Korean BBQ Slow Cooker Recipe (Guide)

ByAmy

Oh, Korean BBQ. Just saying those words brings to mind sizzling grills, sweet and savory marinades, and the tantalizing aroma of perfectly cooked meat. But let’s be real-most of us don’t have the time (or the patience) to stand over a grill for hours while trying to manage the perfect balance of caramelization and tenderness. That’s where the slow cooker swoops in like a culinary superhero.

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Using a slow cooker to recreate Korean BBQ is a game-changer. You get all the rich, bold flavors of traditional Korean BBQ without needing a grill, all while your home fills with an intoxicating aroma that makes mouths water hours before the meal even hits the table. What’s even better? The meat comes out fall-apart tender, soaking in the marinade like a dream. It’s comfort food meets sophisticated flavor profile, and it’s ridiculously easy.

Korean BBQ Slow Cooker Recipe

korean bbq slow cooker recipe

This recipe focuses on simplicity, flavor, and that deep umami punch Korean BBQ is famous for. The magic happens when sweet, savory, garlicky, and slightly spicy flavors mingle for hours in a slow cooker, turning even the toughest cuts of beef into melt-in-your-mouth perfection.

You can serve this over steamed rice, with crispy vegetables, or even in soft buns for a Korean BBQ-style sandwich. Trust me, once you try this slow cooker version, you’ll be hooked.

Ingredient List

Here’s everything you’ll need to bring this slow cooker Korean BBQ to life:

For The Meat

  • 2-3 pounds of beef short ribs or chuck roast (boneless works too)
  • Optional: thinly sliced chicken thighs for a lighter version

For The Marinade/Sauce

  • ½ cup soy sauce (or tamari for gluten-free)
  • ¼ cup brown sugar or honey
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 2-3 tablespoons gochujang (Korean chili paste) – optional for spice
  • 1 tablespoon rice vinegar or apple cider vinegar
  • ½ teaspoon black pepper
  • 1 small onion, thinly sliced
  • 2-3 green onions, chopped
  • Sesame seeds for garnish

Instruction Guide

Here’s how to get from raw meat to that irresistible Korean BBQ slow-cooked perfection:

  1. Prepare The Meat

    • Trim excess fat if desired.
    • If using short ribs, you can leave the bone in for extra flavor, but boneless works fine too.

  2. Mix The Marinade

    • In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, vinegar, and black pepper.
    • Taste and adjust-you want a balance of sweet, salty, and a hint of spice.

  3. Combine In Slow Cooker

    • Place the meat in the slow cooker.
    • Pour the marinade over the meat, ensuring every piece is coated.
    • Add sliced onions on top for extra sweetness and flavor.

  4. Slow Cook

    • Cover and cook on low for 6-8 hours or high for 3-4 hours.
    • The meat should be fork-tender and juicy.

  5. Finishing Touches

    • Stir in chopped green onions.
    • Garnish with sesame seeds before serving.
    • Optional: broil for 2-3 minutes to get caramelized edges for that grilled flavor.

Ingredient Swaps

Sometimes you don’t have exactly what the recipe calls for. No worries-here are some swaps that work beautifully:

  • Soy Sauce → Tamari or Coconut Aminos for gluten-free or lower-sodium options.
  • Brown Sugar → Honey, Maple Syrup, or Coconut Sugar to change up the sweetness.
  • Gochujang → Sriracha or Chili Garlic Sauce if you want spice but can’t find Korean chili paste.
  • Beef → Chicken, Pork, or Tofu for different protein options.
  • Rice Vinegar → Apple Cider Vinegar or Lemon Juice for acidity.

Helpful Tips

These tips will make your slow cooker Korean BBQ foolproof:

  • Marinate in advance: If you have extra time, let the meat sit in the marinade for a few hours or overnight for maximum flavor.
  • Sear before slow cooking: Optional, but gives meat a deeper, caramelized flavor.
  • Check liquid levels: You want some sauce left for serving. Add a splash of water or broth if it looks dry halfway through cooking.
  • Don’t lift the lid too often: Slow cooker magic depends on trapped heat-resist the urge to peek.
  • Use fresh garnishes: Green onions and sesame seeds add both flavor and presentation appeal.

Customization Ideas

Take this recipe to the next level with these tweaks:

  • Vegetable Add-ins: Carrots, bell peppers, mushrooms, or zucchini can go straight into the slow cooker.
  • Sweet Twist: Add pineapple chunks or a drizzle of honey for a sweet-savory combo.
  • Extra Heat: Toss in sliced fresh chilies or a sprinkle of red pepper flakes.
  • Korean BBQ Bowl: Serve over rice or noodles with kimchi, pickled radishes, and a fried egg.
  • Sandwich Version: Shred the meat and serve in soft buns with slaw for Korean BBQ sliders.

FAQs

What Cuts Of Meat Are Best For A Korean BBQ Slow Cooker Recipe?

For a Korean BBQ slow cooker recipe, the best cuts are those that become tender with slow cooking, such as beef short ribs, chuck roast, or boneless pork shoulder. These cuts absorb the marinade well and maintain rich flavor and juiciness after several hours of slow cooking.

How Long Should I Cook Korean BBQ In A Slow Cooker?

Cooking time depends on the meat and the slow cooker setting. Typically, beef or pork takes about 6-8 hours on low or 3-4 hours on high. The goal is for the meat to become tender enough to pull apart easily with a fork.

Do I Need To Marinate The Meat Before Using The Slow Cooker?

Yes, marinating the meat for at least 30 minutes, or ideally several hours or overnight, allows the flavors from soy sauce, garlic, ginger, sesame oil, and sugar to penetrate the meat. This enhances the savory-sweet taste typical of Korean BBQ.

Can I Use A Store-bought Korean BBQ Sauce Instead Of Making My Own?

Absolutely. Store-bought Korean BBQ sauces work well in slow cooker recipes, but you may want to adjust the sweetness or add extra garlic, ginger, or sesame oil to suit your taste. Homemade sauces give more control over flavor intensity.

Should I Brown The Meat Before Placing It In The Slow Cooker?

Browning the meat is optional but recommended. Searing in a hot skillet before slow cooking helps develop a richer flavor and deeper color. However, it is not strictly necessary if you prefer a simpler preparation.

Can I Add Vegetables To The Korean BBQ Slow Cooker Recipe?

Yes, you can add vegetables like carrots, onions, bell peppers, and mushrooms. Root vegetables should be cut into larger pieces as they take longer to cook. Add delicate vegetables like bell peppers near the end to prevent overcooking.

How Do I Prevent The Meat From Drying Out In The Slow Cooker?

Keep the slow cooker lid closed during cooking to maintain moisture, and use enough liquid, such as a mixture of sauce and broth, to cover at least half the meat. Cooking on low heat helps retain moisture better than high heat.

Can I Make This Recipe Gluten-free?

Yes, by using gluten-free soy sauce or tamari, and ensuring any store-bought Korean BBQ sauces are labeled gluten-free. Also, check any additional ingredients like hoisin or gochujang, as some may contain wheat.

How Should I Serve Korean BBQ Slow Cooker Meat?

Serve the meat with steamed rice, lettuce leaves for wraps, kimchi, and pickled vegetables. You can also drizzle extra sauce over the meat or add a sprinkle of sesame seeds and chopped green onions for garnish.

Can I Store Leftovers And Reheat Them?

Yes, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to prevent the meat from drying out.

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