Slow-Cooker Korean Beef

Slow-Cooker Korean Beef

from delish.com
Weeknight meals
360 min
4 servings
939 kcal / serving

Toss a pot roast (we went for shoulder roast) in the slow cooker with flavorful ingredients and soy sauce, and you've got killer Korean beef for dinner.

Ingredients

  • 1piece ginger, peeled, finely chopped
  • 4 clovesgarlic, finely chopped
  • ¾ c.low-sodium beef broth
  • ½ c.packed light brown sugar
  • ⅓ c.reduced-sodium soy sauce
  • ¼ c.gochujang
  • 2 tbsp.toasted sesame oil
  • 2 tbsp.unseasoned rice vinegar
  • 1 tbsp.cornstarch
  • 4 lb.beef shoulder, excess fat trimmed, cut into about 1 ½” pieces
  • cooked white rice, chopped scallions, chopped fresh cilantro, and toasted sesame seeds, for serving

Directions

  1. 1

    In a 6-quart slow-cooker, whisk ginger, garlic, broth, brown sugar, soy sauce, gochujang, oil, vinegar, and cornstarch. Add beef and mix to combine. Cover and cook on high until beef is super-tender, 5 to 6 hours. Turn off slow cooker, uncover, and let cool about 15 minutes.

  2. 2

    Using a spoon, skim excess fat from surface of sauce, leaving only a thin layer of fat on top. Stir to combine sauce. Shred beef with 2 forks into bite-sized pieces and toss again to combine.

  3. 3

    Spoon beef and sauce over rice. Top with scallions, cilantro, and sesame seeds.