Slow Cooker Korean Beef

I really liked this slow-cooker Korean beef recipe because it was very little work, but also very flavorful. I did feel like I had a lot of sauce for the amount of beef, but then again, I had to trim a lot of fat from my roast, so it may be that I’m the one who didn’t have enough beef. That being said, it was delicious! I served it on leftover rice. 

1 cup beef broth 

½ cup reduced sodium soy sauce 

½ cup brown sugar, packed 

4 cloves garlic, minced 

1 Tbsp. sesame oil 

1 Tbsp. rice wine vinegar 

1 Tbsp. freshly grated ginger 

1 tsp. sriracha, or more, to taste 

½ tsp. onion powder 

½ tsp. white pepper (I used black pepper) 

3-lb. boneless beef chuck roast, cut into 1-inch cubes 

2 Tbsp. cornstarch 

¼ cup water 

1 tsp. sesame seeds 

2 green onions, thinly sliced 

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, sriracha, onion powder and white pepper. 

Place chuck roast cubes in a 6-qt slow cooker. Stir in beef broth mixture until well combined. 

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. (I used high heat because apparently, some slow cookers will not reach 160 °F and so the collagen in the meat will not break down, resulting in tougher meat. I believe I’ve had that issue once before with pork cooked on low, so I didn’t want a repeat.) 

In a small bowl, whisk together cornstarch and water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. 

Serve immediately, garnished with green onions and sesame seeds, if desired.