Freezer Friendly Crock Pot Bulgogi Korean Beef Recipe 445

SLOW COOKER BULGOGI

Steps:

• Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.
• Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.
• Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
• Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

FREEZER FRIENDLY CROCK POT BULGOGI - KOREAN BEEF RECIPE - (4.4/5)

Steps:

• 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. Set 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. Garnish with additional sliced green onions and sesame seed if desired. Serve with brown rice and chop sticks.

SLOW COOKER BULGOGI (KOREAN ROAST BEEF)

Steps:

• Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.