The slow cooker can do some amazing things – you can make pastas, soups, dips, snacks, and even desserts. And to add to this wondrous list is, of course, Korean beef, something I never thought could be made in the crockpot.
But like I said, the slow cooker is really amazing, not to mention – it does all of the work for you! All you have to do is gather a handful of ingredients and throw them right into the crockpot. That’s it.
Really. Just set it and forget it. From there, you’ll come home to the most amazing, most tender Korean beef that the whole family will devour. You can serve it over rice, stuff it in tacos or even make quesadillas – the possibilities are endless!
Prep Time : 10 minutes
Cook Time : 8 hours, 30 minutes
Total Time : 8 hours, 40 minutes
Yield : 8 servings
- 1 cup beef broth
- 1/2 cup reduced sodium soy sauce
- 1/2 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoons freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 pound boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with green onions and sesame seeds, if desired.