Description
This Slow Cooker Korean Beef is tender, high-protein comfort food made with a chuck roast, gochujang, soy sauce, and applesauce for the perfect sweet-spicy flavor.
Equipment
Slow Cooker
Ingredients
2lbschuck roast, trimmed and cut into cubes
2tablespoonscornstarch
2teaspoongarlic powder
1teaspoononion powder
1teaspoonsesame oil
2tablespoonsginger, chopped
½cupscallions, about 4 large scallions, chopped whites plus the green for garnish
5garlic cloves, chopped
1cupapplesauce, apple-pear if possible
½cuplow sodium soy sauce
2tablespoonsrice vinegar
1 ½ to 2tablespoonsgochujang sauce, Korean BBQ sauce or chili garlic sauce, plus more for serving
1tablespoonsweetener of your choice, I used coconut sugar
black and white sesame seeds, for garnish
Instructions
- Toss beef with cornstarch, garlic powder & onion powder. Working in rounds, brown in a pan over medium-high heat that has been sprayed with oil. When both sides are browned, about 2-3 minutes per side, transfer to a slow cooker.
- Add sesame oil to a small skillet over medium-low heat and add the ginger, scallion whites and garlic, cook 3 to 4 minutes, stirring, until aromatic.
- Combine applesauce, soy sauce, rice vinegar, gochujang, sugar, sautéed ginger, scallion and garlic and pour over the beef. Cook on low setting for 8 hours or high 4 hours, until the beef is fork tender.
Garnish with scallion greens and sesame seeds,drizzle with gochujang or Korean BBQ sauce.
Last Step:
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Notes
- Serving Suggestions: with rice, noodles, bao buns or even as a taco– I put mine over rice and made a crunchy cabbage slaw to have with it one night, and had it with cucumbers the next.
- Heat level can be adjusted by adding more or less gochujang, chili garlic or sriracha also works in place of the gochujang.
Nutrition
Serving: 1cup beef and sauce, Calories: 288kcal, Carbohydrates: 17.5g, Protein: 35g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 100mg, Sodium: 1125mg, Fiber: 1.5g, Sugar: 9g
