Slow Cooker Korean Beef

• 1.5 lbs flank steak – Cut against the grain into thin strips
• ¼ cup corn starch – Creates the perfect coating for tender, glossy results
• 2 tbsp sesame oil – Adds authentic nutty flavor and aroma
• ½ tsp garlic powder – Provides savory depth without overpowering
• ½ cup soy sauce – The foundation of our Korean-inspired sauce
• ¾ cup brown sugar – Creates the signature sweet-savory balance
• 1 diced onion – Adds sweetness and texture to complement the beef
• ¼ tsp red pepper flakes – Provides just a hint of heat (adjust to taste)

How to Make Slow Cooker Korean Beef: Step-by-Step Instructions

Step 1: Prepare the Beef Cut the flank steak against the grain into thin strips, approximately ¼-inch thick. This ensures maximum tenderness in the final dish.

Step 2: Coat the Beef In a large bowl, toss the beef strips with corn starch until evenly coated. This coating helps thicken the sauce and gives the meat a silky texture.

Step 3: Sear for Extra Flavor (Optional but Recommended) Heat sesame oil in a large skillet over medium-high heat. Quickly sear the coated beef strips for 1-2 minutes per side until lightly browned. This step adds depth of flavor but can be skipped if you’re short on time.

Step 4: Create the Sauce In a small bowl, whisk together soy sauce, brown sugar, and garlic powder until the sugar dissolves completely.

Step 5: Combine in Slow Cooker Transfer the beef to your slow cooker. Add the diced onion and red pepper flakes. Pour the sauce mixture over everything and stir gently to combine.

Step 6: Slow Cook to Perfection Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is fork-tender and the sauce has thickened to a glossy glaze.

Step 7: Final Touch Stir gently before serving to distribute the sauce evenly. Garnish with sliced green onions or sesame seeds if desired.