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Freezer Friendly Crock Pot Bulgogi - Korean Beef


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

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Rate this recipe 4.4/5 (32 Votes)


  • 2 to 3 pounds 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 garlic, pressed
  • 4 tablespoons sesame seed
  • 2 tablespoons flour
  • 1/2 cup water


Adapted from


Step 1

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.

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