Slow Cooker Korean BBQ Beef Bowls

$- 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes - 1/2 cup soy sauce (low sodium) - 1/2 cup brown sugar - 1/4 cup sesame oil - 1/4 cup rice vinegar - 1 tablespoon minced garlic - 1 tablespoon grated ginger - 1 tablespoon sesame seeds - 2 green onions, chopped (for garnish) - 4 cups cooked jasmine rice - 1 cup shredded carrots - 1 cup sliced cucumbers - Optional: Kimchi for serving The main ingredients make this dish special. The beef chuck roast is tender and rich. The soy sauce adds a salty depth. Brown sugar balances the saltiness with its sweetness. Sesame oil gives a nutty flavor that ties everything together. In the additional ingredients, rice vinegar adds a hint of tang that brightens the dish. Minced garlic brings a nice aroma and flavor. Grated ginger adds warmth, making the dish even better. Lastly, sesame seeds give a little crunch and a nutty touch. For garnishes and sides, green onions add freshness and color. Cooked jasmine rice is a great base that soaks up all the flavors. Shredded carrots and sliced cucumbers add crunch and color. Kimchi, if you like, gives a spicy kick that complements the dish well. This mix of flavors and textures makes each bite a treat. To start, you need to make the marinade. In a large bowl, whisk together: - 1/2 cup soy sauce - 1/2 cup brown sugar - 1/4 cup sesame oil - 1/4 cup rice vinegar - 1 tablespoon minced garlic - 1 tablespoon grated ginger This mix gives the beef a rich, sweet, and tangy taste. Make sure to whisk until everything is well blended. Proper blending ensures that every bite of beef soaks up that delicious flavor. Next, it’s time to coat the beef. Place 2 lbs of cubed beef chuck roast into the slow cooker. Pour the marinade over the beef, making sure every piece is well coated. Sprinkle 1 tablespoon of sesame seeds on top and stir gently. Now, cover the slow cooker. You can set it to cook on low for 7-8 hours. If you’re in a hurry, use the high setting for 3-4 hours. The beef will be tender and easily shredded once it’s done cooking. After cooking, it’s time to shred the beef. Use two forks to shred the beef right in the slow cooker. Mix it well into the sauce for extra flavor. To serve, spoon 4 cups of cooked jasmine rice into bowls. Then, top each bowl generously with the shredded Korean BBQ beef. For garnishes, add: - 2 chopped green onions - 1 cup shredded carrots - 1 cup sliced cucumbers If you like, serve with kimchi on the side. It adds a nice kick and completes the dish perfectly. Enjoy your Slow Cooker Korean BBQ Beef Bowls! - Using the right cut of beef: I recommend using beef chuck roast. This cut is tough but becomes tender when slow-cooked. The marbling in chuck adds rich flavor and moisture. - Marinade tips for maximum flavor: Marinating is key. Mix soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger. Let the beef soak in the marinade for at least 30 minutes. This helps the flavors seep in deeply. - Preparing ingredients in advance: Chop your vegetables and mix your marinade a day ahead. This cuts down on prep time when you're ready to cook. You can store the chopped veggies in the fridge. - Batch cooking for future meals: Make extra beef and freeze it in portions. You can use it for quick lunches or dinners later. Just reheat and serve with fresh rice and veggies. - Arranging bowls attractively: Use a large bowl for the rice. Place the shredded beef on top, then add the veggies around it. This makes the dish colorful and inviting. - Adding color and texture: Include bright garnishes, like chopped green onions and shredded carrots. Sliced cucumbers add crunch. You can also serve kimchi on the side for a pop of flavor. {{image_2}} You can change the protein if you like. Instead of beef chuck roast, try chicken thighs or pork shoulder. They cook well and soak up the flavor. If you need a gluten-free option, use tamari instead of soy sauce. It gives the same taste without gluten. Want a kick? Add chili paste to the marinade. Just a little will make it spicy. Adjust to your taste. To make it sweeter, stir in more honey. This balances the soy sauce nicely. You can switch up the rice too. Try brown rice or quinoa for a healthier twist. For toppings, consider adding bell peppers or avocado. They add color and taste to your bowl. To store leftovers, let the beef cool down first. Place it in an airtight container. It helps keep the meat fresh. Use it within 3 to 4 days for the best taste. You can freeze this dish too! Divide the beef and rice into meal-sized portions. Use freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. It stays good for up to 3 months. When you want to eat it, take it out of the freezer. Put it in the fridge overnight to thaw. If you need it faster, use the microwave on defrost. When you are ready to eat, reheat the beef in a pot or microwave. If using a pot, add a splash of water to keep it moist. Heat until warm. For the best flavor and texture, serve it over fresh rice. Enjoy it with fresh veggies for a crunch! Yes, you can use other cuts. Flank steak or brisket work well. They also have good flavor. Just adjust cooking time if needed. The goal is tender beef. Leftovers stay good for about 3 to 4 days in the fridge. Store them in an airtight container. This keeps them fresh. Just reheat when you’re ready to enjoy again. You can prepare the beef and sauce ahead of time. Just store them separately. Combine and cook them when you’re ready. This saves time on busy days. Serve your bowls with jasmine rice, shredded carrots, and cucumbers. Kimchi adds a nice kick. You can also include other veggies or pickled items for more flavor. Yes, this recipe is great for meal prep. The beef freezes well too. Portion the bowls with rice and veggies. This way, you have meals ready for the week. This blog post covered creating tasty Korean BBQ beef bowls. We explored key ingredients like beef chuck roast and soy sauce. I shared step-by-step instructions for a perfect marinade and slow cooking process. You learned tips to enhance flavor and presentation. For a delicious meal, remember to customize your bowls with your favorite garnishes and sides. Enjoy experimenting with ingredients and make it your own. Happy cooking!$

Slow Cooker Korean BBQ Beef Bowls

Savor the delicious flavors of Slow Cooker Korean BBQ Beef Bowls with this easy recipe! Tender beef chuck roast simmered in a savory marinade, served over fluffy jasmine rice and topped with fresh veggies, makes for a satisfying meal everyone will love. Perfect for busy weeknights, this comforting dish requires just 15 minutes of prep. Click through to discover the full recipe and elevate your dinner game tonight!

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Ingredients

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

1/2 cup soy sauce (low sodium)

1/2 cup brown sugar

1/4 cup sesame oil

1/4 cup rice vinegar

1 tablespoon minced garlic

1 tablespoon grated ginger

1 tablespoon sesame seeds

2 green onions, chopped (for garnish)

4 cups cooked jasmine rice

1 cup shredded carrots

1 cup sliced cucumbers

Optional: Kimchi for serving

Instructions

In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger until combined.

Place the cubed beef chuck roast into the slow cooker and pour the marinade over the beef, ensuring all pieces are well coated.

Sprinkle the sesame seeds over the beef mixture and stir to combine.

Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and easily shredded with a fork.

Once cooked, use two forks to shred the beef within the slow cooker, mixing it into the sauce for added flavor.

To serve, spoon cooked jasmine rice into bowls and top generously with the shredded Korean BBQ beef.

Garnish with chopped green onions, shredded carrots, and sliced cucumbers.

Optional: Serve with a side of kimchi to enhance the authentic Korean flavor profile.

Prep Time: 15 minutes | Total Time: 8 hours (including slow cooking) | Servings: 6