Description
This Slow Cooker Korean Beef recipe features tender, flavorful chuck beef simmered low and slow with a deliciously balanced sauce of soy, garlic, ginger, and brown sugar. Perfectly enriched with sesame oil and a hint of chili flakes, it’s an ideal easy meal served over rice or noodles, offering authentic Korean-inspired tastes with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 1 onion, diced
- 3 tsp garlic, crushed
- 2 tsp ginger, minced
- 1 Tbsp rice wine vinegar
- 2 Tbsp sesame oil
- ½ cup soy sauce
- ½ cup beef stock
- ½ cup brown sugar
- ¼ tsp red chili flakes
- 1kg (2.2 lb) chuck beef, cut into bite-sized cubes
Thickener
- 3 Tbsp cornstarch
- 3 Tbsp water
Instructions
- Prepare the sauce base: In a slow cooker, combine diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir thoroughly to blend all ingredients well.
- Add the beef: Place the bite-sized chuck beef cubes into the slow cooker. Use a spoon or tongs to evenly coat the beef with the sauce ensuring full coverage for maximum flavor.
- Slow cook the beef: Set the slow cooker to low heat and cook the beef mixture for 8 hours, allowing the beef to become tender and easily shredded as it absorbs the deep flavors.
- Make the thickener: In a small bowl, mix cornstarch and water to create a smooth slurry that will thicken the sauce.
- Thicken the sauce: Pour the cornstarch slurry into the slow cooker. Increase heat to high and cook for an additional 30 minutes, stirring occasionally until the sauce is thick and glossy.
- Serve: Once thickened and the beef is tender, serve the Korean beef hot over steamed rice or noodles and enjoy its savory, slightly sweet flavor.
Notes
- For extra heat, increase red chili flakes to taste.
- Chuck beef is recommended for its tenderness after slow cooking, but brisket or short ribs can also be used.
- Make sure to stir the sauce slurry in well to prevent lumps.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with steamed vegetables or kimchi for a full Korean-inspired meal.
