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Slow Cooker Korean Beef

Savory Slow Cooker Korean Beef for Effortless Family Dinners

This Slow Cooker Korean Beef recipe features tender beef chuck in a sweet and savory umami sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef and Sauce
  • 2 pounds Chuck Roast Cut into large chunks
  • 1/2 cup Soy Sauce Low-sodium preferred
  • 1/4 cup Brown Sugar
  • 1/4 cup Honey Maple syrup can be used as a substitute
  • 2 tablespoons Sesame Oil Vegetable oil can be used as a substitute
  • 1/4 cup Rice Vinegar Apple cider vinegar is a good alternative
  • 1 tablespoon Fresh Ginger Grated; or use ground ginger if fresh isn't available
  • 4 cloves Garlic Minced; fresh garlic is ideal
  • 1 teaspoon Red Pepper Flakes Adjust for desired heat level
  • 1 teaspoon Black Pepper Freshly cracked is best
  • 1 medium Onion Sliced; can use yellow or white onion
For Garnishing
  • 2 stalks Green Onions Sliced; optional
  • 1 tablespoon Sesame Seeds Crushed nuts can be used for those with allergies
For Serving
  • 4 cups Cooked Rice Or quinoa or cauliflower rice for a lighter option
  • 1 cup Kimchi Optional
For Thickening (Optional)
  • 2 tablespoons Cornstarch Mix with cold water for desired thickness

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Trim excess fat from the chuck roast and cut into large chunks. In a mixing bowl, combine soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Mix well, then add sliced onions, gently tossing to coat.
  2. Transfer the seasoned onion mixture to your slow cooker, spreading it evenly. Place the chunks of chuck roast on top, ensuring they are mostly submerged in the sauce. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until tender.
  3. Once cooking is complete, remove the beef and shred it into bite-sized pieces. If desired, whisk together cornstarch and cold water, then stir into the sauce, and let simmer on the 'warm' setting.
  4. Stir shredded beef back into the slow cooker and let simmer for about 10-15 minutes for flavors to meld.
  5. Serve spooned over a bed of cooked rice, garnished with sliced green onions and sesame seeds. Offer kimchi on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 3mg

Notes

Ensure your beef is fork-tender; if not, let it simmer longer. Customize spice levels to your liking. For enhanced flavor, consider searing the meat before slow cooking. Allow the dish to rest for about 10 minutes for better flavor integration.

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