Description
A tender, sweet, and savory slow cooker beef bulgogi made with chuck roast, soy sauce, and brown sugar. This easy 5-ingredient meal is perfect for weeknights and meal prep.
Ingredients
Scale
- 3–4 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 1 cup soy sauce
- ½ cup brown sugar
- 1 tablespoon fresh ginger, grated
- 6 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon sesame oil (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
- Steamed white rice (for serving)
- Sliced green onions (for garnish)
Instructions
- Trim hard fat from the chuck roast and cut the beef into 1-inch cubes.
- In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and sesame oil (if using) until the sugar is mostly dissolved.
- Place the cubed beef into the slow cooker and pour the sauce over it. Toss to coat the beef evenly.
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours until the beef is fork-tender.
- If a thicker sauce is desired, mix 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Stir into the slow cooker during the last 30 minutes of cooking on High.
- Serve the beef and sauce over steamed white rice, garnished with sliced green onions, toasted sesame seeds, and a drizzle of sesame oil.
Notes
Use chuck roast for tender results; lean cuts like sirloin will become dry. Fresh ginger is preferred over dried. For a spicy version, add gochujang. The recipe can be made ahead by prepping ingredients in the morning and storing in the fridge until ready to cook. Leftovers freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 320
- Sugar: 10
- Sodium: 900
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 12
- Protein: 28
Keywords: slow cooker, bulgogi, beef, korean food, easy dinner, meal prep, chuck roast, crockpot