Description
This Slow Cooker Korean Beef recipe is a flavorful and easy-to-make dish perfect for a comforting meal. Tender beef chuck roast is slowly cooked in a savory and slightly sweet Korean-inspired sauce made with soy sauce, brown sugar, garlic, ginger, and sesame oil. Served over rice or noodles and garnished with green onions and sesame seeds, it’s a crowd-pleaser that requires minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 2 pounds beef chuck roast
- 1 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon black pepper
For Garnish and Serving
- 1/4 cup green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- Prepare the Beef: Trim any excess fat from the beef chuck roast and cut it into large chunks to ensure even cooking throughout the slow cooker process.
- Mix the Sauce: In a mixing bowl, combine the low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated fresh ginger, red pepper flakes if using, and black pepper. Stir well until the brown sugar dissolves completely to create a flavorful marinade.
- Add to Slow Cooker: Place the beef chunks into the slow cooker pot. Pour the prepared sauce evenly over the beef, making sure all pieces are well coated for maximum flavor absorption.
- Cook: Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours or on high for 4 to 5 hours. Cook until the beef is tender enough to shred easily with a fork.
- Shred the Beef: Carefully remove the cooked beef from the slow cooker and shred it using two forks. Return the shredded beef back into the slow cooker with the sauce and stir thoroughly to combine.
- Garnish: Serve the beef hot, garnished with the chopped green onions and a sprinkle of sesame seeds to enhance both flavor and presentation.
- Serve with Rice or Noodles: Ladle the Korean beef and its sauce over a bed of steamed cooked rice or noodles. Alternatively, use lettuce wraps for a low-carb serving option.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add fresh chili peppers.
- Use low-sodium soy sauce to control saltiness in the dish.
- Leftovers store well in the refrigerator for up to 3 days.
- This recipe can be doubled to feed a larger group; adjust slow cooker size accordingly.
- To speed up the cooking, you can slice the beef thinner, but be careful not to overcook.
