Welcome to Day 3 of 12 Days of Slow Cooker Recipes! Today, I have one of my all time favourite slow cooker recipes to share with you – Slow Cooker Korean Beef! YUM! It’s like having takeout at home (for a fraction of the price).
Serve it topped with my yummy quick and easy radish slaw in a lettuce leaf wrap or in a tortilla for a soft Korean taco. if you want it a bit spicier, add some kimchi and Sriracha on there for some extra punch. It’s also really good with a dab of sour cream that you’ve mixed with a little lime juice and/or lime zest on top. I’ve even served the beef and slaw on buns for a tasty sandwich or over mashed potatoes for a Korean twist on comfort food.
Slow Cooker Korean Beef
- 1⁄2 cup beef broth
- 1⁄3 cup soy sauce
- 2 T sesame oil
- 1 T granulated sugar
- 1 1/2 T. grated ginger
- 4 garlic cloves, minced
- 1 large onion, thinly sliced
- 1 teaspoon fresh ground black pepper
- 2 lb. beef short ribs or beef chuck roast cut into smaller pieces
- Mix together all ingredients except the meat. I do this in a large freezer bag.
- Toss the meat with the sauce mixture. This is really easy to do in the freezer bag. Just seal it up and gently shake/squish it around until it's well coated. At this point, you can label this and place it in the freezer until you're ready to use it. I usually make more than I need so that I can use some for dinner and have the rest for future meals. Not only does this mean that you have a meal ready to go (just remove from the freezer and place in the fridge the night before to thaw. Pop in the slow cooker in the morning) BUT I find that by marinating the meat in the freezer, it really enhances the flavour and tenderizes it even more.
- Place the meat and marinade in the slow cooker.
- Cover and cook for about 8-10 hours on low. (You can cook on high for 5-6 hours but I find that the meat is even better when cooked low and slow).
- Remove the meat from the slow cooker. Either cut into bite size pieces or use two forks to shred it.
- Return the meat to the sauce, stir to coat well, and serve.
To make the radish slaw:
Thinly slice radishes. You don’t need to peel them. I use a mandoline in order to get even slices but a knife works too. 🙂 Mix together 2 parts rice wine vinegar, 2 parts water, and 1 part sugar – enough to cover the radishes. Heat this mixture in a saucepan and heat up over low heat until the sugar dissolves. Pour this over the radishes and allow to sit and pickle for at least half an hour. I usually make some extra and put some of these pickled radishes in mason jars to store in my fridge for later use. They’re delicious on a sandwich of pickled radishes, thinly sliced cucumbers, cracked black pepper, and a thin layer of either mayo, butter, or cream cheese. Delish!
Note: You can use this same brine to pickle other vegetables to create a full fledged slaw as is pictured above. I used shredded broccoli, carrots, and cabbage. I pickled them separately from the radishes though so that the red from the radishes wouldn’t turn everything pink!
Be sure to check out all the other great posts in this series in the linky below:
Find more of my favourite slow cooker recipes here.