My homeland food has just turned Southern! It’s crockin’ and it’s delish’. I’ve taken my original family recipe and made it into a freezer friendly crock pot meal. If you haven’t tried bulgogi, a Korean beef dish, you’ve got to try this super easy recipe even if you haven’t got a Asian hair on your head
I’m blessed to have this tradition continuing in our family thanks to my wonderful American mother who turned it into a family heritage night.
Look at all that amazing gravy it crocks up with the marinade. Put plenty of it on your brown rice. Grab some chop sticks (even if you have to rubber band them together) and make some family memories with this crock pot meal.
Frugal Meat Tip: Purchase a chuck roast on sale, crock and shred the beef at the end.
- 2 to 3 pound sirloin tip roast, thinly sliced
- 8 Tablespoons sugar
- 4 Tablespoons sesame oil
- 8 Tablespoons low-sodium soy sauce
- 1 bunch green onions, sliced
- 4 cloves of garlic, pressed
- 4 Tablespoons sesame seed
- 2 Tablespoon flour
- 1/2 cup water
- Combine all marinade ingredients, except water in a gallon size ziploc bag. Gently knead the marinade with the beef. Freeze or marinate.
- Marinate over night or 24 hours.
- Thaw 24 hours and empty contents in crock pot.
- Add 1/2 cup water to bag and swish leftover marinade.
- Crock pot on high for six hours or frozen eight hours.
- Or crock pot on high for three hours if marinated over night and refrigerated.
- Crock pot temperatures vary. Cook until done. Serve with brown rice and chop sticks.
- Garnish with additional sliced green onions and sesame seed if desired.
Have you made a family memory with chop sticks?