Why Make This Recipe
Slow Cooker Korean Beef is a delicious dish that brings the rich flavors of Korean cuisine to your home with minimal effort. The slow cooker makes it easy to prepare a hearty meal that is perfect for family dinners or gatherings. The combination of tender beef, savory sauce, and aromatic ingredients creates a unique taste that everyone will love.
How to Make Slow Cooker Korean Beef
Ingredients:
- 2 lbs beef chuck roast
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 cup green onions, chopped
- Sesame seeds for garnish
Directions:
- In a slow cooker, combine beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and black pepper.
- Add the beef chuck roast and coat it with the sauce mixture.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Once done, shred the beef inside the slow cooker using two forks.
- Serve over rice, garnished with chopped green onions and sesame seeds.
How to Serve Slow Cooker Korean Beef
Serve Slow Cooker Korean Beef over a bed of fluffy rice. You can also add steamed vegetables on the side for a complete meal. Don’t forget to sprinkle some sesame seeds and chopped green onions on top for added flavor and presentation.
How to Store Slow Cooker Korean Beef
To store any leftovers, place the cooled beef in an airtight container. It can be kept in the fridge for up to 3 days. You can also freeze it for up to 3 months. When you’re ready to eat it again, simply thaw it in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Slow Cooker Korean Beef
- Make sure to trim excess fat from the beef chuck roast for a leaner dish.
- Adjust the level of brown sugar based on your taste preference; less sugar will make it less sweet.
- For more depth in flavor, consider marinating the beef in the sauce overnight before cooking.
Variation
You can make a spicy version of this dish by adding red pepper flakes or Korean gochugaru to the sauce mixture. If you prefer a lighter dish, try using chicken or tofu instead of beef.
FAQs
CAN I USE OTHER CUTS OF BEEF FOR THIS RECIPE?
YES, YOU CAN USE OTHER CUTS LIKE BRISKET, ROUND ROAST, OR EVEN SHORT RIBS. JUST KEEP IN MIND THAT CUTS WITH A LITTLE MARBLING (FAT RUNNING THROUGH THE MEAT) WILL TURN OUT MORE TENDER AND FLAVORFUL AFTER SLOW COOKING. LEANER CUTS MAY END UP A BIT DRIER, SO YOU MIGHT WANT TO CHECK THEM A LITTLE EARLIER AND MAKE SURE THEY’RE NOT OVERCOOKED. NO MATTER WHICH CUT YOU USE, COOK UNTIL THE MEAT SHREDS EASILY WITH A FORK.CAN I COOK IT ON HIGH INSTEAD OF LOW?
YES, YOU CAN COOK IT ON HIGH FOR ABOUT 3–4 HOURS INSTEAD OF 6–8 HOURS ON LOW. HOWEVER, LOW AND SLOW USUALLY GIVES YOU THE MOST TENDER RESULT, ESPECIALLY WITH TOUGHER CUTS LIKE CHUCK ROAST. IF YOU’RE COOKING ON HIGH, CHECK THE BEEF TOWARDS THE 3-HOUR MARK. IF IT DOESN’T SHRED EASILY YET, CONTINUE COOKING IN 30-MINUTE INTERVALS UNTIL IT’S FALL-APART TENDER.IS IT POSSIBLE TO MAKE THIS DISH WITHOUT A SLOW COOKER?
YES, YOU CAN MAKE SLOW COOKER KOREAN BEEF IN A DUTCH OVEN OR HEAVY POT ON THE STOVE OR IN THE OVEN. JUST ADD THE SAUCE INGREDIENTS AND BEEF TO THE POT, BRING IT TO A GENTLE SIMMER, THEN COVER AND COOK ON LOW HEAT FOR ABOUT 2–3 HOURS, STIRRING OCCASIONALLY, UNTIL THE BEEF IS TENDER. YOU CAN ALSO COOK IT IN THE OVEN AT AROUND 325°F (163°C) FOR THE SAME AMOUNT OF TIME. IF YOU USE AN INSTANT POT, COOK ON HIGH PRESSURE FOR ABOUT 50–60 MINUTES AND LET THE PRESSURE RELEASE NATURALLY FOR BEST TEXTURE.
Slow Cooker Korean Beef
Ingredients
Main Ingredients
- 2 lbs beef chuck roast Trim excess fat for a leaner dish.
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar Adjust based on taste preference.
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 cup green onions, chopped For serving.
- Sesame seeds For garnish.
Instructions
Cooking
- In a slow cooker, combine beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and black pepper.
- Add the beef chuck roast and coat it with the sauce mixture.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Once done, shred the beef inside the slow cooker using two forks.
- Serve over rice, garnished with chopped green onions and sesame seeds.