Toss a
pot roast (we went for shoulder roast, which doesn’t break the bank) in the slow cooker with a host of flavorful ingredients and soy sauce, and you will have a killer Korean beef ready for weeknight dinner. This versatile slow-cooked meal can be enjoyed over rice, in tacos, in a sandwich like a sloppy Joe, or anywhere you’d use shredded beef. Plus, our recipe has the perfect amount of ready-to-enjoy sauce, so you can just go from the slow cooker right to dinner.
The key to the Korean-inspired flavors in this dish is a mixture of garlic, ginger, sesame oil, and the secret ingredient: gochujang. A sweet and a little spicy Korean chili paste, gochujang lends body and richness to both the beef and broth. Don’t skip it; you’ll want to find a reason to use the rest of the jar, like in our kimchi fried rice or creamy gochujang white chili.
To serve, spoon the beef over rice and garnish with cilantro, scallions, and sesame seeds. Or, go off recipe and turn it into a Korean beef taco with the same toppings, then add some classic favorites like a drizzle of sour cream, cheddar cheese, or salsa, and something less expected like chopped kimchi or pickled cucumber or onion. Another great option is sandwiching it in a toasted brioche or potato roll.
Did you try making this? Let us know how it went in the comments!