Easy Slow Cooker Korean Beef melts in your mouth, with a wealthy, savory-candy sauce created from gochujang, soy sauce, garlic, ginger, and applesauce. It’s a comfortable, fingers-off dinner you’ll be glad to return dwelling to.
Korean Slow Cooker Beef
This Slow Cooker Korean Beef jogs my memory of braised Korean brief ribs, which I at all times order at one among my favourite eating places, however this model makes use of a leaner chuck roast for a lighter twist that’s simply as tender and flavorful. After a fast sear to lock within the taste, the meat sluggish cooks in a wealthy sauce made with soy sauce,
garlic, ginger, gochujang (Korean chili paste), and a contact of applesauce for pure sweetness. The result’s soften-in-your-mouth meat with that excellent steadiness of candy, savory, and mildly spicy flavors. Serve it over rice or tucked into lettuce wraps for a takeout-model meal that virtually makes itself.
Why This Slow Cooker Korean Beef Works
I really like Korean food and my slow cooker, so this recipe is ideal in order for you a dinner that cooks whilst you’re away. If you like this meal, attempt my fashionable Korean Beef Bowls subsequent, or browse extra Slow Cooker Recipes for simple, fingers-off dinners.
- High-protein consolation food: Using chuck roast offers you all of the tenderness of braised brief ribs, with extra protein and fewer fats.
- Set it and overlook it: A fast sear builds taste, after which the crock pot does the remaining—excellent for busy days.
- Balanced candy and spicy taste: Gochujang supplies warmth and depth, whereas applesauce provides pure sweetness and retains the sauce gentle.
- Meal-prep pleasant: The leftovers are simply as scrumptious. Serve over rice, in lettuce wraps, or with veggies.
- Better-for-you takeout swap: All the comforting Korean-inspired flavors, made at dwelling with healthful elements.
Ingredients You’ll Need
Here’s every part you might want to make this healthy sluggish cooker Korean beef recipe. See the recipe card beneath for the precise measurements.
- Chuck Roast is a big, powerful minimize of meat. Trimming off the fats earlier than cooking provides you with a cleaner, much less oily sauce.
- Cornstarch: Coat the meat with cornstarch to create a crispy crust.
- Spices: Garlic and onion powder
- Sesame Oil for sautéing the aromatics
- Aromatics: Chop recent ginger, scallions (separate whites and greens), and garlic. If you’ve got leftover ginger, freeze it in a ziplock bag for future use.
- Applesauce: Traditional Korean BBQ marinades usually use grated or pureed pear so as to add a refined sweetness and tenderize the meat. Applesauce eliminates the necessity for additional kitchen instruments whereas providing related advantages. If you’ll find pear applesauce, that’s even higher.
- Soy Sauce for a salty, umami depth of taste
- Rice Vinegar for acidity
- Gochujang Sauce, Korean BBQ Sauce, or Chili Garlic Sauce for a bit of spiciness
- Sweetener: I used coconut sugar, however brown sugar, granulated sugar, honey, or monk fruit would additionally work.
- Sesame Seeds: Garnish with white and black sesame seeds. If you solely have one, that works, or you’ll be able to skip them altogether.
How to Make Slow Cooker Korean Beef
Browning the meat and sautéing the aromatics builds layers of taste, leading to tender, scrumptious meat. See the recipe card on the backside for printable instructions.
- Season and brown the meat: Toss the meat with cornstarch, garlic powder, and onion powder. Then, brown the cubes in a pan over medium- high warmth. Once cooked, add them to the crockpot.
- Sauté the aromatics (ginger, scallion whites, and garlic) in sesame oil over medium-low warmth.
- Make the Korean BBQ sauce: Mix the applesauce, soy sauce, gochujang, sugar, and aromatics in a bowl, then pour it over the meat.
- Slow prepare dinner the Korean beef for 8 hours on low or 4 hours on high.
- How to serve: Garnish with scallion greens and sesame seeds, then drizzle with gochujang or Korean BBQ sauce.
Variations
- Meat: If you’ll be able to’t discover chuck roast, search for a beef spherical roast or pork shoulder.
- Allergic to sesame oil? Use one other oil, like avocado oil.
- Gluten-free: Swap soy sauce for tamari or coconut aminos, and double verify that your gochujang/Korean BBQ sauce is gluten-free.
- No applesauce? Grate a pear or apple.
- Gochujang/Chili Garlic Sauce Alternative: Sriracha would additionally work.
- Adjust the warmth: Add roughly gochujang, chili garlic sauce, and even crimson pepper flakes.
Yield: servings
Serving Size: 1 cup beef and sauce
- 2 lbs chuck roast, trimmed and minimize 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 massive scallions, chopped whites plus the inexperienced for garnish
- 5 garlic cloves, chopped
- 1 cup applesauce, apple-pear if potential
- 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 extra for serving
- 1 tablespoon sweetener of your alternative, I used coconut sugar
- black and white sesame seeds, for garnish
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Toss beef with cornstarch, garlic powder & onion powder. Working in rounds, brown in a pan over medium-high warmth that has been sprayed with oil. When either side are browned, about 2-3 minutes per aspect, switch to a sluggish cooker.
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Add sesame oil to a small skillet over medium-low warmth and add the ginger, scallion whites and garlic, prepare dinner 3 to 4 minutes, stirring, till fragrant.
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Combine applesauce, soy sauce, gochujang, sugar, sautéed ginger, scallion and garlic and pour over the meat. Cook on low setting for 8 hours or high 4 hours, till the meat is fork tender.
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Garnish with scallion greens and sesame seeds,drizzle with gochujang or Korean BBQ sauce.
Last Step:
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- Serving Suggestions: with rice, noodles, bao buns and even as a taco– I put mine over rice and made a crunchy cabbage slaw to have with it one evening, and had it with cucumbers the subsequent.
- Heat degree will be adjusted by including roughly gochujang, chili garlic or sriracha additionally works instead of the gochujang.
Serving: 1 cup beef and sauce, Calories: 288 kcal, Carbohydrates: 17.5 g, Protein: 35 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 100 mg, Sodium: 1125 mg, Fiber: 1.5 g, Sugar: 9 g
5
16 minutes
2
15 minutes
5
45 minutes
2
35 minutes
Storage
- Refrigerate in an hermetic container for as much as 4 days.
- Freeze it for as much as 3 months. If you’ve got leftover rice or noodles, you’ll be able to freeze them with the meat and sauce in particular person containers for fast meals later.
- Reheat: Thaw the dish within the fridge in a single day. Then, microwave till heat and serve with rice, noodles, or greens.
More Slow Cooker Recipes You’ll Love
For less difficult dinner concepts, try these 5 scrumptious sluggish cooker recipes to encourage your subsequent meal!
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