Description
Tender and flavorful Slow Cooker Korean Beef recipe that is easy to make and perfect for a delicious family meal. The beef is cooked low and slow in a savory sauce until it’s melt-in-your-mouth tender, then served over steamed rice topped with sesame seeds and green onions.
Ingredients
Scale
Beef:
- 2 pounds beef chuck roast, cut into 2-inch pieces
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup beef broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Garnish and Serving:
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Steamed rice, for serving
Instructions
- Prepare Beef: Place the beef chunks into the slow cooker.
- Make Sauce: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and beef broth. Pour over the beef.
- Cook: Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until beef is tender.
- Thicken (Optional): Mix cornstarch with water and stir into the slow cooker 30 minutes before serving for a thicker sauce.
- Shred and Serve: Shred the beef, mix with the sauce, and serve over steamed rice. Garnish with sesame seeds and green onions.
Notes
- You can substitute flank steak or brisket if chuck roast is unavailable.
- For a lower-sugar version, reduce the brown sugar to 2 tablespoons.
- Add steamed vegetables like broccoli or bok choy for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 9g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
