Korean Beef and Sweet Potato
This small-batch slow cooker Korean Beef recipe is perfect for those quieter weeknight dinners when you want something deeply flavorful without the fuss or the mountain of leftovers.
Servings: 2 meals
Ingredients
- ¾ pounds beef stew meat or chuck roast cut into 1-inch bite-sized chunks
- 1 medium sweet potatoes peeled and cut into 1-inch cubes
- ⅓ medium yellow onion diced large
- 1 small carrot peeled cut into half moons
- 2 cloves garlic minced
- 1 ½ teaspoon fresh ginger peeled and grated
- ½ cup soy sauce
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon tomato paste
- 2 teaspoons brown sugar
- ¼ cup beef broth
- 1 head baby bok choy washed, ends trimmed, and halved and chopped into bite-sized pieces
Instructions
- In a medium bowl, whisk together: Soy sauce, Gochujang, Sesame oil, Rice vinegar, sugar, Beef broth, and tomato paste (Taste and adjust for sweetness or spice if needed.)
- Place the beef at the bottom of the crock pot. Layer sweet potatoes, carrots, onion, garlic, and ginger on top
- Pour the sauce evenly over everything. No need to mix it yet.
- Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until beef is fully cooked, tender and sweet potatoes are soft but still holding shape. This will be dependent on your slow cooker.
- Stir halfway through the cook time to ensure even cooking.
- About 30 minutes before serving, stir in the chopped baby bok choy.
- Let it cook until wilted and tender, but still bright green. For more crunch, wait until the last 15–20 minutes.
- Spoon over cooked rice, cauliflower rice, or quinoa.
