Slow Cooker Korean Beef Fallapart Tender Bulgogi
Recipe Introduction
Fancy a taste of Korea without slaving away in the kitchen? Ever wondered how to get that proper Korean BBQ flavour at home without all the fuss? Then get ready, mate! This Slow Cooker Korean Beef recipe is about to become your new best friend.
Quick Hook
Honestly, are you starving for something ridiculously tasty? If so, Slow Cooker Korean Beef is the answer. It is packed with a sweet and savory flavour that'll make you want to eat the whole ruddy thing.
Brief Overview
Korean Beef Bulgogi Crockpot recipes have a long history, originating from Korean royal cuisine. This version is dead easy. It's a proper set-it-and-forget-it deal.
Prep time is 15 minutes. Cooking takes between 4 and 8 hours. This recipe serves about 6 hungry people.
Main Benefits
One big win? It's loaded with protein from the beef. This is perfect for a family dinner, especially if you are all knackered from work.
What makes this Korean Crockpot Cuisine so special? It's a ridiculously easy way to get that authentic flavor.
So, grab your chuck steak . Let's get cooking! You know, I remember the first time I made this. Oh my gosh.
It was a total game changer. Before, Korean BBQ Beef Crockpot always felt so intimidating. This? This is a winner.
Get ready for a proper Crockpot Korean Beef Rice Bowl ! Seriously, are you ready to make the best Slow Cooker Bulgogi Recipe of your life? This Korean Beef Slow Cooker Easy recipe uses simple ingredients and will blow your socks off! You can even use this for Slow Cooker Korean Beef with Gochujang in tacos!.
Get ready to share this one, because everyone will be asking for this great Slow Cooker Korean Beef Tacos recipe!
Ingredients & Equipment: Let's Get Cookin'!
Right then, are you ready to get started with this bangin' Slow Cooker Korean Beef recipe? First, we need to gather our bits and bobs.
Don't worry, it's not too taxing. It's dead easy, promise! Let's get the stuff together so we can make some proper Korean Beef Bulgogi Crockpot .
Main Ingredients: The Starring Roles
- Beef Chuck Roast: 2 lbs (900g) , trimmed. Get a good chuck steak . Look for marbling that's where the flavour is, mate.
- Onion: 1 medium yellow onion, thinly sliced. Nothing fancy, just your average onion.
- Garlic: 4 cloves, minced. Loads of it, because garlic is life.
- Ginger: 1 inch (2.5cm) , peeled and grated. Fresh is best, innit?
- Soy Sauce: 1/2 cup (120ml) . Low-sodium is a good shout unless you are really into salt.
- Brown Sugar: 1/4 cup (60ml) , packed. Dark or light, up to you.
- Sesame Oil: 2 tablespoons (30ml) . Adds that proper Korean Crockpot Cuisine flavour.
- Rice Vinegar: 1 tablespoon (15ml) . Don't skip this, it balances the sweetness.
- Gochujang: 1 teaspoon (5ml) – optional, for heat. If you like a bit of a kick, go for it! It's Slow Cooker Korean Beef with Gochujang after all.
- Black Pepper: 1/4 teaspoon (1.25ml) . Just a pinch.
- Cornstarch Slurry: 1 tablespoon (7.5ml) cornstarch mixed with 2 tablespoons cold water. This will thicken the sauce at the end.
Seasoning Notes: Let's Talk Flavour
This is where the magic happens. Soy sauce, brown sugar, sesame oil, and garlic are key. Gochujang adds a subtle heat.
If you don't have gochujang, a tiny pinch of red pepper flakes will do the trick. Honestly, the combination of sweet, salty, and savory is amazing.
This is going to make some great Korean BBQ Beef Crockpot .
Equipment Needed: Keep it Simple
- Slow Cooker (Crock Pot) : The star of the show. Any size will do, but a 6-quart is ideal.
- Large Knife : For chopping the beef and onion.
