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- 2 lbs beef chuck roast, cut into 1-inch cubes - 1 cup low-sodium soy sauce - 1/2 cup brown sugar - 1/4 cup sesame oil The beef chuck roast is the star of this dish. It becomes tender and juicy in the slow cooker. The soy sauce adds a rich, salty flavor. Brown sugar brings sweetness, balancing the saltiness. Sesame oil gives a nice, nutty taste. - 4 cloves garlic, minced - 1-inch piece ginger, grated - 1 tablespoon gochujang (Korean red chili paste) - 1 teaspoon black pepper Garlic and ginger add depth and warmth. Gochujang gives a spicy kick and a hint of sweetness. Black pepper enhances all the flavors, making them pop. - 3 green onions, chopped - 1 tablespoon sesame seeds - Cooked jasmine rice, for serving Green onions add a fresh crunch. Sesame seeds provide a nice touch and extra flavor. Serve it all over jasmine rice to soak up the sauce. This makes for a complete, satisfying meal. {{ingredient_image_1}} - Combine 1 cup of low-sodium soy sauce, 1/2 cup of brown sugar, and 1/4 cup of sesame oil in a large bowl. - Mix in 4 minced cloves of garlic, 1 inch of grated ginger, 1 tablespoon of gochujang, and 1 teaspoon of black pepper. This marinade brings deep flavors to the beef. The soy sauce adds saltiness, while brown sugar gives sweetness. Sesame oil adds a nutty taste. Gochujang brings mild heat and depth. Together, they create a marinade that packs a punch. - Toss 2 lbs of cubed beef chuck roast in the marinade until well coated. - Let the beef sit for at least 30 minutes or overnight for the best flavor. Marinating is key to great taste. The longer you let it sit, the more the beef absorbs those rich flavors. If you can, try marinating overnight in the fridge. - Transfer the marinated beef and any remaining marinade into the slow cooker. - Add sliced onion on top, then cover the pot. - Set the slow cooker to low heat and cook for 6-8 hours. Cooking low and slow is what makes this dish so tender. The beef will fall apart easily when done. After cooking, shred the beef with two forks and mix it with the sauce and onions. Serve it over jasmine rice for a complete meal. Time for Deep Flavor Marinate your beef for at least 30 minutes. For the best taste, let it sit overnight. This helps the flavors soak into the meat. The longer it marinates, the better it tastes. Think of it like giving your beef a nice, long spa day. Best Practices for Marinating Meat Use a large bowl or zip-top bag for marinating. Make sure all the beef pieces are coated well. Turn the beef occasionally if marinating in a bowl. If using a bag, flip it a few times. This ensures even flavor distribution. Slow Cooking Tips Cook your beef on low heat for 6-8 hours. This slow cooking breaks down tough fibers. In the end, you’ll get tender, delicious beef. Avoid opening the lid too often. Each time you lift the lid, heat escapes, which can slow down cooking. Perfect Shredding Technique Once the beef is cooked, use two forks to shred it. Pull the beef apart gently. Mix it back into the sauce for extra flavor. Shredded beef is great for serving and adds to the dish's texture. How to Present the Dish Serve the beef over a bed of jasmine rice. This adds a nice base for the rich sauce. Use a large spoon to scoop the beef and sauce onto the rice. Recommended Garnishes Top your dish with chopped green onions and sesame seeds. These add a pop of color and crunch. Feel free to get creative with your garnishes. A little extra flair makes the dish look even better! Pro Tips Marination Time: Allow the beef to marinate overnight for optimal flavor infusion. The longer the marination, the more tender and flavorful the beef will become. Layering Ingredients: Add the sliced onions on top of the beef in the slow cooker. This helps them steam and become tender while cooking, enhancing the overall flavor profile. Shredding Technique: Use two forks to shred the beef directly in the slow cooker. This not only saves time but also allows the beef to soak up more of the sauce as you mix it. Serving Suggestion: Serve the Korean beef with a side of pickled vegetables or kimchi for a traditional Korean dining experience that balances the dish's richness. {{image_2}} Easy Kimchi Recipe Kimchi is a must with Korean meals. To make it easy, use: - 1 head napa cabbage, chopped - 1/4 cup sea salt - 2 cups water - 1 tablespoon gochugaru (Korean red pepper flakes) - 2 cloves garlic, minced - 1-inch piece ginger, grated - 1 tablespoon fish sauce - 1 tablespoon sugar 1. Dissolve the salt in water. Soak the cabbage for 2 hours. 2. Rinse and drain. 3. Mix gochugaru, garlic, ginger, fish sauce, and sugar. 4. Coat the cabbage. 