Slow-Cooker Korean Beef Recipe
This Slow-Cooker Korean Beef recipe is a deliciously tender and flavorful dish perfect for a comforting meal. The beef is slowly cooked in a savory and slightly spicy sauce made with ginger, garlic, gochujang, and soy sauce, resulting in melt-in-your-mouth meat served over steamed white rice and garnished with fresh scallions, cilantro, and toasted sesame seeds. Easy to prepare and hands-off, this recipe is ideal for busy days and sure to satisfy cravings for authentic Korean flavors.
- Prep Time: 20 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
- Diet: Low Salt
Ingredients
Scale
Sauce and Marinade
- 1 (2”) piece ginger, peeled, finely chopped
- 4 cloves garlic, finely chopped
- 3/4 cup low-sodium beef broth
- 1/2 cup packed light brown sugar
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons toasted sesame oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon cornstarch
Beef
- 4 pounds beef shoulder, excess fat trimmed, cut into about 1 1/2-inch pieces
For Serving
- Cooked white rice
- Chopped scallions
- Chopped fresh cilantro
- Toasted sesame seeds
Instructions
- Prepare the sauce and beef: In a 6-quart slow cooker, whisk together the finely chopped ginger, garlic, beef broth, brown sugar, soy sauce, gochujang, toasted sesame oil, rice vinegar, and cornstarch until well combined. Add the beef pieces to the sauce and mix thoroughly to coat the beef evenly.
- Cook the beef: Cover the slow cooker with its lid and set it to cook on high heat. Let the beef cook for 5 to 6 hours until it becomes super-tender and easily shreddable. After cooking, turn off the slow cooker and uncover it, allowing the dish to cool for about 15 minutes.
- Skim the fat and shred the beef: Using a spoon, carefully skim off the excess fat from the surface of the sauce, leaving only a thin layer of fat for richness. Stir the sauce to recombine. Then, use two forks to shred the beef into bite-sized pieces, tossing it with the sauce to ensure every piece is coated.
- Serve: Spoon the shredded Korean beef and its flavorful sauce over bowls of cooked white rice. Garnish with chopped scallions, fresh cilantro, and a sprinkling of toasted sesame seeds. Serve immediately for a hearty, warming meal.
Notes
- For a gluten-free option, substitute tamari for the soy sauce.
- If gochujang is unavailable, you can substitute with a mix of miso paste and chili flakes, though flavor will vary.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Adjust the amount of gochujang to control the spice level according to your preference.
- Serve with steamed vegetables like broccoli or bok choy for a complete meal.
Keywords: slow cooker Korean beef, Korean beef recipe, slow cooker recipes, gochujang beef, easy Korean dinner, beef shoulder recipe
Find it online: https://thefoodrecipe.com/slow-cooker-korean-beef-recipe/
