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- 2 lbs beef chuck roast, cut into 1-inch cubes - 1/2 cup soy sauce - 1/4 cup brown sugar - 2 tablespoons sesame oil - 1 tablespoon gochujang (Korean chili paste) - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 medium onion, sliced - 1 cup beef broth - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) Gather these ingredients to start your cooking adventure. The beef chuck roast is perfect for slow cooking. It becomes tender and flavorful over time. Soy sauce adds depth, while brown sugar gives a sweet touch. Sesame oil enhances the dish with a nutty flavor. Gochujang adds heat and a unique taste. For extra flavor, don't skip the garlic and ginger. They brighten the dish and add layers of taste. The onion adds sweetness and texture. Beef broth keeps the meat moist and rich. Finally, green onions and sesame seeds make lovely garnishes. They add color and crunch, making your dish look great. This mix of ingredients creates a dish that is sweet, spicy, and utterly delicious! Start by whisking together these ingredients in a bowl: - 1/2 cup soy sauce - 1/4 cup brown sugar - 2 tablespoons sesame oil - 1 tablespoon gochujang - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced Mix them until they blend well. This sauce brings sweet and spicy notes to your dish. If you want extra flavor, sear the cubed beef in a skillet. - Use medium-high heat for about 3-4 minutes. - Brown all sides of the beef until golden. This step is optional but adds a nice depth to the flavor. Now, place the beef in the slow cooker. - Add the sliced onion on top. - Pour the sauce mixture over the beef. - Add 1 cup of beef broth. Make sure the beef is mostly submerged in the broth. This ensures it cooks evenly. Cover the slow cooker with its lid. - Cook on low for 6-8 hours or on high for 3-4 hours. The beef should become tender and soak up all the flavors. Check it occasionally to enjoy the aroma. Once it’s done, stir the beef to coat it in the sauce. - Serve it over rice or noodles. - Garnish with chopped green onions and sesame seeds. This adds a pop of color and crunch to the dish. Enjoy your Sweet & Spicy Korean Beef! Marinating the beef is key. It helps the meat soak up all the tasty sauce. I recommend marinating for at least one hour. If you're in a hurry, you can skip browning the meat. Just add the cubed beef directly to the slow cooker. The flavors will still develop nicely during cooking. Cooking times can change based on your slow cooker model. Most cook on low for 6-8 hours or high for 3-4 hours. If the beef is tender and pulls apart easily, it’s ready. Always check it before serving to make sure it’s cooked through. Serve this beef dish with steamed rice or noodles. They soak up the sauce well. You might also enjoy it with kimchi for a spicy kick. If you have leftovers, think about making beef tacos or a hearty beef soup. The options are endless! {{image_2}} You can change the beef cut for different flavors. Try brisket or flank steak for a twist. Both cuts work well and add unique textures. If you're looking for a vegetarian option, tofu or jackfruit are great choices. Tofu absorbs flavors well, while jackfruit mimics beef’s texture. Just replace the beef with an equal amount of these substitutes. Your dish will still taste delicious! Want more heat? Add extra gochujang to your sauce. Start with a small amount and taste as you go. If it's too spicy, mix in some sugar or soy sauce to balance it out. You can also add different spices or chilies. Red pepper flakes or fresh chilies give a nice kick. Adjust according to your taste preference and enjoy the heat! For a fresh twist, serve the beef in lettuce wraps. It makes a fun, healthy meal. Just scoop the beef into a leaf of lettuce, add some veggies, and roll it up. Another idea is to transform the dish into a spicy beef stir-fry. Just take the cooked beef and stir-fry it with your favorite vegetables. This gives you a new texture and flavor experience! To store Sweet & Spicy Korean Beef, let it cool first. Use airtight containers for storage. This helps keep the flavors fresh. Keep it in the fridge for up to three days. Make sure to label the container with the date. You can freeze leftovers for later. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Properly stored, it can last for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat the beef in the microwave or stovetop. For the microwave, place it in a bowl with a splash of beef broth. Heat in 30-second intervals until warm. On the stovetop, use a pan over low heat. Stir it often and add a bit of water if needed. This keeps the beef moist and tasty. Yes, you can use other types of beef. Cuts like brisket or flank steak work well. They both have great flavor and tenderness. Just remember to cut them into 1-inch pieces. This helps them cook evenly in the slow cooker. To reduce the spice, use less gochujang. You can start with one teaspoon and taste as you go. Adding more brown sugar can also help balance the heat. Mixing in some coconut milk makes it creamy and milder. This dish pairs well with steamed rice or noodles. You can also serve it with kimchi or pickled vegetables. A fresh salad with crunchy greens adds a nice touch too. You can keep leftovers in the fridge for up to four days. Make sure to store them in an airtight container. If you want to save it longer, freeze it for up to three months. Just thaw it in the fridge before reheating. This recipe for Sweet & Spicy Korean Beef combines simple ingredients for a flavorful dish. Remember to marinate the beef for the best taste. Cooking it slowly makes the meat tender and delicious. You can adjust the spice level to your liking or try vegetarian options like tofu. Whether you serve it over rice or in wraps, this meal impresses every time. Enjoy exploring your own variations, and don’t forget to savor those leftovers!

Sweet & Spicy Korean Beef (Slow Cooker)

Savor the irresistible flavors of Sweet & Spicy Korean Beef with this easy slow cooker recipe! Tender beef, a rich sauce made with soy sauce, brown sugar, and gochujang creates a delicious meal perfect for busy weeknights. In just 15 minutes of prep, you can set it and forget it while it cooks to perfection. Click through to explore the full recipe and impress your family with this mouthwatering dish!
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Ingredients
  

2 lbs beef chuck roast, cut into 1-inch cubes

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons sesame oil

1 tablespoon gochujang (Korean chili paste)

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 medium onion, sliced

1 cup beef broth

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Sauce: In a bowl, whisk together the soy sauce, brown sugar, sesame oil, gochujang, minced garlic, and minced ginger until well combined.

    Brown the Beef (Optional): In a large skillet over medium-high heat, sear the cubed beef until browned on all sides (about 3-4 minutes). This step adds depth to the flavor but can be skipped for a simpler preparation.

      Combine Ingredients in Slow Cooker: Place the browned beef (or raw if you skipped the searing) into the slow cooker. Add the sliced onion and pour the sauce mixture over the beef. Finally, add the beef broth to ensure the beef is submerged.

        Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the flavors meld together.

          Garnish and Serve: Once cooked, stir the beef to coat it in the sauce. Serve over steamed rice or noodles. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

            Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6