Slow Cooker Korean Beef
Slow Cooker Korean Beef
Ingredients
For the Korean Beef
- 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving and Garnish
- 4 cups cooked white rice
- 3 scallions, chopped
- 1 red chilies, thinly sliced (optional)
- 1 tablespoon sesame seeds
Instructions
- 1
Cut the beef chuck roast into 2-3 large pieces. This helps it cook more evenly and makes it easier to shred later.
⏱️ 5 min
- 2
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper to create the sauce.
⏱️ 5 min
- 3
Place the beef pieces into the slow cooker. Pour the prepared sauce evenly over the beef.
⏱️ 2 min
- 4
Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min
- 5
Once cooked, carefully remove the beef from the slow cooker and place it on a cutting board or large plate. Using two forks, shred the beef into bite-sized pieces.
⏱️ 5 min
- 6
Skim off any excess fat from the sauce remaining in the slow cooker. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce in the slow cooker.
⏱️ 2 min
- 7
Turn the slow cooker to high (if not already) and cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
⏱️ 20 min
- 8
Return the shredded beef to the slow cooker and stir to coat it thoroughly with the thickened sauce.
⏱️ 1 min
- 9
Serve the Slow Cooker Korean Beef hot over cooked white rice. Garnish with chopped scallions, thinly sliced red chilies (if using), and a sprinkle of sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Korean Beef
Ingredients
For the Korean Beef
- 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving and Garnish
- 4 cups cooked white rice
- 3 scallions, chopped
- 1 red chilies, thinly sliced (optional)
- 1 tablespoon sesame seeds
Instructions
- 1
Cut the beef chuck roast into 2-3 large pieces. This helps it cook more evenly and makes it easier to shred later.
⏱️ 5 min - 2
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper to create the sauce.
⏱️ 5 min - 3
Place the beef pieces into the slow cooker. Pour the prepared sauce evenly over the beef.
⏱️ 2 min - 4
Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.
⏱️ 480 min - 5
Once cooked, carefully remove the beef from the slow cooker and place it on a cutting board or large plate. Using two forks, shred the beef into bite-sized pieces.
⏱️ 5 min - 6
Skim off any excess fat from the sauce remaining in the slow cooker. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce in the slow cooker.
⏱️ 2 min - 7
Turn the slow cooker to high (if not already) and cook for another 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
⏱️ 20 min - 8
Return the shredded beef to the slow cooker and stir to coat it thoroughly with the thickened sauce.
⏱️ 1 min - 9
Serve the Slow Cooker Korean Beef hot over cooked white rice. Garnish with chopped scallions, thinly sliced red chilies (if using), and a sprinkle of sesame seeds.
⏱️ 5 min