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Slow Cooker Korean Beef: Easy & Flavorful Dinner!

Slow Cooker Korean Beef: Easy & Flavorful Dinner Bliss!

Enjoy the comforting flavors of Slow Cooker Korean Beef, a gluten-free and easy cut of beef transformed into a delicious meal with minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef Short Ribs or Chuck Roast Boneless preferred for easy shredding
For Searing
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 large Yellow Onion Can substitute with shallots
For the Sauce
  • ½ cup Low-Sodium Soy Sauce Regular soy sauce may increase saltiness
  • ¼ cup Light Brown Sugar Can replace with brown sugar or coconut sugar
  • 2 tablespoons Rice Vinegar White vinegar can be used as a substitute
  • 1 tablespoon Toasted Sesame Oil Regular sesame oil can substitute
  • 1 tablespoon Fresh Ginger 1 tsp ground ginger equals 1 tbsp fresh
  • 4 cloves Fresh Garlic Less powdered garlic if substituting
  • 2 tablespoons Gochujang Optional for spiciness, can be omitted
  • 2 tablespoons Honey or Maple Syrup Use agave syrup or omit if less sweet preferred
  • ½ teaspoon Black Pepper Freshly ground for best flavor
  • 2 tablespoons Cornstarch For thickening, arrowroot powder is a substitute
For Garnishing
  • 2 tablespoons Green Onions Chopped for garnish
  • 1 tablespoon Toasted Sesame Seeds Optional, for garnish
  • ½ teaspoon Red Pepper Flakes Optional for heat
  • ¼ cup Fresh Cilantro Optional, for garnish

Equipment

  • slow cooker
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Trim excess fat from the beef and cut into 2-inch chunks. Chop the yellow onion into slivers.
  2. Heat olive oil in a large skillet and sear the beef chunks on each side for 2-3 minutes until golden brown. Transfer to slow cooker and layer with onions.
  3. Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, gochujang, honey, and black pepper in a mixing bowl.
  4. Pour the sauce over the beef and onions in the slow cooker, stir to coat. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Remove beef from the slow cooker, shred it, and mix cornstarch with cold water. Stir it into the slow cooker to thicken the sauce.
  6. Return shredded beef to the thickened sauce, garnish with green onions and sesame seeds, and serve over rice or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 35gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 6gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

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