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Slow cooker Korean beef recipe

Slow cooker Korean beef recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Silverside beef

This recipe was given to me by a Korean friend. It's full of flavour from garlic, fresh ginger and sesame oil but I did tweak it a little to make it spicier. Serve with rice on lettuce leaves.

9 people made this

IngredientsServes: 8

  • 1.3kg boneless beef joint, trimmed
  • 1/2 onion, finely chopped
  • 100g dark brown sugar
  • 80ml soy sauce
  • 10 garlic cloves
  • 1 jalapeno chilli pepper, diced (optional)
  • 1 (3cm) piece fresh ginger, peeled and grated
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • salt and freshly ground black pepper

MethodPrep:15min ›Cook:8hr ›Ready in:8hr15min

  1. Place beef in slow cooker; add onion, brown sugar, soy sauce, garlic, chilli pepper, ginger, rice vinegar, sesame oil, salt and pepper.
  2. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.

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Reviews & ratingsAverage global rating:(188)

Reviews in English (134)

by WynnD

This was a GREAT dinner! My husband loved it. I made a Chipotle Aioli,Pico De Gallo and added Queso Fresco and served them on warm corn tortillas. Very good! I will be making these again!-04 Jan 2015

by Joanna Jamil

OMG my family & I stuffed ourselves silly! I used the chili paste as suggested in the cooks notes. This is so easy too! My 9 year old was helping me, but could have easily done it on her own. I served it with Asian peanut coleslaw. YUMMY!-04 Jul 2015


Slow Cooker Korean Beef

I have a lot of kitchen gadgets, but there aren’t too many that I would really miss if I didn’t have them.

My slow cooker is one of the few that I would really miss. I use it year-round, and I may even use it more often when it’s hot out to keep from heating up the house.

Aside from the ease and the fact that it doesn’t heat up my kitchen, one of the reasons I love using my slow cooker so much is that I can make so many different recipes with it – like this Slow Cooker Korean Beef recipe.

This beef is amazing! It has so much flavor and is so tender. I use 2 tablespoons Gochujang to give it just a little spice. If I wasn’t feeding one kiddo who doesn’t like spicy food, I’d use more because Gochujang is a great balance of sweet and spicy.

I serve this slow cooker Korean beef with rice and veggies to soak up all the yummy sauce. This beef reheats well, and it makes great leftovers.

If you’ve tried this slow cooker Korean beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.


Slow Cooker Korean Beef

Here’s an easy recipe for Slow Cooker Korean Beef:

It seems I’ve been on a major slow cooker crock pot kick lately! The last few main dish recipes I’ve shared on RecipeGirl have been made in a slow cooker.

That’s what happens to me every single fall season. My son starts school again, and then I’m crazy with no time to make dinner. The slow cooker is a rescuer for those busy weeknights! Scroll to the very end to see the complete, printable recipe.

This recipe comes from a new cookbook by DamnDelicious.net blogger Chungah Ree: Damn Delicious: 100 Super Easy, Super Fast Recipes. I just got this book in the mail the other day, and it’s a good one- especially if you are always looking for new ideas for really good, quick and easy dinner recipes. There are big, beautiful photos to accompany almost every recipe. You’ll find breakfast, appetizers/drinks, dinners/sides and desserts in the book. Add this one to your cookbook shelf for sure.

Here are a few recipes from the book that have caught my eye… that I’ll definitely be making: Spicy Marinara Baked Eggs, Mushroom and Thyme Risotto for One, Honey BBQ Ranch Pork Chops, Avocado Pasta, Zucchini Lo Mein, Slow Cooker Enchilada Orzo, Smoked Salmon Cobb Salad, BBQ Chicken French Bread Pizza, Zucchini Fritters and Strawberry-Pineapple Margarita Slushies.

Here’s how the recipe begins…

Chop a beef chuck roast into chunks and dump it in the slow cooker.

Beef broth is mixed with a few other tasty ingredients and added to the beef in the slow cooker.

That’s it. Yes, it’s that easy! I like to use the low setting and cook for longer rather than use the high setting and try to cook it faster. I feel like the meat is always a bit more tender when cooked on the low setting.

Once the meat is done, a bit of cornstarch slurry is mixed in, then the slow cooker is set for another 1/2 hour. That will ensure that the sauce gets a bit thicker.

