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Slow Cooker Korean Beef

by Laura

I love the flavor of Korean Beef. It has a nice sweetness to it that I enjoy. I have shared a great version before that uses ground beef. Well, today I have another version at is a slow cooker Korean beef and uses chunks of beef.

You can cut up a beef roast or save on the prep time and just use some stew meat. You add it to the slow cooker along with some beef broth, soy sauce, brown sugar, garlic, sesame oil, vinegar, ginger, onion powder, and white pepper. Then let it cook on low for 7-8 hours.

Once it’s cooked, you add a cornstarch slurry in there and cook it on high for 30 minutes. This thicken to cooking liquid into a nice sauce.

This is great for summer because it gets cooked in the crock pot. It also only takes about 10 minutes to put together. It can cook while you are off having fun in the sun.

Slow Cooker Korean Beef | realmomkitchen.com

Here is what you need to make the

Slow Cooker Korean Beef

  • BEEF BROTH
  • LOW SODIUM SOY SAUCE
  • BROWN SUGAR
  • GARLIC
  • SESAME OIL
  • RICE VINEGAR
  • FRESH GATED GINGER
  • ONION POWDER
  • WHITE PEPPER
  • BONELESS BEEF CHUCK ROAST (OR USE STEW MEAT)
  • CORNSTARCH
  • WATER
  • COOKED RICE FOR SERVING
  • SESAME SEEDS
  • GREEN ONIONS
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Slow Cooker Korean Beef


Ingredients

Scale
  • 1 cup beef broth
  • 1/2 cup low sodium soy sauce
  • 1/2 cup brown sugar
  • 4 cloves minced garlic
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp fresh gated ginger
  • 1/2 tsp onion powder
  • 1/2 tsp white pepper
  • 3 lbs boneless beef chuck roast cut into 1 inch cubes (or use stew meat)
  • 3 Tbsp cornstarch
  • 4 Tbsp water
  • cooked rice for serving
  • 1 tsp sesame seeds
  • 2 green onions sliced

Instructions

  1. In your slow cooker, add the beef broth, soy sauce, brown sugar, garlic, sesame oil, vinegar, ginger, onion powder, and white pepper. Whisk together.
  2. Carefully add in the meat to the crock pot. Cook on low for 7-8 hours.
  3. Then in a small bowl, whisk together the water and cornstarch. Slowly stir into the meat mixture and cook on high until thickened, up to 30 minutes.
  4. Serve over cooked rice and garnish with sesame seeds and green onion.
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Recipe adapted from Damn Delicious.

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2 comments

Stephanie July 9, 2015 - 12:39 pm

Could you use flap meat for this recipe?

Reply
Karli July 2, 2015 - 10:04 am

This looks wonderful and I love that it cooks all day when I’m away 🙂

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