Easy Slow Cooker Korean Beef The rich, savory and sweet sauce made with Korean beef, red pepper paste, soy sauce, garlic, ginger and apple sauce melts in your mouth. It’s a cozy, hands-free dinner you’ll be glad you came home to.
Korean Beef Slow Cooker Beef
This Slow Cooker Korean Beef Recipes reminds me of the Korean Galbijjim I always order at my favorite restaurant. However, this version uses lighter and more tender pork neck, making it just as tender and flavorful. After grilling quickly to ensure the flavor is well absorbed, the beef is slowly cooked in a rich sauce made from soy sauce.
Garlic, ginger, red pepper paste, and a little applesauce add a natural sweetness. The result is meat that melts in your mouth with the perfect balance of sweet, savory and slightly spicy flavors. Make it yourself takeout style by putting it on rice or wrapping it in lettuce.
Why this slow cooker Korean beef works
I love Korean food and slow cookers, so this recipe is perfect for when I want a dinner I can cook while I’m away. If you like this meal, try my popular Korean Beef Rice Bowl next time or check out more slow cooker recipes for easy dinners.
- High-protein convenience foods: Chuck roast gives you the tenderness of braised ribs, with more protein and less fat.
- Set it and forget it: A quick sear adds flavor, then the crock pot does the rest. Perfect for busy days.
- Balanced sweet and spicy taste: Red pepper paste adds warmth and depth, and apple sauce adds natural sweetness and keeps the sauce light.
- Easy to prepare meals: Leftovers are also delicious. Serve over rice, wrapped in lettuce, or served with vegetables.
- Better takeaway exchange: Comfortable Korean food made at home using healthy ingredients.
materials needed
Everything you need to make this healthy slow cooker Korean beef recipe is here. See recipe card below for exact measurements.
- chuck roast It is a large and tough piece of meat. Removing the fat before cooking gives you a cleaner, leaner sauce.
- cornstarch: Coat the beef in cornstarch to create a crispy crust.
- spices: garlic and onion powder
- sesame oil To stir-fry the aromatic
- Aromatic: Finely chop fresh ginger, green onions (separate the whites and greens), and garlic. If you have any leftover ginger, freeze it in a zip-top bag for later use.
- applesauce: Traditional Korean barbecue marinades often use grated or pureed pears to add a subtle sweetness and tenderize the meat. Applesauce offers similar benefits but requires no additional kitchen tools. If you can find pear applesauce, even better.
- i am willow For depth of salty and savory flavor
- rice vinegar About acidity
- Gochujang sauce, Korean barbecue sauce or chili garlic sauce for a while spicy
- sweetener: Coconut sugar was used, but brown sugar, granulated sugar, Honey or monk fruit would also work.
- sesame: Garnish with white and black sesame seeds. If only you There may be one that works, or you can skip it entirely.
How to make slow cooker Korean beef
By grinding beef and roasting it, layers of flavor become tender and delicious meat. See recipe card below for printable instructions.
- Season and brown the beef. Add the cornstarch, garlic powder, and onion powder to the beef and mix. Then place the cubes in a pan and fry over medium heat. Once cooked, place it in a crock pot.
- Stir-fry the air freshener Add (ginger, green onion white, garlic) to sesame oil and fry over medium heat.
- Make Korean BBQ Sauce: Mix applesauce, soy sauce, red pepper paste, sugar, and spices in a bowl and pour over the beef.
- Cook Korean Slowly Boil the beef for 8 hours on low or 4 hours on high.
- How to Serve: Garnish with chives and sesame seeds and drizzle with red pepper paste or Korean barbecue sauce.
strain
- meat: If you can’t find a chuck roast, look for a beef round roast or pork shoulder.
- Are you allergic to sesame oil? Use another oil, such as avocado oil.
- Gluten Free: Replace the soy sauce with tamari or coconut aminos and double-check that your gochujang/Korean barbecue sauce is gluten-free.
- Is there any applesauce? Grate pears or apples.
- Gochujang/Chili Garlic Sauce Alternatives: Sriracha would also work.
- Adjust the heat: Add more or less red pepper paste, chili garlic sauce, or red pepper flakes.
produce: night soil
Serving Size: 1 Beef and Sauce Cup
- 2 pound chuck roast, Trim and cut into cubes
- 2 tablespoon cornstarch
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sesame oil
- 2 tablespoon ginger, chopped
- ½ cup green onion, About 4 large chives, chopped whites, green parts for decoration
- 5 garlic cloves, chopped
- 1 cup applesauce, Apple and pear if possible
- ½ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 1 ½ to 2 tablespoon red pepper paste sauce, Korean BBQ Sauce or Chili Garlic Sauce, optional
- 1 tablespoon sweetener of your choice, I used coconut sugar
- black and white sesame seeds, For decoration
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Add the cornstarch, garlic powder, and onion powder to the beef and mix. Working in a circular motion, heat the oiled pan over medium-high heat. Once both sides are golden brown, transfer to the slow cooker for 2 to 3 minutes per side.
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Heat the sesame oil in a small skillet over medium heat, then add the ginger, chives, and garlic and cook, stirring, until fragrant, 3 to 4 minutes.
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Mix apple sauce, soy sauce, red pepper paste, sugar, roasted ginger, chives, and garlic and pour over the beef. Cook on low for 8 hours or on high for 4 hours until beef is fork tender.
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Garnish with chives and sesame seeds and drizzle with gochujang or Korean barbecue sauce.
Final step:
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- Serving suggestions: Rice, noodles, bao buns, even tacos – I put mine on top of rice and made a crunchy cabbage slaw to eat with it one night and with cucumbers the next.
- You can adjust the level of heat by adding or less red pepper paste, and you can also add chili garlic or sriracha instead of red pepper paste.
clothing material: 1 Beef and Sauce Cup, calorie: 288 calorie, carbohydrate: 17.5 g, protein: 35 g, province: 9 g, Saturated Fat: 4 g, Cholesterol: 100 mg, sodium: 1125 mg, fiber: 1.5 g, sugar: 9 g
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16 minute
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15 minute
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45 minute
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35 minute
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- Refrigerated storage You can store it in an airtight container for up to 4 days.
- i freezet for up to 3 months. If you have leftover rice or noodles, you can freeze them in individual containers along with the beef and sauce for a quick meal later.
- Reheat: Thaw the dish in the refrigerator overnight. Then microwave until warm and serve with rice, noodles or vegetables.
More Slow Cooker Recipes You’ll Love
For more easy dinner ideas, check out: five delicious Slow cooker recipes to inspire your next meal!
