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Juicy Slow Cooker Korean Beef

Juicy Slow Cooker Korean Beef for Ultimate Weeknight Comfort

This Juicy Slow Cooker Korean Beef recipe offers a savoring blend of flavors for ultimate weeknight comfort and satisfaction.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 lbs Chuck Beef A well-marbled cut that provides rich flavor
For the Aromatics
  • 1 cup Onion, diced Adds natural sweetness and depth
  • 3 tsp Garlic, crushed Use fresh garlic for maximum impact
  • 2 tsp Ginger, minced Brings warmth and freshness
For the Sauce
  • 1 tbsp Rice Wine Vinegar Adds acidity to balance sweetness
  • 2 tbsp Sesame Oil Provides a delightful nuttiness
  • 1/2 cup Soy Sauce Delivers essential umami
  • 1/2 cup Beef Stock Enhances moisture and richness
  • 1/2 cup Brown Sugar Balances the flavors with sweetness
  • 1/4 tsp Red Chili Flakes Gives a hint of heat
For Thickening
  • 3 tbsp Cornstarch
  • 3 tbsp Water To create a thickening slurry

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In your slow cooker, mix diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes.
  2. Gently place your chuck beef cubes into the slow cooker, ensuring that they are coated in the sauce.
  3. Cover and cook on low heat for 8 hours until the beef is tender.
  4. With 30 minutes left, whisk together cornstarch and water to create a slurry.
  5. Pour the slurry into the slow cooker, stir it in, and cook on high for another 30 minutes.
  6. Carefully plate the beef and garnish with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 6gVitamin A: 50IUVitamin C: 1mgCalcium: 20mgIron: 3mg

Notes

You can substitute chicken thigh, pork, or tofu for the beef. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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