Description
A simple recipe for tender Korean-style beef served over rice with spinach.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup water
- 1 tablespoon cornstarch
- 4 cups cooked white rice
- 10 oz fresh spinach
Instructions
- Place beef cubes, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in the slow cooker.
- Stir ingredients to coat the beef.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender.
- In a small bowl, whisk together the water and cornstarch to create a slurry.
- Stir the slurry into the slow cooker during the last 30 minutes of cooking. The sauce will thicken.
- While the beef finishes, steam or quickly sauté the spinach until wilted.
- Serve the Korean beef and sauce over cooked rice, topping with the wilted spinach.
Notes
- For extra flavor, garnish with sesame seeds before serving.
- If you prefer a sweeter sauce, increase the brown sugar by 1 tablespoon.
- Prep Time: 15 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 18
- Sodium: 1100
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: slow cooker, Korean beef, beef and rice, easy dinner, Korean recipe, beef stew