Slow Cooker Korean Beef

About This Recipe

Easy Slow Cooker Korean Beef slow cooked in a rich, savory-sweet sauce made from gochujang, soy sauce, garlic, ginger, and applesauce. A cozy, hands-off dinner that's perfect served over a bowl of rice.

Ingredients

• 2 lbs chuck roast (trimmed and cut into cubes)
• 2 tablespoons cornstarch
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sesame oil
• 2 tablespoons ginger (chopped)
• ½ cup scallions (about 4 large scallions, chopped whites plus the green for garnish)
• 5 garlic cloves (chopped)
• 1 cup applesauce (apple-pear if possible)
• ½ cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 ½ to 2 tablespoons gochujang sauce (Korean BBQ sauce or chili garlic sauce, plus more for serving)
• 1 tablespoon sweetener of your choice (I used coconut sugar)
• black and white sesame seeds (for garnish)

Instructions

1. Toss beef with cornstarch, garlic powder & onion powder. Working in rounds, brown in a pan over medium-high heat that has been sprayed with oil. When both sides are browned, about 2-3 minutes per side, transfer to a slow cooker.
2. Add sesame oil to a small skillet over medium-low heat and add the ginger, scallion whites and garlic, cook 3 to 4 minutes, stirring, until aromatic.
3. Combine applesauce, soy sauce, rice vinegar, gochujang, sugar, sautéed ginger, scallion and garlic and pour over the beef.  Cook on low setting for 8 hours or high 4 hours, until the beef is fork tender.
4. Garnish with scallion greens and sesame seeds,drizzle with gochujang or Korean BBQ sauce.