From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Slow Cooker Beef Bulgogi Bowl
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Instructions
1
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Place beef and corn starch in a zip top bag; shake bag to evenly coat all of the meat.
2
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In a small bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil and rice wine vinegar.
3
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Place beef and onions into slow cooker and top with soy sauce mixture; stir to combine.
4
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Cover and cook on low heat for 5-6 hours or high heat for 3-4 hours.
5
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During the last 30 minutes of cooking, stir in garlic, grated ginger and pepper; cover and cook for 30 more minutes.
6
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Serve over rice with green onions and sesame seeds as garnish.
My Calorie Intake
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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, caramelized crust that deepens the overall flavor profile of your bulgogi.
- Balance Sweet and Savory 🍯Taste your sauce halfway through cooking and adjust the brown sugar and Thai sweet chili sauce ratio to your preference, as slow cooking intensifies flavors and you may need less sweetness than expected.
- Toast Sesame Seeds First ✨Lightly toast your sesame seeds in a dry pan before garnishing to unlock their nutty aroma and enhance their flavor complexity beyond the raw seeds.
- Add Cornstarch Strategically 🥣Dissolve cornstarch in a tablespoon of cold water and add it in the final 30 minutes of cooking to create a perfectly glossy, restaurant-quality sauce without making it gluey.
- Finish with Fresh Aromatics 🧅Reserve half your green onions and freshly minced garlic and ginger to add right before serving, preserving their bright, pungent qualities that fresh heat can diminish during long slow cooking.
Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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