Crockpot Korean BBQ Bowls
These crockpot Korean-style beef bowls are bold, savory, and slightly sweet with just the right amount of heat. Thinly sliced beef simmers in a Korean-style sauce until tender, then served over rice with fresh cucumbers, carrots, and cabbage for the perfect balance of flavor, texture, and color.
Ingredients
Korean bbq bowls:
- 2 pounds flank steak or sirloin steak (thinly sliced across the grain)
- 1 cup Korean bbq sauce (store-bought or make your own below) (plus extra for serving)
- 2 teaspoons cornstarch + 2 tablespoons water (optional, for thickening the sauce)
- 6 cups cooked rice (3 cups uncooked rice = 6 cups cooked)
- 1 ½ cups shredded carrot (about 2 medium carrots)
- 1 ½ cups shredded purple cabbage (mild or spicy kimchi can be used instead)
- 1 cup thinly sliced cucumber (about 1 small cucumber)
- For garnish: green onions and sesame seeds
To make your own Korean-style sauce:
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup water
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes optional
Instructions
- Place sliced beef in the slow cooker. Pour bbq sauce over the beef. (If making homemade, whisk all the ingredient together in a small bowl first.)
- Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until the beef is tender.
- Optional to thicken the sauce: During the last hour of cooking, mix the cornstarch and water, then stir into the sauce.
- To serve, divide rice among 6 bowls. Top with Korean beef and spoon sauce over. Add 2 to 3 tablespoons each of sliced cucumber, shredded carrot, and shredded cabbage per bowl. Garnish with green onions and sesame seeds. Drizzle with additional bbq sauce.
Video
Notes
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Partially freeze the beef for cleaner slices. Use store-bought bbq sauce, 90-second microwave rice packets, pre-shredded carrots, and cabbage to save time.
VARIATIONS: Swap in chicken thighs or pork shoulder for the beef, or use cauliflower rice for a low-carb option. Stir in steamed broccoli or edamame near the end of cooking, or turn this into lettuce wraps or noodle bowls for a fun twist.
SERVING SUGGESTIONS: Serve beef over rice with sliced cucumbers, shredded carrots, and cabbage for texture and color. Garnish with green onions and sesame seeds. Add kimchi or a drizzle of spicy mayo for a kick, or top with a soft-boiled egg for extra richness.
Nutrition
Calories: 498kcalCarbohydrates: 63gProtein: 40gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 92mgSodium: 861mgPotassium: 781mgFiber: 2gSugar: 14gVitamin A: 5610IUVitamin C: 15mgCalcium: 82mgIron: 3mg
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