1/3 Photos of Slow-Cooked Korean Beef
5 hrs 5 mins
This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It's great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!
My Private Note
Units: US | Metric
- 1Stir all ingredients but meat together in the bowl of a slow cooker.
- 2Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
- 3Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
- 4Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!
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Nutritional Facts for Slow-Cooked Korean Beef
Serving Size: 1 (35 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 36.5
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 484.3 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.3 g
- Sugars 1.7 g
- Protein 1.1 g
The following items or measurements are not included:
beef blade roast