Name: Slow Cooked Korean Beef
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2-5 Pound Grassfed Beef Chuck Roast; 1 White Onion, sliced; 3 Green Onions, chopped; 1/2 Cup Broth, chicken or beef; 1/2 Cup Coconut Aminos (- can also use 1/4 tamari and 1/4 coconut aminos ); 2 Tbsp Toasted Sesame Oil; 1 Tbsp Coconut Vinegar; 1 Tbsp Fresh Ginger, grated; 2 Cloves Garlic, crushed or grated (- can use pre-roasted cloves); 2 Tsp Fresh Black Pepper; 1/2 Tsp Red Pepper Flakes; 1/2 Tsp Salt or Umami/Mushroom Salt

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This is my healthier version of Korean beef. Most recipes call for sugar to balance the garlic, ginger, and green onions, but I find it much too sweet. Instead I use the slow cooking process to reduce the coconut aminos, vinegar, and onions. This caramelization creates a sweet flavor, without the addition of sugar. And since I like my Korean beef on the more savory side, I also add mushroom powder to enhance the flavors. Any blend of ground shiitake or porcini mushrooms will work great (recipe coming soon). Or use Nom Nom Paleo’s Magic Mushroom Powder.

Slow Cooked Korean Beef

Use this sauce with any cut of beef or cooking method! Adjust your cooking time accordingly. If you're using the crock pot, you can marinate the beef overnight, then place on low in the morning when you wake up. I show you this method below. It's a great way to plan a hectic morning and day. This recipe is easy to make, flavorful, enjoyable, healthy, and re-heats even better the next day, making it ideal for meal prep!

Course Main Course

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 4 people

Ingredients

2-5 Pound Grassfed Beef Chuck Roast
1 White Onion, sliced
3 Green Onions, chopped
1/2 Cup Broth, chicken or beef
1/2 Cup Coconut Aminos - can also use 1/4 tamari and 1/4 coconut aminos
2 Tbsp Toasted Sesame Oil
1 Tbsp Coconut Vinegar
1 Tbsp Fresh Ginger, grated
2 Cloves Garlic, crushed or grated - can use pre-roasted cloves
2 Tsp Fresh Black Pepper
1/2 Tsp Red Pepper Flakes
1/2 Tsp Salt or Umami/Mushroom Salt

Instructions

Overnight Method: place chuck roast, onions, and mixed sauce into plastic bag or bowl to marinate overnight. In the am, place all ingredients into the crock pot. Cook on low for 6-8 hours.
Regular Recipe: lightly salt and pepper beef and sear on all sides. Place in crock pot then layer with onions and pour over sauce. Cook on low for 6-8 hours.
Beef is ready once the sauce has cooked down and the beef is pull apart tender, typically around the eight hour mark.
Serve over rice and pair with fresh salad greens. For breakfast or extra protein, add fried eggs.
This recipe is very versatile and pairs well with rice, stir-fry, broccoli, roasted root veggies, kimchi, salad, and even a side of crisp cucumbers! Enjoy!