Korean Beef
A sweet-savory, slightly tangy shredded beef made in the slow cooker that offers rich flavors with minimal prep time.
Ingredients
For the sauce
- 1/2 cup soy sauce Use low-sodium if preferred; tamari or coconut aminos as gluten-free options.
- 1/4 cup brown sugar Light or dark.
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced Or 1/4 tsp powdered ginger.
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Optional — for a touch of heat.
Main Ingredients
- 2 pounds beef chuck, trimmed of excess fat A chuck roast or shoulder works best.
- 2 green onions, sliced for garnish
- Cooked rice or lettuce leaves for serving
Instructions
Preparation
- In the slow cooker, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes. Mix until the sugar begins to dissolve.
- Place the 2-pound beef chuck into the sauce. Turn or spoon sauce over the roast so it’s well coated.
Cooking
- Cover and cook on LOW for 6-8 hours, or until the beef is fork-tender. (If you’re short on time, cook on HIGH for 3-4 hours.)
Finishing
- Transfer the beef to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker and stir into the sauce.
- Taste and adjust seasoning. Serve hot over rice or in lettuce wraps. Garnish with sliced green onions.
Notes
For gluten-free, use tamari or coconut aminos in place of soy sauce. You can add gochujang for a spicy kick. The flavor improves if allowed to sit overnight.