Go Back
Slow Cooker Korean Beef Rice Bowls
Print Recipe Pin Recipe
Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 cup shredded carrots
  • 4 cups cooked rice, for serving
  • Sliced green onions and sesame seeds, for topping

Instructions
 

  • Brown the ground beef and diced onion in a skillet over medium heat until the beef is no longer pink. Drain any excess fat.
  • Transfer the beef mixture to the slow cooker. Add the minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, and red pepper flakes. Stir to combine.
  • Cover and cook on low for 4 hours. Stir in the shredded carrots during the last 30 minutes so they stay slightly crisp.
  • Serve the beef over cooked rice. Top each bowl with sliced green onions and sesame seeds.

Notes

Shredded carrots added late keep some texture against the soft beef. If the sauce tastes too sweet, stir in an extra splash of soy sauce right before serving. Leftovers reheat well with a little water to loosen the sauce. Use day-old rice for better texture when you warm it up.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Skillet