Slow Cooker Beef Bibimbap

Slow Cooker Beef Bibimbap Recipe

When KitchenAid reached out to me and asked for a KitchenAid® slow cooker Bibimbap recipe, I was both excited and intrigued. Excited that they were asking me for a Korean food recipe and intrigued because now I had the opportunity to really explore beef! What is Bibimbap you might ask? Bibimbap is a signature Korean food dish. Along with Bulgogi or Galbi (Korean grilled marinated beef or short ribs), it’s probably the second most popular Korean food dish, known, eaten and recognized by many people. Bibimbap literally means “mixed rice”.  It is served in a bowl with rice and topped with bulgogi, sautéed and seasoned Korean vegetables and gochujang (Korean red pepper paste). You mix everything together in your bowl just before eating.

When creating slow cooker recipes, I was always about pork. I know how to slow cook pork. But with beef, we’ve mainly stuck to marinating it or using a dry rub and then grilling it.  That needed to change.

Slow Cooker Bibimbap Recipe

With this challenge, I’ve learned a lot about different cuts of beef and which ones work best when made in a KitchenAid® slow cooker and which cuts just turn out plain dry.  When I think of Bibimbap, I immediately think of all the Korean restaurants out there skimping on the bulgogi, so I loved this challenge.  This was a chance for me to develop a succulent Asian-flavored, tender slow cooked beef for one of my favorite Korean food dishes. And one where you would find a lot more than a few crumbles of meat.

Slow Cooker Bibimbap Recipe

Slow Cooker Bibimbap Recipe

 Slow Cooker Bibimbap Recipe

The hardest part of this challenge- after the beef was finished- was actually measuring everything for my Bibimbap vegetables. Every good Korean cook never actually measures anything and just tosses ingredients in. That is how I learned how to cook Korean food from my mother, by taste.  A pinch here, a pinch there. And some people prefer the vegetables a certain way so it’s up to you to season it the way you like (with more salt or soy sauce, or less). Start with what I have in the recipe below and as you begin to get more familiar with Korean food, you’ll be throwing out the measuring spoons and just making the vegetables by taste.

Slow Cooker Bibimbap Recipe

So, make a trip to the Korean market for all of the ingredients and don’t skip marinating the beef the night before.  Because after a day of intense shopping, getting all of those deals and maybe even fighting over toys or electronic devices, you’ll be able to come home, kick back and enjoy some delicious Bibimbap.

Slow Cooker Bibimbap Recipe

And your kitchen will smell amazing when you get home. Trust me.

Note for the cook: If searing and marinating the beef overnight seems like too much to do, you can simply put the uncooked beef directly into your slow cooker and begin with Step #3, under the instructions for the slow cooked beef. The beef should still be tasty but it will not be as tender. If you want really tender, succulent beef, I highly urge you to take the extra time and sear and marinate the night before. I promise you: you won’t be disappointed. And hey, if Friday is all about shopping for you, make this recipe on Saturday or Sunday.  This is a great, delicious alternative to turkey leftovers! I hope you enjoy!

Make ahead: All of the Korean vegetable toppings can be made a day ahead and refrigerated.

Notes and Suggestions:

For the beef: I tested four different cuts of beef for this recipe and had the best results (flavorful and tender) with short ribs and beef chuck pot roast or chuck eye. Any beef chuck should work for this recipe. Overnight marinating time required.

For the vegetable toppings: If you can shop at a Korean grocery store or Asian market, everything you need for the recipe can be found there.  Spinach can be used in place of the kale if kale is not available.

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Slow Cooker Beef Bibimbap


For the slow cooked beef

2 pounds beef chuck short ribs with bones or beef chuck pot roast, boneless; cut into medium sized chunks (if using short ribs, there is no need to cut)
2 tablespoons olive oil
Kosher salt and ground pepper
2 large onions, coarsely chopped (split)
2 carrots, peeled and chopped
3 celery ribs, chopped
1/2 bottle of your favorite Cabernet Sauvignon
3-4 stalks green onions, finely chopped
4-6 garlic cloves; minced
3/4 cup low sodium soy sauce
5 tablespoons granulated sugar
4 tablespoons sesame oil
3 garlic cloves, thickly sliced

For the Korean vegetable toppings

4 cups bean sprouts
4-5 cups kale; chopped
1 large zucchini; cut into 2-inch matchstick strips
8-9 shiitake mushrooms; sliced thin
2-3 carrots; peeled and cut into 2-inch matchstick strips
Sesame oil
Low sodium soy sauce
1/2 teaspoon sugar; needed for mushrooms only
Minced garlic
Roasted sesame seeds

For the Bibimbap

Cooked brown rice
3 tablespoons Korean hot pepper paste or red pepper paste (Gochujang)
1 tablespoon honey
1 teaspoon sesame oil
4-6 cooked eggs; cooked sunny side up
Dried seaweed (gim)
Roasted sesame seeds for garnish


For the slow cooked beef

Heat the olive oil in a large non-stick pan or enameled cast-iron dutch oven. Season the beef on each side with salt and pepper. After a few minutes, add the beef to the pan and sear on each side; only 4-5 minutes on each side. Remove from pan and place into a shallow baking dish or casserole dish.

