Traditionally, Korean barbecue takes time to marinade and cook over an open flame. We know our readers are busy and usually pressed for time, so we created this Slow Cooker Korean Barbecue. Low and slow cooking really seals the flavor, while the meat becomes flavorful and tender over time.
We recommend serving it over brown rice with a sprinkling of green onion for a simple meal, or topped with a soft-cooked egg and kimchi to take it to the next level. Either way it’s delicious!
Yields: 12 servings | Serving Size: 1/2 cup | Calories: 118 | Total Fat: 12g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 206mg | Carbohydrates: 3g | Fiber: 0g | Sugar: 1g | Protein: 17g | SmartPoints (Freestyle): 3
- 1 1/2 cup low sodium beef broth
- 1/2 pear, grated
- 2 garlic cloves, minced
- 2 tablespoons lite soy sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ginger powder
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 pounds lean beef, cut into 2” slices
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sliced scallions, for serving
- Whisk together beef broth, pear, garlic, soy sauce, red pepper flakes, ginger, sesame oil and rice wine vinegar. Place beef in bottom of slow cooker and pour the mixture over it. Cook on low for 5 to 6 hours, or high for 2 to 3 hours.
- Whisk together cornstarch and water. Remove the meat from the slow cooker then whisk in cornstarch/water mixture to thicken sauce. Return meat and add scallions. Serve over brown rice!
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How did this recipe turn out for you? Let us know your thoughts in the comments section below!