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Slow Cooker Korean Beef Recipe
- Prep time 15 Minutes
- Cook time: 8 Hours & 30 Minutes
- Total time 8 Hours & 45 Minutes
- Serves 6
- 1 onion, diced
- 3 tsp garlic, crushed
- 2 tsp ginger, minced
- 1 Tbsp rice wine vinegar
- 2 Tbsp sesame oil
- ½ cup soy sauce
- ½ cup beef stock
- ½ cup brown sugar
- ¼ tsp red chili flakes
- 1kg (2.2 lb) chuck beef, cut into bite-sized cubes
- 3 Tbsp cornstarch
- 3 Tbsp water
- In a slow cooker, add the onion, garlic, ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir to combine.
- Add the beef and coat in the sauce.
- Cook on low for 8 hours or until the beef is tender.
- In a bowl, combine the cornstarch and water until it forms a paste. Pour into the slow cooker and mix into the sauce.
- Cook on high for 30 minutes or until the sauce has thickened.
- Serve & Enjoy.
- If you are worried the soy sauce is too salty, then replace it with a low-sodium soy sauce.
- You may need to skim excess fat from the top of the sauce. I find using a deep spoon such as a ladle is best.
- The quantity of sugar can be increased if you like the sauce to be sweet. You can adjust it slightly just before you serve the dish.
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