Slow Cooker Korean Beef
User Reviews
4.7
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Prep Time
20 mins
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Total Time
8 hrs
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Servings
6 Servings
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Course
Main Course
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Cuisine
Asian
Slow Cooker Korean Beef
Description
Slow Cooker Korean Beef combines beef stew meat with a flavorful blend of chicken broth, soy sauce, brown sugar, and aromatics like garlic and ginger. As it cooks on low for several hours, the meat becomes tender and infused with the sauce’s savory-sweet profile. Toasted sesame oil adds a subtle nuttiness, and red pepper flakes can lend a hint of spiciness. Adding shredded carrots late in the cooking process keeps them crisp-tender, maintaining texture against the soft meat.
The final step thickens the sauce using a cornstarch slurry, creating a glossy coating for the beef clusters. This dish pairs well with steamed rice or quinoa, absorbing the sauce and complementing the robust flavors. It serves well as a main entrée for family meals that can be prepared ahead and left to slow cook unattended.
For variations, green bell peppers can be diced and added for extra flavor, and carrots may be cooked longer if you prefer them softer. Using low-sodium soy and broth helps control saltiness, ensuring balance in the dish.
Ingredients
- 3-4 pounds stew meat or chuck roast cut into 1-inch cubes
- ½ cup chicken broth I use low-sodium
- ½ cup soy sauce regular soy sauce may make this too salty, low-sodium
- ⅓ cup brown sugar packed
- 4 cloves garlic finely minced or pressed through a garlic press
- 1 tablespoon sesame oil toasted or regular
- 1 tablespoon ginger or ginger paste, grated fresh
- Pinch red pepper flakes optional, or dash or two of hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons water cold
- 1 ½ cups carrot I used the bagged kind in the produce aisle, shredded
- sesame seeds for garnish, chopped
- green onion for garnish, chopped
- hot cooked rice or quinoa, for serving
Instructions
- 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.
- 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.
- 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.
- Pressure Cooker: place the stew meat in the insert of an electric pressure 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.
- 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).
- Let the pressure naturally release for 10 minutes, then quick release the rest of the pressure.
- 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.
- Serve the meat over hot, cooked rice or quinoa, and garnish with sesame seeds and chopped green onions.
Notes
- Add shredded carrots near the end of cooking to keep them crisp-tender; add earlier if a softer texture is preferred.
- Diced green bell peppers can be incorporated for additional flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% 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.
User Reviews
Overall Rating
4.7
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