- Cutting Board : Don't chop on your worktop, for crying out loud.
- Measuring Cups and Spoons : For accurate measuring.
- Small Bowl : For the cornstarch slurry.
That's it! Nothing too complicated, right? Now you're ready to transform these ingredients into a Crockpot Korean Beef Rice Bowl .
Next, we will look at getting it all cooked nice and slowly, which will get you the tastiest results for that Slow Cooker Bulgogi Recipe ! Don't forget it's Korean Beef Slow Cooker Easy .
Alright, let's get cooking! Fancy some Slow Cooker Korean Beef that practically melts in your mouth? It's easier than you think, and trust me, way better than any takeaway.
My own experience with this dish started last winter. I was looking for something warm and comforting after a long day, and this just hit the spot.
Effortless Slow Cooker Korean Beef: Prep Like a Pro
Before you even think about turning on that slow cooker, let's get prepped. It's all about the mise en place , my friend.
Essential mise en place: Chop your 2 lbs chuck steak into decent sized chunks. Slice one onion. Mince four cloves of garlic. Grate about a tablespoon of ginger. Sorted? Good.
Time saving organization tips: Get all your ingredients measured out before you start. It will save you ages. Honestly, it's the chef's kiss of organization.
Safety reminders: No need to be a hero here. Just wash your hands after handling the raw beef. We don't want any nasty surprises.
Slow Cooker Korean Beef Magic: step-by-step
Right then, here's how we turn humble ingredients into a proper feast of Korean Beef Bulgogi Crockpot .
- Chuck sliced onions in the bottom of your slow cooker. Protect the meat.
- Throw your beef chunks on top of the onions.
- Whisk together the minced garlic, grated ginger, ½ cup of soy sauce, ¼ cup of brown sugar, two tablespoons of sesame oil, one tablespoon of rice vinegar, one teaspoon of gochujang (if you are feeling brave) and ¼ teaspoon of black pepper.
- Pour the sauce all over the beef. Make sure you get everything in there nice and snug.
- Cover and cook on low for 4- 8 hours , or on high for 2- 4 hours . The beef should be super tender.
- Take the beef out and shred it with two forks. This is oddly satisfying.
- Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the sauce. Cook for 10- 15 minutes on high until it thickens.
- Put the shredded beef back in the sauce and give it a good mix.
Pro Tips for Cracking Slow Cooker Korean Beef
Want to take your Korean Crockpot Cuisine to the next level? Of course, you do.
- Don't overcook it! No one wants dry beef. Check after four hours on low, two hours on high.
- If you're feeling fancy, toast some sesame seeds for garnish. Adds a nice nutty crunch to your Crockpot Korean Beef Rice Bowl .
- Common mistakes to avoid: Not trimming the fat off the chuck steak enough. You'll end up with a greasy sauce. Nobody wants that! I learned the hard way.
Honestly, this Slow Cooker Bulgogi Recipe is a game changer. It's Korean Beef Slow Cooker Easy enough for a weeknight meal.
You could even use it for Slow Cooker Korean Beef Tacos for a fun twist. And if you are feeling particularly spicy, make Slow Cooker Korean Beef with Gochujang , that's how I like it.
Recipe Notes for Your Slow Cooker Korean Beef
Right then, let's get down to brass tacks. You've got the recipe for this fantastic Slow Cooker Korean Beef , but here are a few extra bits and bobs to help you nail it.
Think of these as your cheat sheet to Korean Crockpot Cuisine. After all, we want a Korean Beef Bulgogi Crockpot masterpiece, not a kitchen disaster!
Ace Serving Suggestions
Want to make your Crockpot Korean Beef Rice Bowl look like it came straight from a restaurant? I reckon a bit of plating finesse can't hurt.
Try piling the beef high on a bed of sticky rice. Drizzle that gorgeous sauce all over. Sprinkle with sesame seeds and vibrant chopped green onions for a pop of colour.
