Crock Pot Korean Beef (Print Version)
Tender beef slow-cooked in a rich Korean-inspired sauce, perfect for effortless weeknight meals.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into 2-inch cubes
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Garnishes
11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving
# How to Make It:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper in a medium bowl until smooth.
02 - Place beef cubes and sliced onion in the crock pot. Pour sauce over meat and vegetables, stirring gently to coat evenly.
03 - Cover and cook on LOW setting for 6-7 hours until beef is tender and easily shreds with a fork.
04 - Skim excess fat from surface. Shred beef gently with two forks and mix thoroughly with sauce.
05 - Serve hot over rice or in lettuce wraps. Top with green onions and sesame seeds.
# Expert Advice:
01 -
- The sauce creates itself while you're at work or running errants
- Leftovers actually taste better the next day if they last that long
02 -
- Opening the lid too often lets heat escape and adds cooking time
- The sauce will thicken naturally as it cools slightly
03 -
- Cut the beef into uniform cubes so everything cooks evenly
- Let the beef rest for 10 minutes before shredding for juicier results