Slow Cooker Korean Beef
Slow cooker dinners are always on repeat in our house, especially during busy weeks. This Slow Cooker Korean Beef is one of those recipes that requires just a few minutes of prep but has so much flavor. An easy, family-friendly dinner that's great for meal prep that tastes better than takeout.
Equipment
- crockpot
Ingredients
- 2-2.5 lb chuck roast
- ½ yellow onion sliced optional
Korean Beef Sauce Mixture
- ½ cup beef broth
- ½ cup soy sauce
- 1 tablespoon minced garlic
- 2 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon gochujang sauce
- salt to taste
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sesame seads
- crushed red peppers to taste
- ⅓ cup brown sugar
- 1 tbsp ginger paste
Slurry Mixture
- 2 tablespoon cornstarch
- 2 tablespoon cold water
Instructions
- First, in a slow cooker, add chuck roast to crockpot.
- Next, add all ingredients listed in Korean Beef Sauce Mixture and sliced onions. Do not add slurry at this time.
- Cover crockpot with lid and cook on low for 6-8 hours, or until beef can easily be shredded and/or tender.
- Once beef has thoroughly cooked, shred beef, then add slurry mixture. (this will help the sauce thicken)
- Turn heat down to warm setting, and let it simmer for additional 30 minutes.
- Serve over rice and vegetables.
