Name: Easy Slow Cooker Korean Beef
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Korean
Ingredients: 3-4 lbs boneless beef chuck roast, cut into 2-3 pieces; 1 cup low-sodium soy sauce; ½ cup packed light brown sugar; ½ cup water; ¼ cup unseasoned rice vinegar; 2 tbsp toasted sesame oil; 1 large yellow onion, thinly sliced; 8 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1 medium Asian pear (or Bosc pear), peeled & grated; 1-2 tbsp gochujang or Sriracha (optional); ¼ tsp black pepper, freshly ground; 2 tbsp cornstarch (for thickening); 2 tbsp cold water (for thickening); ¼ cup fresh green onions, thinly sliced (for garnish); 2 tbsp toasted sesame seeds (for garnish); Steamed white or brown rice (for serving); Steamed broccoli or cucumber salad (for serving)

Description

Tender, flavorful beef cooked with soy sauce, ginger, and garlic in a slow cooker, perfect for busy days.

Ingredients

Scale

3–4 lbs boneless beef chuck roast, cut into 2–3 pieces
1 cup low-sodium soy sauce
½ cup packed light brown sugar
½ cup water
¼ cup unseasoned rice vinegar
2 tbsp toasted sesame oil
1 large yellow onion, thinly sliced
8 cloves garlic, minced
2 tbsp fresh ginger, grated
1 medium Asian pear (or Bosc pear), peeled & grated
1–2 tbsp gochujang or Sriracha (optional)
¼ tsp black pepper, freshly ground
2 tbsp cornstarch (for thickening)
2 tbsp cold water (for thickening)
¼ cup fresh green onions, thinly sliced (for garnish)
2 tbsp toasted sesame seeds (for garnish)
Steamed white or brown rice (for serving)
Steamed broccoli or cucumber salad (for serving)

Instructions

Pat dry the beef chuck roast. For richer flavor, sear the beef in 1-2 tablespoons of neutral oil in a large pan over medium-high heat for 3-4 minutes per side until golden brown. Transfer the seared beef to your slow cooker.
Thinly slice the yellow onion. Mince the garlic and grate the ginger. Peel and grate the Asian pear into a medium mixing bowl.
In the bowl with the grated pear, add the soy sauce, brown sugar, water, rice vinegar, toasted sesame oil, minced garlic, grated ginger, sliced onion, gochujang or Sriracha (if using), and black pepper. Whisk the ingredients until the brown sugar is dissolved and the sauce is well mixed.
Pour the sauce over the beef in the slow cooker. Secure the lid and cook on LOW for 360-480 minutes, or on HIGH for 180-240 minutes, until the beef is tender and easy to shred.
Carefully remove the cooked beef and shred it into bite-sized pieces. Return the shredded beef to the slow cooker. In a small bowl, mix the cornstarch with cold water to form a smooth slurry. Gradually whisk this into the hot sauce in the slow cooker and cook for 2-3 minutes until the sauce thickens.
Taste the thickened sauce and adjust the seasoning as needed. Stir the shredded beef into the thickened sauce. Serve hot over steamed rice, garnished with green onions and sesame seeds. You can also serve it with steamed broccoli or a fresh cucumber salad.

Notes

You can adjust the sweetness of the sauce by adding more or less brown sugar, depending on your preference. If you like a bit of heat, feel free to add more gochujang or Sriracha.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 40g
Cholesterol: 100mg

Keywords: slow cooker, Korean beef, easy recipes, meal prep, family dinner