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This tender and flavorful Korean beef is a perfect example of slow cooker magic. The meat becomes melt-in-your-mouth soft as it simmers in a savory-sweet sauce with a subtle hint of spice. It is a comforting dish that makes weeknight dinners feel special and pairs beautifully with steamed rice.
I first cooked this for a family gathering and it quickly became a requested dish for potlucks and cozy dinners alike.
Ingredients List
- Beef broth: contributes a savory foundation and helps tenderize the meat Use reduced sodium to control salt levels
- Soy sauce: adds umami richness and saltiness Choose a quality brand for the best flavor
- Brown sugar: provides the perfect balance of sweetness Opt for packed sugar to measure accurately
- Fresh garlic: infuses pungency and warmth Mince it finely for even distribution
- Sesame oil: lends a toasty, nutty aroma Select cold-pressed versions for aroma
- Rice vinegar: gives a bright tang that cuts through richness Pick a mild, clean vinegar
- Fresh ginger: offers a zesty spice punch Use freshly grated ginger for real brightness
- Gochujang sauce: adds authentic Korean heat and depth Start with less and add more to suit your taste
- Onion powder: enhances savory notes opt for pure powder
- Pepper: seasons evenly without overpowering
- A chuck roast: is ideal for slow cooking well-marbled cuts yield the most tenderness
- Cornstarch: thickens the sauce Choose the amount depending on how saucy you want the final dish
Cooking Steps
- Prepare The Sauce:
- In a medium bowl whisk together half a cup of beef broth with soy sauce brown sugar garlic sesame oil rice vinegar fresh ginger Gochujang onion powder and pepper until smooth and well combined.
- Ready The Meat:
- Cut the beef chuck roast into roughly one-inch cubes trimming excess fat but leaving some for flavor. Place the beef cubes evenly into a four or five-quart slow cooker to allow room for slow cooking.
- Combine And Cook:
- Pour the prepared sauce over the beef making sure all pieces are coated. Cover the slow cooker and cook on low heat for six to eight hours until the beef is extremely tender and has absorbed the flavors of the sauce.
- Thicken The Sauce:
- Whisk together the remaining quarter cup of beef broth with one to two tablespoons of cornstarch in a small bowl. Add this mixture to the slow cooker and stir to integrate fully.
- Finish Cooking:
- Cover again and cook on high heat for thirty minutes allowing the sauce to thicken to a glossy consistency that clings to the meat. Serve warm over rice with optional garnishes like sesame seeds or sliced green onions.
This recipe has been a hit for our family dinners especially when paired with simple steamed greens.
Best Storage Practices
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave adding a splash of water if needed to loosen the sauce. You can also freeze portions for up to three months; thaw overnight in the fridge and reheat thoroughly.
Ingredient Swaps
If you do not have Gochujang try a blend of chili paste with a touch of honey and soy sauce for a similar sweet-spicy flavor. You can substitute rice vinegar with apple cider vinegar in equal amounts but expect a slightly different tang. Pork shoulder can be used instead of beef chuck for a different but equally tender texture.
Serving Pairings
This Korean beef shines piled over steamed jasmine or short-grain rice. It also works beautifully with soft noodles like udon or soba. Add a side of quick pickled cucumbers or kimchi for a refreshing contrast, and sprinkle with toasted sesame seeds or sliced scallions to finish.
This recipe embodies the magic of slow cooking. The deep flavors and tender beef make it a comforting staple.
Frequently Asked Cooking Questions
- → What cut of beef works best for slow cooking?
Boneless chuck roast is ideal due to its marbling and connective tissue that break down slowly, resulting in tender meat.
- → How can I control the spiciness of the dish?
Adjust the amount of Gochujang sauce used. Start with less and add more based on your preferred spice level.
- → Can I use other thickeners besides cornstarch?
Yes, you can substitute with arrowroot powder or potato starch in the same proportions to thicken the sauce.
- → Is it necessary to sear the beef before slow cooking?
Searing is optional but can add depth of flavor and improve the overall richness of the dish.
- → What sides complement this Korean beef?
Steamed rice, noodles, or fresh vegetables work well, along with garnishes like sesame seeds and chopped green onions.