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Slow Cooker Korean Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 36 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 40 minutes
  • Total Time: 8 hours 55 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean
  • Diet: Low Salt

Description

This Slow Cooker Korean Beef recipe offers tender, flavorful beef simmered in a savory and slightly sweet Korean-inspired sauce, perfect for a comforting and easy meal. The beef chuck roast is cooked low and slow until it melts in your mouth, then thickened to a rich sauce, ideal for serving over rice or noodles.

Ingredients

Sauce Ingredients

  • ¾ cup reduced-sodium beef broth (divided)
  • ½ cup reduced-sodium soy sauce
  • ⅓ cup packed brown sugar
  • 5 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons grated fresh ginger
  • 1-2 tablespoons Gochujang sauce
  • ½ teaspoon onion powder
  • ½ teaspoon pepper

Beef

  • 3-4 pound boneless beef chuck roast, cut into 1-inch cubes

Thickening Mixture

  • 1-2 tablespoons cornstarch (depending on desired sauce thickness)

Instructions

  1. Prepare the sauce: In a medium bowl, whisk together ½ cup of the beef broth with soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, grated ginger, Gochujang sauce, onion powder, and pepper until fully combined.
  2. Add beef to slow cooker: Place the cubed beef chuck roast into a 4 or 5 quart slow cooker, spreading the pieces evenly.
  3. Pour sauce over beef: Pour the prepared sauce mixture over the cubed beef ensuring the meat is well coated.
  4. Slow cook: Cover the slow cooker and cook on low heat for 6 to 8 hours, or until the beef is tender and easily shredded.
  5. Prepare cornstarch slurry: In a small bowl, whisk together the remaining ¼ cup of beef broth with 1 to 2 tablespoons of cornstarch until smooth, adjusting amount depending on desired sauce thickness.
  6. Thicken the sauce: Stir the cornstarch mixture into the slow cooker, making sure it is evenly distributed.
  7. Final cook: Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened to your liking.

Notes

  • For spicier heat, increase the amount of Gochujang sauce.
  • Serve over steamed rice, noodles, or with steamed vegetables for a complete meal.
  • Leftovers keep well and can be refrigerated for up to 4 days or frozen for up to 3 months.
  • If you prefer less sauce, reduce the beef broth quantities accordingly.
  • Shredding the beef after cooking helps create a more traditional Korean beef texture.

Find it online: https://yumbara.com/slow-cooker-korean-beef-recipe/