It’s easy and delicious to make this blueberry crisp. Sweet and sour in the ideal proportion. The original recipe called for mayonnaise, but I changed it to Vegenaise®, a vegan equivalent produced from vegetable oils. There are various health food stores that carry it. That there is such a strange ingredient wouldn’t occur to you! Ideally paired with vanilla ice cream or your preferred vegan substitute!
| Prep Time: | 25 mins |
| Cook Time: | 6 hrs 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 7 hrs |
| Servings: | 4 |
Ingredients
- ½ cup soy sauce, divided
- ¼ cup white sugar, divided
- 4 teaspoons sesame oil, divided
- 2 cloves garlic, chopped, divided
- 1 teaspoon ground black pepper, divided
- 1 ½ pounds beef, thinly sliced
- ½ teaspoon sesame seeds
- 1 green onion, cut into 1-inch pieces, or more to taste
Instructions
- Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight.
- Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade.
- Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
- Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.
Nutrition Facts
| Calories | 365 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 1868 mg |
| Sugars | 13 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
We added fresh stir fry veg (broccoli, carrot, snap peas, and cabbage) during the last hour of cooking
I didn’t like this recipe. It was too much salt, even from the low sodium soy sauce, and too much sugar without much taste at the end. It actually gave me a headache. One of the most important ingredients is missing as well, you need to add a fruit like pear or kiwi. when cooked they create an enzyme that brings out the sweetness and flavors. Six hours was also too long, it would completely dry out your meat. i ended up making it completely different, so it may not even be in the realm of bulgogi anymore, I’m not sure. I put a thin layer of dark brown sugar on the bottom of my crock pot, enough to cover it but not enough that your finger sinks into it. I then added the beef, a pinch of ginger, a dash of cinnamon, a dash of nutmeg, a dash of chili pepper, 3oz of sesame oil, 3 oz of low sodium soy sauce, 1/2 a cup of water, sesame seeds and a golden kiwi – skinned and sliced then quartered. I cooked it on low for a half hour, then mixed everything around. I then cooked it for another half hour. Important to note – the beef had already been cooking for about a half hour previous to me changing up the recipe, so you may need to adjust the time. For a marinade, I’d probly use 1.5oz of the dark brown sugar and a 1/4 cup of water, upping the powdered ingredients to a tbsp each. same amount of sesame and soy. Play around with it, I have all my faith in you! Then mix it all up. it may not be super wet so just make sure everything is coated. Big hit. My ultra picky 5yr old loved it. I served it with basmati rice and raw sliced multicolor sweet peppers.
Made this last night was really easy and tasted pretty good and most ingredients are on hand…
First, I did use a sirloin steak it was what I had. It’s very tasty and easy to make. It was so tender that it turned to shreds. I made sure that the meat was in the juice while it cooked. I will make again!
Super yummy and easy! My kids even liked it!
recipe is great. I modified because I had a 5lb chuck roast. followed recipe but added; 1/2c OJ, 1/4c Hosin Sauce, 1/4c Rice Vinegar, 1/4c Sriracha, and 2-12oz packages of broccoli at last 90mins of cooking
Very good. Stove top instead of slow cooker works well too.
I will make it again but with less pepper a full teaspoon of pepper is way to much, I will use 1/2 that next time
I made it exactly to the recipe. While the meat was tender enough, it just tasted like soy sauce and neither me nor my children really liked it all. And while usually I can see merit in trying to fix a recipe, this one just doesn’t seem worth the effort.
I made the marinade as directed, but added about 2 cups of water to the crock pot or it would have dried out. The water created a sauce and it didn’t taste diluted.
Although I like trying new recipes, this one didn’t do it for us. Based on other reviewer’s suggestions, I doubled the marinade, increased the garlic to 6 cloves and about an hour before it was done, I added sliced mushrooms, sliced water chestnuts and the green onion. I had also increased the toasted sesame seeds to about 1 TBL. I was very glad for the increased sauce, but overall, thought the flavor was lacking. It was basically meat cooked in soy sauce. It’s not one we will be making again. Thanks for the recipe – you never know until you try something!
Like another reviewer said, four stars due to the poor cooking instruction. I doubled the marinade recipe (as I used 2lb of beef very thinly sliced) and forewent the marination altogether. I poured the marinade right into the slow cooker. I cooked this on LOW for TWO hours, stirring every 20 minutes. It came out absolutely perfect. I plucked out the beef and poured the excess marinade/sauce into a saucepan. I proceeded to bring this to a boil and added some cornstarch slurry to thicken. Served with stir-fried noodles and veg. Very good.
Used my Instant Pot. Totally cooked on 1 hour on the High setting. I just replaced the white sugar with brown sugar, followed the rest of the directions exactly. It was great.
Made the recipe according to guide except for sesame oil (replaced with olive oil since it’s what I had on hand) and garnished with toasted sesame seeds as well. Turned out amazing, will definitely make it again.
This is delicious. I add a bit more of each ingredient to make more sauce. I also add oyster sauce to the crockpot. At the end I toss in water chestnuts, broccoli & mushrooms. Serve over Brown rice!
I made the whole marinade at once, put the meat in and put in fridge overnight then took crockpot out in morning and cooked on low for about 6 hours, served with mashed potatoes and sugar snap peas. Kids ate it up great. Was easy and good, but not phenomenal. A bit greasy, with the whole amount definitely enough liquid, not jerky like at all.
Good overall. It turned out quite salty due to the soy sauce. I’d put less sauce on my rice next time. I also cooked it in a skillet instead of the slow cooker since I was in a hurry.
I doubled the recipe of the marinade. I did not marinate the meat prior to cooking. I used sirloin and cooked on low for 8 hours. It came out great. I served it over garlic mashed potatoes.
4 stars because the cooking instructions are not very good This is very tasty but after reading the other review I cooked it on low for 2 hours stirring every 20 mins or so and it turned out well cooked. I can’t imagine trying to cook it for longer than 3 hrs without it over cooking and turning out dry and jerky like
Slow cooker Bulgogi Haiku: “Beef turned to ‘jerky’, stringy & tough, cooked too long. Flavor was quite rich.” Six hrs. on low and our thinly-sliced beef was dry and tough from being in there w/ not enough liquid for that long of a time. I was in the process of making rice, so I quickly stir-fried a mixed frozen bag of veggies, which ended up absorbing the bulgogi “sauce” from the slowcooker – that was quite tasty. I just don’t think the cooking method worked so great here.