Korean Beef Bowl

I have fallen deeply and helplessly in love with chili crisp. I will eat it on nearly anything. This recipe is one more excellent way to get chili crisp in my mouth.

Bowl Night

I've found that if we have a "bowl night" and offer our kids a few different vegetables to choose from, they are more likely to eat them without complaining. I set up all the ingredients in serving bowls and let them go for it. They assemble their bowls themselves but have to add a minimum required number of vegetables.

Ingredients

I prefer a chuck roast for this recipe but short ribs work beautifully. You can also shortcut this entire meal and use ground beef in a pan on the stovetop. But the slow-cooked chuck roast is so tender and flavorful, it can't be beaten.

The beautiful thing about this beef dish is you can serve it with any vegetable that makes you happy. Everything tastes good with it. When we have a rice or noodle bowl night, I like to saute a handful of different vegetables. My kids are much more likely to be adventurous and try new things when they have a choice and are doing it without mom making them. My son loves cilantro now because he chose it for himself one night. Brocolli, zucchini, mushrooms, carrots, cabbage, snap peas...it all works. This is a fantastic "use up things that have been in the fridge" recipe.

Garnishes

Keep it simple or jazz it up, there are limitless ways to finish this dish.

• Chili Crisp: To say I love chili crisp would be a gross misrepresentation of my feelings about this delicious condiment. If it's a vegetable or a protein, I'll add chili crisp. It's never done me wrong. Originating from Chinese cuisine, chili crisp is chili flakes fried in oil and depending on the brand or recipe can have a variety of other aromatics. The first bottled brand, Lan Gao Ma is my go-to. I also love Fly By Jing.
• pickled red onions
• fried egg
• chopped scallion
• cilantro
• chopped cashews

Cooking Methods

• Dutch Oven (see recipe card for cooking time details)
• Instant Pot (cook for 20 minutes for every 1 pound of meat)
• Slow Cooker (see recipe card for cooking time details)

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Recipe

Korean Beef Bowls

Layla @ Poppy Trail Table

Tender beef in a flavorful Korean-inspired sauce, easy to customize with a variety of veggies. Perfect for a weeknight slow cooker meal!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Course Main Course

Cuisine Asian

Servings 6 servings

Ingredients

  

1x2x3x

• 1 cup beef broth
• ½ cup reduced-sodium soy sauce we use Tamari
• ½ cup maple syrup can also use brown sugar
• 3 cloves garlic
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon chili crisp
• ¼ teaspoon pepper
• 1 medium red onion sliced
• 1 3- pound chuck roast cut into 1 to 2-inch cubes
• 2 tablespoons cornstarch
• 3 green onions sliced
• ¼ cup cilantro rough chopped

Instructions

 

• Coat beef in cornstarch.
• In a dutch oven, slow cooker, or instant pot, whisk together beef broth, soy sauce, maple syrup, garlic, sesame oil, rice wine vinegar, ginger, chili crisp, pepper, and onion.  Add beef and cook on low heat for 6 hours or high heat for 4 hours.  If you are cooking in a dutch oven, bake at 350 for 2.5 hours.
• When beef is fork tender, shred beef.
• Serve over rice or noodles with vegetables of your choice (our favorites include pickled onions, broccoli, carrots, and sugar snap peas).  Top with cilantro, green onions and additional chili crisp.

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