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Clean recipe · delish.com

Slow-Cooker Korean Beef

Toss a pot roast (we went for shoulder roast) in the slow cooker with flavorful ingredients and soy sauce, and you've got killer Korean beef for dinner.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
6 hr
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Ingredients

  1. 1 (2”) piece ginger, peeled, finely chopped
  2. 4 cloves garlic, finely chopped
  3. 3/4 c. low-sodium beef broth
  4. 1/2 c. packed light brown sugar
  5. 1/3 c. reduced-sodium soy sauce
  6. 1/4 c. gochujang
  7. 2 tbsp. toasted sesame oil
  8. 2 tbsp. unseasoned rice vinegar
  9. 1 tbsp. cornstarch
  10. 4 lb. beef shoulder, excess fat trimmed, cut into about 1 1/2” pieces
  11. Cooked white rice, chopped scallions, chopped fresh cilantro, and toasted sesame seeds, for serving

Instructions

  1. In a 6-quart slow-cooker, whisk ginger, garlic, broth, brown sugar, soy sauce, gochujang, oil, vinegar, and cornstarch. Add beef and mix to combine. Cover and cook on high until beef is super-tender, 5 to 6 hours. Turn off slow cooker, uncover, and let cool about 15 minutes.
  2. Using a spoon, skim excess fat from surface of sauce, leaving only a thin layer of fat on top. Stir to combine sauce. Shred beef with 2 forks into bite-sized pieces and toss again to combine.
  3. Spoon beef and sauce over rice. Top with scallions, cilantro, and sesame seeds.