My mom received this marinade recipe from a neighbor while she lived in Seoul, South Korea, which is where I was adopted from. Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. As a busy mom of four, I keep her tradition alive with this slow cooker Korean beef!—Jackie Brown, Fairview, North Carolina
Slow-Cooker Garlic-Sesame Beef
Slow Cooker Korean Beef Tips
How do I make this dish spicy?
Easy—add a teaspoon of sriracha or gochujang (a Korean chili paste).What can I serve with this dish?
Serve over rice or cauliflower rice along with kimchi and a fried egg for a complete meal in a bowl. You can also find inspiration in our recipes for Asian-inspired dinners.What can I prep in advance?
Slice your garlic, onions and beef. Then marinate overnight for some hands-off flavor-melding time.Ingredients
- 6 green onions, sliced
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup sesame oil
- 3 tablespoons sesame seeds, toasted
- 2 tablespoons all-purpose flour
- 4 garlic cloves, minced
- 1 beef sirloin tip roast (3 pounds), thinly sliced
- Additional sliced green onions and toasted sesame seeds
- Hot cooked rice
Directions
- In a large shallow dish, mix the first 8 ingredients. Add beef; turn to coat. Refrigerate, covered, 8 hours or overnight.
- Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender.
- Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice.
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