Slow Cooked Korean Beef
Transform your dinner table with the irresistible flavors of Slow Cooked Korean Beef, the ultimate comfort food that combines savory, sweet, and umami-packed goodness. This tender, fall-apart beef chuck roast is slow-cooked to perfection in a rich marinade of soy sauce, brown sugar, sesame oil, garlic, and a hint of ginger, creating a deeply flavorful dish with minimal effort. A touch of red pepper flakes adds optional heat, while a cornstarch slurry turns the marinade into a glossy sauce that clings to every bite. Serve this Korean-inspired masterpiece over fluffy white rice and finish with fresh green onions and sesame seeds for a dish as visually stunning as it is delicious. With just 15 minutes of prep and a hands-off cooking time, this recipe is perfect for busy weeknights or small gatherings, offering a mouthwatering mix of convenience and bold flavors.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 0.5 cups Soy sauce
- 0.33 cups Brown sugar
- 1 tablespoons Sesame oil
- 1 tablespoons Rice vinegar
- 4 pieces Garlic cloves
- 1 teaspoons Ginger
- 0.5 teaspoons Red pepper flakes (optional)
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 pieces Green onions (for garnish)
- 1 tablespoons Sesame seeds (for garnish)
- 3 cups Cooked white rice (for serving)
Instructions
Begin by preparing the beef chuck roast. Trim away any excess fat, then cut the beef into large chunks (about 2 inches wide).
In a medium-sized mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until smooth.
Place the beef chunks in a slow cooker. Pour the sauce mixture over the beef, making sure all pieces are well coated.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and easily shreds with a fork.
Once the beef is done, remove it from the slow cooker and use two forks to shred the meat into smaller pieces.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the sauce in the slow cooker and stir well. Let the sauce thicken for about 10 minutes with the slow cooker set on HIGH.
Return the shredded beef to the slow cooker and stir to incorporate the thickened sauce. Allow the beef to warm for another 5-10 minutes.
Serve the Korean beef over cooked white rice. Garnish with sliced green onions and sesame seeds for extra flavor and presentation.
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5180 mg | 225% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 48.5 g | ||
| Protein | 197.4 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 3396 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
