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Denise's Famous Bulgogi (crockpot)

Categories: BeefKoreanWorld Cuisine
Contributed by: caronline&nick'smom (Denise) with variations/advice by others to follow

This recipe serves 4 people. I put it in the crock pot in the morning & it was done at dinner time.


  • 4tbs. soy sauce
  • 2tsp. sesame oil
  • 2tbs. sugar
  • 1/2tsp. black pepper
  • 1clove garlic-chopped
  • 1 1/2 pounds sirloin tips or strips


Mix the marinade ingredients (all but the beef) and add to the meat. Cover & marinade at least 2 hours. I recommend overnight. Pour mixture in crock pot, make extra batch of marinade & add extra marinade & in crock pot. Cook on low for 6-8 hours.

Denise's helpful comments

I find some meats cook up rubbery in the crock pot....sirloin strip have worked well in the crock pot. For large group I buy a roast & have it shaved...they hate doing it at the grocery store, but will if you give them notice. I have used eye of the round roasts & bottom of the round roasts...if it's shaved it comes out great in the crock pot. I pretty much experiment with different cuts of meat, to see what works best I hope this helps. 

Regarding Denise's Bulgogi recipe: 

loveourboys (Kathy) had this to say: 

 Denise (Caroline's mom) shared her bulgogi recipe with me for our boys' Tol which was last Sunday. She told me to double the ingredients (except for the meat) and put it in the crockpot. It was AWESOME!!!! Everyone raved over it. It was the only thing that was completely gone at the end of the party and everyone wants the recipe. The meat was so tender coming from the crockpot and so easy to throw together the night before and then we just plugged it in that morning. Couldn't have been easier or tastier! I would recommend it! 

MicheleNJ had this helpful advice for party amounts: 

For Nicholas' Tol party I used a bottom of the round roast & had it shaved. You will have to adjust marinade ingredients to the size of the roast. For a 6lb. roast I used:
16 tbs. soy sauce
8tsp.sesame oil
2tsp black pepper
4 garlic cloves chopped
Don't forget to make the extra marinade to pour over the beef. 

LizandScott (Liz) had this helpful comment when asked what to do when you can't find a butcher willing to shave meat for you: 

When I make bulgogi I use flank steak cut as thin as possible (I usually have the butcher do it). If you want to slice it yourself, the easiest way is to put the meat in the freezer for about a half hour and then slice it (that way it's more firm and easier to slice thinly). 

Lesa had a helpful comment:

In our area you can buy thinly sliced beef labeled for carne asada. It works equally well for bulgogi.

I bought my meat at a Korean market but the meat was so thin that when I pulled it apart in tore a bit. I just marinated my meat for about a day and a half and cooked it on the stove top w/ a little bit of oil in the pan. Since it was so thin it cooked really quick. I just thew in some leeks and carrots while the meat cooked and vioila, it was done, easy and SOOOO good. I made my rice seperate and served the meat over the rice!!

I use the "beef stew meat" and cut the larger chunks in two. I have to improvise from what our grocery has available. Works pretty well though.

Dawn in NJ
I made this for my daughter's birthday last September and will be making it again in a few weeks. I used bottom round roast like they said in the recipe. The butcher at my grocery store sliced it for me but it was not shaved or even really that thin. When it cooks, it does shred and fall apart so I would not really worry about it needing to be shaved or very thin this time.

Also, I used a 6 pound roast and it made way too much since I had lots of other food. (We had about 30 people) This time I will only get about 3 pounds.

It's so easy and really tasty.