Go Back
- 2 pounds beef chuck roast, cut into 1-inch cubes - 1/3 cup low-sodium soy sauce - 1/4 cup brown sugar - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1-inch piece fresh ginger, grated - 1 medium onion, sliced - 1 cup beef broth The beef chuck roast is key. It cooks low and slow to get tender. The gochujang adds a nice kick. It has a deep, rich flavor that makes this dish special. Soy sauce and brown sugar balance the heat and add sweetness. - 2 cups broccoli florets - 1 cup shredded carrots - 4 green onions, chopped - Sesame seeds for garnish Broccoli and carrots give color and crunch. They add nutrition and texture to the meal. Green onions and sesame seeds make the dish look pretty. They also add fresh flavors on top. - Slow cooker - Mixing bowl - Measuring cups and spoons You need a slow cooker to make this dish easy. It cooks everything slowly, so you get great flavors. A mixing bowl helps you combine the marinade well. Measuring cups and spoons ensure you get the right amounts. To start, gather your marinade ingredients. You need: - 1/3 cup low-sodium soy sauce - 1/4 cup brown sugar - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons sesame oil - 4 cloves garlic, minced - 1-inch piece fresh ginger, grated In a large bowl, mix all these items. Stir until the brown sugar dissolves well. This marinade gives the beef its rich flavor. Next, you’ll cook the beef. Take 2 pounds of beef chuck roast and cut it into 1-inch cubes. Place the beef in the slow cooker. Pour the marinade over the beef, tossing it to coat evenly. Now, add 1 sliced onion and 1 cup of beef broth to the slow cooker. Mix everything well. Cover the slow cooker and set it to low for 6-8 hours or high for 4-5 hours. The beef needs to be tender when done. About 30 minutes before serving, it’s time to add the veggies. Place 2 cups of broccoli florets and 1 cup of shredded carrots into the slow cooker. Mix them in gently. Cover and let them cook until tender. This step adds color and crunch to your Korean beef bowls. To get tender beef, cook it low and slow. I recommend cooking on low for 6-8 hours. If you’re short on time, high for 4-5 hours works too. Use beef chuck roast for the best results. This cut has fat that makes it juicy and tender. Before serving, taste your dish. You might want to add a bit more soy sauce or brown sugar for balance. For extra flavor, consider adding a splash of rice vinegar or a sprinkle of crushed red pepper. These can enhance the taste and give it a nice kick. Serve your beef and veggies over a bed of fluffy rice. This adds a nice base and absorbs the sauce. For garnish, sprinkle chopped green onions and sesame seeds on top. This adds color and a little crunch to your bowl. {{image_2}} You can change the beef in this recipe. The beef chuck roast works great, but you can try other cuts. Flank steak or brisket can also work. They bring their own unique flavor. If you want something lighter, switch to chicken or pork. Chicken thighs or pork shoulder can be tasty options. Just keep in mind that cooking times may vary. For a plant-based twist, consider using tofu or tempeh. Tofu absorbs flavors well. Press it to remove excess water, then cut it into cubes. Tempeh has a nutty taste and a firm texture. Both options give you a hearty meal without meat. Use the same marinade for these alternatives. They will soak up all those flavors. You can adjust the spice level to your taste. If you love heat, add more gochujang. For a milder dish, reduce the amount. You can also add more vegetables. Bell peppers, snap peas, or mushrooms can enhance the dish. Just remember to add them in the last 30 minutes of cooking. This keeps them crisp and colorful. To keep your Slow Cooker Korean Beef Bowls fresh, store leftovers in airtight containers. Glass or plastic containers work well. Wait until the dish cools before sealing. This helps prevent condensation, which can make your food soggy. Make sure to refrigerate within two hours of cooking. Proper storage can keep your meal tasty for up to three days. Freezing is a great way to save extra servings. Let the beef bowls cool completely. Then, place them in freezer-safe containers or heavy-duty freezer bags. Be sure to remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw the meal in the fridge overnight. Reheat in the microwave or on the stovetop until warm. This method keeps flavors intact while making reheating easy. For the best taste, eat your Slow Cooker Korean Beef Bowls within three days after cooking if stored in the fridge. If frozen, try to consume within three months. This ensures you enjoy the dish at its peak flavor. Always check for any signs of spoilage before eating, such as off smells or unusual textures. Following these tips helps you enjoy your meal safely and deliciously. Yes, you can use other meats like chicken or pork. Just make sure to adjust cooking times. Chicken thighs work well and stay juicy. If you choose pork, use a shoulder cut for tenderness. These options still soak up the marinade nicely. Gochujang has a mild to medium heat. It is sweet, spicy, and flavorful. If you want less spice, you can reduce the amount. Adding more sugar can balance the heat too. Most people enjoy the kick it brings to the dish. Absolutely! You can make the marinade a day before. Just store it in the fridge. You can also chop the vegetables ahead. This saves time on busy days. When you're ready, combine everything in the slow cooker. Adjust the cooking time if you use frozen meat. This blog post explored making a tasty beef dish. We discussed key ingredients like beef chuck roast, gochujang, and veggies. You learned step-by-step instructions for marinating, cooking, and serving the dish. We covered helpful tips for tender meat and enhancing flavor. We also shared variations for different diets and storage information. Now, gather your ingredients and try this recipe for a delicious meal! Your kitchen will smell great, and you'll enjoy every bite.

Slow Cooker Korean Beef Bowls

Savor the irresistible flavors of Slow Cooker Korean Beef Bowls with this easy recipe! Perfectly tender beef, a savory marinade, and fresh veggies come together for a delicious meal that your family will love. In just a few simple steps, you can create a comforting dish that pairs beautifully with rice. Ready to delight your taste buds? Click through to explore the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1/3 cup low-sodium soy sauce

1/4 cup brown sugar

1/4 cup gochujang (Korean chili paste)

2 tablespoons sesame oil

4 cloves garlic, minced

1-inch piece fresh ginger, grated

1 medium onion, sliced

1 cup beef broth

2 cups broccoli florets

1 cup shredded carrots

4 green onions, chopped

Sesame seeds for garnish

Cooked white or brown rice, for serving

Instructions
 

In a large bowl, combine soy sauce, brown sugar, gochujang, sesame oil, minced garlic, and grated ginger. Mix well to create a marinade.

    Place the beef cubes in the slow cooker and pour the marinade over the top, tossing to coat the beef thoroughly.

      Add the sliced onion and beef broth to the slow cooker. Stir to combine all ingredients.

        Cover and set the slow cooker to low for 6-8 hours or high for 4-5 hours, until the beef is tender.

          About 30 minutes before serving, add the broccoli florets and shredded carrots to the slow cooker, mixing them in gently. Cover and allow to cook until the vegetables are tender.

            Once cooked, taste and adjust seasoning if necessary. Serve the Korean beef over a bed of rice, garnished with chopped green onions and sesame seeds.

              Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6 servings

                - Presentation Tips: Serve each bowl with a generous portion of beef and vegetables over rice, and top with additional green onions and a sprinkle of sesame seeds for color and texture.