Years and years ago I met Chungah in California at a blog retreat and she was just completely full of life and sweet. We’ve since worked together as ambassadors for Fisher Nuts and I have been so stinking excited to watch her really grab hold of this blog thing and turn it into something amazing. She is super business savvy and loves all things delicious so naturally she’s my kind of gal.
When we got word that the Damn Delicious Cookbook had come out I quickly shot off an email and asked her if I could help promote it because you all know me, I’m a cookbook snob and I knew this one would not only be worth your time but something that’s perfect to give as a gift this holiday season and she did not disappoint.
The cookbook is as bright and cheery as she is. Full, beautiful, and drool worthy photos are all over the book making it easy to see exactly what the recipe will turn out like. And they really do. We’ve made a few things now and they are exactly what they claim to be. More importantly it doesn’t take a long list of crazy ingredients or hours of prep. This is real food in real time.
We specifically chose a slow cooker recipe as life has been a bit too much lately. We have been crazy busy with our office redesign and running here and there with three kids in three totally different stages of life. It’s wonderful, and it’s stinking busy. Slow cookers, crockpots, whatever you call it has been our life saver.
The Korean beef comes together in no time at all and just wait until you try that first bite. I had no idea that meat could become so caramelized and yummy in a slow cooker. Now we are obsessed with creating new twists on this recipe.
We asked our butcher to quickly cut the meat while I finished grocery shopping, it didn’t cost me anything extra and it saved me time at home. Then we served it all up with fresh cooked rice and a pile of steamed veggies. You could totally stir fry veggies if you prefer but we are trying to keep things as light as possible over here. In fact, the last two times we ate this we used either brown rice or quinoa and both were so yummy with the leftover sauce in the slow cooker drizzled all over the top.
As food bloggers it’s not very often that we cook from cookbooks as we are usually creating our own recipes from the blog but when we do this is one that we will be cooking from often. You can buy your own copy RIGHT HERE and it’s under $15!
Slow Cooker Korean BBQ Beef
- 1 Cup Beef Broth
- ½ Cup Reduced-Sodium Soy Sauce
- ½ Cup Brown Sugar
- 4 Cloves Garlic, minced
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Freshly Grated Ginger or 1½ Teaspoons Ground Ginger
- 1 Teaspoon Sriracha sauce, plus more to taste
- ½ Teaspoon Onion Powder
- ½ Teaspoon White Pepper
- 1 (3lb) Boneless Beef Chuck, cut in 1" cubes
- 2 Tablespoons Cornstarch
- ¼ Cup Water
- 2 Green Onions, thinly sliced, for garnish, optional
- 1 Teaspoon Sesame Seeds, for garnish, optional
- In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, sriracha, onion powder and pepper.
- Put the meat in the slow cooker in and stir in the beef broth mixture.
- Cover and cook on low for 7 to 8 hours or high heat, 3 to 4 hours. The meat should be very tender but retain shape.
- In a small bowl, whisk together the corn starch and water. Stir the mixture into the beef broth and continue to cook for 30 minutes or until thickened.
- Serve immediately over rice with green onions and sesame seeds.
This is so easy and tasty, the best part is that you can adjust ingredients to fit your healthy goals!
Simple ingredients used correctly go a long way, this recipe will say it all!
These are the easiest ribs to make and you don’t even need a BBQ.
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