Description
This Sweet and Spicy Korean Beef Stew is a delightful slow-cooked dish featuring tender flank steak simmered in a flavorful blend of soy sauce, brown sugar, garlic, and red pepper flakes. Perfect for a comforting meal, it offers a balanced combination of sweet, savory, and spicy notes, ideal for serving over steamed rice.
Ingredients
Scale
Beef and Marinade Ingredients
- 1.5 lbs flank steak
- 1/4 cup corn starch
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1 diced onion
- 1/4 tsp red pepper flakes
Instructions
- Mix Ingredients: In a mixing bowl, combine corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Whisk thoroughly until the mixture is well blended and smooth.
- Cook in Crockpot: Place the flank steak in the slow cooker. Pour the prepared sauce evenly over the meat. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or alternatively on high for 3 to 4 hours, allowing the flavors to meld and the beef to become tender.
- Shred Meat: Carefully remove the cooked flank steak from the slow cooker. Using two forks or a knife, slice or shred the meat into bite-sized pieces. Return the shredded beef to the crockpot and stir it into the sauce to absorb more flavor.
- Serve: Spoon the hot Korean beef stew over fresh steamed rice. Enjoy the harmonious blend of sweet and spicy flavors in this comforting dish.
Notes
- For an extra depth of flavor, consider adding minced garlic or ginger to the sauce mixture.
- If you prefer a thicker sauce, you can thicken the stew by simmering it uncovered for 15-20 minutes after shredding the meat.
- This recipe pairs well with steamed vegetables or kimchi for a traditional Korean meal experience.
- Flank steak can be substituted with skirt steak or chuck roast for similar results.
- Adjust red pepper flakes according to your preferred spice level.
