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Slow Cooker Korean Beef

Slow Cooker Korean Beef: A Cozy, Flavor-Packed Dinner

Discover the joy of Slow Cooker Korean Beef, a cozy dish blending flavors and convenience for a delightful weeknight meal.
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Prep Time 20 minutes
Cook Time 6 hours
Thickening Time 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Beef
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Boneless Beef Short Ribs or Chuck Roast Chuck roast is a budget-friendly option.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with high-temperature cooking oil.
  • 1/2 cup Low-Sodium Soy Sauce Reduce quantity for lower sodium version.
  • 1/4 cup Light Brown Sugar Coconut sugar is a great alternative.
  • 1/4 cup Rice Vinegar Avoid using seasoned rice vinegar.
  • 2 tablespoons Toasted Sesame Oil Substitute with plain vegetable oil if necessary.
  • 1 tablespoon Fresh Ginger Ginger paste is a substitute if fresh is unavailable.
  • 1 tablespoon Fresh Garlic Garlic powder can be used as a backup.
  • 1 tablespoon Gochujang Optional for heat and complexity.
  • 1 teaspoon Black Pepper Freshly ground provides the best taste.
For the Garnish
  • 2 tablespoons Green Onions Can substitute with chives.
  • 1 tablespoon Sesame Seeds Skip if they're not on hand.
  • to taste Red Pepper Flakes Optional for extra flavor.
  • to taste Fresh Cilantro Optional for freshness.
For Thickening
  • 2 tablespoons Cornstarch Arrowroot powder can serve as an alternative.

Equipment

  • slow cooker
  • Skillet
  • Medium Bowl
  • cutting board
  • Forks

Method
 

Preparation Steps
  1. Trim excess fat from beef and cut into 2-inch chunks. Chop onion.
  2. Heat olive oil in a skillet. Sear beef chunks in batches for 2-3 minutes on each side until browned. Transfer to slow cooker and add onion.
  3. Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and black pepper in a medium bowl.
  4. Pour sauce over beef and onions in slow cooker. Stir to combine. Cook on low for 6-8 hours or high for 3-4 hours.
  5. Shred beef on a cutting board after cooking. For thicker sauce, mix cornstarch with cold water and add to the slow cooker.
  6. Return shredded beef to sauce. Garnish with green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 6gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

For best results, use fresh garlic and ginger. Adjust gochujang and sugar based on preference for sweetness and heat.

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