch add some chopped spring onion and a sprinkle of sesame seeds.

Slow Cooker Korean Chicken Tacos

It also tastes great when served with freshly cooked noodles – udon work particularly well. Toss the noodles in the beef and sauce before serving so they are well coated and glazed.

On the side you could also serve some Kimchi, which is a traditional Korean side dish of salted and pickled vegetables. Although not Korean in origin, I also like to serve some crunchy vegetable spring rolls or gyoza dumplings.

If you would like to add vegetables to the sauce, I like to add red or green peppers (capsicum), or strips of carrot – these should be served quite crunchy. To help the vegetables retain their shape and texture, cut them into chunks and add to the pot half way through the cooking time.

Korean Short Ribs

Vegetables will always release varying degrees of water whilst cooking so the sauce will be thinner. Adding a little extra cornflour in the beginning can help with this.

This recipe will serve four with rice and a side dish. If you do have some leftover beef why not try one of these ideas?

Store Korean beef in an airtight container and it’ll stay fresh for three days in the fridge, or up to three months in the freezer. Reheat thoroughly before serving.

Slow Cooker Korean Bbq Beef

Marinading is an important part of the recipe for two reasons. It imparts flavour into the meat, and vinegar contains acetic acid which works to break down the meat fibres making them soft and tender. If you are short on time, marinade the meat for at least 30 minutes.

When you slow cook beef the meat can be tough for a few reasons. If it hasn’t been cooked for long enough the meat will still look plump, but it will have a good amount of resistance when you test it due to the fat not having enough time to break down. Leave it to cook a bit longer.

Secondly, the meat may have been over-cooked, it will looker a paler grey and have reduced in size due to the lack of moisture. This is much more common in leaner cuts of meat. Generally, the fattier, marbled cuts are much better for slow cooking and that’s why I recommend Bavette or skirt for this recipe.

Instant Pot Or Slow Cooker Korean Beef Tacos

Slow cooker Korean Beef is a mouth wateringly aromatic dish. Tender chunks of beef are slowly cooked in a sweetly spiced dark and sticky sauce. Serve with plump jasmine rice, this one is not to be missed!

Calories: 475 kcal Carbohydrates: 18 g Protein: 37 g Fat: 28 g Saturated Fat: 12 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 13 g Cholesterol: 107 mg Sodium: 852 mg Potassium: 647 mg Fiber: 2 g Sugar: 9 g Vitamin A: 76 IU Vitamin C: 5 mg Calcium: 35 mg Iron: 4 mg

This is the third time I've cooked it, a great recipe, and marinating the meat for a longer time means cheaper cuts can be used~frozen packs from Iceland (defrosted first) are tasty and tender.

Crockpot Korean Inspired Tacos With Yum Yum Yummm Sauce.

Very good recipe. I cooked it today using brisket meat sliced into thick strips as I couldn't get hold of flank or skirt.

Meat was very tender and the sauce is great too (although mine wasn't as dark as your pictures, maybe I used the wrong type of apple juice). Next time I'll be adding some fresh Thai birdseye chillies to really bring the fire.This slow cooker Korean beef is flank steak simmered with soy sauce, sesame oil, brown sugar, garlic and ginger in a crock pot. The meat is

My family loves sweet and savory Korean style beef, and this slow cooker version couldn’t be any easier to make! If you’re looking for Korean beef in a hurry, try my Korean beef bowls or Korean BBQ tacos.

Korean Bbq Chicken Tacos

Korean beef is popular for good reason – that sweet and savory combo just can’t be beat! This slow cooker Korean beef takes just minutes to prepare. Place it in the slow cooker in the morning and come home later to dinner waiting for you.

To make this recipe, you will need flank steak, cornstarch, sesame oil, rice vinegar, garlic, ginger, beef broth, low sodium soy sauce, brown sugar, sesame seeds and green onions.

Place the steak and cornstarch in a bowl. Toss the two ingredients together, then transfer the meat to a slow cooker. In a small bowl, whisk together the sauce ingredients. Pour the sauce over the meat, then stir everything together. Cook on low for 4-5 hours, or high for 2-3 hours. Add a sprinkle of sesame seeds and green onions, then serve and enjoy.

Slow Cooked Beef Ribs In Korean Bbq Sauce

Korean beef is typically referred to as bulgogi. This is a specific dish that consists of marinated meat that is grilled. For this particular recipe, the dish contains Korean flavors, but is not a true bulgogi as it is cooked in a crock pot.

I typically serve my slow cooker Korean beef over rice, but sometimes I mix things up a bit and serve it with quinoa or noodles. If you’re watching your carbs, you can even try using zucchini noodles.

This dish is great for

Slow Cooker Korean Spicy Braised Chicken