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Slow Cooker Korean Beef

Savory Slow Cooker Korean Beef: Your New Favorite Comfort Dish

Experience the comforting flavors of Slow Cooker Korean Beef, a dish that transforms hectic weeknights into culinary joyrides.
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Prep Time 15 minutes
Cook Time 8 hours
Simmering Time 15 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Chuck Roast Trim excess fat for a leaner dish.
For the Sauce
  • 1/2 cup Soy Sauce Opt for low sodium to control sodium levels.
  • 1/4 cup Brown Sugar Can substitute with coconut sugar for a different taste.
  • 1/4 cup Honey Maple syrup can be used as a vegan alternative.
  • 2 tablespoons Sesame Oil Use canola oil for a lighter option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar may be a suitable substitute.
  • 1 tablespoon Grated Fresh Ginger Fresh is preferable, but ground ginger can be substituted.
  • 4 cloves Garlic Fresh is best, though garlic powder can work.
  • 1 teaspoon Red Pepper Flakes Adjust to taste.
  • 1/2 teaspoon Black Pepper
For the Vegetables
  • 1 medium Onion Yellow or white onions work well.
  • 2 stalks Green Onions Can replace with chives if needed.
For Garnish
  • 1 tablespoon Sesame Seeds Sprinkle garnish.
For Serving
  • 4 cups Cooked Rice Any grain can serve as an alternative.
  • Kimchi Optional side.
For Thickening (Optional)
  • 1 tablespoon Cornstarch Thickening agent for the sauce.
  • 2 tablespoons Cold Water For cornstarch slurry preparation.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Beef and Sauce: Trim off excess fat from the chuck roast. Whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Place sliced onion at the bottom of the slow cooker and pour the sauce mixture over the onions.
  2. Slow Cook the Beef: Lay the chuck roast over the onions and cover it fully with the sauce mixture. Cook on low for 8-10 hours or on high for 4-5 hours until fork-tender.
  3. Shred and Thicken (Optional): Remove the beef and shred into pieces. Mix cornstarch with cold water until smooth, then stir into the hot sauce to thicken.
  4. Combine and Simmer: Return shredded beef to slow cooker, ensuring it's well-coated. Simmer for an additional 10-15 minutes on low.
  5. Serve: Plate the Slow Cooker Korean Beef over cooked rice, garnish with chopped green onions and sesame seeds. Add kimchi on the side if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 6mgCalcium: 5mgIron: 15mg

Notes

Adjust spice levels and use fresh ingredients for best results. Optional to add vegetables in the final cooking hour.

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