A side of kimchi adds a brilliant tang. For drinks, go with a chilled Korean beer or even just a refreshing glass of cucumber water.
Sorted!
Super Storage Tips
So, you've made a massive batch of this incredible Korean BBQ Beef Crockpot . Fair play! Now, what to do with the leftovers? Allow it to cool completely before popping it into an airtight container.
It'll keep in the fridge for 3-4 days . Fancy freezing it? Go for it! It'll be grand for up to 3 months .
When you're ready to eat, defrost it overnight in the fridge. Reheat it gently in a pan on the hob or in the microwave until it's piping hot.
I sometimes add a splash of water to keep it moist.
Bricking It Variations
Fancy a tweak? No problem! For a low-carb option, ditch the rice and serve your Slow Cooker Korean Beef over cauliflower rice.
Or, for a gluten-free version, make sure your soy sauce is tamari. And, if you're feeling adventurous, why not try this recipe with diced sweet potatoes or butternut squash during the autumn? Proper autumnal Korean Crockpot Cuisine , innit? You could even turn it into Slow Cooker Korean Beef Tacos with a bit of slaw!
Nutrition Basics, Mate
Alright, quick natter about nutrition. Obviously, this is just an estimate, but a serving of this Slow Cooker Korean Beef is packed with protein from the chuck steak , which is great for muscle repair and keeping you feeling full.
I always use lean chuck steak when making Korean Beef Slow Cooker Easy for the best nutrition. The soy sauce and sesame oil contribute healthy fats.
This recipe can also deliver significant sodium. So, if you're watching your salt intake, go easy on the soy sauce.
Note: Nutritional details can vary.
Honestly, this Slow Cooker Bulgogi Recipe is dead easy. It’s a cracking dish and perfect for a mid-week treat! So, get stuck in, have a laugh, and enjoy the process! Even if it goes a bit pear shaped, it'll still taste amazing.
You got this! And I recommend to use a Slow Cooker Korean Beef with Gochujang for the best taste. You know?
Frequently Asked Questions
Can I make Slow Cooker Korean Beef if I don't have gochujang?
Absolutely! Gochujang adds a lovely depth and a touch of heat, but it's totally optional. If you don't have any on hand, just leave it out. The Slow Cooker Korean Beef will still be incredibly flavorful. You could add a pinch of red pepper flakes if you still want a little kick, mind you!
What's the best cut of beef to use for Slow Cooker Korean Beef?
Chuck roast is the absolute winner here! It's got a good amount of marbling, which means it becomes beautifully tender and fall apart delicious during the slow cooking process. Other cuts like brisket could also work, but chuck roast really gives you that melt-in-your mouth texture we're after.
Make sure to trim the larger pieces of fat off the roast.
My Slow Cooker Korean Beef sauce is too thin. How do I thicken it up?
No worries, this is an easy fix! That's what the cornstarch slurry is for, innit? Just mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. After you've shredded the beef, stir the slurry into the sauce in the slow cooker and cook on high for about 10-15 minutes, or until it thickens to your liking.
Make sure you skim the fat off the top before hand.
How should I store leftover Slow Cooker Korean Beef? Can I freeze it?
Leftovers are champion! Store any leftover Slow Cooker Korean Beef in an airtight container in the fridge for up to 3-4 days. Reheat it gently in a pan on the stovetop or in the microwave. Yes, you can absolutely freeze it! Portion it into freezer safe bags or containers, and it will keep well for up to 2-3 months.
Let it thaw completely before reheating.
Can I make this Slow Cooker Korean Beef recipe gluten-free?
Good shout! You absolutely can. The key is to swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos. Double check all your other ingredients as well just to be sure, but the soy sauce is the main culprit. You'll be tucking in without any worries in no time!
Slow Cooker Korean Beef Fallapart Tender Bulgogi
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 20g |
| Fiber | 2g |
