Description
A simple and flavorful Korean beef dish made in a slow cooker.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 2 green onions, chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Place the beef chuck roast in the slow cooker.
- In a bowl, mix soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
- Pour the sauce over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Remove the beef and shred it with a fork.
- Mix cornstarch and water in a small bowl, then stir into the cooking liquid in the slow cooker.
- Cook on high for 15 minutes until the sauce thickens.
- Return shredded beef to the slow cooker and mix well.
- Garnish with chopped green onions before serving.
Notes
- Serve over rice or noodles.
- Adjust the spice level by adding more or less red pepper flakes.
- This dish can be made a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Korean Beef Slow Cooker, Slow Cooker Recipes, Korean Cuisine