Slow Cooker Korean Beef!

Slow Cooker Korean Beef Recipe

Ingredients (Serves 4–6)

For the Beef:

• 2 lbs (900g) flank steak or skirt steak (or chuck roast if preferred)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon sesame oil (for searing, optional)

For the Sauce:

• 1/2 cup soy sauce (low-sodium preferred)

• 1/4 cup brown sugar (light or dark)

• 1/4 cup rice vinegar

• 2 tablespoons sesame oil

• 4 cloves garlic, minced 🧄

• 1-inch piece of ginger, grated 🌿

• 2 tablespoons gochujang (Korean chili paste) 🌶️

• 1 tablespoon hoisin sauce (optional for extra sweetness and depth)

• 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening, optional)

For Garnish:

• 1 tablespoon sesame seeds 🌱

• 2–3 green onions, chopped 🌿

• Fresh cilantro (optional) 🌿

Suggested Sides:

• Steamed jasmine rice 🍚

• Stir-fried vegetables (like bok choy, spinach, or bell peppers) 🥬

Preparation Steps

1. Prepare the Beef:

• Season the beef with salt and pepper on both sides.

• Heat a tablespoon of sesame oil (optional) in a large skillet over medium-high heat. Sear the beef for 2–3 minutes per side until it gets a nice brown crust. This step is optional but adds extra flavor.

• Transfer the seared beef to your slow cooker.

2. Make the Sauce:

• In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang, and hoisin sauce (if using).

• Pour the sauce over the beef in the slow cooker, making sure the beef is fully coated.

3. Cook in the Slow Cooker:

• Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender and easily shreds with a fork.

4. Shred the Beef:

• Once the beef is done, remove it from the slow cooker and shred it using two forks.

• If you like a thicker sauce, mix the cornstarch with water to create a slurry, and stir it into the sauce in the slow cooker. Let it cook on high for an additional 10–15 minutes to thicken.

5. Serve:

• Return the shredded beef to the slow cooker and stir to coat it in the sauce.

• Serve the Korean beef over steamed rice, and garnish with sesame seeds, chopped green onions, and cilantro (optional).

Tips & Variations

• For more heat: Add extra gochujang or a pinch of red pepper flakes to the sauce for a spicier kick.

• Vegetable add-ins: Feel free to add vegetables like sliced carrots, bell peppers, or mushrooms to the slow cooker along with the beef for added flavor and texture.

• Using ground beef: You can substitute ground beef for a quicker cooking version. Brown the ground beef first, then combine it with the sauce and cook in the slow cooker for 2-3 hours on low.

• Sweetness adjustments: If you prefer a less sweet dish, reduce the amount of brown sugar to 2 tablespoons, or use honey for a more natural sweetness.

Q&A Section

Q1: Can I use a different cut of beef?

• Yes, you can use cuts like chuck roast or round steak. These cuts may require a longer cooking time, but they will become tender and flavorful once slow-cooked.

Q2: Can I make this recipe ahead of time?

• Absolutely! You can make the Korean beef ahead of time and store it in an airtight container in the fridge for up to 3-4 days. The flavor will even improve as it sits. Reheat gently in the microwave or on the stovetop before serving.

Q3: Can I freeze the leftovers?

• Yes, you can freeze the Korean beef for up to 3 months. Store it in a freezer-safe container and thaw in the fridge overnight before reheating.

Q4: Can I make this recipe without gochujang?

• If you can’t find gochujang, you can substitute with sriracha sauce, chili paste, or even a little bit of soy sauce mixed with hot sauce. The flavor will be different but still tasty.

Q5: Can I make this dish spicier?

• Yes! To make the dish spicier, you can increase the amount of gochujang, add some red pepper flakes, or toss in fresh chili peppers to the sauce.

Q6: Can I use a pressure cooker or Instant Pot?

• Yes, if you’re using a pressure cooker or Instant Pot, cook the beef on high pressure for about 45 minutes to 1 hour, then shred it and thicken the sauce if needed. It’s a quicker option than using the slow cooker!

Serving Suggestions:

• Sides: Serve this flavorful Korean beef over steamed jasmine or basmati rice. You can also pair it with stir-fried vegetables or a fresh Asian-style cucumber salad for added crunch.

• Toppings: Garnish with additional sesame seeds, fresh cilantro, and green onions for a fresh burst of flavor.