If you’re looking for an easy dinner that’s packed with flavor, this Crockpot Korean Beef is a winner. It’s one of those set-it-and-forget-it meals that fills your kitchen with the most mouthwatering aroma while you go about your day. The beef becomes melt-in-your-mouth tender, soaking up a sweet and savory sauce with just the right amount of heat. Serve it over rice with a sprinkle of green onions, and you’ve got a meal that feels special without a ton of effort.
Crockpot Korean Beef
4
servingsIf you’re looking for an easy dinner that’s packed with flavor, this Crockpot Korean Beef is a winner. The beef becomes melt-in-your-mouth tender, soaking up a sweet and savory sauce with just the right amount of heat.
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Ingredients
2 lbs beef chuck roast, cut into bite-sized pieces
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
2 tbsp honey
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp crushed red pepper flakes (adjust to taste)
1/4 cup beef broth
2 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
2 green onions, sliced (for garnish)
1 tbsp sesame seeds (optional, for garnish)
Directions
- Place the beef chunks into the crockpot.
- In a bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, garlic, ginger, red pepper flakes, beef broth, and rice vinegar. Pour over the beef.
- Cover and cook on low for 6-7 hours or until the beef is tender and easily shredded with a fork.
- About 30 minutes before serving, stir in the cornstarch slurry to thicken the sauce. Let it cook for the remaining time.
- Serve over rice, garnished with sliced green onions and sesame seeds.
Notes
- This dish is rich, slightly sweet, and deeply savory, with a hint of spice. Pair it with steamed broccoli or kimchi for extra flavor. Enjoy!
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