Description
This easy Korean beef recipe features tender, shredded beef in a savory, umami-rich sauce, perfect for serving over rice or noodles.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1/2 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup green onions, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked rice for serving
Instructions
- Place the beef chuck roast in the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger; pour this mixture over the beef.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is easily pierced with a fork and very tender.
- Remove the roast and shred it using two forks.
- Stir together the cornstarch and water to make a slurry, then pour it into the sauce left in the slow cooker. Stir and let the sauce thicken for about 10 minutes on high.
- Return the shredded beef to the slow cooker and toss it in the thickened sauce until well coated.
- Serve the beef over cooked rice and garnish with sliced green onions.
Notes
For variations, use low-sodium soy sauce for less salt, or omit sesame oil and add toasted sesame seeds as garnish. Can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg