Traditionally, Korean barbecue takes some time to marinade and cook over a receptive flame. Young children and can our visitors busy most likely low on time, therefore we created this Crock pot Korean Barbecue. Low and slow cooking really seals the flavour, although meat becomes flavorful and tender in time.

We recommend serving it over brown rice that has a sprinkling of green onion for any simple meal, or topped by using a soft-cooked egg and kimchi for taking it to another level. In either case it’s delicious!

Ingredients

• 1 1/2 cup low sodium beef broth
• 1/2 pear, grated
• 2 garlic cloves, minced
• 2 tablespoons lite soy sauce
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ginger powder
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 2 pounds lean beef, reduce 2\” slices
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sliced scallions, for serving

Instructions

1. Whisk together beef broth, pear, garlic, soy sauce, red pepper flakes, ginger, sesame oil and rice wine vinegar. Place beef in bottom of crock pot and pour the mixture concerning this. Cook on low 5 to six hours, or high for a couple of to a few hours.
2. Whisk together cornstarch and water. Get rid of the meat with the crock pot then whisk in cornstarch/water mixture to thicken sauce. Return meat and add scallions. Serve over brown rice!

Other recipes to utilise:

Asian Style Beef & Broccoli

Slow Cooker General Tso’s Chicken