Slow Cooker Korean Beef
Total Time
8 hours 40 minutes
Prep Time
10 minutes
Cook Time
8 hours 30 minutes
Rating
4.9 out of 5 stars
(85)
Ingredients
6 servings
- 1 cup beef broth
- ½ cup reduced sodium soy sauce
- ½ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 3 pound boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
How would you rate this recipe?
Preparation
Step 1
In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder, and white pepper.
Step 2
Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
Step 3
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Step 4
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Step 5
Serve immediately, garnished with green onions and sesame seeds, if desired.
Step 6
Save recipe for the next time?
Chef's notes
For a spicier flavor, add more Sriracha to taste.
Serve with a side of kimchi and cucumbers for an authentic touch.
Leftovers can be served with eggs for breakfast or used in tacos, quesadillas, or a burrito.
