A simple and easy slow cooker korean beef recipe with only 7 ingredients! Serve in lettuce wraps topped with a light and crunchy sesame-cucumber salad.
If you’ve been here before, you may have noticed that I heart global food.
I heart Mexican food, Indian food, Thai food…and then there was that time that I hearted Southwestern/Middle Eastern fusion food. Was that too weird? I hope not.
I adore cooking food from all over the world…places I’ve been to, and places I only dream of visiting. I have been so, so, SO lucky to have travelled a fair bit in my life, and some of my favorite memories are from these travels. There was that time we almost died in the hands of a crazy Argentinian taxi driver…the time that we met a friendly young Cuban man who took us to an off-the-beaten-path restaurant with views of all of Havana…the time that we rode motor bikes all over Phuket…and that time that I met my other half {Ben} at a music festival in Australia.
These days, my travelling days are looking a lot more tame (with a one year old!). Rather than travel outside of the country for that sense of adventure, I am enjoying myself in the kitchen…cooking up adventurous food to mix things up in our normal dinner routine. It’s almost as fun as the real thing! And today we’re going to Korea to enjoy these slow cooker korean beef lettuce wraps!
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I was able to make use of my slow cooker {again! I hope you’re not getting tired of all the slow cooker recipes lately!}
This is one of my easiest slow cooker recipes ever: no searing, no chopping, only 7 ingredients to throw together in the slow cooker, and cooks on low for 6-8 hours.
Right before serving, shred the beef, toss with as much or as little of the cooking liquid as you’d like.
Prep a quick little salad. Serve in lettuce wraps.
Voila! A little slow cooker Korean beef to mix up your dinner plans!
This meal was a hit at our house!
The slow cooker Korean beef is fall-apart-tender, and the sauce is sweet, salty, a little bit spicy and delicious!
The salad is fresh and crunchy and counters the richness and heaviness of the beef. And wrapping it all up in a lettuce leaf adds even more freshness, but is also pretty fun to eat!
Now I just need to get my passport renewed so that we can plan some real-life travels! In the meantime, has anyone got a crazy travel adventure story to share?
UPDATE: I’ve reduced the cook time and added some tips to address comments that this recipe burned for some people. It did not burn for me after 9 hours on low in the slow cooker, but all slow cookers cook differently, so make sure you keep an eye on this during the last 2 or so hours of cooking.
- 1.5-2 lb beef roast {I used an inside round roast but you should be able to use any lean, cheap cut in this recipe}
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp garlic chili paste
- 3 tbsp sesame oil
- 4 tbsp rice vinegar
- 2 tsp sugar
- 3 cups cucumber cut into matchsticks
- 1 1/2 cups bean sprouts rinsed
- 3 cups radishes sliced thinly
- 12-16 lettuce leaves I recommend bibb lettuce
- 6-8 tsp toasted sesame seeds
In the base of a slow cooker combine soy sauce, honey, brown sugar, vinegar, sesame oil and garlic chili paste.
- Cut beef in half lengthwise, toss in the sauce, and arrange the two pieces of beef side by side in the base of the slow cooker.
- Cook on LOWEST setting for 6-8 hours. *keep an eye on the beef during the last 2 hours of cooking.
- Remove beef from slow cooker to a large bowl. Shred with two forks. Toss with remaining cooking liquid to taste {we used about half of it but you could use even more}.
Combine the sesame oil, rice vinegar and sugar, mix until all sugar is dissolved.
- Toss with veggies.
- Serve immediately, sprinkled with sesame seeds.
Keep an eye on this during the last 2 hours of cooking. If the liquid over-reduces, add some additional water or stock to the pot.
Some people have found this recipe to burn. The beef will have a dark (but not burnt) exterior after 8 hours in the slow cooker.
This recipe has a moderate spice. Reduce the garlic chili paste to reduce/eliminate any spiciness.
Lauren Merkel
Hi! This recipe was scrumptious! I adapted your recipe for my blog…take a peek! https://mommiedearestsite.wordpress.com/2017/08/16/wellness-wednesday-korean-beef-lettuce-wraps/
Denise
I’m glad you enjoyed it, Lauren! I checked out your post and left a comment (not sure if it went through?).
NaomiK
OH my goodness! These were sooo good! Definitely going to make this again! I couldn’t find the garlic chile paste in my grocery store so I just added some garlic and chili powder to the crock pot (which was probably better cause no one in my family likes spicy food except me!). It turned out delicious! Thanks!
Denise
I’m so happy you enjoyed them, Naomi! Glad to hear they were still good without the garlic chile paste 🙂
Jennifer
Do you cut the meat in half lengthwise or crosswise?
Denise
Hi Jennifer, lengthwise! I’ll update the recipe to be more specific 🙂
MM
This needs SOME additional cooking liquid in it. I followed the recipe exactly and left in my slow cooker on lowest/10-hour setting (turns itself to warm after). The meat was completely burned into hockey pucks, and sauce had turned into hardened carbon. I ended up throwing everything out – crock pot and all. What a bummer.
Denise
Hi MM. I’m very sorry that happened to you, and also confused, because I have made this recipe multiple times with no issues. Did you cut the meat in half and place the two halves side-by-side in the slow cooker? I’m going to pull the recipe off-line until I can retest it, because I never ever want anyone to have this happen to them. Apologies!!
Denise
Hi MM, I’m back! I’ve retested the recipe, and it didn’t burn for me even after 9 hours in the slow cooker. I really think that it must come down to differences between slow cooker models. I have updated the recipe to have a lower cook time (from 8-10 hours to 6-10 hours) and advise everyone to keep an eye on the recipe during the last 2 hours of cooking and add additional liquid if it over-reduces. Anyway, I’m really sorry that you had difficulties with the recipe and I wanted you to know that I take this very seriously.
Yuka
I’m trying it right now. What did you add for additional liquids if needed?
Denise
Hi Yuka, I didn’t need to add any extras, but I’d add more stock or even just water if you do add some. Hope you like it!
Ann
Tried this tonight and the meat was overcooked and had to turn it off after hours because the sauce was burning. I will make a few adjustments to fix this since I love the meat and salad.
Denise
Hi Ann, thanks for your comment! Just curious, what model of slow cooker do you have? I use a 5 qt crockpot brand slow cooker that cooks very ‘hot’ and my sauce wasn’t burned, although as you can tell from the photos, it sort of ‘caramelizes’ on the meat.
Jessica
How many servings would this be?
Denise
Hi Jessica! It makes 6-8 servings.