Korean-Style Beef and Vegetable Stew

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What Started it all:
Roast, Bell pepper, rice, slow cooker

A Delicious and Easy Slow Cooker Recipe for 4


  • 1 lb beef (such as flank steak or skirt steak), sliced into thin strips
  • 2 medium bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 cup Korean chili flakes (gochugaru)
  • 2 cups beef broth
  • 1 cup uncooked white rice
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • Salt and pepper to taste
  • Chopped green onions and toasted sesame seeds for garnish (optional)


  1. In the slow cooker, combine the sliced beef, bell peppers, onion, garlic, chili flakes, beef broth, soy sauce, and sesame oil. Mix well to combine.
  2. Cook on low for 8-10 hours or high for 4-6 hours.
  3. About 30 minutes before serving, cook the rice according to package instructions.
  4. Serve the beef and vegetable mixture over the cooked rice. Garnish with chopped green onions and toasted sesame seeds if desired.

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