Description
This Slow Cooker Korean Beef recipe offers a flavorful and tender beef dish infused with classic Korean-inspired ingredients. Perfect for a hands-off meal, the beef is slow-cooked in a deliciously balanced sauce featuring soy sauce, brown sugar, ginger, garlic, and a touch of heat from crushed red pepper flakes. Serve it over steamed rice and garnish with green onions and sesame seeds for a satisfying dinner that’s easy to prepare and sure to impress.
Ingredients
Scale
Beef and Sauce
- 2 pounds beef chuck roast or flank steak, thinly sliced
- 1 cup low sodium soy sauce
- 3/4 cup brown sugar
- 1 cup beef broth
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 small onion, thinly sliced
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Serving Suggestion
- Cooked white rice for serving
Instructions
- Prepare the beef: Place the thinly sliced beef chuck roast or flank steak into the slow cooker, spreading it evenly at the bottom.
- Mix the sauce: In a bowl, whisk together the low sodium soy sauce, brown sugar, beef broth, minced garlic, grated fresh ginger, rice vinegar, sesame oil, black pepper, and crushed red pepper flakes until well combined.
- Add sauce and onions: Pour the prepared sauce over the beef in the slow cooker, then add the thinly sliced onion on top. Stir gently to coat all the meat evenly.
- Cook the beef: Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the beef is thoroughly tender and flavorful.
- Make the slurry: In a small bowl, mix the cornstarch and water to create a smooth slurry that will help thicken the sauce.
- Thicken the sauce: Stir the cornstarch slurry into the slow cooker, then switch the cooker to high and cook for an additional 15 to 20 minutes until the sauce has thickened to the desired consistency.
- Adjust seasoning and serve: Taste the beef and sauce, adjusting seasoning if needed. Serve the Korean beef over cooked white rice, garnished with sliced green onions and toasted sesame seeds for a beautiful and delicious presentation.
Notes
- For extra vegetables, add sliced bell peppers or broccoli during the last hour of cooking for added color and nutrition.
- This recipe works well with ground beef cooked on the stovetop for a quicker version when time is limited.
- Serve with steamed rice, cauliflower rice, or noodles to suit your dietary preferences and make the meal complete.
- Use low sodium soy sauce to control the sodium level in the dish.
