Korean Beef Slow Cooker (Printable Version)
Tender beef in savory Korean sauce, slow-cooked for effortless comfort food.
# What You Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into 2-inch cubes
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Garnishes
11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced (for garnish)
13 - 1 tablespoon sesame seeds (for garnish)
14 - Cooked jasmine or short-grain rice, for serving (optional)
# How to Make It:
01 - In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper until smooth.
02 - Place the beef cubes and sliced onion in the crock pot.
03 - Pour the sauce over the beef and onions. Stir gently to coat evenly.
04 - Cover and cook on LOW for 6-7 hours or until the beef is tender and easily shredded with a fork.
05 - Skim excess fat if needed. Shred the beef gently with two forks and mix well with the sauce.
06 - Serve hot over rice or in lettuce wraps. Garnish with green onions and sesame seeds.
# Expert Tips:
01 -
- The sauce develops this incredible depth that you normally only get from hours of stovetop simmering, but your slow cooker does all the work while you're at work or running errands.
- Something magical happens when beef chuck roasts low and slow in this Korean marinade, it becomes fork-tender and so flavorful that people always ask for seconds.
02 -
- I learned the hard way that high heat makes beef tough and dry, so stick with LOW setting for the most meltingly tender results.
- Letting the beef rest for 10 minutes before shredding helps it retain juices, so don't rush this final step.
03 -
- Pat the beef cubes dry with paper towels before adding them to the slow cooker, this helps them brown slightly and develop better flavor.
- Toast your sesame seeds in a dry pan for 30 seconds before garnishing, it brings out their natural oils and makes them smell incredible.