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serve over white rice
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.