Korean Beef wasn't something we'd previously eaten, but it sounded like something we'd enjoy. I searched the Asian aisle at our grocery store and found the one ingredient we didn't have on hand (Gochujang). This comes together incredibly easy and is perfect served over rice with extra vegetables. The second time I made it, I added 16 oz. of button mushrooms to increase our vegetable consumption. They worked really well, so I've included them below.
Perhaps the best part of this recipe is the leftovers, which I think taste even better than the first day.
Slow Cooker Korean Beef
3/4 cup reduced-sodium beef broth, divided
1/2 cup reduced-sodium soy sauce
1/4 cup brown sugar, packed
5 cloves garlic minced
2 Tbsp. sesame oil
2 Tbsp. rice vinegar
2 Tbsp. freshly grated ginger
1-2 Tbsp. Gochujang
1/2 tsp. onion powder
1/2 tsp. pepper
3-4 pound boneless beef chuck roast, cut into 1-inch cubes
16 oz. button mushrooms, sliced
1-2 Tbsp. cornstarch depending on desired sauce thickness
In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast). Place cubed roast into a slow cooker, layering with mushrooms. Pour sauce over cubed meat.
Cover, and cook on low heat for 6-8 hours. In a small bowl, whisk together cornstarch and remaining 1/4 cup broth. Stir cornstarch mixture into the slow cooker. Cover, and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
