Tuesday, November 18, 2014

Slow Cooker Korean Fire Meat

Have you ever had Korean Fire Meat, or bulgogi?  It's a grilled marinated beef that is sliced very thin and eaten wrapped in a lettuce leaf.  It's really yummy.

However my kids aren't really into eating mat wrapped in lettuce, so I adapted the recipe to fit into their food comfort zone.  Meat and rice.  

I've combined the same flavors into a slow cooker version of Korean Fire Meat.  The meat marinates while it slow cooks in a mixture of soy sauce, sugar, sesame oil and garlic.
I've been making this for a long time.  It's a fun way to slow cook a beef roast.  We eat it on rice topped with a little of the marinade broth, toasted sesame seeds and sliced green onions.  Or you can wrap the meat in a lettuce leaf, like traditional Korean Fire Meat. 

And the best part is it takes only a few minutes to prep and you have a yummy dinner waiting for you later that day.  A great Sunday dinner idea!



Slow Cooker Korean Fire Meat

  • 2 - 3 lb beef roast
  • 1/3 c. granulated sugar
  • 1/2 c. soy sauce
  • 1/2 c. beef broth
  • 1.5 Tbsp. sesame oil
  • 3 garlic cloves, minced
  • 2 T. Tbsp. sesame seeds, lightly toasted
  • thinly sliced green onion
  1. Pat roast dry and sprinkle with sugar (using more if you have a large roast and less if you have smaller roast). It just needs to have a layer of sugar over the top. Place roast in slow cooker.
  2. Mix together soy sauce, beef broth, sesame oil and garlic cloves. Pour over beef into slow cooker.
  3. Cook on low for 8 hours or until beef shreds easily.
  4. Shred meat and pour some broth mixture over it, so it's not dry.
  5. Top with lightly toasted sesame seeds and sliced green onion.
  6. Serve over steamed rice or wrap in a lettuce leaf.

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