First, let me say I am hesitant to call this meal Korean. You see, my inspiration recipe referred to it as Korean, which is why I am. I wasn’t really reminded of Korean beef though as I ate this. Don’t get me wrong, it was delicious. The beef was tender and the slaw on top added a great crunch. I just wasn’t feeling the Korean part. Asian yes, but Korean, not so much. (My husband agreed with me wholeheartedly. He actually laughed when I suggested it was Korean!)
No matter what you call it, you should give this recipe a try. It’s so quick to throw together. Just get it in your slow cooker and get on with your day. To save even more time, take some help from the store and use coleslaw mix. (It’s a lot easier than shredding your own cabbage and carrots!) Hours later, you’ll find super succulent beef with a slight kick (from the jalapeño). Serve in a lettuce wrap or a tortilla if you’re in the mood for tacos. Top with crunchy slaw and a little sriracha for a bit more heat.
*Recipe Note: I used tamari in this recipe, which is a thicker, richer, and darker soy sauce. You can definitely substitute soy sauce if you’d like.
Begin with the beef…
- Start by coating your slow cooker with nonstick cooking spray.
- Place a 3-4 pound beef roast (I used a bottom round cut) into your slow cooker.
- Mince up a jalapeño.
- Sprinkle it onto the beef.
- Crush 5 cloves of garlic and mince up half of an onion.
- Measure out ⅓ cup of tamari.
- Pour the tamari into a bowl.
- Add the garlic.
- Add the onion.
- Mix it all up.
- Pour in 2 tablespoons of rice wine vinegar.
- Add 1 tablespoon sesame oil.
- Drop in ½ cup brown sugar.
- Stir again.
- Peel a 1 inch piece of ginger root.
- Grate the ginger into the sauce.
- Stir one last time.
- Pour the sauce over the beef.
- Cover and cook on low for 8-10 hours. (I cooked mine for 8…I slept in a little so 10 wasn’t happening!)
Next, make the slaw…
- Place 1 bag of coleslaw mix in a large bowl.
- Add 2-3 tablespoons of rice wine vinegar.
- Add 1-2 tablespoons of tamari.
- Season to taste with pepper.
- Mix well, cover, and refrigerate until the beef is ready.
- When the beef is done, remove it to a serving dish.
- Using two forks, shred the beef.
- Pour some of the leftover cooking liquid over the shredded beef. (Reserve the rest for reheating leftovers!)
To serve, start with a piece of Bibb lettuce.
Add some beef.
Top with some slaw.
Two Years Ago: Garlic Shrimp Caesar Salad
Slow Cooker Shredded Korean Beef Lettuce Wraps (serves 8)
- nonstick cooking spray
- 3½ pound beef bottom round roast
- 1 jalapeño, minced
- ½ yellow onion, chopped
- 5 cloves garlic, minced
- ⅓ cup tamari plus 2 tablespoons
- 4 tablespoons rice wine vinegar, divided
- 1 tablespoon sesame oil
- ½ brown sugar
- 1 inch piece of ginger root, peeled and grated
- 1 bag coleslaw mix
- 1 teaspoon ground black pepper
- 1 head Bibb lettuce, leaves removed and washed
- Coat the insert of your slow cooker with the cooking spray.
- Place the beef in your slow cooker.
- Sprinkle in the jalapeño.
- In a bowl, combine the onion and garlic with the ⅓ cup of tamari.
- Stir in half of the rice wine vinegar, the sesame oil, the brown sugar, and the ginger root.
- Pour the sauce over the beef.
- Cover and cook on low for 8-10 hours.
- Combine the coleslaw mix with the remaining tamari and rice wine vinegar.
- Mix well and season with the black pepper.
- Cover and refrigerate until the meat is finished.
- When the beef is done, remove from the slow cooker.
- Shred with two forks.
- Add some of the cooking liquid from the slow cooker to moisten. (Reserve the extra liquid for reheating leftovers.)
- Serve the beef in the lettuce leaves.
- Top with some of the slaw.