Slow Cooker Korean Beef Bowls

Ingredients

• 2 lb Beef chuck roast (cut into bite-sized pieces or left whole to shred)
• 0.5 cup Soy sauce (low sodium preferred)
• 0.5 cup Brown sugar (packed)
• 1 tbsp Sesame oil (toasted)
• 3 Garlic (cloves, minced)
• 1 tsp Fresh ginger (grated)
• 0.5 tsp Red pepper flakes (optional for heat)
• Cooked rice (for serving)
• Steamed vegetables (for serving (e.g., broccoli or carrots))
• Japanese barbecue sauce (for drizzling (e.g., Bachan's))
• Yum Yum sauce (for drizzling)

Steps

1. 1

   Place the beef chuck roast into the crockpot.

2. 2

   Add the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes to the crockpot.

3. 3

   Cover and cook on low for 6 to 8 hours until the beef is tender and easily shredded.

4. 4

   Once cooked, shred the beef with two forks and toss it in the accumulated juices.

5. 5

   Serve the beef over a bowl of cooked rice with a side of vegetables.

6. 6

   Top with Japanese barbecue sauce and yum yum sauce for extra flavor.

Notes

This is a 'dump and go' recipe. If the sauce is too thin after cooking, you can whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook on high for 15 minutes to thicken.

Nutrition per serving

• main
• slow-cooker
• crockpot
• beef
• dinner
• easy
• no-stove