Is Korean Beef spicy?

It depends entirely on the Gochujang . Generally, Korean heat is a "sweet heat" that builds slowly, rather than a sharp, painful heat like cayenne. If you are sensitive to spice, start with 1 tablespoon of Gochujang or omit the red pepper flakes. You can always add Sriracha at the table for those who want more kick.

Can I make a Gluten Free Korean Beef Slow Cooker recipe?

Yes, absolutely. The main source of gluten in this recipe is the Soy Sauce (most soy sauce contains wheat). Simply swap the soy sauce for Tamari or Coconut Aminos , and ensure your Gochujang is certified gluten-free (some brands use wheat flour as a thickener).

How do I thicken the sauce in the slow cooker?

As mentioned in the steps, the sauce needs help. The slow cooker environment is sealed, meaning liquid doesn't evaporate. You must use a cornstarch slurry (cornstarch + cold water) added at the end of cooking. Do not add cornstarch powder directly to the hot liquid, or it will clump instantly.

Can I use ground beef instead of steak?

Yes! For a budget-friendly Korean beef meal prep , you can use lean ground beef (93/7 or 96/4). However, you cannot "dump" it raw. You must brown the ground beef in a skillet first, drain the fat, and then add it to the slow cooker with the sauce ingredients. Cook on Low for just 2-3 hours to let the flavors meld.

What is the best cut of beef for slow cooker Korean beef?

It depends on your goals. - Health/Protein: Flank Steak is the winner. It's leanest and has the highest protein density. - Texture: Chuck Roast is the classic choice if you want shredded, fatty, melt-in-your-mouth meat, but it comes with a higher calorie tag. - Budget: Sirloin Tip is a great middle ground that is cheaper than Flank but leaner than Chuck.

Slow Cooker Korean Beef (High Protein & Healthy)

Name: Slow Cooker Korean Beef (High Protein)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Korean
Ingredients: 1.5 lbs (680g) Flank Steak, sliced thin; ½ cup (120ml) Low-Sodium Soy Sauce; ½ cup (120ml) Beef Broth; 1 Asian Pear, grated; 2 tbsp Brown Sugar; 1 tbsp Gochujang (Korean Chili Paste); 1 tbsp Fresh Ginger, grated; 3 cloves Garlic, minced; 1 tbsp Sesame Oil; 1 tbsp Cornstarch + 2 tbsp Water; Garnish: Green onions, Sesame seeds

Description

Tender flank steak simmered in a sweet and spicy soy-pear glaze. A healthy, high-protein take on Bulgogi.

Ingredients

Scale

1.5 lbs (680g) Flank Steak, sliced thin
½ cup (120ml) Low-Sodium Soy Sauce
½ cup (120ml) Beef Broth
1 Asian Pear, grated
2 tbsp Brown Sugar
1 tbsp Gochujang (Korean Chili Paste)
1 tbsp Fresh Ginger, grated
3 cloves Garlic, minced
1 tbsp Sesame Oil
1 tbsp Cornstarch + 2 tbsp Water
Garnish: Green onions, Sesame seeds

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Instructions

Slice steak against the grain into strips. Place in crockpot.
Whisk soy sauce, broth, pear, sugar, gochujang, ginger, garlic, and oil. Pour over beef.
Cook on LOW for 5-6 hours.
Mix cornstarch and water. Stir into pot. Cook on HIGH for 20 mins to thicken.
Serve garnished with sesame seeds and onions.

Notes

Cut Matters: Do not use Chuck Roast if you want lean macros; use Flank or Sirloin.
Freezer Meal: Combine raw beef and sauce in a bag and freeze for up to 3 months.

Prep Time: 15 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Korean

Nutrition

Serving Size: 1/4 recipe
Calories: 350 kcal
Sugar: 12 g
Sodium: 980 mg
Fat: 12 g
Saturated Fat: 4 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 70 mg