Slow Cooker Korean BBQ Beef Rice Bowls
Slow Cooker Korean BBQ Beef Rice Bowls
Ingredients
For the Korean BBQ Beef
- 5 lbs bottom round steak
- 5 tablespoons low sodium soy sauce
- 3 tablespoons gochujang
- 3 tablespoons mirin
- 2 tablespoons raw honey
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 3 tablespoons cornstarch
- 1 teaspoon black pepper
- 4 tablespoons oyster sauce, added after cooking
- 2 tablespoons toasted sesame oil, added after cooking
For the Rice Bowls
- 700 g short grain sushi rice
- as needed sriracha, for drizzle
Instructions
- 1
Take 5 lbs of bottom round steak. Slice the steak thinly against the grain, then cut these slices into smaller, bite-sized pieces. Transfer all the cut beef into a slow cooker.
⏱️ 15 min
- 2
In a separate bowl, combine the sauce ingredients: 5 tablespoons low sodium soy sauce, 3 tablespoons gochujang, 3 tablespoons mirin, 2 tablespoons raw honey, 2 tablespoons garlic paste, 1 tablespoon ginger paste, 3 tablespoons cornstarch, and 1 teaspoon black pepper. Whisk these ingredients together until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Pour the prepared sauce over the beef in the slow cooker. Stir thoroughly to ensure all the beef pieces are coated evenly with the sauce. Cover the slow cooker with its lid. Cook on the "low" setting for 6 hours.
⏱️ 360 min
- 4
Once the beef is cooked, remove the lid. Add 4 tablespoons of oyster sauce and 2 tablespoons of toasted sesame oil directly into the slow cooker with the beef. Stir everything together well to incorporate these final flavors.
⏱️ 5 min
- 5
Take 700g of short grain sushi rice. Rinse the rice in a colander under running water until the water runs clear. Transfer the rinsed rice to a pot. Add water to the pot, ensuring the water level is just above the rice. Cover the pot and cook until the rice is fluffy.
⏱️ 20 min
- 6
Portion the cooked short grain sushi rice into individual meal prep containers. Spoon a generous amount of the Korean BBQ beef over the rice in each container. Drizzle sriracha over the beef and rice as desired. The recipe makes 12 meal preps.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Korean BBQ Beef Rice Bowls
For the Korean BBQ Beef
- 5 lbs bottom round steak
- 5 tablespoons low sodium soy sauce
- 3 tablespoons gochujang
- 3 tablespoons mirin
- 2 tablespoons raw honey
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 3 tablespoons cornstarch
- 1 teaspoon black pepper
- 4 tablespoons oyster sauce, added after cooking
- 2 tablespoons toasted sesame oil, added after cooking
For the Rice Bowls
- 700 g short grain sushi rice
- as needed sriracha, for drizzle
Instructions
- 1
Take 5 lbs of bottom round steak. Slice the steak thinly against the grain, then cut these slices into smaller, bite-sized pieces. Transfer all the cut beef into a slow cooker.
⏱️ 15 min - 2
In a separate bowl, combine the sauce ingredients: 5 tablespoons low sodium soy sauce, 3 tablespoons gochujang, 3 tablespoons mirin, 2 tablespoons raw honey, 2 tablespoons garlic paste, 1 tablespoon ginger paste, 3 tablespoons cornstarch, and 1 teaspoon black pepper. Whisk these ingredients together until the mixture is smooth and well combined.
⏱️ 5 min - 3
Pour the prepared sauce over the beef in the slow cooker. Stir thoroughly to ensure all the beef pieces are coated evenly with the sauce. Cover the slow cooker with its lid. Cook on the "low" setting for 6 hours.
⏱️ 360 min - 4
Once the beef is cooked, remove the lid. Add 4 tablespoons of oyster sauce and 2 tablespoons of toasted sesame oil directly into the slow cooker with the beef. Stir everything together well to incorporate these final flavors.
⏱️ 5 min - 5
Take 700g of short grain sushi rice. Rinse the rice in a colander under running water until the water runs clear. Transfer the rinsed rice to a pot. Add water to the pot, ensuring the water level is just above the rice. Cover the pot and cook until the rice is fluffy.
⏱️ 20 min - 6
Portion the cooked short grain sushi rice into individual meal prep containers. Spoon a generous amount of the Korean BBQ beef over the rice in each container. Drizzle sriracha over the beef and rice as desired. The recipe makes 12 meal preps.
⏱️ 10 min