Description
This Slow Cooker Korean Beef recipe features tender, flavorful beef chuck roast simmered in a savory and slightly sweet sauce made from soy sauce, brown sugar, sesame oil, and spices. Perfectly cooked in a slow cooker, the beef becomes melt-in-your-mouth tender and is served over steamed rice, garnished with green onions and sesame seeds for an authentic Korean-inspired meal.
Ingredients
Scale
Beef and Sauce Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 cup beef broth
- ½ cup soy sauce
- ½ cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
Thickening Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
Seasoning and Garnish
- Salt and pepper to taste
- Green onions, thinly sliced for garnish
- Sesame seeds for garnish
Instructions
- Prepare the sauce. In a large slow cooker, combine beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, minced ginger, minced garlic, and red pepper flakes. Stir well to mix all ingredients thoroughly.
- Add the beef. Place the beef cubes into the slow cooker, ensuring they are fully submerged in the sauce mixture. Season with salt and pepper according to your taste preferences.
- Cook the beef slowly. Cover the slow cooker with its lid and cook on low heat for 7 to 8 hours, or until the beef becomes very tender and can be easily shredded with a fork.
- Remove beef and skim fat. Once cooking is complete, carefully remove the beef from the slow cooker and set it aside. If desired, skim any excess fat from the surface of the sauce to reduce greasiness.
- Make the cornstarch slurry. In a small bowl, mix together the cornstarch and water to form a smooth slurry. Pour this mixture into the slow cooker and stir to combine with the remaining sauce.
- Thicken the sauce. Switch the slow cooker to high heat and cook for about 10 minutes, stirring occasionally, until the sauce thickens to a desirable consistency.
- Combine beef with sauce. Return the shredded beef to the now-thickened sauce and stir well to coat all the meat evenly with the flavorful sauce.
- Serve and garnish. Serve the Korean beef hot over steamed rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds to add freshness and visual appeal.
Notes
- For best results, use a well-marbled beef chuck roast to ensure tenderness and flavor.
- You can adjust the spiciness by modifying the amount of red pepper flakes.
- If a thicker sauce is preferred, you may add an additional teaspoon of cornstarch mixed with water and cook until desired consistency.
- Serve with steamed vegetables or kimchi for a complete Korean-inspired meal.
- Leftovers can be stored in the refrigerator for 3-4 days and reheat well.
