Slow Cooker Korean Beef
A tender, melt-in-your-mouth slow cooker recipe for Korean beef, prepared with simple ingredients.
Equipment
- Slow Cooker
Ingredients
- 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
- 3 pound boneless beef chuck roast cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds
Instructions
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and ¼ cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Notes
Amazingly tender, melt-in-your-mouth Korean beef easily made right in the crockpot.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 3mg
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