Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) thin-sliced beef (bulgogi-style ribeye or sirloin; or chuck sliced 1/4-inch)
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (65 g) packed light brown sugar
- 1 cup (130 g) grated Asian pear (or Bosc pear)
- 6 cloves garlic, minced
- 1 tbsp finely grated fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang (optional, mild heat)
- 1/2 tsp black pepper
- 1/4 cup (60 ml) beef broth or water
- 6 scallions, whites and greens divided
- 2 tsp cornstarch + 2 tsp cold water (slurry)
- 5–6 cups hot cooked white rice
- 1–2 tbsp toasted sesame seeds
Do This
- 1. Whisk soy, brown sugar, pear, garlic, ginger, sesame oil, rice vinegar, gochujang, pepper, and broth.
- 2. Add beef and scallion whites to slow cooker; pour sauce over and toss. Marinate 30 minutes if time allows.
- 3. Cook 4 hours on Low (or 2 hours on High) until beef is tender but slice-intact.
- 4. Ladle out 1/2 cup cooking liquid; stir in cornstarch. Return to pot and cook 10–15 minutes to glossy.
- 5. Stir in scallion greens; taste and adjust seasoning.
- 6. Spoon over hot rice; scatter with sesame seeds and extra scallions.
Why You’ll Love This Recipe
- Comforting, glossy-sweet soy sauce with gentle heat and fragrant ginger and garlic.
- Hands-off slow cooker convenience; no babysitting the stove.
- Grated pear naturally tenderizes the beef and adds subtle fruitiness.
- Family-friendly and meal-prep ready—leftovers reheat beautifully.
Grocery List
- Produce: Asian pear (or Bosc pear), garlic, fresh ginger, scallions (1 bunch), optional small yellow onion
- Dairy: none
- Pantry: thin-sliced beef (2 lb), low-sodium soy sauce, light brown sugar, toasted sesame oil, rice vinegar, gochujang (optional), black pepper, beef broth or water, cornstarch, white rice, toasted sesame seeds
Full Ingredients
Beef and Sauce
- 2 lb (900 g) thin-sliced beef (bulgogi-style ribeye or sirloin; or chuck sliced 1/4-inch across the grain)
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/3 cup (65 g) packed light brown sugar
- 1 cup (130 g) peeled, grated Asian pear (or Bosc pear)
- 6 cloves garlic, minced
- 1 tbsp (15 g) finely grated fresh ginger
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp gochujang (optional, for mild heat)
- 1/2 tsp freshly ground black pepper
- 1/4 cup (60 ml) low-sodium beef broth or water
- 6 scallions, thinly sliced and divided (whites for cooking, greens for finishing)
- Optional but tasty: 1 small yellow onion, thinly sliced
To Thicken & Finish
- 2 tsp cornstarch + 2 tsp cold water (slurry)
To Serve
- 5–6 cups hot cooked white rice (about 2 cups uncooked)
Garnish
- 1–2 tbsp toasted sesame seeds
- Extra sliced scallion greens
Step-by-Step Instructions
Step 1: Prep the beef
If slicing at home, place the beef in the freezer for 15–20 minutes to firm up. Slice thinly (about 1/4 inch) across the grain for tenderness. If you have pre-sliced bulgogi-style beef, you’re set.
Step 2: Whisk the sweet soy sauce
In a bowl, whisk together the soy sauce, brown sugar, grated pear, garlic, ginger, sesame oil, rice vinegar, gochujang (if using), black pepper, and broth or water until the sugar dissolves. The mixture should be fragrant and slightly thick from the pear pulp.
Step 3: Load the slow cooker
Add the beef to a 4–6 quart slow cooker along with the scallion whites (and sliced onion, if using). Pour the sauce over the top and toss to coat evenly. If you have time, let it marinate in the cooker (powered off) for 30 minutes to deepen flavor.
Step 4: Slow cook to tender
Cook on Low for 4–5 hours or on High for 2–2.5 hours, until the beef is tender but the slices still hold their shape. Avoid lifting the lid during the first half of cooking; it extends cook time.
Step 5: Thicken to glossy
Ladle out 1/2 cup of the hot cooking liquid into a small bowl. Stir in the cornstarch until smooth, then pour the slurry back into the slow cooker. Turn to High (if not already) and cook 10–15 minutes, stirring once or twice, until the sauce turns shiny and lightly coats the beef.
Step 6: Finish with scallions
Stir in the scallion greens. Taste and adjust: add a splash more soy for salt, a pinch of brown sugar for sweetness, or a dash of rice vinegar for brightness.
Step 7: Serve over rice
Spoon the glossy beef over bowls of hot cooked white rice. Scatter with toasted sesame seeds and extra scallions. Serve immediately, with kimchi or quick pickles on the side if you like.
Pro Tips
- Partial freeze for clean slices: 15–20 minutes in the freezer makes thin cutting easy and safe.
- Pear power: Asian pear tenderizes naturally; a ripe Bosc pear or even a sweet apple works in a pinch.
- Low-sodium soy is key: it keeps the sauce balanced; you can always add more saltiness at the end.
- Gloss control: If the sauce doesn’t thicken enough, add another 1/2 tsp cornstarch mixed with 1/2 tsp water and cook 5 more minutes.
- Optional sear: For deeper flavor, quickly brown a portion of the beef in a hot skillet before slow cooking.
Variations
- Spicy Gochujang Kick: Add 2–3 tbsp gochujang for medium heat and a deeper red hue; finish with a pinch of red pepper flakes.
- Veg-Loaded: Add sliced carrots, mushrooms, or bell peppers in Step 3. They’ll cook tender with the beef.
- Lettuce Wraps: Skip rice and serve the beef with butter lettuce leaves, steamed rice on the side, and sesame seeds for a lighter take.
Storage & Make-Ahead
Refrigerate cooled beef and sauce in an airtight container for up to 4 days. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low with a splash of water until steaming. The sauce may thicken in the fridge; loosen with a bit of water or broth. For make-ahead prep, combine beef and sauce the night before, refrigerate, then cook the next day (add 15–30 minutes to cook time if starting cold).
Nutrition (per serving)
Approximate: 530 calories; 32 g protein; 68 g carbohydrates; 16 g fat; 5 g fiber; 18 g sugars; 1,050 mg sodium. Based on 1/6 of recipe with 1 cup cooked white rice; values will vary by cut of beef and exact ingredients.
