Name: Slow Cooker Beef Bulgogi Bowl
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 Servings
Cuisine: Asian

From the Cook

1/6

Slow Cooker Beef Bulgogi Bowl

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Place beef and corn starch in a zip top bag; shake bag to evenly coat all of the meat.

In a small bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil and rice wine vinegar.

Place beef and onions into slow cooker and top with soy sauce mixture; stir to combine.

Cover and cook on low heat for 5-6 hours or high heat for 3-4 hours.

During the last 30 minutes of cooking, stir in garlic, grated ginger and pepper; cover and cook for 30 more minutes.

Serve over rice with green onions and sesame seeds as garnish.

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Tips & Tricks (5)

Sear Before Slow Cooking 🔥
Brown the beef chuck roast in a hot skillet before adding to the slow cooker to develop a rich crust and deepen the savory flavors that define authentic bulgogi.
Balance Your Sauce Ratio 🥢
Taste the marinade mixture before cooking and adjust soy sauce, rice wine vinegar, and Thai sweet chili sauce to achieve the perfect sweet-savory-tangy balance that makes bulgogi distinctive.
Slice Against the Grain 🔪
After cooking, let the beef cool slightly, then slice against the grain to maximize tenderness and create the signature thin, delicate pieces characteristic of premium bulgogi bowls.
Toast Sesame Seeds Fresh 🌾
Lightly toast the sesame seeds in a dry pan just before serving to unlock their nutty aroma and enhance the final presentation and flavor profile of your dish.
Thicken Sauce Strategically ✨
Use the cornstarch slurry only in the final 30 minutes of cooking to achieve a glossy, coating sauce that clings perfectly to the beef without over-thickening or becoming gluey.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.