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Slow Cooker Korean Beef by


1 boneless beef chuck roast (about 3 pounds)
1 cup beef broth
1/2 cup soy sauce
3 Tablespoons brown sugar
2 Tablespoons Sriracha sauce
2 Tablespoons toasted sesame oil
1/2 teaspoon pepper
1 medium onion, cut into 1 inch chunks
2 Tablespoons cornstarch
2 Tablespoons rice vinegar
4 & 1/2 cups cooked rice
2 Tablespoons sliced green onion
2 Tablespoons fresh chopped cilantro leaves


Spray slower cooker (crockpot) with cooking spray. Trim and discard excess fat and silver skin from beef roast, cut into 3-4 large pieces. Place in slow cooker. In medium bowl, mix broth, soy sauce, brown sugar, Sriracha sauce, sesame oil and pepper. Add onion chunks to slow cooker, pour sauce mixture over onions and beef. Cover, cook on low for 7-8 hours. Remove beef and cool slightly, shred into large pieces with fork.
Meanwhile, in a small bowl, beat cornstarch and rice vinegar with whisk until smooth. Increase heat to high setting, beat in cornstarch mixture until completely blended. Return beef to slow cooker, cover and cook about 30 minutes or until sauce thickens.
Spoon beef and onions with sauce over rice, top with green onion and cilantro.

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