Name: Slow Cooker Korean Beef
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Korean
Ingredients: 2 pounds Chuck Beef (Can substitute with brisket or short ribs.); 1 medium Onion (Diced; yellow or white preferred.); 4 cloves Garlic (Crushed, fresh is best.); 2 tablespoons Ginger (Minced fresh or ground as a substitute.); 1/2 cup Soy Sauce (Low-sodium recommended.); 1/4 cup Rice Wine Vinegar (Apple cider vinegar can be substituted.); 1/4 cup Brown Sugar (Can use honey or maple syrup.); 2 tablespoons Sesame Oil (Neutral oil can be a substitute.); 1 cup Beef Stock (Chicken stock is a lighter alternative.); 1 teaspoon Red Chili Flakes (Gochujang is a great alternative.); 2 tablespoons Cornstarch (Arrowroot or tapioca starch can be used.); 1/4 cup Water (Used to make slurry.); 2 tablespoons Green Onions (Sliced before serving.); 1 tablespoon Sesame Seeds (Sprinkle for added texture.)

Description

A savory and tender Slow Cooker Korean Beef dish, perfect for busy days.

Ingredients

Scale

2 pounds Chuck Beef (Can substitute with brisket or short ribs.)
1 medium Onion (Diced; yellow or white preferred.)
4 cloves Garlic (Crushed, fresh is best.)
2 tablespoons Ginger (Minced fresh or ground as a substitute.)
1/2 cup Soy Sauce (Low-sodium recommended.)
1/4 cup Rice Wine Vinegar (Apple cider vinegar can be substituted.)
1/4 cup Brown Sugar (Can use honey or maple syrup.)
2 tablespoons Sesame Oil (Neutral oil can be a substitute.)
1 cup Beef Stock (Chicken stock is a lighter alternative.)
1 teaspoon Red Chili Flakes (Gochujang is a great alternative.)
2 tablespoons Cornstarch (Arrowroot or tapioca starch can be used.)
1/4 cup Water (Used to make slurry.)
2 tablespoons Green Onions (Sliced before serving.)
1 tablespoon Sesame Seeds (Sprinkle for added texture.)

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Instructions

Start by cutting the chuck beef into large chunks.
Place the beef in the slow cooker.
Add the diced onion, crushed garlic, and minced ginger on top of the beef.
In a separate bowl, mix the soy sauce, rice wine vinegar, brown sugar, sesame oil, beef stock, and red chili flakes. Pour this mixture over the beef.
Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours until the beef is tender.
Once cooked, take out the beef and set aside. In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the sauce in the slow cooker and cook on high for an additional 30 minutes to thicken.
Return the beef to the slow cooker to warm through.

Notes

For extra depth of flavor, marinate the beef overnight in the sauce before cooking. Adjust the spice level by altering red chili flakes to your preference.

Prep Time: 15 minutes
Cook Time: 420 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 900mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 45g
Cholesterol: 110mg