Korean beef in a slow cooker

Korean beef in a slow cooker


 1 (3-pound) beef chuck roast, trimmed
1/2 onion, diced
1/2 cup dark brown sugar
1/3 cup (75 ml) soy sauce
10 cloves garlic
1 jalapeno pepper, diced (optional)
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste


1.  Place the meat into the slow cooker and add the onion, brown sugar, soy sauce, garlic, jalapeño pepper (if using), ginger root, rice vinegar, sesame oil, salt and pepper before cooking on high for 8 hours, or low for 10 hours.
2.  Shred the meat using two forks and then stir the shredded beef into the remaining liquid in the slow cooker, allowing it to soak up the juices.
Serve this fabulous dish in soft tacos with shredded vegetables such as carrot and white/Chinese cabbage, sliced cucumber, or crisp radish, tossed lightly in 1 tablespoon of soy sauce and 2 tablespoons of rice vinegar, with salt and pepper to taste.

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