Description
This Slow Cooker Korean Beef recipe features tender, flavorful beef chuck roast simmered in a savory and slightly spicy sauce made from soy sauce, brown sugar, sesame oil, garlic, ginger, and sriracha. Slow-cooked to perfection, the beef shreds easily and is served with a thickened sauce, garnished with green onions and sesame seeds for an authentic Korean-inspired meal that’s perfect over rice.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck roast
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce (adjust to taste)
- 1/2 teaspoon ground black pepper
Thickening and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Beef: Place the beef chuck roast in the slow cooker, ensuring it fits comfortably.
- Mix the Sauce: In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, sriracha sauce, and ground black pepper until well combined to create a flavorful sauce.
- Add Sauce to Slow Cooker: Pour the sauce mixture evenly over the beef in the slow cooker to coat it thoroughly.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef becomes tender and can be shredded easily with a fork.
- Shred the Beef: Remove the cooked beef from the slow cooker and shred it using two forks, breaking it apart into bite-sized pieces.
- Return Beef to Slow Cooker: Place the shredded beef back into the slow cooker to continue cooking with the sauce.
- Make Cornstarch Slurry: In a small bowl, combine cornstarch and cold water to form a slurry, which will thicken the sauce when added.
- Thicken the Sauce: Stir the cornstarch slurry into the slow cooker and allow the mixture to simmer on high for 15 to 20 minutes until the sauce has thickened to your desired consistency.
- Serve: Serve the Korean beef hot over cooked rice, garnished with chopped green onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- You can adjust the level of spiciness by modifying the amount of sriracha sauce used.
- For best results, use a well-marbled chuck roast that becomes tender and juicy after slow cooking.
- If you prefer a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- This dish pairs well with steamed rice or noodles and a side of steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
