Slow Cooked Korean Beef

Mildly sweet, savory, smoky, juicy and tender delicious, you'll wonder why you didn't make this sooner.

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Slow Cooked Korean Beef

Yield: 4-6

Author: Anthology of Crumbs

Prep time: 15 MinCook time: 8 HourTotal time: 8 H & 15 M

Rather than marinating overnight, this Korean beef is all done right in the slow-cooker with minimal preparation. Mildly sweet, savory, smoky, juicy and tender delicious, you'll wonder why you didn't make this sooner.

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Ingredients

• 1 cup (250 ml) red wine (Merlot or Malbec)
• ½ cup (125 ml) soy sauce
• 3 tbsp (45 ml) Worcestershire sauce
• ½ cup (110 g) brown sugar
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp freshly grated ginger
• 2 tsp Sriracha, or more, to taste
• 1 tsp onion powder
• ½ teaspoon pepper
• ½ tsp salt
• 1 pound stewing beef, cut into bite size pieces, about 1"
• 3 tbsp cornstarch
• 3 green onions, thinly sliced
• 1 tbsp sesame seeds

Sweet Pickled Cucumber

• ½ English cucumber, sliced thin (about 1 ½ cups)
• ¾ cup (1805 ml) water
• ½ cup coconut or cane sugar
• ⅓ cup (80 ml) white vinegar
• 2 tsp salt

Instructions

Beef

1. In a large bowl, whisk together red wine, Worcestershire sauce, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, sriracha, onion powder and pepper.
2. Place stewing beef into a large slow cooker. Stir in liquid until well combined.
3. Cover and cook on low heat for 7 hours or high heat for 3 ½ hours.
4. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Pour mixture into the slow cooker and stir. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Serve over rice and garnish with green onions and sesame seeds, if you like. Kimchi is also a great option.

Sweet Pickled Cucumber

1. Meanwhile, make the sweet pickled cucumber. Thinly slice the cucumber and put them in a heat proof bowl.
2. In a small sauce pan over medium high, heat the water, sugar and salt. Bring to a simmer and reduce heat to low. Stir just until the sugar has dissolved. Remove from heat and let cool for a few minutes.
3. Then add the vinegar to the sauce pan stir, and then pour over the cucumbers. Let them sit in the pickling liquid in the fridge while the stew cooks.

https://www.anthologyofcrumbs.com/recipe-index/slow-cooked-korean-beef

beef, slow cooker, crockpot, Korean

dinner, slow cooker, beef