Slow Cooker Beef Bulgogi Bowl

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Slow Cooker Beef Bulgogi Bowl is a tantalizing dish that combines tender beef and an explosion of Korean flavors. Get ready to savor every bite without breaking a sweat as your slow cooker works its magic! We absolutely love this recipe – it’s one of our favorite Korean BBQ recipes.

A white plate of slow cooker beef bulgogi bowl.

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Slow Cooker Beef Bulgogi Bowl is a delicious and hassle-free way to enjoy this beloved Korean dish. With just a few simple ingredients and minimal effort, you can create a mouthwatering meal that will have your taste buds dancing with delight.

It’s a meal perfect for busy days. We love this beef served with white rice, but brown rice or even quinoa make great alternatives. Then top it with some Korean mixed kimchi for even more flavor.

If you’re looking for more Korean inspired recipes, try these Sheet Pan Korean Chicken, Korean Meatball Sliders and Korean Spicy Noodles.

A close up on the korean beef.

Why We Love This Bulgogi Bowl Recipe

Discover the reasons that make this slow cooker beef bulgogi bowl truly special. From its convenience to the explosion of flavors in every bite, this recipe is a testament to the magic of Korean cuisine.

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  • Hands Off: With your slow cooker doing most of the work, this recipe practically cooks itself, making it a breeze for busy families.
  • Family Friendly: Kids love the sweet and savory flavors of bulgogi, and you’ll love that they’re getting a balanced meal.
  • Makes Great Leftovers: Transform any leftover beef into wraps, sandwiches, or even a salad for a quick and delicious lunch the next day.

Ingredient Notes for Korean Beef Bowl

Beef, soy sauce, ginger for the dish.
  • Slices of Beef: When choosing beef for your bowl, consider the cut of beef.
  • Garlic: The minced fresh garlic adds a delightful aroma and depth of flavor to the dish.
  • Soy Sauce: Our recipe uses soy sauce for that classic umami taste.
  • Sweet Chili Sauce: The sweet chili sauce brings a touch of sweetness and heat to the marinade and rice wine vinegar.
  • Fresh Ginger: Fresh ginger adds a burst of freshness and a hint of spice to the easy recipe.

See the recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions to Make Easy Beef Bulgogi Bowls

These ideas will inspire you to make this classic Korean dish uniquely your own, tailoring it to your taste preferences. Get ready to transform your meal into a personalized masterpiece.

  • Add Spice: If you like it hot, add a pinch of red pepper flakes, gochujang or extra sweet chili sauce, or sriracha sauce for some heat.
  • Fresh Garnishes: Top your bulgogi bowl with fresh ingredients like sesame seeds, scallions,cucumbers, carrots or parsley for added flavor and color.
  • Add Some Cool: Drizzle a little cool ranch dressing or top it with sour cream to cool it down and balance the flavors. Cucumber or pear add great cooling flavor as a Korean side.

While the recipe calls for chuck roast, you can make a ground beef bulgogi recipe, too. Or swap the beef for ground turkey.

How to Make Korean Beef Bulgogi Bowls

These are the basic steps for making Slow Cooker Beef Bowls. Refer to the full, printable recipe card below for detailed instructions and nutritional information. Make this delicious recipe a complete meal when served over rice.

Coating the beef for the slow cooker korean beef.

Step 1: Season Sliced Beef

First, put your sliced beef along with the cornstarch into a zip top bag. Then shake the bag to ensure all meat is evenly coated.

Step 2: Make Soy Sauce Mixture

Next, in a small bowl whisk together the beef broth, soy sauce, brown sugar, sesame oil, and rice vinegar. Then use a whisk to mix together the ingredients for the bulgogi marinade.

Step 3: Place Beef, Onions and Soy Sauce Mixture into Slow Cooker

Next, add the beef, onions, and soy sauce mixture into the slow cooker in a single layer. Then stir to combine all ingredients.

Creating the sauce and placing the ingredients for the slow cooker beef bulgogi bowl.

Step 4: Cook over Medium-High Heat

Cover you slow cooker. Then cook on low for 5-6 hours or high for 3-4 hours.

