Description
This Slow Cooker Korean Beef recipe delivers incredibly tender and flavorful beef that melts in your mouth. Made with a simple blend of soy sauce, garlic, ginger, and a touch of heat from Sriracha, this dish is easy to prepare with just 10 minutes of prep time and cooks slowly to develop rich, deep flavors. Perfect for a comforting weeknight dinner, it requires minimal effort and yields 6 hearty servings.
Ingredients
Sauce and Seasoning
- 1 cup beef broth
- ½ cup reduced sodium soy sauce
- ½ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
Main Ingredient
- 3 pound boneless beef chuck roast, cut into 1-inch cubes
Thickener and Garnish
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Prepare the Sauce: In a large bowl, whisk together the beef broth, reduced sodium soy sauce, packed brown sugar, minced garlic, sesame oil, rice wine vinegar, freshly grated ginger, Sriracha, onion powder, and white pepper until well combined. This creates the flavorful base for the dish.
- Add the Beef: Place the 1-inch cubed boneless beef chuck roast into a 6-quart slow cooker. Pour the prepared sauce mixture over the beef and stir gently to make sure all pieces are coated.
- Cook the Beef: Cover the slow cooker with its lid and cook on low heat for 7 to 8 hours, or on high heat for 3 to 4 hours. The slow cooking will tenderize the beef and allow the flavors to meld beautifully.
- Thicken the Sauce: In a small bowl, whisk together 2 tablespoons of cornstarch with ¼ cup of water until smooth. Stir this slurry into the slow cooker. Cover again and cook on high heat for an additional 30 minutes or until the sauce thickens to your desired consistency.
- Serve and Garnish: Once thickened, serve the Korean beef immediately, garnished with thinly sliced green onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- For a spicier dish, adjust the amount of Sriracha to suit your taste.
- If you don't have rice wine vinegar, apple cider vinegar can be used as a substitute.
- The beef can also be served over steamed rice or noodles for a complete meal.
- Leftovers store well in an airtight container in the fridge for up to 3 days.