Slow Cooker Korean Beef Recipe

This simple crock pot supper recipe, Slow Cooker Korean Beef, produces tender, sweet, and spicy slow cooker beef. This roast recipe is delicious and full of flavor!

Just ten minutes of preparation are needed to make this succulent, flavorful Korean beef in the slow cooker. This Korean beef is an excellent choice for dinner, particularly on hectic nights, because it doesn’t get much simpler than this! Soy sauce, ginger, beef broth, brown sugar, and other ingredients combine to create a sweet and savory sauce that envelops tender slices of chuck roast.

 

Ingredients:

• One cup of beef broth.
• Half a cup of soy sauce.
• Half a cup of packaged dark brown sugar.
• One tablespoon of minced garlic.
• 1 tablespoon of sesame oil.
• One tablespoon of mirin or rice wine.
• One tablespoon of freshly grated ginger or ginger paste.
• To taste, add at least one teaspoon of Sriracha.
• Half a teaspoon of onion powder.
• Half a teaspoon of black pepper.
• Cut a 3-pound beef chuck roast into 1-inch cubes; if necessary, remove the bone.
• Two tablespoons of cornstarch.
• One teaspoon of sesame seeds.
• Two green onions, cut thinly.

 

Directions: How to make Slow Cooker Korean Beef

1. Combine the following ingredients in a big bowl: rice wine vinegar, ginger, Sriracha, brown sugar, brown sugar, garlic, sesame oil, beef broth, onion powder, and white pepper.
2.  

   Chuck roast should be put in a 6-quart slow cooker. Add the beef broth mixture and stir until fully incorporated.

3.  

   Cook with a lid on for 7–8 hours on low heat or 3–4 hours on high.

4.  

   Whisk the cornstarch and 1/4 cup water in a small bowl. In the slow cooker, stir the ingredients.

5. Cook over high heat, covered, until the sauce has thickened, about 30 minutes more.
6. Serve right away, topped with sesame seeds and green onions if you’d like.

 

Tips and Tricks

This recipe is easy to make, but here are some pointers to ensure that it turns out well each and every time:

Cut the beef evenly: You will be cubing a cheap chuck roast for this dish. Make sure to cut that roast into cubes of the same size for optimal uniform cooking outcomes. You won’t get as consistent results and the cooking time will change if your cubes are various sizes.

Give It Some Time to Thicken: The cornstarch slurry is added at the very end of cooking, but it will take around 20 to 30 minutes to work and produce a lovely, thick sauce. Remember to allow time.

 

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