Slow Cooker Beef Bulgogi

When I first started crafting this recipe, the thought of making bulgogi (Korean BBQ beef) in the slow cooker (or crock-pot) didn’t seem like a good idea because bulgogi is made with thinly sliced meat. Then, it occurred to me that instead of cooking thinly sliced meat, I could first cook the meat in the slow cooker, and then thinly slice it. This approach worked beautifully!

After about 4 hours on high, it was perfect for thinly slicing. Newer slow cookers may take less time than mine. If you cook it too long, it will fall apart when you try to slice thinly. It will still taste good, but remember we are making bulgogi here. 

Flank steak is a tough, lean cut of meat. It works pretty well in the slow cooker with the help of a bit of acidity and enzymes that are in the cooking liquid. Brisket will work well too. If you use other types of roast, such as chuck or round, make sure they are not too thick, so the meat is mostly submerged in the cooking liquid while being cooked.

As I mentioned in my traditional bulgogi recipe, it’s important to find the right balance between saltiness and sweetness for authentic bulgogi. The liquids in the recipe add up to a little over a cup. After cooking, you will end up with more than double the amount because the meat and vegetables release plenty of liquid. It’s very tasty as a sauce! It reminded me of the old-fashioned bulgogi from my childhood, which was cooked with beef broth. The resulting light, sweet and savory sauce was so delicious mixed in with rice.

So, here’s the slow cooker version of my bulgogi recipe! Do you have a slow cooker? It’s a small investment that’s worth every penny.

Slow Cooker Beef Bulgogi

2015-02-15 21:35:30

Serves 4

Korean bulgogi made in the slow cooker

Save Recipe

Print

Ingredients

1. 1.5 to 2 pounds flank steak (or brisket)
2. 1 medium onion, sliced 1/2-inch thick
3. 3 scallions, cut into 2-inch lengths
4. 1 large carrot, sliced
5. 7 to 8 garlic cloves, roughly chopped
6. 1-inch ginger, thinly sliced

Sauce

1. 6 tablespoons soy sauce
2. 3 tablespoons rice wine (or mirin)
3. 3 tablespoons sugar
4. 1 tablespoon honey
5. 1 tablespoon apple cider vinegar (or lemon juice)
6. 1/2 Korean pear (or apple), grated (about 3 to 4 tablespoons)
7. 1/8 teaspoon pepper
8. 1 tablespoon sesame oil
9. 1 teaspoon sesame seeds

Instructions

1. Clean the meat, and trim off any excess fat. Generously sprinkle with salt and pepper. Heat a large pan until very hot. Add a tablespoon of canola or vegetable oil, and sear the meat, about 2 minutes on each side.
   
2. Place the sliced onions at the bottom of the slow cooker, and place the meat on top. Add the remaining vegetables (save a few scallion pieces for garnish). Mix all the sauce ingredients, except the sesame seeds, and pour over the meat. You can prepare ahead of time, up to this point, and keep it in the fridge.
   
3. Cover, and cook for about 4 hours on high or 6 to 7 hours on low. Flip over once midway through the process, if you’re home. Cook until the meat is tender but sliceable. Once cooked, remove the meat to a cutting board. Drop the reserved scallion pieces into the hot cooking liquid. Transfer the vegetables to a plate.
   
4. Thinly slice the meat against the grain. Run the sauce through a strainer, and pour over the meat and vegetables to serve.
   

Notes

1. You can reduce the sauce if you want by boiling, but the sauce is light and tasty as is.
2. Keep the leftover meat in the sauce in the fridge. It will reheat in no time, preferably over the stove top.

By Hyosun Ro

Korean Bapsang http://www.koreanbapsang.com/

The post Slow Cooker Beef Bulgogi appeared first on Korean Bapsang.