Korean Beef
Korean Beef tugs at my heart in all its glorious forms. Whether it be in a taco (you know I’m a sucker for those), or on some rice, I’ll eat it all. And I do mean all.
This Korean Beef I stick in the crock pot because those contraptions are the best invention known to people who want a load of flavor but don’t have a load of time to spend developing those flavors. Plus, I can only eat meat when it’s tender. Give me a dry or tough piece of meat and prepare to see angry face. I just can’t deal with that!
This beef surely is neither of those things. It’s nothing but fabulous and I want to eat it all the time. Even now just thinking about it while writing this post. So let’s get to it shall we?
Korean Beef
Ingredients
- 3-pounds boneless chuck roast, cut in 3-inch chunks
- 1 teaspoon pink Himalayan salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ tablespoon grated ginger
- 2 garlic cloves, minced or made into paste
- ½ cup coconut aminos
- ½ cup beef of vegetable broth (I prefer vegetable – not so overpowering)
- 1 tablespoon chili garlic paste, or to taste (I like 2-3 to make it a bit spicy)
- ¼ – ½ cup coconut sugar or maple syrup
- 2 tablespoons arrowroot powder or cornstarch
- 2 green onions, sliced thin – white and green parts separated
- 1 tablespoon sesame seeds
Instructions
- Season the beef with salt and pepper. Place in the crock pot along with the oil, vinegar, ginger, garlic, coconut aminos, broth, chili paste, sugar, and whites of the green onions. Give it a stir to coat the beef well. Cook on low for 6-8 hours or on high for 4-6 hours stirring occasionally.
- Stir in the arrowroot or corn starch during the last 30 minutes to thicken the sauce.
- I like to place the beef in a pan over medium-high heat to caramelize and get some crispy bits, but not completely necessary.
- Sprinkle with green onions and sesame seeds before serving.
Try it with these Korean Beef Sweet Potato Noodle Bowls.
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