Crockpot Korean Beef (Bulgogi)
Food and Drink

Excerpted from The Paleo Slow Cooker, Revised Edition, by Arsy Vartanian

Crockpot Korean Beef (Bulgogi)

"This recipe has a nice tangy twist. Don’t forget to allow time to marinate the meat!"

Makes: 4 to 6 servings


4 cloves garlic, crushed

2 tablespoons coconut vinegar or mirin

4 tablespoons coconut aminos or Tamari

2 tablespoons sesame oil

1 tablespoon honey

2 pounds flank steak, thinly sliced

1/2 onion, chopped

1 tablespoon ghee

Salt and pepper just before serving

MIX all the ingredients except the meat, onion and ghee in a bowl. Pour marinade over meat, and marinate for at least a few hours or up to overnight in the refrigerator. Remove meat from marinade and let stand to dry a bit. Reserve the marinade.

SAUTÉ the onion in the ghee in a heavy bottomed pan over medium heat for 5 minutes, until translucent. Transfer sauté mixture to the slow cooker.

TURN the heat up to medium high, and brown the meat in batches for about 5 minutes each batch. Place browned meat in slow cooker. Add the marinade to the slow cooker.

COOK on low for 6 to 8 hours.