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Slow Cooker Korean Beef Lettuce Wraps With a Sesame Cucumber Salad

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Slow Cooker Korean Beef Lettuce Wraps with a Sesame Cucumber Salad | sweetpeasandsaffron.com @necie83

slowcooker
 Let the slow cooker do all the hard work for this simple and delicious slow cooker korean beef!   Serve in lettuce wraps with a sesame-cucmber salad for a light and healthy dinner.

If you love slow cooker recipes, be sure to check out my Slow Cooker Pinterest board!

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!

Slow Cooker Korean Beef Lettuce Wraps with a Sesame Cucumber Salad | sweetpeasandsaffron.com @necie83

Slow Cooker Korean Beef Lettuce Wraps with a Sesame Cucumber Salad | sweetpeasandsaffron.com @necie83

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!

Slow Cooker Korean Beef Lettuce Wraps with a Sesame Cucumber Salad | sweetpeasandsaffron.com @necie83

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.

Slow Cooker Korean Beef Lettuce Wraps with a Sesame-Cucumber Salad

Prep Time 20 mins
Cook Time 8 hours
Total Time 8 hrs 20 mins
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Serves 8     adjust servings

Let the slow cooker do all the hard work for this simple and delicious meal! Beef is simmered for 8-10 hours in a honey/sesame/soy sauce mixture, shredded, and served in lettuce wraps with a sesame-cucumber salad!

Ingredients

Slow Cooker Korean Beef

  • 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

Sesame Cucumber Salad

  • 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

To Serve

  • 12-16 lettuce leaves (I recommend bibb lettuce)
  • 6-8 tsp toasted sesame seeds

Instructions

    Slow Cooker Korean Beef

    1. In the base of a slow cooker combine soy sauce, honey, brown sugar, vinegar, sesame oil and garlic chili paste.
    2. 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.
    3. Cook on LOWEST setting for 6-8 hours. *keep an eye on the beef during the last 2 hours of cooking.
    4. 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}.

    Sesame Cucumber Salad

    1. Combine the sesame oil, rice vinegar and sugar, mix until all sugar is dissolved.
    2. Toss with veggies.
    3. Serve immediately, sprinkled with sesame seeds.

    by

    Recipe Notes

    CAUTION:
    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.

    Slow Cooker Korean Beef Lettuce Wraps with a Sesame Cucumber Salad @sweetpeasaffron

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    Comments

      • I love my slow cooker too, Alyssa, but I get so frustrated by the short recipes…they’re just not do-able on week days! Coming up with 8-10 hour crockpot recipes has been challenging, but fun!

        Reply

    2. I seriously get the best dinner recipes from you Denise! This Korean beef stew is seriously going on the dinner menu next week. I’ll send you a pic when I make it! I love the flavors of this korean beef. And that you made them in lettuce cups! Paleo! Very excited about this one : )

      Reply

      • Thanks, Natalie! I hope you like it! You can tailor the flavors by adding more or less sauce. And gosh, why do I still not know what paleo is? Bad food blogger! Going to Mr. Google right now!

        Reply

      • I am only just starting to appreciate my crock pot! It is just SO nice to walk home and dinner is ready. And very little clean-up, too! Thanks, Gayle 🙂

        Reply

    7. I <3 that you heart global food, Denise! I love cooking up different types of cuisines from around the world too! It's so wonderful that your daughter gets to try so many cool dishes from around the world tooo!

      Reply

    10. This one is getting added to my menu! I love that this meal is still hearty but also light and healthy. We have been on a lettuce wrap kick lately so I know it will be a hit!

      Reply

    11. I don’t even own a slowcooker but I am definitely not tired of all your slowcooker recipes! One of these days I will get myself one! I don’t cook nearly enough diverse foods, pretty much just Mexican for me, haha! But this korean beef sounds so good! I love all the flavors and I bet it is so great with the crisp lettuce wraps!

      Reply

      • I have to admit that I didn’t even go to the grocery store when I was staying home with Kai…Well maybe for a few items, but he wouldn’t sit still in the cart, wouldn’t go in a wrap or carrier. Basically he just screamed at the grocery store. Hopefully our travelling days aren’t too far off, Ashley 🙂

        Reply

    18. 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.

      Reply

      • 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.

        Reply

    19. 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.

      Reply

      • 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!!

        Reply

        • 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.

          Reply

    21. 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!

      Reply

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