Step 5: Add Seasonings for the Korean Food

When there is 30 minutes left of cooking, add in the garlic, ginger, and pepper. Next, add seasonings, giving the mixture a stir and then cover and continue cooking.

Step 6: Garnish Rice Bowl

Finish the dish by garnishing with fresh green onions, cucumber and sesame seeds. Finally, finish this dinner recipe with white rice, brown rice or even cauliflower rice. A bed of rice is perfect for this Korean bulgogi recipe.

Recipe FAQs to Make Bulgogi Bowls

Bulgogi is a Korean dish with thin slices or ground meat, that marinates in a mixture of soy sauce, sugar, garlic, and ginger.

Sesame oil and sesame seed oil are the pretty much the same thing but sesame oil is a lighter version. They both come from sesame seeds and offer a distinct nutty flavor.

Yes, you can use steak strips instead of ground beef for a different texture and flavor profile.

Bulgogi beef bowls go great with steamed rice, jasmine rice, noodles, or as a filling for lettuce wraps, spicy kimchi, thinly slice cucumber, shredded carrots. A fried egg, even fried rice. IT is packed with flavor so it is perfect meal prep for busy weeknight or great for meal prep.

A side view of the slow cooker beef dish.

Expert Tips for Making This Korean BBQ Bowl Recipe

Take your Korean BBQ bowl game to the next level with these expert tips and tricks. Whether you’re a novice or a seasoned chef, these tips are your secret ingredients for a flawless bulgogi experience.

  • Sugar Free Brown Sugar: If you’re watching your sugar intake, use a sugar free brown sugar substitute for a guilt-free option.
  • Ginger Paste: In place of fresh ginger, use ginger paste for added convenience without sacrificing flavor.
  • Instant Pot: Easily cook beef bulgogi in an Instant pot, by adding in all ingredients and cooking on high pressure for about 20 minutes. Or use a skillet and cook it on the stove top.
  • Meat: Lean ground beef or ground turkey are also great in this bowl.

What to Serve with Slow Cooker Beef Bulgogi Bowl

A white plate of slow cooker beef bulgogi bowl.
4.84 from 18 votes

Slow Cooker Beef Bulgogi Bowl

Yield: 6 servings
Prep: 10 minutes
Cook: 6 hours
Total: 6 hours 10 minutes
Slow Cooker Beef Bulgogi Bowl is a tantalizing dish that combines tender beef and an explosion of Korean flavors. Get ready to savor every bite without breaking a sweat as your slow cooker works its magic!
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Ingredients

  • 3 pound Boneless beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons Corn starch
  • 1 cup Beef broth
  • ½ cup Soy sauce
  • 2 tablespoons Brown sugar, packed
  • 2 tablespoons Thai sweet chili sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons Rice wine vinegar
  • ¼ cup Onion, minced
  • 3 cloves Garlic, minced
  • 1 tablespoon Freshly grated ginger
  • ½ teaspoon Pepper
  • 1 teaspoon Sesame seeds
  • 2 Green onions, thinly sliced

Instructions

  • Place beef and corn starch in a zip top bag; shake bag to evenly coat all of the meat.
  • In a small bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil and rice wine vinegar.
  • Place beef and onions into slow cooker and top with soy sauce mixture; stir to combine.
  • Cover and cook on low heat for 5-6 hours or high heat for 3-4 hours.
  • During the last 30 minutes of cooking, stir in garlic, grated ginger and pepper; cover and cook for 30 more minutes.
  • Serve over rice with green onions and sesame seeds as garnish.

Expert Tips

    • Sugar Free Brown Sugar: If you’re watching your sugar intake, use a sugar free brown sugar substitute for a guilt-free option.
    • Ginger Paste: In place of fresh ginger, use ginger paste for added convenience without sacrificing flavor.
    • Instant Pot: Easily cook beef bulgogi in an Instant pot, by adding in all ingredients and cooking on high pressure for about 20 minutes.

Estimated Nutritional Information

Calories: 533kcal | Carbohydrates: 23g | Protein: 46g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 1419mg | Potassium: 867mg | Fiber: 1g | Sugar: 19g | Vitamin A: 70IU | Vitamin C: 1.7mg | Calcium: 69mg | Iron: 5.5mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Korean

This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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