Slow Cooker Korean Beef (Print Version)
Tender beef simmered in Korean-inspired sauce with garlic, ginger, and soy. Ultimate comfort meal idea.
# Ingredients:
→ Beef and Marinade
01 -
1 onion, diced
02 -
3 teaspoons crushed garlic
03 -
2 teaspoons minced fresh ginger
04 -
1 tablespoon rice wine vinegar
05 -
2 tablespoons sesame oil
06 -
1/2 cup soy sauce
07 -
1/2 cup beef stock
08 -
1/2 cup packed brown sugar
09 -
1/4 teaspoon red chili flakes
10 -
2.2 pounds chuck beef, cut into bite-sized cubes
→ Thickener
11 -
3 tablespoons cornstarch
12 -
3 tablespoons water
# Steps:
01 -
Add diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes to the slow cooker. Stir thoroughly to blend.
02 -
Add beef cubes to the slow cooker and toss to coat the meat evenly in the marinade.
03 -
Secure the lid and cook on low heat for 8 hours, or until the beef is fork-tender.
04 -
In a small bowl, whisk cornstarch with water until fully dissolved. Pour the slurry into the slow cooker and stir well.
05 -
Set the slow cooker to high heat and cook for 30 additional minutes, or until the sauce has thickened to the desired consistency.
06 -
Plate the beef with sauce and garnish with sliced green onions and toasted sesame seeds as desired. Serve hot.
# Notes:
01 -
For optimal flavor, trim excess fat from the beef prior to cubing. Garnish with green onions and toasted sesame seeds for authentic presentation.