This fabulous slow cooker dish can be served up in a variety of ways. We loved ours served over hot steamed rice. You can also consider serving this in lettuce wraps or in tortillas as tacos. So many ways to enjoy – it’s a great, family-friendly, easy dinner recipe!


Ingredients for Korean Beef:

The ingredients in this slow cooker beef come together so well and you are going to love the flavor of this beef. It thickens up as it cooks and coats the chicken perfectly. Top with some sesame seeds and green onions and you will have a meal that you will make again and again!

  • Flank Steak: Cut in thin slices against the grain to make it tender and juicy.
  • Cornstarch: To thicken the sauce.
  • Sesame Oil: Great Asian flavor and it will help other flavors soak into the beef.
  • Garlic Cloves: Minced, these will give right flavor to the sauce.
  • Soy Sauce: Adds a rich sweet and savory flavor.
  • Beef broth: Liquid to cook the beef and adds a bit of flavor.
  • Brown Sugar: Sweetness to balance out the other savory and spicy notes.
  • Onion chopped: Adds moisture and deep flavor.
  • Red pepper flakes: Add at the end of the cook time for a less spicy version. The red pepper spice will get stronger as it cooks.
  • Garnish: Sesame seeds and green onions

Recipe Summary

  • ¼ cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 ½ tablespoons sesame oil
  • Cooking spray
  • 8 garlic cloves, crushed
  • ½ cup rice vinegar
  • ¼ cup sesame seeds
  • 3 tablespoons lower-sodium soy sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons Sriracha chili sauce
  • 1 tablespoon minced fresh ginger
  • ¾ teaspoon kosher salt
  • 16 medium-sized savoy cabbage leaves (from 1 head)
  • 16 small scallions (green parts only), sliced diagonally

Place the flour and beef in a large ziplock plastic freezer bag seal and shake to coat. Heat the oil in a large nonstick skillet over medium-high. Add half of the beef to the skillet, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer the beef to a 5- to 6-quart slow cooker coated with cooking spray, reserving the drippings in the skillet. Repeat the procedure with the remaining beef. Add the garlic to the reserved drippings in the skillet, and cook, stirring occasionally, until fragrant, about 1 minute. Add the garlic to the slow cooker.

Stir together the vinegar, sesame seeds, soy sauce, brown sugar, Sriracha, ginger, and salt in a small bowl, and pour over the beef in the slow cooker. Cover and cook on LOW until the beef is very tender, 8 to 9 hours.

Remove the beef from the slow cooker, reserving the cooking liquid. Pour the cooking liquid through a fine wire-mesh strainer into a bowl, discarding the solids. Divide the beef among the cabbage leaves sprinkle with the scallions, and drizzle each serving with 1/4 cup of the cooking liquid.


Instructions

Mix bone broth, brown sugar, soy sauce, garlic, vinegar and spices in 6-quart slow cooker until well blended. Add beef, turn to coat. Cover.

Cook 5 hours on HIGH or until beef shreds easily with a fork. Remove beef from slow cooker into large bowl. Shred beef keep warm.

Whisk water and cornstarch in small bowl until well blended. Stir cornstarch mixture into slow cooker. Cover. Cook 30 minutes longer on HIGH or until sauce has thickened.

Return shredded beef to slow cooker mix well. If desired, serve beef in lettuce leaves with cooked rice and assorted toppings, such as kimchi, bean sprouts, carrots, radishes and green onions.


Ingredients.

Which cut of meat is best for Korean Beef in the slow cooker? Some recipes use beef tongue or other cuts of beef. However, the thin slices of beef flank steak used in this recipe cook up perfectly.

What are baby sweet peppers? Baby sweet peppers (sometimes called "mini peppers") are simply smaller versions of the bell peppers that you're familiar with. They're sweeter than a bell pepper. They're crunchier than a bell pepper. And, they're undeniably more convenient than bell peppers to prep and use in a recipe such as this.

Can I use regular vinegar in stead of rice vinegar? Rice vinegar and white vinegar are not the same things. Rice vinegar is rather sweet and will add that flavor to whatever you're cooking. White vinegar has a stronger flavor and is definitely not sweet. (It's the one people sometimes use as a household cleaner.) You don't want white vinegar's sourness messing up the flavor of your Korean Beef.


Ingredients for Korean Beef:

The ingredients in this slow cooker beef come together so well and you are going to love the flavor of this beef. It thickens up as it cooks and coats the chicken perfectly. Top with some sesame seeds and green onions and you will have a meal that you will make again and again!

