Slow Cooker Korean Beef
Delicious Slow Cooker Korean Beef slow cooked in a savory-sweet sauce, perfect over rice.
Equipment
- Slow Cooker
Ingredients
- 2 lbs chuck roast trimmed and cut into cubes
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sesame oil
- 2 tablespoons ginger chopped
- ½ cup scallions about 4 large scallions, chopped whites plus greens for garnish
- 5 cloves garlic chopped
- 1 cup applesauce (apple-pear if possible)
- ½ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1.5 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
Instructions
- 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, 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
Serving Suggestions: with rice, noodles, bao buns or as a taco. Adjust heat level by adding more or less gochujang, chili garlic, or sriracha in place of gochujang.
Nutrition
Serving: 1cupCalories: 288kcalCarbohydrates: 17.5gProtein: 35gFat: 9gSaturated Fat: 4gCholesterol: 100mgSodium: 1125mgFiber: 1.5gSugar: 9g
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