Korean Beef Bowl

Prepare yourself for a 15-minute meal that is hearty and full of complex, savory flavors. 

This recipe for slow-cooker Korean beef goes well with sautéed spinach, spicy cucumber salad, and steamed rice. It can also be served as an easy-to-carry meal by topping a warm corn tortilla with kimchi.

 You'll want to make this easy yet delicious slow cooker beef recipe repeatedly.

Ingredient – 1/2 cup packed brown sugar – 1/3 cup gluten-free tamari soy sauce – 1/4 cup Sriracha chili sauce – 3 tablespoons minced garlic – 3 tablespoons minced fresh gingerroot – 2 tablespoons rice vinegar – 1 tablespoon fish sauce or additional soy sauce – 1 tablespoon sesame oil

Step 1: Make the marinade In a bowl, use a whisk to combine the first nine ingredients into a marinade. Step 2: Put the ingredients in the slow cooker Place the beef roast and chopped onions in a 5- or 6-quart slow cooker. Top it with the marinade. Cover and cook on low until the beef is tender, about 9 to 10 hours.

Step 3: Add the roux to the slow cooker In a small bowl, mix the cornstarch and beef broth until smooth. Gradually stir the roux into the slow cooker. Continue to cook, covered, on high until the sauce thickens, about 30 minutes.

Step 4: Serve the beef To serve this slow-cooker Korean beef, transfer it to a cutting board and then use two forks to shred the meat. Place the shredded meat in a serving dish and pour the marinade from the slow cooker on top. Garnish with sliced green onions, if desired.

Make the recipe your own The marinade works with different proteins, so if you're not in the mood for beef, swap in a different meat instead. Try it with chicken or pork, adjusting the cook time accordingly. Use this temperature chart as a guide.

What to serve with Korean beef Serve slow-cooker Korean beef with steamed rice and a sprinkling of thinly sliced green onions and sesame seeds. Or, wrap it in corn or flour tortillas or lettuce leaves. Kimchi, bok choy, bell peppers, pickle radish or broccoli all make good sides or Korean taco toppings.

How to store slow-cooker Korean beef Refrigerate, wrapped tightly in a dish with plastic wrap or in a food storage container with a lid, for three to four days.

Place the beef in a 13 x 9-inch baking dish and pour the marinade over it to freeze this recipe. Let cool completely before putting it in a freezer bag or covering with plastic wrap. Make sure there's enough room inside any food storage containers you use for the liquid to expand as it freezes. This dish freezes well for up to three months.


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