Slow Cooker Korean BBQ Style Beef
Slow cooking this Korean BBQ Beef dish, inspired by the traditional dish ‘bulgogi’, is all kinds of heaven. This recipe is faff-free, quick to prepare and the whole family will love it. Simplicity never tasted so good!
Servings: 4
Ingredients
- 1 kg Beef brisket
- 1 Onion Sliced
- 1 tbsp Ginger Grated
- 3 tbsp Gochujang
- 3 tbsp Soy sauce
- 1 tbsp Rice wine vinegar
- 1 tbsp Sesame oil
- 200 ml Hot beef stock Using 1 stock cube
- 2 tbsp Cornflour
- Sea salt and freshly ground black pepper See notes
To serve:
- 2 Carrots Peeled into strips
- 1 Cucumber Cut into thin halves
- 2 tbsp Rice wine vinegar
- Spring onions To serve
- Cooked rice To serve
Instructions
- Place the beef (making sure you’ve removed any strings it is tied together with), onion, ginger, gochujang, soy sauce, rice wine vinegar and sesame oil in the slow cooker pan and use your hands to make sure the beef is well coated in the mixture.
- Pour in the beef stock, pop the lid on the slow cooker and cook on HIGH for 4-6 hours or LOW for 6-8.
- When the meat is cooked and easy to pull apart, shred it with two forks. Scoop out a few spoonfuls of the cooking liquid into a small bowl and stir in the cornflour until smooth. Add the cornflour mixture back to the slow cooker, give everything a stir then cook for 30 minutes more so the sauce can thicken a little. You can do this on the hob if your slow cooker pan allows.
- Meanwhile, toss the carrots and cucumber with the rice wine vinegar and a pinch of salt to pickle a little.
- Serve the beef with the lightly pickled veg, rice and spring onions.
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Notes
Gochujang: This is a Korean chilli paste which is now available in all the big supermarkets and its well worth seeking out for the delicious flavour it gives to the beef. If you can’t find it though you could swap it for your favourite hot sauce.
Serving suggestions: I like to serve this with short grain rice but any rice will work.
Spring onions: Also known as scallions or green onions.
Sea salt and freshly ground black pepper: Season to taste but be careful to not overdo it as soy sauce is salty.
Nutrition
Calories: 497kcal | Carbohydrates: 16g | Protein: 56g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 155mg | Sodium: 1079mg | Potassium: 1239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5174IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 6mg