Description
Slow Cooker Korean Beef is tender, juicy, and packed with sweet-savory flavor. This easy set-it-and-forget-it meal is perfect for busy weeknights or cozy weekends.
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 (optional, for heat)
1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes
Thickener:
3 tablespoons cornstarch
3 tablespoons water
Instructions
In a slow cooker, combine onion, garlic, ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir to mix well.
Add beef cubes, ensuring they are fully coated in the sauce.
Cover and cook on low for 8 hours, or until beef is fork-tender.
In a small bowl, whisk cornstarch and water to make a slurry. Pour into the slow cooker and stir.
Switch heat to high and cook for an additional 30 minutes, or until the sauce thickens.
Serve hot over rice or noodles. Garnish with green onions and sesame seeds, if desired.
Notes
Chuck beef works best for this recipe due to its marbling and tenderness when slow-cooked.
Adjust chili flakes to your spice preference.
Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 Serving
- Calories: 385 kcal
- Sugar: 16 g
- Sodium: 1060 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 100 mg