Slow Cooker Korean Beef Zoodles

Slow Cooker Korean Beef Zoodles are easy to make, hearty and delicious. If you can chop and you own a slow cooker, you can make this dish!

Slow Cooker Korean Beef Zoodles (AIP, Paleo)
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This is one of those recipes that feels anything but restrictive.  So much flavor, and so many nutrients!  Though I have pictured it here with zoodles, it is also happy atop rice (if you can tolerate rice), udon noodles (for the non-AIPers in your life), or whatever.  It makes great leftovers – and it’s easy!  I hope you enjoy it as much as I do.



Slow Cooker Korean Beef Zoodles

Recipe by Wendi’s AIP Kitchen Course: MainCuisine: AIP, PaleoDifficulty: Super Easy


Prep time


Cooking time



Slow Cooker Korean Beef Zoodles are easy to make, hearty and delicious. If you can chop and you own a slow cooker, you can make this dish!


  • 2 T. 2 extra virgin olive oil

  • 1 T. 1 raw apple cider vinegar

  • 1 T. 1 (rounded) minced garlic

  • 1 T. 1 (rounded) peeled and minced ginger root

  • 1/2 C. 1/2 coconut aminos
     (I recommend Big Tree Organic.  Most flavor & richness.)

  • 1/2 C. 1/2 filtered water

  • 2 lbs. 2 flank steak

  • 1/4 C. 1/4 arrowroot flour

  • 1 C. 1 grated carrots

  • 1 C. 1 raw baby spinach

  • 8 oz. 8 baby bella mushrooms, sliced to 1/4”

  • 1 spiralized small zucchini per person


  • Place first six ingredients in the slow cooker.  Stir to combine.
  • Cut flank in half lengthwise.  Then slice against the grain, 1/4” slices.
  • Put arrowroot flour in a large bowl.  Add flank slices.  Toss meat with hands until all slices are lightly coated.
  • Put the meat in the slow cooker.  Turn it in the sauce to coat.
  • Cook on low for five hours… BUT 👇🏼👇🏼👇🏼
  • At the 4.5 hour mark, dump in the carrots, spinach and mushrooms.
  • When the meat is done, tender, and mouth-watering, serve over zoodles, or rice (if successfully re-introduced), or noodles for the non-AIPers in your life (who may also appreciate some red pepper flakes at the table).


  • A note about zoodles: I have found that actually microwaving straight zoodles for 30-45 seconds works better than boiling, or sautéing them.  They don’t get soggy in the microwave, and are a bit al dente, almost like pasta.  Almost.  We have certain realities, don’t we?
  • A note about spiralizing zucchini: You can buy spiralized zucchini in the grocery store, but it’s cheaper to invest in a small kitchen gadget called a
    Veggetti. It does a brilliant job of spiralizing soft, small things like zucchini, or summer squash.  It’s not great for hard things like carrots.  They just break off.  And it’s too small for large things, like butternut squash, or sweet potatoes.  BUT, if you just want to quickly crank through a zucchini and throw it in the dishwasher, it’s awesome!

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  1. This looks delicious.

    • I think it’s pretty tasty! If you try it, let me know. Note: I’ve only made this with Big Tree Organic coconut aminos because it is the richest I can find. Other brands might not work as well. Good luck! 😊

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  3. Sasha St. James

    I didn’t know I could make something like this! Wow it came out great thank you. What are your thoughts on using red wine vinegar?

    • Hi there! 👋 I’m so happy that you enjoyed it. This recipe is on repeat at my house. Soooo… red wine vinegar. If you want to substitute, go for it! Your question got me researching, and apparently, wine vinegars are ok on the AIP. Thanks for popping in! 😀

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  8. Can you replace the mushrooms (I’m allergic) or just leave them out all together?

    • That’s an interesting question. What do normally sub for mushrooms? Maybe celery…? What do you like? I encourage experimenting to see what you like. Food is meant to be played with, IMO. 😁

  9. can you freeze the cooked meat and sauce?

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