Slowcooker Korean Minced Beef with a Cucumber Salad
Slowcooker Korean Minced Beef with a Cucumber Salad
Ingredients
For the Korean Minced Beef
- 500 g beef mince, 5% fat
- 1 onion, small, finely chopped
- 1 red pepper, sliced
- 1 teaspoon garlic purée
- 1 teaspoon ginger purée
- 2 tablespoons sesame oil
- 3 teaspoons gochujang paste, heaped
- 1 teaspoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon honey, to 2 tablespoons
- 1 tablespoon hoisin sauce
To Serve
- 150 g cooked rice, per person
- 1 pickled cucumber salad, fresh smashed, optional
- 1 teaspoon chilli oil, optional
Instructions
- 1
Brown the 500g 5% fat beef mince in a pan over medium heat until it is nice and brown. This step helps to develop flavor and texture.
⏱️ 10 min
- 2
Transfer the browned mince to the slow cooker.
⏱️ 1 min
- 3
Add the 1 small finely chopped onion, 1 sliced red pepper, 1 teaspoon garlic purée, 1 teaspoon ginger purée, 2 tablespoons sesame oil, 3 heaped teaspoons gochujang paste, 1 teaspoon rice wine vinegar, 1 tablespoon dark soy sauce, 1 to 2 tablespoons honey, and 1 tablespoon hoisin sauce to the slow cooker with the mince.
⏱️ 3 min
- 4
Mix all ingredients thoroughly in the slow cooker to ensure everything is well combined and coated.
⏱️ 1 min
- 5
Cover the slow cooker and cook on high for 2–3 hours or on low for 4–5 hours. The longer cooking time on low will result in a more tender and flavorful dish.
⏱️ 180 min
- 6
Serve the slow cooker Korean minced beef over 150g fluffy cooked rice per person.
- 7
Optionally, serve with a fresh smashed pickled cucumber salad and a drizzle of 1 teaspoon chilli oil for an extra kick.
Kitchen Tools
Nutrition Facts (per serving)
Slowcooker Korean Minced Beef with a Cucumber Salad
For the Korean Minced Beef
- 500 g beef mince, 5% fat
- 1 onion, small, finely chopped
- 1 red pepper, sliced
- 1 teaspoon garlic purée
- 1 teaspoon ginger purée
- 2 tablespoons sesame oil
- 3 teaspoons gochujang paste, heaped
- 1 teaspoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon honey, to 2 tablespoons
- 1 tablespoon hoisin sauce
To Serve
- 150 g cooked rice, per person
- 1 pickled cucumber salad, fresh smashed, optional
- 1 teaspoon chilli oil, optional
Instructions
- 1
Brown the 500g 5% fat beef mince in a pan over medium heat until it is nice and brown. This step helps to develop flavor and texture.
⏱️ 10 min - 2
Transfer the browned mince to the slow cooker.
⏱️ 1 min - 3
Add the 1 small finely chopped onion, 1 sliced red pepper, 1 teaspoon garlic purée, 1 teaspoon ginger purée, 2 tablespoons sesame oil, 3 heaped teaspoons gochujang paste, 1 teaspoon rice wine vinegar, 1 tablespoon dark soy sauce, 1 to 2 tablespoons honey, and 1 tablespoon hoisin sauce to the slow cooker with the mince.
⏱️ 3 min - 4
Mix all ingredients thoroughly in the slow cooker to ensure everything is well combined and coated.
⏱️ 1 min - 5
Cover the slow cooker and cook on high for 2–3 hours or on low for 4–5 hours. The longer cooking time on low will result in a more tender and flavorful dish.
⏱️ 180 min - 6
Serve the slow cooker Korean minced beef over 150g fluffy cooked rice per person.
- 7
Optionally, serve with a fresh smashed pickled cucumber salad and a drizzle of 1 teaspoon chilli oil for an extra kick.