Slow Cooker Korean Beef

Bulgogi (aka Korean style beef) is one of my favourites and this slow cooker version is so easy to make! You basically just throw the beef and all of the ingredients into the slow cooker and let it cook until the beef is falling apart tender! Normally Korean style beef would be made with a tender cut of beef, such as rib eye, that’s thinly sliced; it’s marinated in a sauce and then quickly cooked. This version uses a cheaper cut of beef, such as chuck, that’s cubed and slowly braised until super tender. The sauce is a pretty basic bulgogi sauce with salty soy sauce, sweet brown sugar, mirin, honey, and pear along with onion, garlic, ginger, and some spicy gochujang (chili paste). I like to throw it all into the slow cooker in the morning and by the time I get home from work it’s ready to go, just needing to be finished off with some aromatic toasted sesame oil, seeds and green onions! This beef is great served over rice, noodles or even in quesadillas or tacos!