Freezer Friendly Crock Pot Bulgogi {Korean Beef}

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.

Freezer Friendly Crock Pot Bulgogi {Korean Beef}

Ingredients

  • 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

Instructions

  1. Combine all marinade ingredients, except water in a gallon size ziploc bag. Gently knead the marinade with the beef. Freeze or marinate.
  2. Marinate over night or 24 hours.
  3. Thaw 24 hours and empty contents in crock pot.
  4. Add 1/2 cup water to bag and swish leftover marinade.
  5. Crock pot on low for six hours or frozen eight hours.
  6. Or crock pot on high for three hours if marinated over night and refrigerated.
  7. Crock pot temperatures vary. Cook until done. Serve with brown rice and chop sticks.
  8. Garnish with additional sliced green onions and sesame seed if desired.
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Have you made a family memory with chop sticks?

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Comments

  1. This looks delicious! I will definitely try for my family. Thank you for all the wonderful recipes you’ve shared. We like the flatbread very much and the easy cinnamon rolls.

  2. Brandette W. says:

    Oh, this looks so delicious. Now that you have perfected the crockpot version, I am going to make this very soon. I have officially added it to our menu for Sept and can’t wait to try it. It sounds so good, thanks for sharing!!

  3. Angela K. says:

    This is in my crock right now and it smells AMAZING!

  4. Brandette W. says:

    Jackie,

    We had this for dinner tonight. It smelled amazing while it was cooking all day. When my husband walked in from work, his first thing was “what smells so good?!” We both loved it, it was so tasty. He couldn’t stop raving about it and said it was a keeper to definitely make again. Thank you so much!

  5. I’m looking forward to trying this. I usually make my bulgogi with pear juice, but never tried it in the crock pot so this will be an adventure. :)

  6. WOW! This is a new family favorite! The entire family absolutely LOVED it – which is saying something. Thank you for all you do!

    • Yay, we love it too, especially my oldest daughter. My American mom made this twice a year growing up, but now I make it about every other month {keeping the tradition going}.

  7. It doesnt say what to do with the marinade after you swoosh it?

  8. Can one add veggies at the end of the cooking in the crock pot? Say frozen broccoli?

    • Absolutely, I did raw carrots with mine at the beginning, but frozen broccoli or your other favorite vege is a great way to make it a one-dish meal w/o preparing a side separately. Enjoy

  9. Can you please tell me how many people this dish serves and how much rice to prepare to serve with it?

  10. Gina Anderson says:

    Hi there! I’m excited to try this crockpot version of bulgogi but I’m confused about the cooking time. If I marinated it overnight it’s only on high for 3 hours or 6? Thanks so much for the recipe.

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