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Slow Cooker Korean Beef

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Slow Cooker Korean Beef is a flavorful and incredibly easy dish that brings the vibrant tastes of Korean cuisine to your kitchen. This recipe transforms a simple cut of beef into a tender, melt-in-your-mouth delight with a rich, savory-sweet sauce. By utilizing the convenience of a slow cooker, the beef becomes infused with the bold flavors of soy sauce, garlic, ginger, sesame oil, and brown sugar, creating a dish that is both comforting and exciting. Perfect for busy weeknights or effortless entertaining, this Korean Beef is guaranteed to be a crowd-pleaser.

Ingredients

Scale

Gather these ingredients to make your Slow Cooker Korean Beef:

  • 2–3 lbs beef chuck roast, trimmed of excess fat

  • 1 cup low-sodium soy sauce

  • ½ cup packed brown sugar

  • ¼ cup sesame oil

  • 4 cloves garlic, minced

  • 2 tablespoons grated fresh ginger

  • 1 tablespoon rice vinegar

  • 1 teaspoon red pepper flakes (optional)

  • 2 tablespoons cornstarch

  • 2 tablespoons cold water

  • Cooked rice, for serving

  • Sesame seeds, for garnish

  • Sliced green onions, for garnish

Instructions

Prepare the Beef and Sauce:

  1. Cut the Beef: Cut the beef chuck roast into 2-3 inch chunks. This will help the beef cook more evenly and absorb more flavor.

  2. Combine Ingredients: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes (if using).

Slow Cook the Beef:

  1. Place Beef in Slow Cooker: Place the beef chunks in the slow cooker.

  2. Pour Sauce Over Beef: Pour the sauce mixture over the beef, ensuring that all the pieces are coated.

  3. Slow Cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, or until the beef is very tender and easily shreds with a fork.

Shred the Beef and Thicken the Sauce:

  1. Shred the Beef: Remove the beef from the slow cooker and shred it with two forks.

  2. Skim the Fat: Skim off any excess fat from the surface of the sauce in the slow cooker.

  3. Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water to create a slurry.

  4. Thicken the Sauce: Pour the cornstarch slurry into the slow cooker and stir to combine. Cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.

  5. Return Beef to Slow Cooker: Return the shredded beef to the slow cooker and stir to coat it in the thickened sauce.

Serve:

  1. Serve Over Rice: Serve the Slow Cooker Korean Beef over cooked rice.

  2. Garnish: Garnish with sesame seeds and sliced green onions.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/slow-cooker-korean-beef/