Slow Cooker Korean-Style Glazed Beef
Slow Cooker Korean-Style Glazed Beef
Ingredients
For the Glazed Beef
- 3 pounds beef chuck roast
- 1 cup low sodium soy sauce
- 1/2 cup beef broth
- 1/3 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
For the Glaze Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Place the 3 pounds beef chuck roast in the slow cooker.
⏱️ 1 min
- 2
In a separate bowl, whisk together the 1 cup low sodium soy sauce, 1/2 cup beef broth, 1/3 cup brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 4 minced garlic cloves, and 1 tablespoon grated fresh ginger.
⏱️ 5 min
- 3
Pour this whisked mixture over the beef in the slow cooker.
⏱️ 1 min
- 4
Cover the slow cooker and cook on LOW for 7–8 hours, or until the beef is fork tender.
⏱️ 480 min
- 5
Once cooked, carefully remove the beef from the slow cooker and shred it into large rustic chunks using two forks.
⏱️ 5 min
- 6
In a small bowl, mix together 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry.
⏱️ 2 min
- 7
Stir the cornstarch slurry into the sauce remaining in the slow cooker. Continue to cook on LOW for 10 minutes, stirring occasionally, until the sauce becomes thick and glossy.
⏱️ 10 min
- 8
Return the shredded beef to the slow cooker and coat it thoroughly in the rich glaze.
⏱️ 1 min
- 9
Before serving, sprinkle 2 tablespoons sliced green onions and 1 tablespoon sesame seeds over the glazed beef.
⏱️ 1 min
- 10
Let the dish rest for 5 minutes before serving to allow the glaze to further thicken and the flavors to meld.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Korean-Style Glazed Beef
For the Glazed Beef
- 3 pounds beef chuck roast
- 1 cup low sodium soy sauce
- 1/2 cup beef broth
- 1/3 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
For the Glaze Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- 1
Place the 3 pounds beef chuck roast in the slow cooker.
⏱️ 1 min - 2
In a separate bowl, whisk together the 1 cup low sodium soy sauce, 1/2 cup beef broth, 1/3 cup brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 4 minced garlic cloves, and 1 tablespoon grated fresh ginger.
⏱️ 5 min - 3
Pour this whisked mixture over the beef in the slow cooker.
⏱️ 1 min - 4
Cover the slow cooker and cook on LOW for 7–8 hours, or until the beef is fork tender.
⏱️ 480 min - 5
Once cooked, carefully remove the beef from the slow cooker and shred it into large rustic chunks using two forks.
⏱️ 5 min - 6
In a small bowl, mix together 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry.
⏱️ 2 min - 7
Stir the cornstarch slurry into the sauce remaining in the slow cooker. Continue to cook on LOW for 10 minutes, stirring occasionally, until the sauce becomes thick and glossy.
⏱️ 10 min - 8
Return the shredded beef to the slow cooker and coat it thoroughly in the rich glaze.
⏱️ 1 min - 9
Before serving, sprinkle 2 tablespoons sliced green onions and 1 tablespoon sesame seeds over the glazed beef.
⏱️ 1 min - 10
Let the dish rest for 5 minutes before serving to allow the glaze to further thicken and the flavors to meld.
⏱️ 5 min