Before we moved to South Carolina for school, we were lucky enough to work on a unit (we were ICU nurses) with some amazing people who became great friends. Luckily for us, several of them share our love for food and cooking. Along the way, one recipe sort of became known as “the recipe,” and got passed around and around via email. We got it from Mike, who got it from Christy, who got it from… someone? As best I can tell, the recipe actually originates with the blog, My Kitchen Addiction.
This is “the recipe” because everyone loves it. We’ll use my family as Exhibit A. We go to the Outer Banks with my extended family on my dad’s side every summer. Traditionally, each night one pair of adults would cook dinner for the entire family – we’re talking 30+ people. After my grandparents died, there ended up being a free night. As one of the oldest grandchildren, I decided that my generation should probably step up and take over cooking one night… especially when you consider that we’re still getting a free vacation out of our parents for a week each summer! Two summers ago, Selim and I announced that we would take charge of that extra night, and that we’d be making this dish. There was immediate skepticism… my family prefers staples like hamburgers, spaghetti, steak, and tacos. They also think that Selim and I like “fancy, weird food.”
Well guess what? They all loved it! People came back for seconds and thirds. One of my cousins ate so much that he actually vomited. Not kidding. Moral of the story? This dish is delicious and everyone loves it. We’re sure you’ll love it too!
Spicy Slow Cooker Korean BBQ with Tangy Slaw
- 1 large onion, finely dice half and roughly chop the other half
- 10 cloves of garlic, minced
- 1 cup low-sodium soy sauce
- 1 cup rice wine vinegar
- 1 1/2 tbsp toasted sesame oil
- 2 tbsp of grated fresh ginger
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp crushed red pepper flakes
- 1 tsp chipotle powder (or other smoky pepper)
- 2 1/2 – 3lb beef bottom round or shoulder
- 3 tbsp flour
- 5 cups shredded vegetables (cabbage, carrots, peppers, whatever you want)
- 1/2 cup rice wine vinegar
- 1/4 cup brown sugar
- Zest & juice of 1 large lime
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tbsp chopped fresh basil
- Extra limes, for garnish
- Extra basil, for garnish
- Combine the first 10 ingredients in a large bowl. [This can be done ahead of time and refrigerated to save time.]
- Place liquid and beef in a large slow cooker. Cover and cook on low for 10 hours.
- At some point while your beef is cooking, prepare the slaw. Whisk together all ingredients and pour over the vegetables. Refrigerate until ready to serve. [This can also be done ahead of time.]
- After 10 hours, pour the liquid out of the slow cooker into a large saucepan. Bring to a simmer. Let the meat remain in the slow cooker, with the heat turned off.
- Stir the 3 tablespoons of flour into 1/4 cup of water. Whisk together so it is well-combined and forms a what resembles a paste.
- Stir the flour/water paste into the saucepan. Stir while adding so it combines thoroughly into the liquid.
- Continue simmering until the liquid has thickened to your liking. We reduced ours by maybe a 1/3.
- Return thickened liquid to the slow cooker. Use two forks to shred the meat and mix with the liquid.
- Make tacos with the meat and slaw on top of warmed tortillas! Garnish with additional basil or a squeeze of lime.
Post-dinner notes: This also goes great over rice, if for some crazy reason you’re sick of tacos! And, as per usual, I am not making any claims that this is an authentic, traditional dish the way your Korean grandma would make it.