Description
A delicious and easy Slow Cooker Korean Beef recipe featuring tender chuck roast simmered in a savory and slightly spicy soy sauce-based marinade. This effortless dish is perfect for busy days, delivering rich, flavorful beef that can be served over rice and garnished with green onions and sesame seeds.
Ingredients
Scale
Marinade and Beef
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 teaspoons red pepper flakes
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 3 green onions (thinly sliced, white and green parts separated)
- 3 pounds chuck roast
- 2 teaspoons sesame seeds
Optional
- Rice for serving
Instructions
- Prepare the marinade: In a mixing bowl, combine the soy sauce, brown sugar, rice wine vinegar, sesame oil, red pepper flakes, garlic powder, ground ginger, and the white and light green parts of the sliced green onions. Whisk well until the brown sugar is fully dissolved and the mixture is uniform.
- Coat the beef: Place the 3-pound chuck roast into the slow cooker. Pour the prepared soy sauce mixture over the beef, ensuring it is well covered on all sides.
- Cook the beef: Cover the slow cooker and cook on low for 6 hours or on high for 3 hours until the beef is tender and easily shredded with a fork or tongs.
- Shred and serve: Remove the beef from the slow cooker and shred it using two forks or tongs. Serve the shredded beef over cooked rice if desired, and garnish with the remaining green parts of the sliced green onions and a sprinkle of sesame seeds.
Notes
- For extra flavor, you can marinate the beef in the sauce mixture overnight before cooking.
- Adjust the amount of red pepper flakes to control the heat level.
- Use short-grain rice or jasmine rice for an authentic Korean meal accompaniment.
- If preferred, you can thicken the cooking liquid into a sauce by simmering it on the stovetop after removing the beef.