Add one onion, the carrots, celery and garlic directly into the same pan with all the lovely browned bits and cook until softened; for about 10-15 minutes. Add the 1/2 bottle of wine and bring to a boil. Turn off the heat and allow to cool slightly. Pour everything into the baking dish with the beef, allow to cool completely, cover with plastic wrap and refrigerate overnight.The next morning, remove the beef and the vegetables only and place into your slow cooker. Discard the wine marinade. Add in the other chopped onion, green onions and garlic. In a small bowl, mix together the soy sauce, sugar and sesame oil and pour over the beef in the slow cooker. Cook on low for 6-8 hours. (The beef will taste delicious and become even more tender after 7-8 hours of cooking)

For the vegetable toppings

Note: Cooking all of the vegetables may seem overwhelming but it really does not take much time at all and all of the vegetables use the same ingredients. You can also use the same pot for each vegetable. Simply drain the water and quickly rinse out.

Boil a pot of water on the stove. Once boiling, add the bean sprouts and cook for only 3-4 minutes only. You want the bean sprouts to be tender but still slightly crunchy and not too soft. Remove from pot (drain water) and season with a dash or two of sesame oil, a pinch of salt and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.

Boil a pot of water on the stove. Once boiling, add the chopped kale and cook for only 3-4 minutes only. Remove from pot (drain water), squeeze kale a few times to release all the water and season with a big dash or two of sesame oil, a pinch of salt, a teaspoon of soy sauce and some minced garlic. Taste and adjust ingredients as needed. Sprinkle with sesame seeds, mix and set aside.

Heat 1-2 tablespoons of sesame oil in a large non-stick pan or wok. Once heated, add the zucchini and sauté for a couple minutes. Season with salt and cook for another 1-2 minutes. Remove from heat and set aside.

Heat 1-2 tablespoons of sesame oil in a large non-stick pan or wok. Once heated, add the sliced shiitake mushrooms and sauté for a few minutes. Season with salt, a splash or 2 of soy sauce and the 1/2 teaspoon of sugar. Cook for another 3-4 minutes or until mushrooms are cooked and tender.

Heat 1 tablespoon of sesame oil in a large non-stick pan or wok. Once heated, add the carrots and sauté for 2-3 minutes only.

The carrots don’t need any seasoning as they are already slightly sweet and will be mixed in with everything else in the bibimbap. Remove from heat and set aside.

To assemble and serve your Bibimbap

To prepare the gochujang: Mix the hot pepper paste, honey and sesame oil together and set aside. Sprinkle with sesame seeds if desired.

To serve the bibimbap: Place the brown rice in each serving bowl and place each vegetable topping and the slow cooked beef on top of the rice, around the edge of the bowl. Top with the cooked egg and garnish with the gim and sprinkle on some roasted sesame seeds. Serve with the gochujang (and additional sesame oil if desired) at the table. Mix in as little or as much gochujang as you like. Enjoy!



*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


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  • Definitely pinning this!

  • young

    Looks delicious!

  • Flo

    Toasted sesame oil or regular? I assume it’s toasted, as this is a Korean recipe, but should I also saute the veggies with toasted sesame oil?

    • Hi Flo! You can use either one. I actually always use “pure sesame oil.” It’s the Kadoya brand, which is found at all Asian or Korean markets. And yes, use this for everything, except where it specifies “olive oil” (for the slow cooked beef only and only initially when you are searing the meat). What brand of toasted sesame oil do you have? If you are going out to buy it, look for the Kadoya brand “pure sesame oil”. It’s the best and what I always use when cooking any kind of Asian food.

      • Flo

        Thanks for the quick response! I had to go with a store brand because I was too lazy to go to drive out to a better market this morning, but I usually do use Kadoya because Grace Young recommends it in “Stir-Frying to the Sky’s Edge” (the book that started my love affair with Asian cooking).

        I’ve had the beef for this recipe in the slow cooker all day and, let me tell you, the house smells AMAZING. I’m off to prep the veggies now. Thank you, thank you for the recipe. I’ll definitely be checking out your blog soon!

        • Hi Flow, oh that’s great! and please let us know how the recipe turns out! This bibimbap recipe is one of my favorites! Hope you enjoy!


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