Slow Cooker Korean Beef
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 hrs 30 mins
-
Total Time
8 hrs 40 mins
-
Servings
10 servings
-
Calories
314 kcal
-
Course
Main Course
-
Cuisine
Korean
Slow Cooker Korean Beef
Description
Slow Cooker Korean Beef focuses on tenderizing beef chuck roast cubes in a flavorful mix of soy sauce, brown sugar, garlic, and distinctive Korean ingredient gochujang, a fermented chili paste. Slowly cooking the meat for 6 to 8 hours allows the flavors to meld and the meat to become soft enough to easily break apart. After the slow cook phase, the sauce is thickened by stirring in a cornstarch and broth mixture and cooking on high for half an hour. The resulting dish has a balanced sweet and savory profile with umami from soy and a subtle heat from gochujang.
The texture is tender and moist, with a glossy, sticky sauce coating the beef pieces. This dish suits serving over steamed rice or noodles and can work well as a hearty main course for family meals. The marinade ingredients can be adjusted for spice level or sweetness.
A practical note is the availability of gochujang, which can be substituted with a combination of sriracha, soy sauce, and brown sugar if not found. The recipe recommends a slow cooker size of 4 to 5 quarts for best results. The sauce thickness can be modified by adjusting the amount of cornstarch used in the finishing step.
Ingredients
- 3/4 cup beef broth divided, reduced-sodium
- 1/2 cup soy sauce reduced-sodium
- 1/3 cup brown sugar packed
- 5 cloves garlic minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons ginger grated fresh
- 1-2 tablespoons gochujang sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3-4 pound beef chuck roast cut into 1-inch cubes, boneless
- 1-2 tablespoons cornstarch depending on desired sauce thickness
Instructions
- In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).
- Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
- Pour sauce over cubed meat.
- Cover and cook on low heat for 6-8 hours.
- In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.
- Stir cornstarch mixture into the slow cooker.
- Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Notes
- Gochujang can be substituted with sriracha, extra soy sauce, and brown sugar if unavailable.
- Use a 4 or 5 quart slow cooker to accommodate the volume of beef and sauce.
- Adjust cornstarch quantity to achieve your preferred sauce thickness.
- Nutrition facts provided with recipe are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 314kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 93mg | 31% |
| Sodium | 571mg | 24% |
| Potassium | 538mg | 11% |
| Sugar | 7g | 14% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
