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Slow Cooker Korean Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 96 reviews
  • Author: Stacy
  • Prep Time: 15 Minutes
  • Cook Time: 8 Hours 30 Minutes
  • Total Time: 8 Hours 45 Minutes
  • Yield: 6 Servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean

Description

This Slow Cooker Korean Beef recipe is a deliciously tender and flavorful dish made by slow-cooking chuck beef in a savory blend of soy sauce, garlic, ginger, and brown sugar. The beef becomes melt-in-your-mouth tender, and the sauce thickens to a rich glaze, perfect for serving over rice or noodles. Simple to prepare and perfect for busy days, this recipe brings the warmth of Korean-inspired flavors to your dinner table with minimal effort.

Ingredients

Units Scale

Main Ingredients

  • 1 onion, diced
  • 3 tsp garlic, crushed
  • 2 tsp ginger, minced
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup beef stock
  • 1/2 cup brown sugar
  • 1/4 tsp red chili flakes
  • 1kg (2.2 lb) chuck beef, cut into bite-sized cubes

Thickener

  • 3 Tbsp cornstarch
  • 3 Tbsp water

Instructions

  1. Prepare the sauce base: 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 mixture thoroughly to ensure all ingredients are well incorporated.
  2. Add the beef: Place the bite-sized chuck beef cubes into the slow cooker. Use a spoon or tongs to coat the beef evenly with the prepared sauce, ensuring each piece is well-covered for maximum flavor absorption.
  3. Slow cook the beef: Set the slow cooker to low heat and cook the beef mixture for 8 hours, or until the beef becomes tender and easily shredded. This slow cooking process allows the flavors to deeply penetrate the meat.
  4. Make the thickener: In a small bowl, mix the cornstarch and water until a smooth paste forms. This will be used to thicken the sauce towards the end of cooking.
  5. Thicken the sauce: Pour the cornstarch slurry into the slow cooker and stir it into the sauce. Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce has thickened to a rich, glossy consistency.
  6. Serve: Once the sauce is thickened and the beef is tender, serve the Korean beef hot, ideally over steamed rice or noodles, and enjoy the savory and slightly sweet flavors.

Notes

  • For a spicier kick, increase the amount of red chili flakes to taste.
  • Use chuck beef for the best texture and flavor as it becomes tender during slow cooking.
  • You can substitute beef stock with vegetable stock for a lighter flavor, though it may alter the richness.
  • If you prefer a gluten-free version, replace soy sauce with tamari or a gluten-free soy sauce alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://recipever.com/slow-cooker-korean-beef-recipe/