On cold winter evenings, few things are more comforting than a steaming bowl of stew. This slow-cooker recipe turns out an amazing version with Korean flavors. It’s easy to create and makes a delicious, filling meal.
The recipe combines the ease of a slow cooker with a handful of in-your-pantry ingredients such as soy sauce, brown sugar and sesame oil. The result is surprisingly flavorful. Pair it with steamed broccoli and cooked white rice, and you’ve got yourself a fantastic midweek meal.
Slow cooker Korean ground beef
4 hours and 5 minutes
4 hours and 10 minutes
1½ pounds ground beef
¼ cup plus 2 tablespoons soy sauce
¼ cup plus 2 tablespoons brown sugar
1½ tablespoons sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon sriracha or more to taste
2 scallions, thinly sliced, for garnish (optional)
In a large skillet over medium-high heat, cook the beef, breaking it up with a spatula, until browned, about 5 minutes. Transfer to the slow cooker.
In a bowl, combine the soy sauce, sugar, sesame oil, garlic, ginger and sriracha. Mix well and add to the slow cooker.
Cover the slow cooker, and cook on low for 4 hours.
Serve hot over steamed rice. Garnish with scallion, if desired.