Elise's Eats - Ep 109: 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.

Cut 1.5 kg of beef chuck roast into bite-sized pieces, trimming away excess fat as needed.

In a slow cooker, combine 0.5 cup low sodium soy sauce, 2 tablespoons rice wine vinegar, 0.5 tablespoon sesame oil, 1 teaspoon ground black pepper, 0.5 to 0.25 teaspoon chili powder (if using), and 0.5 to 0.75 cup brown sugar.

Add 1 cup beef stock and stir to combine the liquids and sugar.

Add 1 onion, thinly sliced, to the slow cooker.

Add the beef pieces to the slow cooker and stir to ensure all the meat is covered in the mixture.

Cover and cook on high for about 3-4 hours or low for 7-8 hours until the beef is tender.

After about 3 hours, check the beef for tenderness; if not completely soft, continue cooking for another 30 minutes.

Skim excess fat off the top of the slow cooker.

Mix 3-4 tablespoons of cornflour with a couple of tablespoons of water to create a paste.

Add the cornflour paste to the slow cooker and stir to combine, ensuring no lumps form.

Cook uncovered on high for another 30 minutes to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens