Slow Cooker Korean BBQ Beef Stew Meat

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup Korean chili paste (gochujang)
• 1/4 cup rice vinegar
• 1/4 cup water
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium onion, sliced
• 4 green onions, chopped
• 1 teaspoon sesame oil
• 1 teaspoon black pepper
• 2 cups baby bella mushrooms, halved

Steps

1. 1 Combine soy sauce, brown sugar, gochujang, rice vinegar, water, garlic, and ginger in a bowl. Whisk until smooth.
2. 2 Place beef cubes in the slow cooker and pour the sauce mixture over them.
3. 3 Add sliced onions and mushrooms on top of the beef.
4. 4 Cover and cook on low for 4 hours or on high for 2 hours.
5. 5 During the last 10 minutes of cooking, sprinkle with black pepper and drizzle with sesame oil.
6. 6 Garnish with chopped green onions before serving.

Nutrition

Tips

• For a richer flavor, sear the beef cubes in a hot pan before adding them to the slow cooker.
• Adjust the amount of gochujang to your preferred spice level.
• Serve over steamed rice or noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve with a side of kimchi for added tang and crunch.
• Pair with a simple cucumber salad dressed with rice vinegar and sesame seeds.

FAQ