Description
This Slow Cooker Korean Beef recipe is a delicious and easy way to enjoy tender, flavorful beef with a hint of sweetness and spice. Perfect for a busy day, just set it and forget it until dinner time!
Ingredients
Scale
Beef:
- 2 pounds beef chuck roast, cut into large chunks
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup beef broth
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang Korean chili paste or 1 teaspoon red pepper flakes
- 1 pear or apple, grated (optional for sweetness)
Garnish and Serving:
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds, toasted for garnish
- Steamed rice for serving
Instructions
- Prepare the Beef: Place the beef chunks in the slow cooker.
- Make the Sauce: Whisk together soy sauce, beef broth, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and grated pear. Pour over the beef.
- Cook: Cover and cook on low for 7-8 hours or high for 3-4 hours until beef is tender.
- Shred and Serve: Shred the beef, return to the slow cooker, and stir well. Serve over steamed rice, garnished with green onions and sesame seeds.
Notes
- For a thicker sauce, mix 1/2 cup cooking liquid with 1 tbsp cornstarch and add back to the slow cooker.
- Add vegetables like broccoli or carrots in the last hour for a complete meal.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup beef with sauce
- Calories: 370
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
