Slow Cooker Bulgogi

Recipe View In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove minced garlic, and 1/2 teaspoon black pepper. (5 minutes)

Recipe View Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to penetrate deeply. (30 minutes - overnight)

Recipe View In a separate small bowl, combine the remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove minced garlic, and 1/2 teaspoon black pepper. Set aside. (5 minutes)

Recipe View In a dry small skillet over medium heat, toast the sesame seeds, stirring constantly, until lightly golden and fragrant. Be careful not to burn them. (3-5 minutes)

Recipe View Transfer the marinated beef to a slow cooker. Pour the second batch of marinade over the beef. Sprinkle the toasted sesame seeds and sliced green onions on top. (5 minutes)

Recipe View Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the beef is incredibly tender and the flavors have melded beautifully. (6-8 hours on Low, or 3-4 hours on High)

Recipe View Serve hot, garnished with additional sliced green onions. Enjoy with rice and your favorite Korean side dishes.