Slow Cooker Korean Beef in a Sweet and Savory Gochujang Sauce

Slow Cooker Korean Beef Serves 4

Prep time: 15 minutes

Cook time: approximately 4 hours 30 minutes.

A flavourful Korean-inspired dish with slow-cooked tender beef in a sweet and savory gochujang sauce infused with garlic, ginger, and sesame, served over steamed rice.

Ingredients

• 1¼ cups (300 ml) beef broth
• ⅗ cup (150 ml) soy sauce
• 96 g brown sugar, packed
• 7 cloves garlic, minced
• 1¼ tablespoons toasted sesame seeds, ground (plus extra to garnish)
• 2 tablespoons + 1 teaspoon rice vinegar
• 2 tablespoons + 1 teaspoon fresh ginger, grated
• 5 tablespoons gochujang paste, to taste
• ⅝ teaspoon ground white pepper
• 600 g boneless beef chuck, cut into 2.5 cm cubes
• 120 g carrot, diced
• 1¼ medium onions, diced
• 1¼ green bell peppers, diced
• 2 tablespoons + 1 teaspoon cornstarch

To garnish & serve

• chopped coriander and toasted sesame seeds
• cooked white rice

Steps

1. Whisk together the beef broth, soy sauce, brown sugar, garlic, ground sesame seeds, rice vinegar, ginger, gochujang, and white pepper.
2. Place the beef, carrot, onion, and bell pepper in the slow cooker. Pour over the sauce and stir to combine.
3. Cover and cook on medium for approximately 4 hours, or until the beef is tender. Slow cooker temperatures vary; allow extra time if needed.
4. Whisk the cornstarch with 6 tablespoons of hot cooking liquid until smooth. Stir the slurry into the slow cooker.
5. Cover and cook on high for approximately 30 minutes, or until the sauce thickens.
6. Serve over white rice, garnished with chopped coriander and toasted sesame seeds.

Bradley Pittman

Slow Cooker Korean Beef

Tender beef and vegetables slow-cooked in a sweet and savoury gochujang sauce with garlic, ginger and sesame, served over rice.

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 1¼ cups (300 ml) beef broth
• ⅗ cup (150 ml) soy sauce
• 96 g brown sugar packed
• 7 cloves garlic minced
• 1¼ tablespoons toasted sesame seeds ground, plus extra to garnish
• 2 tablespoons + 1 teaspoon rice vinegar
• 2 tablespoons + 1 teaspoon fresh ginger grated
• 5 tablespoons gochujang paste to taste
• ⅝ teaspoon ground white pepper
• 600 g boneless beef chuck cut into 2.5 cm cubes
• 120 g carrot diced
• 1¼ medium onions diced
• 1¼ green bell peppers diced
• 2 tablespoons + 1 teaspoon cornstarch
• coriander chopped, for garnish
• toasted sesame seeds for garnish
• white rice cooked, to serve

Method

 

1. Whisk together the beef broth, soy sauce, brown sugar, garlic, ground sesame seeds, rice vinegar, ginger, gochujang and white pepper.
2. Place the beef, carrot, onion and bell pepper in the slow cooker. Pour over the sauce and stir to combine.
3. Cover and cook on medium for approximately 4 hours, or until the beef is tender. Slow cooker temperatures vary, so allow extra time if needed.
4. Whisk the cornstarch with 6 tablespoons of hot cooking liquid until smooth, then stir the slurry into the slow cooker.
5. Cover and cook on high for approximately 30 minutes, or until the sauce thickens.
6. Serve over white rice, garnished with chopped coriander and toasted sesame seeds.