Description
This melt-in-your-mouth Korean beef is a weeknight dinner game-changer — bold, saucy, and totally effortless thanks to the crockpot!
Ingredients
Scale
- 2 lbs chuck roast (or flank steak), trimmed
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp freshly grated ginger
- 4 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1/2 cup beef broth
- 2 tbsp cornstarch + 2 tbsp water (slurry to thicken sauce)
- Cooked jasmine or white rice, for serving
- Sesame seeds & green onions, for garnish
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, red pepper flakes, and beef broth.
- Place the beef into the crockpot and pour sauce over it. Cover and cook on LOW for 8 hours or HIGH for 4.
- Once the beef is fork-tender, shred it in the pot using two forks. Stir to soak up the sauce.
- Mix cornstarch with water and stir it into the slow cooker. Let cook uncovered on HIGH for 15–20 minutes until the sauce thickens.
- Spoon over hot rice and top with chopped green onions and sesame seeds.
Notes
- Adjust red pepper flakes for desired heat level.
- For a thicker sauce, increase cornstarch slurry slightly.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg