Description
This Slow Cooker Korean Beef recipe features tender, flavorful chuck beef simmered low and slow in a savory sauce made with soy sauce, garlic, ginger, and a hint of sweetness from brown sugar. Enhanced with a touch of chili flakes for subtle heat and thickened to perfection, this recipe is an effortless, comforting dish perfect for serving over steamed rice or noodles.
Ingredients
Scale
Main Ingredients
- 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
- 1kg (2.2 lb) chuck beef, cut into bite-sized cubes
Thickening Slurry
- 3 Tbsp cornstarch
- 3 Tbsp water
Instructions
- Combine Ingredients: In a slow cooker, combine diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir thoroughly to blend all ingredients evenly.
- Add Beef: Place bite-sized chuck beef cubes into the slow cooker. Use a spoon or tongs to coat the beef evenly with the sauce, ensuring all pieces are well-covered for maximum flavor.
- Slow Cook: Set the slow cooker to low heat and cook the beef mixture for 8 hours until the beef is tender and easily shredded, allowing deep flavor penetration.
- Prepare Slurry: In a small bowl, mix the cornstarch and water into a smooth paste. This will be used to thicken the sauce later.
- Thicken Sauce: Pour the cornstarch slurry into the slow cooker and stir into the sauce. Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce is thick and glossy.
- Serve: Once the beef is tender and sauce thickened, serve hot over steamed rice or noodles for a delicious, savory meal.
Notes
- You can adjust the level of spiciness by increasing or decreasing the red chili flakes.
- For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Serve with steamed vegetables or kimchi for a complete Korean-inspired meal.
