Name: Crockpot Korean Beef Bowls
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4
Cuisine: Korean-Inspired
Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks; 1/3 cup low-sodium soy sauce; 1/4 cup brown sugar; 2 tbsp gochujang (adjust to taste); 2 tbsp rice vinegar; 1 tbsp sesame oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/4 cup beef broth; Steamed rice or alternative base (quinoa, cauliflower rice); Vegetables: broccoli florets, julienned carrots, sliced zucchini

This Crockpot Korean Beef Bowl is a perfect combination of convenience and flavor. The beef is slow-cooked to perfection with a blend of savory, sweet, and spicy Korean-inspired ingredients. Paired with rice and fresh vegetables, it’s a balanced, healthy, and satisfying meal for any night of the week.

Recipe Tips and Tricks:

Brown the beef: Searing the beef in a pan before adding it to the crockpot enhances its flavor.
Customize the heat: Adjust the spice level by adding more or less gochujang (Korean chili paste).
Use fresh vegetables: Add freshly steamed or stir-fried veggies like broccoli, carrots, or snap peas for extra crunch and nutrition.
Thicken the sauce: If the sauce seems too thin, mix 1 tablespoon cornstarch with water and stir into the crockpot during the last 30 minutes.
Prep ahead: Chop your vegetables and make your sauce the night before for even faster assembly.

Why You’ll Love This Recipe:

This Crockpot Korean Beef Bowl is a true lifesaver for busy nights. It’s incredibly easy to make with minimal prep work and the slow cooker does all the heavy lifting. The flavors are rich and authentic, combining the sweetness of brown sugar, the umami of soy sauce, and the kick of gochujang. The best part? It’s versatile! Pair it with rice, quinoa, or cauliflower rice for a low-carb option. With its vibrant flavors and healthy ingredients, this dish is a perfect fit for the whole family or meal prep enthusiasts.

Yield: 4 servings

Crockpot Korean Beef Bowls

Tender and flavorful Korean beef served over rice with crisp veggies, a savory-sweet sauce, and a healthy twist.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 15 minutes

Ingredients

2 lbs beef chuck roast, trimmed and cut into chunks
1/3 cup low-sodium soy sauce
1/4 cup brown sugar
2 tbsp gochujang (adjust to taste)
2 tbsp rice vinegar
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup beef broth
Steamed rice or alternative base (quinoa, cauliflower rice)
Vegetables: broccoli florets, julienned carrots, sliced zucchini

Instructions

Prep the Beef: Trim excess fat from the beef and cut it into bite-sized chunks. Season lightly with salt and pepper.
Sear the Beef (Optional): Heat a skillet over medium-high heat with a drizzle of sesame oil. Sear the beef until browned on all sides, then transfer it to the crockpot.
Make the Sauce: In a small bowl, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and beef broth. Pour this mixture over the beef in the crockpot.
Cook: Cover and cook on low for 6-8 hours or high for 4-6 hours, until the beef is tender and easily shredded.
Prepare the Rice and Veggies: About 30 minutes before serving, steam the rice and vegetables of your choice. Stir-fry the veggies for extra flavor, if desired.
Shred the Beef: Use two forks to shred the beef directly in the crockpot. Mix well to coat the beef with the sauce.
Serve: Build your bowls by layering rice, beef, and vegetables. Drizzle extra sauce over the top and garnish with green onions and sesame seeds.

Notes

For added freshness, serve with kimchi or pickled vegetables.
Adjust sweetness or saltiness by tweaking brown sugar or soy sauce proportions.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 721Total Fat 39gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 21gCholesterol 188mgSodium 1446mgCarbohydrates 34gFiber 1gSugar 17gProtein 60g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Beef: Use chuck roast or brisket for optimal tenderness. Trim excess fat to keep it lean.
Soy Sauce: Choose low-sodium soy sauce for a healthier option. Tamari or coconut aminos work as gluten-free alternatives.
Gochujang: A key ingredient for Korean flavor. Available at Asian grocery stores or online, it adds a subtle, spicy kick.
Brown Sugar: Balances the spice and adds a hint of sweetness. Substitute with honey or coconut sugar for a natural sweetener.
Rice Vinegar: Brings a mild tanginess. Apple cider vinegar is a suitable alternative.
Garlic & Ginger: Fresh garlic and ginger elevate the dish with their aromatic depth.
Vegetables: Broccoli, carrots, and zucchini are great choices for added nutrition.

Variations and Substitutions:

Protein Variations: Swap beef for chicken thighs, pork shoulder, or even tofu for a vegetarian version.
Rice Options: Substitute white rice with brown rice, quinoa, or cauliflower rice for a healthier base.
Spice Adjustments: For a milder flavor, reduce or omit the gochujang. To amp up the heat, add red pepper flakes.
Add Crunch: Top with toasted sesame seeds, shredded cabbage, or crushed peanuts for texture.
Sauce Twist: For a tangy flavor, mix in a tablespoon of hoisin sauce or sriracha.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Freezer: Freeze the cooked beef in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Meal Prep: Divide into individual containers with rice and veggies for grab-and-go lunches throughout the week.