Slow Cooker Korean Beef And Broccoli Bowls
These Slow Cooker Korean Beef Bowls are the perfect blend of savory, sweet, and satisfying. They’re easy to prepare, budget-friendly, and guaranteed to become a family favorite. Whether it’s a quick dinner or make-ahead meal, this recipe delivers every time.
Equipment
- Slow cooker
Ingredients
- 2 lbs ground beef
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/2 cup soy
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp crushed red pepper flakes
- 1 cup broccoli cooked
For Serving
- 4 cups white rice or cabbage or riced cauliflower
- 2 green onions sliced
- 1 tbsp sesame seeds
Instructions
- In a skillet over medium-high heat, cook the ground beef until fully browned (about 5-7 minutes). Drain any excess grease. Add the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes.
- Transfer the browned beef to the slow cooker. Pour the sauce over the beef and stir to combine. Cover and cook on low for 3-4 hours or high for 1.5-2 hours to let the flavors blend.
- For the last half hour, cook the broccoli and add it to the slow cooker.
- Scoop the Korean beef over bowls of steamed white rice. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.