Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Korean Bulgogi Steak Tips Tips, FAQ & printable recipe

Name: Slow-Cooker Korean Bulgogi Steak Tips
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Korean
Ingredients: 3 lb marbled ribeye steak tips; 1/2 cup soy sauce; 1/3 cup brown sugar, packed; 3 tbsp toasted sesame oil; 1/2 Asian pear, grated; 6 cloves garlic, minced; 1 tbsp fresh ginger, grated

By Clara Weller · Oct 16, 2026

Close-up of caramelized Bulgogi steak tips being lifted from a black ceramic slow cooker with chopsticks.

Prep: 15 min
Cook: 5 h
Total: 5 h 15 min
Serves: 6

Tips for success

For the best texture, cut the steak tips into uniform pieces so they cook at the same rate. If your slow cooker runs hot, check the meat at the 4 1/2-hour mark to prevent overcooking.

The sauce will thicken as it cools slightly, so don't worry if it seems a bit thin right after cooking. If you prefer a thicker glaze, you can transfer the sauce to a saucepan and simmer it on the stovetop for a few minutes.

Toasting the sesame oil lightly in a small pan before adding it to the marinade can enhance its nutty aroma, but it's not necessary. The slow cooker does a great job of melding the flavors.

Serve the bulgogi immediately for the best texture, but leftovers are delicious cold in a rice bowl the next day. Garnish with extra sliced scallions and a sprinkle of sesame seeds if you like.

Variations

Spicy Bulgogi: Add 1 to 2 tablespoons of gochujang (Korean chili paste) or 1 teaspoon of red pepper flakes to the marinade for a spicy kick. Adjust the amount to your heat preference.
Chicken Bulgogi: Substitute boneless, skinless chicken thighs for the ribeye tips. Cook on low for 4 hours or until the chicken reaches 165°F (74°C). Shred the chicken and serve in lettuce wraps or over rice.
Pork Bulgogi: Use pork shoulder or pork butt cut into chunks instead of beef. Cook on low for 6 hours until the pork is fork-tender. The cooking time is longer due to the higher fat content.
Gluten-Free Bulgogi: Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free. Ensure all other ingredients are certified gluten-free. The flavor will be slightly different but still delicious.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water when reheating.
Freezer: Freeze the cooked bulgogi in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.

Store leftover bulgogi steak tips in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the sauce has thickened too much.

You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. In the morning, simply place the insert in the slow cooker and cook on low as directed.

This is a great time-saver for busy weeknights. Make sure to let the insert come to room temperature for about 30 minutes before cooking to avoid cracking the ceramic.

Serving ideas

Serve the bulgogi steak tips in crisp lettuce cups—butter lettuce or romaine hearts work well. Add a spoonful of steamed rice, a few slices of kimchi, and a sprinkle of sliced scallions. Drizzle a little of the caramelized sauce over the top. The combination of warm, savory beef with cool, crunchy lettuce and spicy, tangy kimchi is irresistible.

For a heartier meal, serve the bulgogi over a bowl of steamed rice with a side of pickled radishes or cucumber salad.

You can also tuck the beef into warm tortillas for a fusion twist, or pile it onto a crusty baguette for a Korean BBQ sandwich. The possibilities are endless, but the classic lettuce wrap is the most authentic and refreshing way to enjoy it.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, you can assemble the ingredients in the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. This is a great time-saver. The cooked bulgogi also stores well in the refrigerator for up to 4 days or in the freezer for up to 3 months.

What can be used instead of Asian pear?

If Asian pear is unavailable, use a firm ripe pear like Bosc or Bartlett. Grate it as you would the Asian pear. The pear adds sweetness and tenderizes the meat, so it's important to include it. Alternatively, you can use 1/4 cup of unsweetened applesauce as a substitute, though the texture will be slightly different.

Why does the sauce turn out too thin?

If the sauce is too thin at the end of cooking, it may be because your slow cooker runs cool or the lid was lifted frequently. To fix it, remove the beef and pour the sauce into a saucepan. Simmer over medium-high heat for 5-10 minutes until reduced and slightly thickened. Then return the beef to the sauce.

Can this be cooked on high instead of low?

Yes, you can cook on high for about 3 hours instead of 5 hours on low. However, the meat may not be quite as tender, and the sauce may not reduce as much. Check for fork-tenderness at the 2 1/2-hour mark. The internal temperature should reach at least 145°F (63°C).

Is it necessary to rest the beef after cooking?

Yes, resting the beef for at least 3 minutes allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful bite. This is especially important for large cuts of meat. The beef will stay warm in the sauce during the rest period.

Recipe card

Slow-Cooker Korean Bulgogi Steak Tips

Prep 15 minCook 5 hTotal 5 h 15 minServes 6

Ingredients

3 lb marbled ribeye steak tips
1/2 cup soy sauce
1/3 cup brown sugar, packed
3 tbsp toasted sesame oil
1/2 Asian pear, grated
6 cloves garlic, minced
1 tbsp fresh ginger, grated

Instructions

Place the ribeye steak tips in the slow cooker. Add the soy sauce, brown sugar, toasted sesame oil, grated Asian pear, minced garlic, and grated ginger. Stir everything together until the beef is well coated with the marinade.
Cover the slow cooker with the lid. Set it to LOW and cook for 5 hours. Do not lift the lid during cooking, as this releases heat and slows the cooking process. Let it rest for 3 minutes before slicing.
After 5 hours, test a piece of beef with a fork. It should pull apart easily and be butter-tender. If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
Once the beef is tender, turn off the slow cooker. Let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
Serve the bulgogi steak tips in crisp lettuce wraps with steamed rice, kimchi, and sliced scallions. Add a spoonful of the caramelized sauce over the top.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories: 468
Protein: 36 g
Carbohydrates: 22 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.