Korean Bulgogi

Bulgogi is thinly sliced beef that is marinated in a soy sauce and sesame mixture along with other spices and then slow cooked to render a tasty and tender dish. Serve over Jasmine rice that’s garnished with green onions and you are ready to impress your dinner guests.


  • 1. lbs Beef – thinly sliced, London broil or Chuck Roast works well
  • 4 oz. Soy sauce – divided
  • 0.25 cup Sugar – divided
  • 4 tsp Sesame oil -divided
  • 2 Garlic cloves – chopped and divided
  • 1 tsp Black pepper – ground and divided
  • 0.5 tsp Sesame seeds
  • 1 Green onion – cut into 1-inch pieces
  • 4 TBL Gochujang – Korean chili paste – optional


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Marinate the Beef
    1. Whisk together
      • 2 oz. Soy sauce
      • 2 TBL sugar
      • 2 tsp Sesame oil
      • 1 garlic glove
      • 0.5 tsp Black pepper
      • 2 TBL Gochujang – optional
    2. Stir in beef
    3. Cover with plastic wrap and let marinate in the refrigerator, at least 30 min, preferably overnight.
  3. Combine remaining Soy sauce, Sugar, Sesame oil, garlic, and Black pepper in a small bowl to make a second batch of marinade.
  4. Toast sesame seeds in a small skillet over medium heat until lightly browned (~3 – 5 mins).
  5. Place marinated beef, second batch of marinade, toasted sesame seeds, Gochujang, and green onion in a slow cooker.
  6. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.

Note: if you want to spice things up even more, add some Korean chili paste (Gochujang), maybe 2-4 TBL depending on your tastes.