Slow Cooker Korean Beef Recipe
Slow Cooker Korean Beef is a flavorful and tender dish inspired by traditional Korean cuisine, combining sweet, savory, and spicy elements. This recipe uses a slow cooker to marinate and gently cook chuck beef cubes with garlic, ginger, soy sauce, brown sugar, and chili flakes, resulting in melt-in-your-mouth beef perfect served over rice or in versatile meals.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Main Ingredients
- 1 onion, diced
- 3 teaspoons garlic, crushed
- 2 teaspoons ginger, minced
- 1 tablespoon rice wine vinegar
- 2 tablespoons sesame oil
- ½ cup soy sauce
- ½ cup beef stock
- ½ cup brown sugar
- ¼ teaspoon red chili flakes
- 1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes
Thickener
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Prepare the sauce: In a slow cooker, combine the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir the ingredients until well mixed to create a flavorful sauce base.
- Add the beef: Place the bite-sized chuck beef cubes into the slow cooker, ensuring they are thoroughly coated with the sauce mixture for maximum flavor absorption.
- Slow cook: Cover the slow cooker and set it to low heat. Cook the beef for 8 hours, allowing the meat to slowly tenderize and the flavors to meld deeply.
- Make the slurry: In a small bowl, mix the cornstarch with water to form a smooth slurry that will be used to thicken the sauce.
- Thicken the sauce: Pour the cornstarch slurry into the slow cooker, stirring to combine. Increase the slow cooker setting to high and cook for an additional 30 minutes to allow the sauce to thicken to your preferred consistency.
- Serve: Ladle the Korean beef hot over steamed white rice, and optionally garnish with sliced green onions and sesame seeds. Enjoy your rich, tender, and flavorful slow-cooked Korean beef.
Notes
- You can substitute chicken, pork, or tofu for a different protein option.
- For low sodium, use low-sodium soy sauce or coconut aminos.
- Add extra red chili flakes or gochujang for more spice.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for longer storage.
- Reheat gently with a splash of water or broth to maintain texture.
- Serve with steamed rice, lettuce wraps, kimchi, or noodles for variety.
Keywords: slow cooker Korean beef, Korean beef recipe, slow cooked beef, bulgogi inspired, easy Korean dinner, tender slow cooker beef
Find it online: https://dishedbydana.com/slow-cooker-korean-beef-recipe/
