Slow Cooker Korean Beef Bowls
Slow Cooker Korean Beef Bowls
Ingredients
For the Korean Beef
- 3 pounds boneless chuck roast
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 3 tablespoons gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 8 garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/2 cup beef broth
- 1/4 cup unsweetened applesauce
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
To Thicken
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional Serving Suggestions
- 1 cup jasmine rice, cooked, as needed
- 1 cup edamame, steamed, as needed
- 1/2 cup carrots, shredded, as needed
- 1/2 cup cucumbers, thinly sliced or quick cucumber salad, as needed
- 1/4 cup green onions, sliced, as needed
- 1 teaspoon sesame seeds, as needed
- 1 avocado, sliced, as needed
- 1/2 cup kimchi, as needed
- 1 teaspoon sriracha, as needed
- 1 teaspoon chili crunch, as needed
Instructions
- 1
Place the 3 pounds boneless chuck roast into a slow cooker.
⏱️ 2 min
- 2
Add the following ingredients directly into the slow cooker with the chuck roast: 1/2 cup low-sodium soy sauce, 1/3 cup packed brown sugar, 3 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 8 cloves minced garlic, 2 tablespoons grated fresh ginger, 1/2 cup beef broth, 1/4 cup unsweetened applesauce, 1 tablespoon fish sauce, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 3
Stir all the ingredients together in the slow cooker to combine them thoroughly with the roast.
⏱️ 3 min
- 4
Cover the slow cooker with its lid.
⏱️ 1 min
- 5
Cook the mixture on low for 6-8 hours or on high for 3-4 hours. The beef should be fork-tender.
⏱️ 240 min
- 6
Once cooked, use two forks to shred the beef directly in the slow cooker.
⏱️ 5 min
- 7
In a small bowl, combine 2 tablespoons cornstarch and 2 tablespoons cold water and whisk until a smooth slurry is formed.
⏱️ 2 min
- 8
Pour the cornstarch slurry into the slow cooker with the shredded beef and sauce.
⏱️ 1 min
- 9
Stir the mixture well until the sauce thickens. This may take a few minutes as the slow cooker heats the slurry.
⏱️ 3 min
- 10
Serve the Korean beef over cooked jasmine rice.
⏱️ 1 min
- 11
Garnish with optional toppings such as green onions, sesame seeds, shredded carrots, thinly sliced cucumbers, steamed edamame, avocado, kimchi, sriracha, or chili crunch, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Korean Beef Bowls
For the Korean Beef
- 3 pounds boneless chuck roast
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 3 tablespoons gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 8 garlic, minced
- 2 tablespoons fresh ginger, grated
- 1/2 cup beef broth
- 1/4 cup unsweetened applesauce
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper
To Thicken
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional Serving Suggestions
- 1 cup jasmine rice, cooked, as needed
- 1 cup edamame, steamed, as needed
- 1/2 cup carrots, shredded, as needed
- 1/2 cup cucumbers, thinly sliced or quick cucumber salad, as needed
- 1/4 cup green onions, sliced, as needed
- 1 teaspoon sesame seeds, as needed
- 1 avocado, sliced, as needed
- 1/2 cup kimchi, as needed
- 1 teaspoon sriracha, as needed
- 1 teaspoon chili crunch, as needed
Instructions
- 1
Place the 3 pounds boneless chuck roast into a slow cooker.
⏱️ 2 min - 2
Add the following ingredients directly into the slow cooker with the chuck roast: 1/2 cup low-sodium soy sauce, 1/3 cup packed brown sugar, 3 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 8 cloves minced garlic, 2 tablespoons grated fresh ginger, 1/2 cup beef broth, 1/4 cup unsweetened applesauce, 1 tablespoon fish sauce, and 1/2 teaspoon black pepper.
⏱️ 5 min - 3
Stir all the ingredients together in the slow cooker to combine them thoroughly with the roast.
⏱️ 3 min - 4
Cover the slow cooker with its lid.
⏱️ 1 min - 5
Cook the mixture on low for 6-8 hours or on high for 3-4 hours. The beef should be fork-tender.
⏱️ 240 min - 6
Once cooked, use two forks to shred the beef directly in the slow cooker.
⏱️ 5 min - 7
In a small bowl, combine 2 tablespoons cornstarch and 2 tablespoons cold water and whisk until a smooth slurry is formed.
⏱️ 2 min - 8
Pour the cornstarch slurry into the slow cooker with the shredded beef and sauce.
⏱️ 1 min - 9
Stir the mixture well until the sauce thickens. This may take a few minutes as the slow cooker heats the slurry.
⏱️ 3 min - 10
Serve the Korean beef over cooked jasmine rice.
⏱️ 1 min - 11
Garnish with optional toppings such as green onions, sesame seeds, shredded carrots, thinly sliced cucumbers, steamed edamame, avocado, kimchi, sriracha, or chili crunch, as desired.
⏱️ 2 min