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Slow Cooker Korean Beef with Smashed Cucumber Salad
This one’s officially on repeat every week. Rich, sticky, a little bit spicy… and ridiculously easy thanks to the slow cooker.
SERVES
4
CALORIES
454
COOKING TIME
3 hours
DIFFICULTY
simple
Can I make slow cooker Korean beef ahead of time?
Absolutely – this is one of those dishes that actually gets better with time. I often make it the night before, let it cool, then pop it in the fridge. The flavours deepen overnight, and it reheats brilliantly. Perfect if you’re trying to stay organised during a busy week.
How spicy is Korean beef in the slow cooker?
It’s typically more sweet and savoury than spicy, but you can easily adjust the heat. If you like a bit of a kick, add some chilli flakes or a spoonful of gochujang. If you’re cooking for the whole family, you can keep it mild and let people add heat at the table.
Can I cook Korean beef on high instead of low?
You can, but low and slow is always my preference. Cooking it on low for 7–8 hours gives the best texture and allows the flavours to really develop. If you’re short on time, cooking on high for 4–5 hours will still work, but the beef might not be quite as tender.
What do you serve with slow cooker Korean beef?
I like to keep it simple. Steamed rice is a must, and the smashed cucumber salad adds that fresh, crunchy contrast. You could also serve it with noodles or even wrap it up in lettuce cups for something a bit lighter.
How do you make smashed cucumber salad?
It’s honestly one of the easiest sides going. Just bash the cucumbers lightly so they crack open, then toss them with garlic, rice vinegar, a touch of sugar, soy sauce and sesame oil. It’s fresh, punchy and cuts through the richness of the beef perfectly.
Can I freeze slow cooker Korean beef?
Yes, it freezes really well. Just let it cool completely, portion it up and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob or in the microwave. It’s ideal for batch cooking.
Is this recipe suitable for meal prep?
Definitely – this recipe has over 31 grams of protein, making it perfect for meal prep. It keeps well in the fridge for 3-4 days and reheats easily. Just store the beef and cucumber salad separately so the salad stays fresh and crisp.
Can I make this recipe gluten-free?
You can. Just swap out regular soy sauce for a gluten-free version like tamari. Always double-check your ingredients, especially sauces, but it’s a really easy adjustment.
Can I add vegetables to the slow cooker?
You can, but I’d keep it simple. Onion, garlic and maybe some peppers work well. I prefer to keep the veg minimal in the slow cooker and serve fresh sides like the cucumber salad alongside.
More slow cooker beef recipes like this
For more slow cooker beef recipes like this, visit my website or here are some of my favourites:
Method
Step 1
Brown the mince in a pan over medium heat until nice and brown.
Step 2
Transfer to the slow cooker along with the onion, pepper, garlic, ginger, sesame oil, gochujang, vinegar, soy sauce, honey, and hoisin.
Step 3
Cook on high for 2–3 hours or low for 4–5 hours.
Step 4
Serve over fluffy rice with a fresh smashed cucumber salad and a drizzle of chilli oil. Enjoy 🙂
Ingredients
500g 5% fat beef mince
1 small onion, chopped
1 red pepper, sliced
1 tsp garlic purée
1 tsp ginger purée
2 tbsp sesame oil
3 heaped tsp gochujang paste
1 tsp rice wine vinegar
1 tbsp dark soy sauce
1 tbsp honey
1 tbsp hoisin sauce
To serve:
150g cooked rice per person
Smashed cucumber salad
1 tsp chilli oil
