Slow Cooker Korean Beef: The Ultimate Korean Beef Recipe
Introduction to Slow Cooker Korean Beef
If you’re looking for an easy, hearty meal that brings a taste of Korea right into your kitchen, look no further! Slow Cooker Korean Beef is not only delicious but is also incredibly simple to prepare. With just a few ingredients, you can create a dish that’s bursting with flavor and perfect for any occasion. Whether you’re hosting a family dinner or just looking for a comforting weeknight meal, this recipe will surely impress.
A Personal Story Behind My Slow Cooker Korean Beef Journey
I still remember the first time I tasted Korean beef at a local restaurant. The tender meat, rich sauce, and hints of spice captivated my taste buds. I was determined to recreate that experience at home, and after several attempts, I finally perfected this slow cooker version. It’s now a staple in my home, and I love sharing it with friends and family, knowing they will enjoy it as much as I do.
What Makes This Slow Cooker Korean Beef Recipe Special?
This recipe stands out for its simplicity and flavor. The slow cooking process allows the beef to become incredibly tender, while the combination of sesame oil, ginger, and Gochujang sauce gives it a unique and authentic taste. Plus, it’s a one-pot meal that saves time on cleanup, making it perfect for busy weeknights. You can easily adjust the spice level to suit your taste, ensuring everyone at the table is happy.
The Full Slow Cooker Korean Beef Recipe
Ingredients
- 3/4 cup reduced-sodium beef broth, divided
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup packed brown sugar
- 5 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons grated fresh ginger
- 1-2 tablespoons Gochujang sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 3-4 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1-2 tablespoons cornstarch (depending on desired sauce thickness)
Instructions
- In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, Gochujang sauce, onion powder, and pepper until well combined. This sauce will be the flavor base for your beef.
- Place the cubed beef roast into a slow cooker, preferably a 4 or 5-quart one. Make sure to spread the cubes evenly for even cooking.
- Pour the prepared sauce over the cubed meat in the slow cooker, ensuring that all the meat is well coated.
- Cover and cook on low heat for 6-8 hours. This slow cooking will make the beef incredibly tender. If you’re in a hurry, you can cook on high for 4-5 hours, though the texture may not be as tender.
- In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of beef broth. This mixture will help thicken your sauce.
- Stir the cornstarch mixture into the slow cooker. This step is crucial for achieving that perfect sauce consistency.
- Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened to your liking. If you prefer a thicker sauce, feel free to increase the amount of cornstarch used.
Serving Suggestions and Variations for Slow Cooker Korean Beef
This Korean beef stew is delicious served over fluffy white rice or alongside steamed vegetables for a complete meal. You can also garnish it with sliced green onions or sesame seeds for added flavor and presentation. If you’re looking to mix things up, consider serving this beef in lettuce wraps or as a filling for tacos. For a spicier kick, add extra Gochujang sauce or sliced chili peppers.
Frequently Asked Questions About Slow Cooker Korean Beef
Can I use a different cut of beef?
Yes, while cubed beef roast works best for this recipe, you can also use chuck roast or brisket for similar results. Just be sure to cut it into even pieces for uniform cooking.
Can I make this dish ahead of time?
Absolutely! You can prepare the beef and sauce the night before and store them in the refrigerator. Simply combine them in the slow cooker the next day and cook as directed.
How do I store leftovers?
Leftover Korean beef can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until warmed through.
Can I freeze this dish?
Yes, you can freeze the cooked Korean beef for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 8 hours 15 minutes
Total Time: 8 hours 30 minutes
Calories per Serving: 350
Servings: 6-8
Slow Cooker Korean Beef
Equipment
- Slow Cooker 4 or 5-quart preferred
Ingredients
Main Ingredients
- 3/4 cup reduced-sodium beef broth divided
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup packed brown sugar
- 5 cloves garlic minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons grated fresh ginger
- 1-2 tablespoons Gochujang sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 3-4 pounds boneless beef chuck roast cut into 1-inch cubes
- 1-2 tablespoons cornstarch depending on desired sauce thickness
Instructions
- In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, Gochujang sauce, onion powder, and pepper until well combined.
- Place the cubed beef roast into a slow cooker, preferably a 4 or 5-quart one. Make sure to spread the cubes evenly for even cooking.
- Pour the prepared sauce over the cubed meat in the slow cooker, ensuring that all the meat is well coated.
- Cover and cook on low heat for 6-8 hours. This slow cooking will make the beef incredibly tender. If you're in a hurry, you can cook on high for 4-5 hours, though the texture may not be as tender.
- In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of beef broth. This mixture will help thicken your sauce.
- Stir the cornstarch mixture into the slow cooker. This step is crucial for achieving that perfect sauce consistency.
- Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened to your liking. If you prefer a thicker sauce, feel free to increase the amount of cornstarch used.