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Korean Beef

Mouthwatering Korean Beef: Effortless Slow Cooker Delight

This Korean Beef recipe transforms classic flavors into an effortlessly tender dish, perfect for weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Thickening Time 30 minutes
Total Time 8 hours 45 minutes
Servings: 4 servings
Course: Beef
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 onion diced Adds sweetness and texture; shallots can be used for a milder taste.
  • 3 teaspoons garlic crushed; offers aromatic depth; fresh garlic is best.
  • 2 teaspoons ginger minced; brings warmth and complexity.
  • 1 tablespoon rice wine vinegar Balances the sauce's richness; can be replaced with apple cider vinegar.
  • 2 tablespoons sesame oil Enhances the dish with a nutty flavor; substitute with olive oil.
  • ½ cup soy sauce Serves as the savory base; opt for low-sodium for healthier choice.
  • ½ cup beef stock Adds richness; use vegetable broth for vegetarian alternative.
  • ½ cup brown sugar Sweetens and caramelizes the beef; maple syrup or honey alternative.
  • ¼ teaspoon red chili flakes Introduces subtle heat; gochujang can be used for deeper spice.
For the Beef
  • 1 kilogram chuck beef cut into bite-sized cubes; substitute with chicken, pork, or tofu.
For Thickening the Sauce
  • 3 tablespoons cornstarch Helps thicken the sauce at the end; arrowroot can be swapped.
  • 3 tablespoons water Used to create a cornstarch slurry.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In your slow cooker, combine the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir thoroughly to mix the ingredients.
  2. Carefully add the bite-sized cubes of chuck beef into the sauce mixture and coat well.
  3. Set your slow cooker to low heat and let it cook for 8 hours.
  4. After 8 hours, mix cornstarch with water to create a slurry. Stir this into the sauce to thicken it.
  5. Increase the heat to high and cover again, cooking for an additional 30 minutes.
  6. Serve the Korean Beef over steamed rice or your preferred base and garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months and reheat with a splash of water for moisture.

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