These Slow Cooker Korean-Style Beef & Rice Bowls are a delicious and convenient option for a weeknight dinner. Utilizing a crockpot, this recipe combines tender beef with gochujang, creating a sweet and savory flavor profile that is sure to please.
Perfect for meal prep, these bowls are budget-friendly and can be made in advance, making them freezer-friendly for those busy days.
Easy Slow Cooker Beef & Rice Bowls
This recipe features succulent beef cooked in a flavorful sauce with gochujang, served over a bed of fluffy rice. It takes about 8 hours in the slow cooker and serves 4 people, making it an ideal choice for family meals or meal prepping.
Ingredients
- 2 pounds beef chuck roast, cut into bite-sized pieces
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup beef broth
- 4 cups cooked rice
- Chopped green onions and sesame seeds for garnish
Instructions
- Prepare the Beef: Cut the beef chuck roast into bite-sized pieces and season with salt and pepper.
- Mix the Sauce: In a bowl, combine gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, and beef broth.
- Slow Cook: Place the beef in the slow cooker and pour the sauce over it. Stir to coat the beef evenly. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Serve: Once cooked, serve the beef over cooked rice. Garnish with chopped green onions and sesame seeds.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 450kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