5. Let it sit for 24 hours before eating. Traditional Banchan Ideas Banchan are small side dishes that add flavor. Here are some options: - Pickled radish - Bean sprout salad - Seasoned spinach - Cucumber salad These dishes bring variety and texture to your meal. Korean Tacos Shells Korean tacos mix cultures and flavors. You need: - Corn tortillas - Slow cooker Korean beef, shredded - Fresh cilantro - Diced onions - Squeeze of lime 1. Fill each tortilla with beef. 2. Top with cilantro and onions. 3. Drizzle lime juice for freshness. Rice Paper Rolls with Korean Fillings These rolls are fresh and fun. Use: - Rice paper sheets - Shredded Korean beef - Sliced carrots - Cucumber strips - Fresh mint or cilantro 1. Soak rice paper in warm water. 2. Place fillings in the center. 3. Roll tightly and serve with a dipping sauce. Tofu or Mushroom Variants For a meatless meal, try these: - Firm tofu, cubed and marinated like beef. - Shiitake mushrooms, sliced and cooked until tender. You can follow the same slow cooker steps. Just adjust cooking time. Vegetable Stir-Fry Ideas A stir-fry adds crunch and color. Use: - Broccoli florets - Bell peppers, sliced - Snap peas - Carrots, julienned 1. Stir-fry with sesame oil. 2. Season with soy sauce, garlic, and ginger. These variations make your meal exciting and healthy! To store leftovers, place the beef in an airtight container. Make sure it cools down first. You can keep it in the fridge for up to 3 days. If you want to enjoy it later, freeze it instead. For best results, freeze the beef in a single layer on a baking sheet. After it's frozen, transfer it to a freezer bag. This way, it won't stick together. You can freeze it for up to 3 months. When you're ready to eat, thaw the beef in the fridge overnight. This keeps it safe and tasty. Avoid using hot water, as it can change the texture. The safest way to reheat is in the microwave or on the stove. Heat it slowly on low heat. Stir it often to keep it juicy. If using the microwave, cover it to keep moisture in. To maintain flavor and texture, add a splash of water or broth while reheating. This step helps keep the beef tender and flavorful. Enjoy your meal! - Steamed broccoli - Pickled cucumbers - Korean-style mashed potatoes - Simple salad with sesame dressing - Kimchi These sides add crunch and balance to your meal. They complement the rich flavors of the beef. Steamed broccoli brings color and nutrients. Pickled cucumbers add a tangy bite. Korean-style mashed potatoes are creamy and smooth. A simple salad with sesame dressing offers freshness. Don’t forget kimchi for that classic flavor! - Add more gochujang - Include sliced fresh chili peppers - Use chili oil in the sauce - Serve with spicy kimchi To make your dish spicier, add more gochujang. This will enhance the heat and flavor. You can also slice fresh chili peppers and toss them in. For an extra kick, drizzle some chili oil. Serving with spicy kimchi will also give that heat boost. Adjust the spice level to fit your taste! - Flank steak - Brisket - Round steak - Pork shoulder Yes, you can use different cuts of meat! Flank steak works well and is tender. Brisket offers a rich flavor and is great for slow cooking. Round steak is lean and can be used too. If you want to try pork, pork shoulder is a good choice. Each cut will give a unique taste and texture to your dish. This blog post showed you how to make Slow Cooker Korean Beef. You learned about key ingredients like beef chuck and gochujang. I shared easy steps for marinating and cooking. Tips helped ensure tender meat and great flavor. Remember, you can customize your dish with side options and storage tips. Enjoy experimenting with Korean flavors in your meals.

Savory Slow Cooker Korean Beef Sides

A delicious and tender Korean beef dish cooked slowly in a flavorful marinade.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine Korean
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 cup low-sodium soy sauce
  • 0.5 cup brown sugar
  • 0.25 cup sesame oil
  • 1 unit onion, sliced
  • 4 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 teaspoon black pepper
  • 3 unit green onions, chopped
  • 1 tablespoon sesame seeds
  • 1 cup cooked jasmine rice, for serving

Instructions
 

  • In a large mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper. Mix well to create a marinade.
  • Add the cubed beef chuck roast to the marinade and toss to coat all pieces. Let it marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
  • Once marinated, transfer the beef and all the marinade into the slow cooker. Add the sliced onion on top.
  • Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or until the beef is tender and easily shredded.
  • Once cooked, shred the beef in the slow cooker using two forks and stir to combine with the sauce and onions.
  • Serve the Korean beef sides over cooked jasmine rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and crunch.

Notes

Marinating overnight enhances the flavor.
Keyword beef, korean, slow cooker