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Slow Cooker Korean Beef
Incredibly Tender Slow Cooker Korean Beef. Chuck roast cooked low and slow for 8 hours in a sweet and spicy Korean style sauce! Serve over rice or noodles!
👥 4 Servings⏱️ Prep & Cook: 8h 10m⏳ Prep: 10 min🔥 Cook: 8h👤 Kelley📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- slow cooker
📝 Preparation Steps
1
In a medium bowl whisk together the sauce ingredients: brown sugar, soy sauce, garlic, ginger, sesame oil, rice vinegar and sriracha.
garlic (minced)6 clovesginger (minced)2 tspsesame oil1 tbsprice vinegar2 tbspSriracha (or more to taste)2 tsp
2
Add it to the slow cooker along with the cubed chuck roast. Stir to coat the beef in the sauce then cover and cook on low for ⏱️ 8 hours. (I would not recommend cooking this on high. I have tried and it was pretty tough after cooking on high for ⏱️ 5 hours).
chuck roast (cut into bite size pieces)2 lbs
3
When the chuck roast is done mix together 1-2 tablespoons of cornstarch and 1/4 cup of the liquid from the slow cooker in a small bowl. (I usually start with 1 tablespoon, if you want it thicker add an additional tablespoon to 1/4 cup cooking liquid)
chuck roast (cut into bite size pieces)2 lbs
4
Pour the mixture back in the slow cooker and cook on high heat for an additional ⏱️ 30 minutes or until the sauce is thickened.
5
Serve immediately, garnished with green onions and sesame seeds, if desired.
green onions, if desiredsesame seeds, if desired
Nutrition Facts
calories
577 kcal
fat Content
29 g
serving Size
1 serving
sugar Content
27 g
sodium Content
1307 mg
protein Content
45 g
cholesterol Content
156 mg
carbohydrate Content
33 g
saturated Fat Content
11 g
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