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–+ servings

Slow Cooker Korean Beef

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A tender, savory-sweet Korean beef dish that’s easy to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs beef chuck roast, cut into 1-inch cubes Ideal for tenderness
  • 1/2 cup soy sauce Use tamari for gluten-free
  • 1/3 cup packed brown sugar Can substitute with honey or maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1/2 cup beef broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1/2 cup chopped green onions For garnish
  • Cooked rice, for serving Serve Korean beef over rice
  • Optional garnishes: sesame seeds, additional sliced green onions

Method
 

Preparation
  1. Place the beef chuck roast cubes evenly in the bottom of your slow cooker.
  2. In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and beef broth until well combined and the sugar is dissolved.
  3. Pour the sauce over the beef, ensuring it’s fully coated.
  4. Cover the slow cooker and set it to cook on low for 7-8 hours or high for 3-4 hours until the meat is tender.
  5. Create a cornstarch slurry by mixing the cornstarch with cold water. Stir it into the beef mixture and let it cook for an additional 20-30 minutes to thicken the sauce.
  6. Add the chopped green onions and mix them in before serving.
  7. Serve the Korean beef over a bed of cooked rice, garnishing with sesame seeds and more green onions.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 24gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 800mgFiber: 1gSugar: 10g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. When reheating, ensure it's heated all the way through.
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