Slow Cooker Korean Beef Bulgogi and Rice: A Sweet and Savory Family Favorite

Slow Cooker Korean Beef Bulgogi with Rice

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 4 servings

Calories: 626

Ingredients Method Notes

Ingredients

  

Bulgogi

• 1.5 lb beef sirloin, thinly sliced
• 0.25 cup soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp Korean chili flakes (gochugaru)
• 1 Tbsp sesame seeds, toasted
• 1 green onion, sliced

Rice

• 2 cups jasmine rice
• 2.5 cups water
• 1 pinch salt

Method

 

1. Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and chili flakes in a bowl. Toss the sliced beef in the mixture and let it marinate for 15 minutes.

1. Transfer the marinated beef to the slow cooker. Sprinkle toasted sesame seeds and sliced green onion on top.

1. Cook on low for 7 hours (420 minutes).

1. While the beef cooks, rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 18 minutes until the water is absorbed.

1. When the beef is done, stir it to redistribute the juices. Serve the bulgogi over the cooked rice, drizzle with a little extra sesame oil if desired, and before serving, verify doneness with a food thermometer.

Notes

I learned to thinly slice the beef against the grain to keep it tender, and I add a splash of sesame oil at the end for extra aroma.

Food Safety Note: Always use a food thermometer to confirm your dish has reached a safe internal temperature before serving, and follow your country’s official food safety guidelines for meat, poultry, and slow-cooking. Cook times in this recipe are estimates — appliance and ingredient variation affects actual cook time.