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Slow Cooker Korean Beef

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Total Time
8 hrs
Servings: 6 Servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 3-4 3-4 pounds stew meat or chuck roast cut into 1-inch cubes
  • ½ ½ cup chicken broth I use low-sodium
  • ½ ½ cup low-sodium soy sauce regular soy sauce may make this too salty
  • ⅓ ⅓ cup packed brown sugar
  • 4 4 cloves garlic finely minced or pressed through a garlic press
  • 1 1 tablespoon sesame oil toasted or regular
  • 1 1 tablespoon grated fresh ginger or ginger paste
  • Pinch of red pepper flakes or dash or two of hot sauce optional
  • 1 1 teaspoon garlic powder
  • 1 1 teaspoon onion powder
  • ¼ ¼ teaspoon black pepper
  • 2 2 tablespoons cornstarch
  • 3 3 tablespoons cold water
  • 1 ½ 1 ½ cups shredded carrots I used the bagged kind in the produce aisle
  • sesame seeds and chopped green onions for garnish
  • hot cooked rice or quinoa, for serving

Instructions

    Cup of Yum
  1. Slow Cooker: place the stew meat in the insert of a 5- or 6-quart slow cooker. In a medium bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, brown sugar, garlic, sesame oil, ginger, red pepper flakes or hot sauce, garlic powder, onion powder, and pepper.
  2. Pour the sauce over the meat in the slow cooker, and stir to coat the meat in the sauce mixture. Cover and cook on low for 8-9 hours.
  3. With about 30 minutes left of cooking time, whisk together the cornstarch and water. Add the mixture into the slow cooker and stir to combine well. Stir in the carrots. Turn the slow cooker to high and cook another 30 minutes; the sauce will thicken a bit as it cooks.
  4. Pressure Cooker: place the stew meat in the insert of an electric pressure cooker.
  5. In a medium bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, brown sugar, garlic, sesame oil, ginger, red pepper flakes or hot sauce, garlic powder, onion powder, and pepper.
  6. Pour the sauce over the meat in the pressure cooker, and stir to coat the meat in the sauce mixture. Secure the lid and cook on high pressure for 15-18 minutes (on the Instant Pot, select "manual" and then dial up or down to the allotted time; it will start on it's own after the time is selected).
  7. Let the pressure naturally release for 10 minutes, then quick release the rest of the pressure.
  8.  Whisk together the cornstarch and water. Press the "saute" function on the pressure cooker. Add the cornstarch mixture, whisking well. Stir in the carrots. Continue stirring constantly while the mixture bubbles and thickens, 2-3 minutes.
  9. Serve the meat over hot, cooked rice or quinoa, and garnish with sesame seeds and chopped green onions.

Notes

  • Carrots: I like the carrots crisp-tender here (read: not mushy), which is why I add them in at the end of cooking. If you like them softer, add them to the slow cooker sooner (or to the Instant Pot at the beginning of the cook time).
  • Pepper: I think diced green bell peppers would be another delicious addition.

Nutrition Information

Serving 1 Serving Calories 433kcal (22%) Carbohydrates 22g (7%) Protein 52g (104%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 141mg (47%) Sodium 945mg (39%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 433kcal 22%
Carbohydrates 22g 7%
Protein 52g 104%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 141mg 47%
Sodium 945mg 39%
Fiber 2g 8%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.