Slow Cooker Korean Beef

This Slow Cooker Korean Beef recipe delivers tender, melt-in-your-mouth beef infused with a rich, savory-sweet sauce. Using a chuck roast and a blend of soy sauce, brown sugar, garlic, sesame oil, and spices, this dish offers a delightful Korean-inspired meal with minimal prep time. It's perfect for busy weeknights or meal prepping for the week ahead.

Ingredients

• 1 cup beef broth

• ½ cup reduced-sodium soy sauce

• ½ cup packed brown sugar

• 4 cloves garlic, minced

• 1 tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• 1 tablespoon freshly grated ginger

• 1 teaspoon Sriracha (adjust to taste)

• ½ teaspoon onion powder

• ½ teaspoon white pepper

• 3 pounds boneless beef chuck roast, cut into 1-inch cubes

• 2 tablespoons cornstarch

• 2 green onions, thinly sliced (for garnish)

• 1 teaspoon sesame seeds (for garnish)
  
  

Directions

1. Prepare the Sauce: In a large bowl, whisk together the beef broth, soy sauce, brown sugar, minced garlic, sesame oil, rice wine vinegar, grated ginger, Sriracha, onion powder, and white pepper until well combined.

2. Combine in Slow Cooker: Place the cubed chuck roast into a 6-quart slow cooker. Pour the prepared sauce over the beef, ensuring all pieces are well-coated.

3. Cook: Cover and cook on low heat for 7–8 hours or on high heat for 3–4 hours, until the beef is tender and easily shreds with a fork.

4. Thicken the Sauce: In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. Stir this mixture into the slow cooker. Cover and cook on high for an additional 30 minutes, or until the sauce has thickened to your desired consistency.

5. Serve: Serve the Korean beef over steamed rice or noodles. Garnish with sliced green onions and sesame seeds.
   
   

Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: 30g

• Fat: 20g

• Carbohydrates: 25g

• Fiber: 1g

• Sugar: 15g

• Sodium: 800mg