Such a versatile meal, this tender, delicious slow cooker Korean beef can also be made in the Instant Pot (or other pressure cooker). The flavor is out of this world delicious!
You might be thinking: what’s Mel doing posting a slow cooker meal when it’s approximately 90 billion degrees outside?
Well, let me tell you, I use my slow cooker more in the summer than I do in the winter. It doesn’t heat up the house like turning on the oven, and as always, it’s the best, no-fuss way to get dinner on the table.
And while I love a good slow cooker meal, I am very particular about what constitutes a “good slow cooker meal.” Just because the title says slow cooker doesn’t mean it’s automatically a winner, know what I mean?
If you’ve made a bad slow cooker meal (I’ve made way too many in my day), you know what I’m talking about. Pasty, mushy, or dry meat. Weird flavors. A potent smell all.day.long that confirms with every passing hour that you’ll never be able to eat what’s inside.
Seriously, there are some bad ones.
But thankfully, there are also some redeeming, great slow cooker meals.
And this slow cooker Korean beef is extremely high on the list of slow cooker meals you should make really, really soon.
Extremely easy to prep, you’re looking at 10 minutes tops before the meat is beginning its flavorful descent into slow cookery.
Because the method and ingredients are so simple, this meal transitions fantastically well to the Instant Pot (or other electric or stovetop pressure cooker).
If doing so, not only are you looking at (still) only 10 minutes prep, but we’re talking 18 minutes max for tender, fall-apart beef smothered in the tasty, tasty sauce.
Throwing in shredded carrots near the end of cooking time lends a delicious crunchy contrast to the slow cooker Korean beef. If you like softer carrots, feel free to add them sooner, but if I can lend a little piece of advice here: crisp-tender carrots are where it’s at.
Down with mushy carrots.
Served atop a bed of hot, cooked rice (quinoa is a wonderful option, too), our favorite side dish option is a simple roasted vegetable and sometimes fresh fruit.
I’ve gotten a slightly weird once or twice and added cottage cheese and sliced cheese to the table alongside this meal before. Cause, you know, we like to keep things super classy and authentic around here.
I hope this slow cooker (or Instant Pot) Korean beef makes its way into your dinner rotation!
Quick note: I’ll be doing another Cooking with Kids Facebook Live
this Wednesday at 2:00 p.m. MST on Thursday at 11:30 a.m. MST. Last week’s FB live was so much fun; thanks for joining us and cooking right along with me and Ty! I’ll be posting additional details soon on Facebook and Instagram about the specific recipe we’ll be making in case you want to cook right along with us (this week, my 9-year old is the one calling the shots).
One Year Ago: Fresh Strawberry Cobbler
Two Years Ago: Skillet Lemon Glazed Chicken
Three Years Ago: Chopped Thai Crunch Salad with Sweet and Spicy Dressing
Four Years Ago: Pesto and Sausage Baked Ziti
Five Years Ago: Mexican Tomato and Corn Salad
Carrots: I like the carrots crisp-tender here (read: not mushy), which is why I add them in at the end of cooking. If you like them softer, add them to the slow cooker sooner (or to the Instant Pot at the beginning of the cook time). Pepper: I think diced green bell peppers would be another delicious addition.
Carrots: I like the carrots crisp-tender here (read: not mushy), which is why I add them in at the end of cooking. If you like them softer, add them to the slow cooker sooner (or to the Instant Pot at the beginning of the cook time).
Pepper: I think diced green bell peppers would be another delicious addition.