Main Dishes · No. 167
Slow Cooker Korean Beef
Easy Slow Cooker Korean Beef slow cooked in a rich, savory-sweet sauce made from gochujang, soy sauce, garlic, ginger, and applesauce. A cozy, hands-off dinner that's perfect served over a bowl of rice.
Serves 6Total time 8 hr 30 min288 calories per servingKoreanDinner
Ingredients
- 2 lbs chuck roast, trimmed and cut into cubes
- 2 tablespoons cornstarch
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sesame oil
- 2 tablespoons ginger, chopped
- ½ cup scallions, about 4 large scallions, chopped whites plus the green for garnish
- 5 garlic cloves, chopped
- 1 cup applesauce, apple-pear if possible
- ½ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 ½ to 2 tablespoons gochujang sauce, Korean BBQ sauce or chili garlic sauce, plus more for serving
- 1 tablespoon sweetener of your choice, I used coconut sugar
- black and white sesame seeds, for garnish
Method
- Toss beef with cornstarch, garlic powder & onion powder. Working in rounds, brown in a pan over medium-high heat that has been sprayed with oil. When both sides are browned, about 2-3 minutes per side, transfer to a slow cooker.
- Add sesame oil to a small skillet over medium-low heat and add the ginger, scallion whites and garlic, cook 3 to 4 minutes, stirring, until aromatic.
- Combine applesauce, soy sauce, rice vinegar, gochujang, sugar, sautéed ginger, scallion and garlic and pour over the beef. Cook on low setting for 8 hours or high 4 hours, until the beef is fork tender.
- Garnish with scallion greens and sesame seeds,drizzle with gochujang or Korean BBQ sauce.
Notes
- Shellfish check: the recipe allows Korean BBQ sauce or chili garlic sauce in place of gochujang. Some of these sauces contain fish sauce or anchovy. Read the label, or stick with plain gochujang.
- From the family list: about 8 hr (slow cooker), ~288 cal, 35 g protein. Serve over rice. Use less gochujang for kids.
- Recipe notes from the site:
- Serving Suggestions: with rice, noodles, bao buns or even as a taco- I put mine over rice and made a crunchy cabbage slaw to have with it one night, and had it with cucumbers the next.
- Heat level can be adjusted by adding more or less gochujang, chili garlic or sriracha also works in place of the gochujang.
- Times from the recipe page: prep 15 min, cook 495 min, total 510 min.
- 288 calories per serving, from the recipe page (yield as listed: 6 servings).
- Recipe and photo from Skinnytaste (skinnytaste.com), by Gina Homolka. Saved for personal use.