Slow Cooker Bulgogi Korean Roast Beef Recipes

SLOW COOKER BULGOGI

Steps:

• Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.
• Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.
• Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
• Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS

Steps:

• Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
• Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
• Serve with corn tortillas and your favorite toppings.

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.