How To Cook Korean Beef Roast {Korean BBQ} in the slow cooker

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

beef roast

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner while chicken thighs are more economical.

Clean the chuck roast thoroughly.

Plug in the slow cooker and turn it on high.

Chop 1 onion and set aside.

Add 1 cup of water to the slow cooker.

Place the first chuck roast in the slow cooker, ensuring the water comes up to the meat.

Add the second chuck roast on top of the first one.

Pour in another cup of water until it fills up to the top of the meat.

Combine 1/2 cup of sugar and 1/2 cup of soy sauce, then pour over the meat.

Sprinkle Montreal steak seasoning on top of the meat.

Add minced garlic and a little black pepper to the slow cooker.

Fit in half of the chopped onion around the meat.

Ensure the meat is submerged in the sauce and water.

Cover the slow cooker with the lid and cook on high for 4 hours.

After 2 hours, check on the meat and consider turning the heat to low if necessary.

Prepare fresh vegetables: wash lettuce, tomatoes, and cucumbers.

Cut cucumbers into thin slices, ensuring the flat side is down for safety.

Julienne a small carrot into thin strips for garnish.

Prepare a veggie dip using a Korean sauce called 'ssamjang', adding minced garlic and sesame oil to taste.

After 4 hours, check the meat; it should be boiling and tender.

Taste a piece of meat to check for tenderness; it should shred easily.

Sprinkle fresh scallions on top of the meat before serving.

Serve the meat with fresh vegetables, wrapping them in lettuce with the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens