Slow Cooked Korean Beef

Serves: 6


1 small rump roast (3 to 4 pounds)

3 cups low-sodium beef broth

1 cup low-sodium soy sauce

1/2 cup brown sugar

4 cloves garlic, chopped

3 Tbsp Flying Olive Toasted Sesame Oil

Juice of 3 limes

½-2 Tbsp sriracha or your favorite hot sauce

Cooked jasmine rice or warm tortillas and condiments for serving

Scallions or chopped cilantro for serving


In a 6-quart slow-cooker, combine the beef, broth, soy sauce, brown sugar, garlic, Flying Olive Toasted Sesame Oil, lime juice, and hot sauce. Cover and cook on low 8 hours.

When ready, and cooled enough to handle, remove the beef to a cutting board and shred. Pour over enough broth to make it moist or, our favorite, place the juice in a pan and add about 1 Tbsp of cornstarch.  Reduce the juice until the juice is as thick as you like.  Add the beef back in and warm. Serve over rice with scallions or cilantro or in warm tortillas with any condiments you like.

Submitted by Barb and Chuck L.