Slow Cooker Korean Beef And Broccoli Bowls

Need a quick, family-friendly dinner that’s full of bold flavor? These Slow Cooker Korean Beef and Broccoli Bowls are a lifesaver on busy weeknights! Made with ground beef in a sweet and tangy sauce, this dish brings the taste of Korean BBQ straight to your table with minimal effort.

This recipe is perfect for busy evenings, like shuttling kids to activities—just set it and let it cook while you’re out. It’s ready in just 2 hours on high or 4 hours on low in the slow cooker.

Serve it over steamed white rice and top with sesame seeds for a delicious, comforting meal the whole family will love. Or keep it low carb and serve over steamed cabbage or riced cauliflower.

Let’s dive into the recipe!

Slow Cooker Korean Beef And Broccoli Bowls

• Easy to Make: Just a few simple steps, and the slow cooker does the rest!

• Family-Friendly: The sweet and savory flavors are a hit with kids and adults alike.

• Budget-Friendly: Made with affordable ground beef and pantry staples.

• Meal Prep Approved: Perfect for leftovers and next-day lunches.

Ingredients

• 2 lbs ground beef (80-85% lean)

• 3 cloves garlic, minced

•  1 tsp ground ginger

• 1/2 cup low-sodium soy sauce

• 1/4 cup brown sugar

• 2 tbsp sesame oil

• 2 tbsp rice vinegar (seasoned or unseasoned)

• 1 tsp crushed red pepper flakes (optional for spice)

• 1 cup cooked broccoli

For Serving:

• 4 cups cooked white rice, steamed cabbage or riced cauliflower.

• 2 green onions, sliced

• 1 tbsp sesame seeds (optional garnish)

Instructions

1. Brown the Beef:

In a skillet over medium-high heat, cook the ground beef until fully browned (about 5-7 minutes). Drain any excess grease. Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

2. Make the Sauce:

In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes.

3. Slow Cook the Beef:

Transfer the browned beef to the slow cooker. Pour the sauce over the beef and stir to combine. Cover and cook on low for 3-4 hours or high for 1.5-2 hours to let the flavors blend.

4. Add Broccoli

A half hour before the beef is ready, stir in a a cup of cooked broccoli. I like to use frozen broccoli that I can steam in the microwave for minimal effort!

5. Serve & Garnish:

Scoop the Korean beef over bowls of steamed white rice. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor.

Substitutions & Variations

• Protein Options: Swap ground beef for ground turkey, chicken, or pork.

• Vegetables: Replace or add to the broccoli with carrots or bell peppers during the last 30 minutes.

• Spice Level: Add more red pepper flakes or a drizzle of sriracha for extra heat.

Storage & Meal Prep Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freeze: Freeze cooked beef for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm leftovers on the stovetop or microwave with a splash of water to keep the beef moist.

Serving Ideas

• Classic Bowl: Serve over hot steamed rice with stir-fried veggies on the side.

• Korean Tacos: Spoon the beef into warm tortillas and top with shredded cabbage and a drizzle of sriracha mayo.

• Lettuce Wraps: Use butter lettuce leaves for a lighter, handheld option.

Final Thoughts

These Slow Cooker Korean Beef and Broccoli Bowls are the perfect blend of savory, sweet, and satisfying. They’re easy to prepare, budget-friendly, and guaranteed to become a family favorite.

Whether it’s a quick dinner or make-ahead meal, this recipe delivers every time.

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