  • Flank Steak: Cut in thin slices against the grain to make it tender and juicy.
  • Cornstarch: To thicken the sauce.
  • Sesame Oil: Great Asian flavor and it will help other flavors soak into the beef.
  • Garlic Cloves: Minced, these will give right flavor to the sauce.
  • Soy Sauce: Adds a rich sweet and savory flavor.
  • Beef broth: Liquid to cook the beef and adds a bit of flavor.
  • Brown Sugar: Sweetness to balance out the other savory and spicy notes.
  • Onion chopped: Adds moisture and deep flavor.
  • Red pepper flakes: Add at the end of the cook time for a less spicy version. The red pepper spice will get stronger as it cooks.
  • Garnish: Sesame seeds and green onions

Four Fabulous Recipes for Korean Beef Tacos (Slow Cooker or Pressure Cooker)

These Four Fabulous Recipes for Korean Beef Tacos can help you make Korean food at home if you love Korean tacos from a food truck! Use the slow cooker or the pressure cooker and make Korean Beef Tacos for dinner!

These Four Fabulous Recipes for Korean Beef Tacos all start with an ordinary beef roast cooked until fall-apart tender in the slow cooker or Instant Pot. But when you add garlic, ginger, onion, soy sauce, sesame oil, brown sugar, and a little heat to just-an-ordinary-beef-roast before the cooking begins, it magically turns into some amazing Korean beef!

For all you food truck taco lovers we’re updating this post to include Four Fabulous Recipes for Korean Beef Tacos! These are food-truck style tacos you can make right in your own kitchen, and we’ve included two slow cooker Korean beef recipes and two Instant Pot Korean beef recipes so you can choose the cooking method you prefer. Serve the Korean Beef in corn or flour tortillas, with kimchi or cabbage slaw and a squeeze of lime. Perfection!

All photos are copyrighted to the site that posted the recipe. Just click the recipe name under any photo to see the complete recipe on that site.


These Slow Cooker Shredded Korean Beef Tacos from A Year of Slow Cooking sound like a must try! The ingredient list has brown sugar, soy sauce, garlic, onion, ginger root, rice vinegar, sesame oil, and jalapeno, and I’m positive all those flavors have to taste amazing when they cook all day on low with a chuck roast. There’s also a recipe for an Asian cabbage slaw to serve in the tacos. Use gluten-free soy sauce and corn tortillas to make this gluten-free.

Karen says these Pressure Cooker/Slow Cooker Korean Beef Tacos from 365 Days of Slow Cooking are “like a party in your mouth. All the flavors and textures come together in a perfect union!” Karen also has slow cooker instructions if you prefer that method.

Lindsay says these Instant Pot Korean Beef Tacos from Pinch of Yum are “food-truck fusion-style tacos, straight outta the Instant Pot!” Don’t you think they look good?

Slow Cooker Korean Beef Tacos from Baked Bree start in the morning in the slow cooker, and by dinnertime, you have tender fall-apart beef. Serve with kimchi or cabbage slaw and a squeeze of lime and you’ve got yummy Korean beef tacos for dinner!

More Tasty Beef in the Slow Cooker or Instant Pot:
Use the Index Page for Beef to see all the slow cooker or pressure cooker beef recipes that have been featured on this site.


Slow cooker Korean beef recipe - Recipes

Meal Tags: Dinner, Make-ahead

Dietary Tags: Dairy-free, Egg-free, Nut-free

Ingredients

  • 1 Asian pear, peeled and diced
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp chili garlic sauce
  • 1 tbsp sesame oil
  • 3 garlic cloves, peeled
  • 2 tsp grated fresh ginger
  • 2 lbs sirloin steak, sliced
  • 1/4 cup chopped fresh cilantro
  • 3 green onions, thinly sliced
  • 1 tsp sesame seeds

Preparation

To make the sauce, in the bowl of a food processor, add the Asian pear, soy sauce, brown sugar, chili garlic sauce, sesame oil, garlic, and ginger. Blend until the mixture is smooth. Set it aside.
Arrange the beef in the slow cooker. Pour the sauce over the beef. Cook, covered, on high for 3 to 4 hours or on low for 6 to 8 hours.
Once the beef is tender, using two forks, shred the beef.
Serve immediately topped with the cilantro, green onions, and sesame seeds. Store in the refrigerator for up to 3 days.