Description

This Easy Crockpot Korean BBQ recipe offers a simple, budget-friendly way to enjoy flavorful, tender beef with a savory, sweet, and slightly spicy sauce. Made in the slow cooker, it’s a hands-off meal that’s perfect for busy weeknights. Serve it over rice, noodles, or with stir-fried vegetables for a delicious, takeout-style dinner made at home!

Ingredients

1 lb flank steak (or any preferred beef cut like chuck roast)

1/4 cup soy sauce (or rice vinegar for a tangy twist)

2 tbsp sesame oil

1 tbsp garlic powder

2 tbsp brown sugar

1 diced onion

1/2 tsp red pepper flakes

2 tbsp cornstarch (optional for thickening)

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Instructions

Prepare the Sauce:
In a small bowl, whisk together soy sauce, sesame oil, garlic powder, brown sugar, and red pepper flakes. If you’d like a thicker sauce, stir in cornstarch.

Combine in Crockpot:
Place the flank steak and diced onion in the crockpot. Pour the prepared sauce over the meat and stir to combine.

Cook:
Cover and cook on low for 6-8 hours or high for 4-6 hours, until the beef is tender and easily shreds.

Shred the Meat:
Once cooked, shred the beef with two forks or slice it thinly. Stir the shredded beef back into the sauce to coat.

Serve:
Serve over rice, noodles, or with stir-fried vegetables. Garnish with green onions or sesame seeds for added flavor.

Notes

Add Vegetables: Toss in bell peppers, carrots, or mushrooms to the crockpot for a complete one-pot meal.
Substitute Meat: Use ground beef, or chicken for a different variation.
Add Heat: Increase red pepper flakes or add fresh chili peppers for a spicy kick.

Storage/Reheating:

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop.
Freezing: Freeze leftovers for up to 3 months. Thaw and reheat before serving.