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Slow Cooker Korean Beef: A Deeply Savory Weeknight Main

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This slow cooker Korean beef preparation is all about minimal effort for maximal flavor. The low and slow method yields fork-tender meat ideal for rice bowls, tacos, or simple noodle dishes.

Ingredients

Scale

3 pounds beef chuck roast, trimmed of excess fat and cut into 2-inch chunks

1 tablespoon canola oil or other neutral cooking oil

1 cup low-sodium soy sauce

1/2 cup brown sugar, packed

1/2 cup water

1/4 cup rice vinegar (not seasoned)

2 tablespoons sesame oil

2 tablespoons fresh ginger, grated

4 cloves garlic, minced

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1/4 cup scallions, thinly sliced (for garnish)

2 teaspoons toasted sesame seeds (for garnish)

Instructions

1. Pat the beef dry. Heat the oil in a skillet over medium-high heat until shimmering. Sear the beef chunks on all sides until a deep, dark brown crust forms, doing this in batches.

2. Whisk together the soy sauce, brown sugar, water, rice vinegar, sesame oil, grated ginger, minced garlic, red pepper flakes, and black pepper until the sugar is mostly dissolved.

3. Place the seared beef chunks into the slow cooker basin. Pour the prepared sauce evenly over the beef.

4. Cover the slow cooker. Cook on LOW for seven to eight hours, or on HIGH for three and a half to four hours, until the beef is easily shreddable with a fork.

5. Remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.

6. Place the shredded beef back into the slow cooker, tossing gently to coat it completely with the remaining sauce. Let it rest for ten to fifteen minutes before serving.

7. Ladle the slow cooker Korean beef and sauce over your chosen side, garnishing with fresh scallions and sesame seeds.

Notes

Marinate the beef overnight for a deeper penetration of flavor.

If the sauce is too thin, you can thicken it by boiling it down slightly or adding a cornstarch slurry.

Avoid lifting the lid frequently during the slow cooking process to maintain internal heat.

Nutrition

Find it online: https://www.flavourrecipe.com/slow-cooker-korean-beef/