Slow Cooker Korean Beef Lettuce Wraps

A simple and easy slow cooker Korean beef lettuce wraps recipe with only 7 ingredients! Serve in lettuce wraps for a light and fresh dinner.

Slow cooker recipes can be such a lifesaver on busy weeknights. This Slow Cooker Sesame Ginger Beef with Snap Peas and this Slow Cooker Honey Garlic Beef are two great beef options, as are these Korean Beef Lettuce Wraps!

Slow Cooker Korean Beef

Korean beef cooked in the slow cooker is fall-apart-tender, and the sauce is sweet, salty, a little bit spicy, and delicious! Plus, it’s super simple to make: no searing, no chopping, requires only 7 ingredients to throw together in the slow cooker and cooks on low for 6-8 hours.

This is perfect for meal prep ahead of time and serving as a healthy lunch or light dinner during a busy weeknight. It’s a great light and fresh option, but you could serve the beef in a number of ways .

Ingredients You’ll need…

For the slow cooker, Korean beef:

  • Beef roast – I prefer an inside round roast, but you can use any lean, cheap cut in this recipe
  • Soy sauce – for a gluten-free option, swap soy sauce with tamari
  • Honey and brown sugar – adds the perfect hint of sweetness to balance the soy sauce and make the beef extra savory
  • Rice vinegar + sesame oil-give it a little bit of tanginess and a mild sesame flavor
  • Chili paste – adds a bit of spice to the recipe. Use garlic chili paste or, for a more authentic Korean flavor, Gochujang paste.

Slow Cooker Korean Beef

To serve:

  • Lettuce wrap- I used butter lettuce but if you’d like more crunch, romaine is a great choice!
  • Veggies – cucumber, radish, carrots
  • Sesame seeds-toasted for the best flavor

A simple and easy slow cooker Korean beef lettuce wraps recipe with only 7 ingredients! Serve in lettuce wraps for a light and fresh dinner.

Ingredients

Slow Cooker Korean Beef

¼ cup soy sauce

¼ cup honey

¼ cup brown sugar

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons garlic chili paste (or use gojuchang paste)

1.5-2 lb beef roast (I used an inside round roast, but you should be able to use any cheap cut in this recipe)

To Serve

cucumber (sliced into matchsticks)

carrots (shredded or sliced into matchsticks)

radishes (sliced thinly)

12-16 lettuce leaves (butter or romaine are great)

toasted sesame seeds

Instructions

Slow Cooker Korean Beef

In the base of a slow cooker combine soy sauce, honey, brown sugar, vinegar, sesame oil and garlic chili paste. Stir together until completely combined.

Add the beef and toss to coat. You can also slice in half lengthwise to create two short pieces of beef and arrange in the slow cooker.

Cook on the LOWEST setting for 6-8 hours. *keep an eye on the beef during the last 2 hours of cooking.

Remove beef from the slow cooker to a large bowl. Shred with two forks or an electric hand mixer. Toss with remaining cooking liquid.

Serve in lettuce leaves, topped with cucumber, carrots, and radishes, and sprinkled with sesame seeds.

Nutrition Information

Serving: 1/8 of batch, Calories: 336kcal, Carbohydrates: 23g, Protein: 19g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 58mg, Sodium: 506mg, Potassium: 603mg, Fiber: 1g, Sugar: 19g, Vitamin A: 2720IU, Vitamin C: 17.7mg, Calcium: 70mg, Iron: 3mg

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