Description
A flavorful and tender Slow Cooker Korean Beef recipe that combines tender chuck beef with a savory, sweet, and slightly spicy sauce. Perfect for a comforting meal served over steamed rice or noodles, this dish is slow-cooked to perfection, allowing deep flavor penetration and melt-in-your-mouth texture.
Ingredients
Scale
Beef and Sauce
- 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
- 1 kg (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 the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir the mixture thoroughly to ensure all ingredients are well incorporated.
- Add the beef: Place the bite-sized chuck beef cubes into the slow cooker. Use a spoon or tongs to coat the beef evenly with the prepared sauce, ensuring each piece is well-covered for maximum flavor absorption.
- Slow cook the beef: Set the slow cooker to low heat and cook the beef mixture for 8 hours, or until the beef becomes tender and easily shredded. This slow cooking process allows the flavors to deeply penetrate the meat.
- Make the thickener: In a small bowl, mix the cornstarch and water until a smooth paste forms. This will be used to thicken the sauce towards the end of cooking.
- Thicken the sauce: Pour the cornstarch slurry into the slow cooker and stir it into the sauce. Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce has thickened to a rich, glossy consistency.
- Serve: Once the sauce is thickened and the beef is tender, serve the Korean beef hot, ideally over steamed rice or noodles, and enjoy the savory and slightly sweet flavors.
Notes
- For best results, cut the beef into uniform bite-sized pieces to ensure even cooking.
- You can adjust the red chili flakes to increase or decrease the spiciness according to your preference.
- Serve with steamed rice, noodles, or stir-fried vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a thicker sauce, increase the cornstarch slurry by 1 tablespoon each of cornstarch and water.
