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Shredded Korean Beef Bowls

This slow cooker shredded Korean beef is the perfect meal for the entire week. First, we made bowls with coconut rice, then later in the week we made tacos and I added some to my eggs in the am. This would be great in a quesadilla, hash, or whatever your heart desires. It’s so tender and goes with so much!


2-2.5 lb top round beef roast


6-8 gloves of garlic

1/2 cup beef broth

1/2 cup brown sugar, packed

1/2 cup reduced sodium soy sauce

2 Tbsp sesame oil

2 Tbsp rice vinegar

1 Tbsp sirarcha

1 Tbsp cilantro, chopped

1 Tbsp fresh ginger, minced

1 Tbsp sesame seeds

1 small red onion, diced

Coconut rice:

1 Tbsp butter

1 cup long grain rice

2 cups coconut milk


For rest of bowl:

Shredded carrot sticks

1 Persian cucumber, sliced


Crunchy cili oil or sirarcha (optional)


  1. Prepare beef: if your slow cooker has a sauté setting, heat olive oil in slow cooker over medium high heat. If not, use a skillet. Pat beef dry with paper towels and salt and pepper both sides. Sauté both sides of beef until browned and crisp (approx. 4 min per side).

  2. While beef is cooking, make sauce. Combine beef broth, brown sugar, soy sauce, sesame oil, rice vinegar, sriarcha, ginger, cilantro, sesame seeds, and red onion. Mix until well combined.

  3. Turn slow cooker to low heat once meat is brown on both sides. Toss in garlic gloves. Pour sauce over meat. Let cook on low for 6-8 hours or on high 3-4 hours until meat can be pulled apart with a fork.

  4. Shred all meat with a fork and let cook with lid off for an additional 30 min.

  5. Prepare rice while meat is cooking. Heat 1 Tbsp butter in a small pot with 1 cup rice. Slightly toast rice.

  6. Pour coconut milk over rice. Let come to a boil then reduce to simmer. Cover and let cook on low for 10 min.

  7. Fluff with fork.

  8. Prepare bowls: add a scoop of rice, shredded beef, carrots sticks, cucumber, cilantro and top with hot sauce of choice (I used @momofuku chili crisp oil!)

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