Korean Pulled Beef Bowl
Korean Pulled Beef Bowl
Ingredients
For the Pulled Beef
- 2 pounds chuck roast
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup beef broth
- 1 teaspoon cornstarch
- 1 tablespoon water
For Serving
- 4 cups rice, cooked, for serving
- 1 cucumber, sliced, for topping
- 1 lime, cut into wedges, for topping
Instructions
- 1
Place the chuck roast into a slow cooker.
⏱️ 1 min
- 2
In a separate medium bowl, combine the low sodium soy sauce, brown sugar, sesame oil, minced garlic, grated fresh ginger, red pepper flakes, and beef broth. Whisk these ingredients together until well combined.
⏱️ 5 min
- 3
Pour the prepared sauce over the chuck roast in the slow cooker.
⏱️ 1 min
- 4
Cook the chuck roast on high for 4-5 hours or on low for 6-8 hours, until it is tender and easily shredded.
⏱️ 240 min
- 5
Once cooked, carefully remove the chuck roast from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces.
⏱️ 5 min
- 6
Return the shredded beef to the slow cooker, mixing it thoroughly with the sauce.
⏱️ 2 min
- 7
In a small bowl, create a slurry by combining the cornstarch and water. Whisk until smooth and no lumps remain.
⏱️ 2 min
- 8
Pour the cornstarch slurry into the slow cooker with the beef and sauce, stirring well to combine.
⏱️ 1 min
- 9
Continue to cook the beef mixture in the slow cooker for another 30 minutes on high, allowing the sauce to thicken to your desired consistency.
⏱️ 30 min
- 10
Serve the Korean pulled beef mixture generously over cooked rice.
⏱️ 2 min
- 11
Top each bowl with fresh sliced cucumber.
⏱️ 2 min
- 12
Squeeze fresh lime juice over the top of each serving just before enjoying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Pulled Beef Bowl
For the Pulled Beef
- 2 pounds chuck roast
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup beef broth
- 1 teaspoon cornstarch
- 1 tablespoon water
For Serving
- 4 cups rice, cooked, for serving
- 1 cucumber, sliced, for topping
- 1 lime, cut into wedges, for topping
Instructions
- 1
Place the chuck roast into a slow cooker.
⏱️ 1 min - 2
In a separate medium bowl, combine the low sodium soy sauce, brown sugar, sesame oil, minced garlic, grated fresh ginger, red pepper flakes, and beef broth. Whisk these ingredients together until well combined.
⏱️ 5 min - 3
Pour the prepared sauce over the chuck roast in the slow cooker.
⏱️ 1 min - 4
Cook the chuck roast on high for 4-5 hours or on low for 6-8 hours, until it is tender and easily shredded.
⏱️ 240 min - 5
Once cooked, carefully remove the chuck roast from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces.
⏱️ 5 min - 6
Return the shredded beef to the slow cooker, mixing it thoroughly with the sauce.
⏱️ 2 min - 7
In a small bowl, create a slurry by combining the cornstarch and water. Whisk until smooth and no lumps remain.
⏱️ 2 min - 8
Pour the cornstarch slurry into the slow cooker with the beef and sauce, stirring well to combine.
⏱️ 1 min - 9
Continue to cook the beef mixture in the slow cooker for another 30 minutes on high, allowing the sauce to thicken to your desired consistency.
⏱️ 30 min - 10
Serve the Korean pulled beef mixture generously over cooked rice.
⏱️ 2 min - 11
Top each bowl with fresh sliced cucumber.
⏱️ 2 min - 12
Squeeze fresh lime juice over the top of each serving just before enjoying.
⏱️ 2 min