Slow Cooker Korean Beef (Printable Version)
A savory, tender Korean beef dish slow-cooked with sweet and spicy notes for effortless dining.
# Ingredients Required:
→ Aromatics & Sauce
01 -
1 onion, diced
02 -
3 teaspoons garlic, crushed
03 -
2 teaspoons ginger, minced
04 -
1 tablespoon rice wine vinegar
05 -
2 tablespoons sesame oil
06 -
120 milliliters soy sauce
07 -
120 milliliters beef stock
08 -
100 grams brown sugar
09 -
0.25 teaspoon red chili flakes
→ Main
10 -
1 kilogram chuck beef, cut into bite-sized cubes
→ Thickening
11 -
3 tablespoons cornstarch
12 -
3 tablespoons water
# Guide to Cooking:
01 -
In the 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 until well mixed.
02 -
Add chuck beef cubes to the slow cooker and toss to coat evenly with the sauce mixture.
03 -
Cover and cook on low heat for 8 hours, or until the beef is tender and flavorful.
04 -
In a small bowl, whisk together cornstarch and water until smooth to form a slurry.
05 -
Stir the slurry into the slow cooker, increase heat to high, and cook for an additional 30 minutes until the sauce thickens to desired consistency.
06 -
Serve hot, optionally garnished with sliced green onions and sesame seeds. Best accompanied by steamed rice and vegetables.
# Extra Suggestions:
01 -
For increased heat, add additional red chili flakes or a tablespoon of gochujang. A pressure cooker can be used to reduce cook time to 45 minutes on high pressure.