Slow Cooker Korean Beef Recipe
This Slow Cooker Korean Beef recipe offers a tender, flavorful dish simmered to perfection with a savory blend of soy sauce, garlic, ginger, and a hint of heat from Sriracha. Ideal for an effortless dinner, the beef chuck roast slowly cooks until melt-in-your-mouth tender, then thickens with a cornstarch sauce. Garnished with green onions and sesame seeds, it's a deliciously easy way to bring Korean-inspired flavors to your table.
- Prep Time: 15 minutes
- Cook Time: 8 hours 25 minutes
- Total Time: 8 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
- Diet: Halal
Ingredients
Sauce Ingredients
- 1 cup beef broth
- 1/2 cup reduced sodium soy sauce
- 1/2 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)
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
Main Ingredient
- 3 pound boneless beef chuck roast (cut into 1-inch cubes)
Thickening & Garnish
- 2 tablespoons cornstarch
- 2 green onions (thinly sliced)
- 1 teaspoon sesame seeds
Instructions
- Prepare the Sauce: In a large bowl, whisk together beef broth, soy sauce, brown sugar, minced garlic, sesame oil, rice wine vinegar, freshly grated ginger, Sriracha, onion powder, and white pepper until well combined to create a flavorful sauce.
- Combine Beef and Sauce: Place the cubed boneless beef chuck roast into a 6-quart slow cooker. Pour the prepared sauce over the beef, stirring gently to coat all pieces evenly.
- Slow Cook the Beef: Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 3-4 hours, until the beef is tender and cooked through.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and 1/4 cup water to make a slurry. Stir this mixture into the slow cooker, cover again, and cook on high heat for an additional 30 minutes, until the sauce thickens to a rich consistency.
- Garnish and Serve: Serve the Korean beef immediately, garnished with thinly sliced green onions and a sprinkle of sesame seeds for added texture and flavor.
Notes
- For extra heat, increase the amount of Sriracha according to your preference.
- Serve over steamed rice or with vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- Cutting the beef into uniform 1-inch cubes ensures even cooking.
- If you don’t have a slow cooker, you can adapt this recipe using a pressure cooker, adjusting cooking times accordingly.
Find it online: https://cookedbygrace.com/slow-cooker-korean-beef-recipe/