Slow Cooker Korean Beef
A delicious and easy recipe for Slow Cooker Korean Beef, perfect for busy weeknights.
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.
Notes
For a thicker sauce, increase the amount of cornstarch used. Serve the Korean beef stew over rice or with steamed vegetables for a complete meal.