Slow Cooker Korean Beef Bowls

Tender shredded beef chuck simmers in a savory soy-ginger sauce, then gets spooned over fluffy rice with cool, crisp cucumber.

Prep: 20 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 3 pounds beef chuck roast
• 0.5 cup low-sodium soy sauce
• 0.333 cup packed light brown sugar
• 5 garlic cloves
• 2 tablespoons fresh ginger
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 0.5 cup water
• 2 cups long-grain white rice
• 1 large english cucumber
• 3 scallions
• 1 tablespoon sesame seeds

Cooking instructions

1. Trim excess fat from the chuck roast and cut it into 3-inch chunks. Arrange the beef in a 6-quart slow cooker. (about 10 min)
2. Whisk together the soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and water. Pour the sauce over the beef. (about 5 min)
3. Cover and cook on LOW for 7 to 8 hours, or until the beef is very tender and shreds easily with a fork. For food safety, verify the beef reaches at least 145°F; its higher slow-cooked temperature and tenderness indicate it is ready to shred. (about 480 min) — LOW
4. Transfer the beef to a bowl and shred it with two forks. Skim excess fat from the cooking liquid, then return the shredded beef to the slow cooker and stir to coat. Keep covered on warm while preparing the rice. (about 10 min) — Warm
5. Cook the rice according to the package directions. Thinly slice the cucumber and scallions. (about 20 min)
6. Divide the rice among bowls. Top with the shredded beef and cucumber, then sprinkle with scallions and sesame seeds. Spoon extra sauce over each bowl. (about 5 min)