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- 2 lbs beef chuck roast, cut into 1-inch pieces - ½ cup soy sauce - ¼ cup brown sugar - ¼ cup gochujang (Korean chili paste) - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1-inch piece of ginger, grated - 2 green onions, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) - Cooked rice (for serving) To make this dish, start with the beef chuck roast. This cut is perfect for slow cooking. It becomes tender and full of flavor. Next, gather the marinade components. Soy sauce gives saltiness. Brown sugar adds sweetness. Gochujang provides heat and depth. Sesame oil brings a nutty taste. Garlic and ginger boost the flavor profile. Finally, you need garnishing items. Green onions add freshness. Sesame seeds give a nice crunch. You’ll serve the beef over cooked rice. This makes for a hearty meal. Using these ingredients, you create a savory dish that delights the taste buds. To begin, I whisk together the marinade ingredients in a large bowl. You need: - ½ cup soy sauce - ¼ cup brown sugar - ¼ cup gochujang - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1-inch piece of ginger, grated Mix these until smooth. The sweet and spicy blend makes the beef shine. Next, I coat the beef. Cut 2 lbs of beef chuck roast into 1-inch pieces. Place them in the slow cooker. Pour the marinade over the beef. Ensure each piece is well coated. This step is key for great flavor. Now it’s time to set the slow cooker. Cover it with a lid. Set the heat to low. I cook it for 6-8 hours. This slow cook time makes the beef tender and juicy. It will easily shred with a fork when ready. After cooking, I let the beef rest for about 10 minutes. This helps the beef absorb flavors. I then serve the Korean beef over warm rice. For a nice touch, I sprinkle chopped green onions and sesame seeds on top. This adds color and crunch. Enjoy this savory dish with family and friends! Ideal Cooking Time Cook the beef for 6 to 8 hours on low heat. This slow cooking makes the beef tender. If you cook it too long, it can dry out. Check it after 6 hours. Tips on Beef Selection Use beef chuck roast for the best flavor. It has good fat content, which keeps it moist. Look for marbled meat to ensure tenderness. Avoid lean cuts, as they may become tough. Alternatives to Gochujang If you can't find gochujang, use sriracha mixed with a bit of sugar. This will give you the heat and sweetness. You can also mix red chili flakes with miso paste for a similar taste. Sweetener Options Brown sugar adds a nice depth. You can swap it for honey or maple syrup. Both will sweeten your dish well. Adjust the amount based on your taste. Additional Seasonings You can add a dash of rice vinegar for tanginess. A sprinkle of black pepper gives a nice kick. Try adding some sesame seeds into the sauce for extra flavor. Marinating Time Suggestions Let the beef sit in the marinade for at least 30 minutes. If you have more time, a few hours or overnight is even better. This helps the beef absorb all the delicious flavors. {{image_2}} You can switch up the meat if you want. Chicken or pork works great in this recipe. - Using Chicken or Pork For chicken, use boneless thighs or breasts. Cook them the same way as beef. Chicken cooks faster, so check it at 4-5 hours on low. For pork, try a pork shoulder. It will take about the same time as beef. - Vegetarian Versions If you want a meatless meal, use tofu or tempeh. Cut them into cubes and marinate just like the beef. Let them soak in the sauce for at least an hour before cooking. You can also add mushrooms for a hearty texture. Pair your Korean beef with some tasty sides. The dish is rich and full of flavor, so keep sides simple. - Side Dish Pairings Try steamed broccoli or sautéed bok choy. These greens balance the flavors well. You can also serve it with kimchi for some extra spice and crunch. - Flavor Variants with Rice Serve the beef over plain white rice for a classic meal. For more flavor, mix some soy sauce or sesame oil into the rice. You can also use fried rice for a twist. Explore other Korean dishes or mix it up with fusion ideas. - Other Korean Inspired Dishes Try making bulgogi or Korean short ribs. Both use similar flavors and techniques. They can be cooked in the slow cooker, too. - Fusion Ideas Use your Korean beef in tacos or wraps. Add some slaw and spicy mayo for a fun twist. You can also use it in a rice bowl with avocado and pickled veggies. To keep your Slow Cooker Korean Beef fresh, follow these tips. First, let the beef cool down to room temperature. This prevents steam buildup in the container. Place the beef in airtight containers. Glass or plastic containers work well. Make sure to remove extra air to avoid spoilage. Store the beef in the fridge for up to three days. You can use either the microwave or stovetop to reheat your Korean beef. If using a microwave, place the beef in a bowl. Cover it with a damp paper towel. Heat it in short bursts. Stir between each burst to keep it moist. For stovetop reheating, place the beef in a pan. Add a splash of water or broth to help steam it. Heat on low, stirring often to avoid dry meat. If you want to freeze your Korean beef, do it right. Pack the beef in freezer-safe bags. Flatten the bags to save space. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. To thaw, place the bag in the fridge overnight. This keeps the beef juicy and tasty when you’re ready to eat it. You should cook Slow Cooker Korean Beef for 6 to 8 hours on low heat. This time allows the beef to become tender. Cooking it longer helps the flavors mix well. Make sure to check the beef at the 6-hour mark. It should be soft and easily shred with a fork. Yes, you can use other cuts of beef. I recommend flank steak or brisket. These cuts also work well in a slow cooker. Flank steak will give you a leaner option, while brisket is richer and more flavorful. Just cut them into 1-inch pieces like the chuck roast. You can serve Slow Cooker Korean Beef with several tasty sides. Cooked rice is a must, as it soaks up the sauce. You can also add steamed broccoli or stir-fried vegetables for color and crunch. Kimchi is another great side that adds a spicy kick. You learned how to make Slow Cooker Korean Beef, from choosing the right ingredients to cooking tips. You can create a tasty meal that delights everyone. Explore variations, try different meats, and pair with fun sides. Follow storage tips to enjoy leftovers later. Remember, cooking is about experimenting and having fun. Enjoy your culinary journey and share your tasty results!

Slow Cooker Korean Beef

Discover the mouthwatering flavors of Savory Slow Cooker Korean Beef that will delight your taste buds! This easy recipe combines tender beef chuck with a rich, spicy-sweet sauce made from soy sauce, brown sugar, and gochujang. Perfect for busy days, simply set your slow cooker and let the magic happen! Click through to explore this delicious recipe and make a satisfying meal for your family tonight!
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Ingredients
  

2 lbs beef chuck roast, cut into 1-inch pieces

½ cup soy sauce

¼ cup brown sugar

¼ cup gochujang (Korean chili paste)

2 tablespoons sesame oil

4 cloves garlic, minced

1-inch piece of ginger, grated

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Cooked rice (for serving)

Instructions
 

In a large mixing bowl, whisk together the soy sauce, brown sugar, gochujang, sesame oil, minced garlic, and grated ginger until well combined.

    Place the beef chuck pieces into the slow cooker and pour the sauce mixture over the beef, ensuring all pieces are well coated.

      Cover the slow cooker with a lid and set to low heat. Cook for 6-8 hours, or until the beef is tender and easily shreds with a fork.

        Once cooked, remove the lid and let the beef sit for about 10 minutes to absorb the flavors.

          Serve the Korean beef over a bed of warm cooked rice, and sprinkle with chopped green onions and sesame seeds for garnish.

            Prep Time: 15 mins | Total Time: 7 hours | Servings: 6