Go Back

Healthy Slow Cooker Korean-Style Beef Recipe

Flank steak cooked low and slow in a gochujang, ginger, soy and sesame sauce until it shreds into something deeply savoury and satisfying. High in protein, easy to make ahead, and served with rice and fresh sides. Serves 6 to 8.
Print Recipe
Bowl of shredded beef over rice with bok choy, cucumber, carrot ribbons, and fresh herbs like cilantro and green onions in an Asian-inspired dish.
Prep Time:10 minutes
Cook Time:4 minutes

Equipment

  • Slow cooker

Ingredients

Ingredients:

  • 1.3 kg beef flank steak bavette, or chuck trimmed of fat
  • 1 Tbsp fresh ginger finely grated
  • 2.5 to 3 Tbsp gochujang Korean chilli paste
  • 3 cloves garlic crushed
  • 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil reduce to 1 tsp if using a fattier cut
  • 2 Tbsp brown sugar
  • 200 ml beef stock
  • 1 star anise pod optional

To serve:

  • Basmati or jasmine rice
  • Sliced spring onions
  • Steamed bok choy
  • Cucumber salad
  • Quick carrot salad
  • Kimchi or any pickle of your choice

Instructions

  • Place the beef in the base of your slow cooker. If the pieces are large, cut them to fit in a single layer.
  • Mix together the ginger, gochujang, garlic, soy sauce, rice vinegar, sesame oil, brown sugar and beef stock until well combined. Pour over the beef. Add the star anise if using.
  • Cook on low for 4 hours, or until the meat shreds easily when pulled with two forks. Cooking times vary between slow cookers so use the shred test rather than the clock.
  • Remove the star anise. Shred the meat directly in the slow cooker using two forks, then toss it through the sauce until every strand is coated.
  • Serve over rice with sliced spring onions, steamed bok choy, cucumber salad, carrot salad and kimchi alongside.

Notes

The sauce will look like a lot of liquid before cooking, but the shredded meat absorbs it all. 
Storage: Store in an airtight container in the fridge for up to 3 days. The flavour improves overnight.
Reheating: Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the sauce, or in the microwave until piping hot.
Freezing: Freeze cooled shredded beef in an airtight container or zip-lock bag for up to 3 months. Defrost overnight in the fridge before reheating.
Servings: 6