Slow Cooker Korean Beef

beef chuck roast

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can provide similar flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often a cheaper alternative to soy sauce.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is typically less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil can be a more affordable option.

Trim excess fat from the beef and cut into chunks.

Season the beef with salt and pepper.

Heat a skillet over medium-high heat and sear the beef until browned on all sides, about 5-7 minutes.

In a slow cooker, combine soy sauce, brown sugar, garlic, ginger, and sesame oil.

Add the seared beef to the slow cooker and stir to coat.

Add sliced carrots, bell pepper, and onion to the slow cooker.

Sprinkle red pepper flakes over the mixture for heat.

Pour in water to help create a sauce during cooking.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.

Once cooked, remove the beef and shred with two forks.

Mix cornstarch with a little water to create a slurry, then stir into the sauce in the slow cooker to thicken.

Return the shredded beef to the slow cooker and stir to combine.

Serve hot, garnished with sliced green onions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens