Imagine coming home to the rich, savory aroma of tender beef simmered to perfection in a blend of spicy and sweet Korean flavors. This slow cooker Korean beef recipe promises just that—a culinary escape to Korea with minimal effort. Whether you’re preparing for a weeknight dinner or hosting a small gathering, this dish is an absolute showstopper that requires little more than a plug-in and some patience!
Ingredients
- 2 lbs of beef chuck roast, sliced into thin strips
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 cup beef broth
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch, diluted in 2 tablespoons of water
- 2 cups broccoli florets (optional)
- 3 green onions, sliced for garnish
- Sesame seeds, for garnish
Equipments
- Slow cooker
- Mixing bowl
- Whisk
- Measuring spoons and cups
How to Make Slow Cooker Korean Beef – Step By Step
Step 1 – Prepare the Beef:
Begin by slicing the beef chuck roast into thin strips. This allows it to cook evenly and absorb the delicious sauce. Aim for slices that are about 1/4 inch thick for the best results. Place the beef in the bottom of your slow cooker, spreading it out evenly to ensure even cooking.
Step 2 – Mix the Sauce:
In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, beef broth, rice vinegar, and red pepper flakes. Whisk these ingredients together until the sugar is completely dissolved. This mixture will serve as the flavorful base for your beef.
Step 3 – Slow Cook the Beef:
Pour the prepared sauce over the beef in the slow cooker, making sure the liquid covers all the meat. Cover with the lid and set your slow cooker to low heat for 6-8 hours. The low, slow cooking will allow the beef to tenderize perfectly and meld with the sauce.
Step 4 – Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch with water until smooth, then stir it into the slow cooker. This will thicken the sauce as it finishes cooking, giving it a glossy texture that clings beautifully to the beef. If desired, add broccoli florets at this time for a complete meal in one pot.
Step 5 – Serve and Garnish:
Once the beef is tender and the sauce has thickened to your liking, turn off the slow cooker. Serve hot, garnished with sliced green onions and sesame seeds atop a bed of steamed rice or quinoa. Enjoy the savory, slightly sweet, and spicy flavors that this dish brings to your table.
How to Serve Slow Cooker Korean Beef
The classic way to enjoy Korean beef is over a hot bowl of jasmine rice, but you can also pair it with quinoa or even crispy lettuce wraps for a lighter option. Garnish with fresh cilantro, sliced green onions, and a sprinkle of sesame seeds for added texture and flavor.
Recipe Success Tips & Suggestions
For best results, choose a marbled cut of beef like chuck roast for optimal tenderness. If you prefer a spicier kick, increase the amount of red pepper flakes or add a tablespoon of gochujang paste. For a touch of freshness, stir in freshly chopped cilantro or mint just before serving.
Packed with Power: The High Protein Version!
To boost the protein content of your Korean beef, consider adding a couple of eggs. Simply whisk them and pour over the beef during the last 15 minutes of slow cooking. The eggs will cook to a creamy consistency, enriching the texture and providing an additional protein boost that’s perfect for post-workout recovery or a fuel-packed dinner.
Lean & Green: The Low Carb Version You’ll Adore
Although delicious on its own, you can transform this recipe into a low-carb wonder. Replace soy sauce with coconut aminos, and brown sugar with a keto-friendly sweetener like erythritol. Forgo the cornstarch and thicken the sauce with a sprinkle of xanthan gum instead. Serve it over cauliflower rice or steamed spinach for a vibrant and satisfying low-carb meal.
Storage Instructions
Store leftover Korean beef in an airtight container in the refrigerator for up to 4 days. To freeze, portion the beef and sauce into freezer-safe bags or containers, removing as much air as possible. It can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth as needed to maintain the sauce’s consistency.
FAQs
- Can I use a different cut of beef? Yes, other cuts such as brisket or ribeye work well too, though cooking times may vary slightly.
- Can I use a pressure cooker instead? Absolutely, use the ‘slow cook’ setting for the same result or pressure cook for about 35 minutes at high pressure.
- How can I make this vegetarian? Replace beef with jackfruit or mushrooms for a vegetarian take on this recipe.
- What’s the best side for Korean beef? Apart from rice, try serving it with a crisp cucumber salad or sautéed greens.
- Can I add vegetables to the slow cooker? Sure! Broccoli, carrots, or bell peppers are highly recommended and can be added during the last hour of cooking.
Why You’ll Crave More of This Savory Korean Treat
This Korean beef recipe is the perfect medley of savory, sweet, and spicy flavors, simplified to fit a busy lifestyle. It’s a dish that’s both comforting and capable of entertaining guests with its aromatic delight. If you’ve enjoyed trying this recipe, share it with friends, leave a comment with your results, and explore other international flavors we regularly feature! Let’s keep the discovery delicious!
Slow Cooker Korean Beef
Ingredients
Main Ingredients
- beef chuck roast
- soy sauce
- brown sugar
- sesame oil
- garlic
- grated ginger
- beef broth
- rice vinegar
- red pepper flakes
- cornstarch
- broccoli florets
- green onions
- sesame seeds
Instructions
Steps
- Prepare the beef by slicing it into thin strips. Place the beef in the slow cooker.
- Mix soy sauce, brown sugar, sesame oil, garlic, ginger, beef broth, rice vinegar, and red pepper flakes in a bowl until sugar is dissolved.
- Pour the sauce over the beef in the slow cooker. Cook on low for 6-8 hours.
- Mix cornstarch with water and add it to the slow cooker about 30 minutes before serving to thicken the sauce. Add broccoli if using.
- Serve the beef hot over rice or quinoa, garnished with green onions and sesame seeds.