Slow Cooker Korean Beef Bowls
Rated 5.0 stars by 1 users
Category
Beef Roast
Servings
6
Prep Time
20 minutes
Cook Time
8 hours
Savory, sweet and a hint of heat join forces in this slow-cooked riff on Korean beef starring tender shredded wagyu chuck roast. Amp up the flavor by turning the cooking liquid into a syrupy sauce made with plenty of fresh garlic and ginger. Serve the shredded beef atop rice with pickled veggies and a fried egg, or pile it into lettuce cups for bold flavor in every bite.
Author:Kelly Senyei of Just a Taste
Ingredients
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1 Wagyu chuck roast
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2 tablespoons vegetable oil
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¾ cup low-sodium soy sauce
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1 ½ cups beef broth
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¾ cup packed light brown sugar
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1 tablespoon sesame oil
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1 tablespoon minced fresh garlic
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1 tablespoon minced fresh ginger
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2 teaspoons chili garlic sauce of Gochujang Chili Sauce
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¼ cup sliced scallions, white parts only (reserve green parts for garnish)
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2 teaspoons cornstarch, mixed with 1 tablespoon water
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1 tablespoon rice wine vinegar
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Cooked white rice, for serving
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Sliced cucumbers, shredded carrots and fried eggs, for serving
Directions
Pat the roast dry then season it with salt.
Place a large skillet over medium-high heat. Add the vegetable oil. Once the oil is hot, brown the roast on all sides then transfer it into an 8-quart slow cooker.
In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, garlic, ginger, chili garlic sauce and scallions.
Pour the sauce over the chuck roast then cover the slow cooker and cook on “low” for 6 to 8 hours or on “high” for 3 to 4 hours until the roast is tender and pulls apart easily.
Remove the roast from the slow cooker and let it cool slightly before shredding it with two forks. Transfer the shredded beef to a large bowl.
Transfer the liquids from the slow cooker into a medium saucepan set over medium-high heat. (Note: If your cooking liquid contains significant fat, skim it from the top before making the sauce to prevent it from breaking.)
Bring the sauce to a boil then whisk in the cornstarch mixture and boil the sauce until it thickens to the consistency of syrup, 3 to 5 minutes. Remove the sauce from the heat then whisk in the rice wine vinegar.
Pour the sauce over the shredded beef and toss to combine.
Serve the shredded beef atop white rice and garnish with sliced cucumbers, shredded carrots, fried eggs and scallions.