I have said it before, and I’ll say it again… I LOVE MY SLOW COOKER!!!! Braising those tougher cuts of beef for hours on end in a delicious mix of sweet, salty, sour, bitter, and the fifth taste UMAMI, will bring you a delicious pot of extremely versitle meat that can be used in a myriad of different ways. Today, I will show you 2 of them… a Korean Beef Rice Bowl, and my personal favorite, Korean Beef Tacos.
- 1 cup beef broth
- 1/2 cup reduced sodium soy sauce
- 1/2 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoons freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 pound boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Makes approximately 8 servings
Making your Beef:
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper
2. Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
3. Cover and cook on low for 7-8 hours (or high for 3-4 hours)
4. In a small bowl, make your slurry (whisk together cornstarch and water). Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Garnish with green onions and sesame seeds, if desired, and serve immediately.
This meat is also great to use in Korean Beef Tacos!
To make the Tacos, just take some of the beef and rice, top it with some cilantro and scallions. For mine, I made a Gochujang Aioli and a Hoisin and Garlic Crema to up the flavors… IT WORKED.
Thanks for checking this out. If you like what you see and you decide to try to make it, please feel free to share some pictures and comments. Enjoy…