Slow Cooker Korean Beef Stew Recipes
SLOW-COOKER KOREAN BEEF STEW
Fill the slow cooker in just 10 minutes in the morning, and this Asian-inspired beef stew will be ready when you get home from work. All you'll need to do is cook the rice!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef, carrots, onions, garlic, tomato juice, soy sauce, sugar, oil and pepper.
- Cover; cook on Low heat setting 9 to 11 hours (or on High setting 4 hours 30 minutes to 5 hours 30 minutes).
- In small bowl, mix cornstarch and cold water until blended; stir into beef mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 20 minutes longer or until mixture is slightly thickened. Serve with rice.
Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 11 g, TransFat 1/2 g
SLOW COOKER KOREAN BEEF STEW
Make and share this Slow Cooker Korean Beef Stew recipe from Food.com.
Provided by Pinay0618
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
- Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
- Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
- With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.
- Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve.
- MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Bring to room temperature and reheat gently.
Nutrition Facts : Calories 642.2, Fat 41.6, SaturatedFat 16, Cholesterol 156.5, Sodium 1560.4, Carbohydrate 19.4, Fiber 2.3, Sugar 12.7, Protein 44.9
SLOW COOKER BULGOGI (KOREAN ROAST BEEF)
A slow cooker delivers tender, tasty Korean roast beef, known as bulgogi. This was one of my husband's favorite dishes from Korea. Tasty, tender roast beef made in the slow cooker, served over rice with broccoli.
Provided by kelsimad
Categories Everyday Cooking
Time 10h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 7.9 g, Cholesterol 89.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 33 g, SaturatedFat 3.9 g, Sodium 519.1 mg, Sugar 6.5 g
SLOW-COOKED KOREAN BEEF
This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It's great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!
Provided by JacquelynLee
Categories One Dish Meal
Time 5h5m
Yield 12 filled buns, 12 serving(s)
Number Of Ingredients 9
Steps:
- Stir all ingredients but meat together in the bowl of a slow cooker.
- Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
- Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
- Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!
KOREAN BEEF STEW
Korean beef stew so tender, sweet and spicy. Definitely a dish everyone will crave for. Garnish with chopped green onion and additional toasted sesame seeds.
Provided by camille
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
- Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with the beef. Simmer until beef is tender, about 60 minutes more.
- Add carrot and sesame seeds to the skillet with the stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.
Nutrition Facts : Calories 517.8 calories, Carbohydrate 36 g, Cholesterol 85.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 23.9 g, SaturatedFat 11.3 g, Sodium 1047.8 mg, Sugar 28.2 g
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- In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
- Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
- Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
- With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.
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