.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
0
Slow Cooker Korean Beef Burrito BowlsSlow Cooker Korean Beef Burrito Bowls

Slow Cooker Korean Beef Burrito Bowls

A flavorful, Korean-inspired twist on burrito bowls.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Slow Cooker Korean Beef Burrito Bowls
Slow Cooker Korean Beef Burrito Bowls
Prep Time5 Minutes
0
Cook Time480 Minutes
Ingredients
FOR THE BEEF: 3-4 pounds beef chuck roast
1 cup beef broth
½ cup soy sauce
¼ cup brown sugar
4 cloves minced garlic
2 tablespoons sesame oil
1 tablespoon freshly grated ginger
½ teaspoon onion powder
FOR THE SRIRACHA MAYO: ½ cup mayonnaise
½ cup plain Greek yogurt
3 tablespoons milk
1-2 tablespoons sriracha, depending on your spice preference
FOR THE BOWLS: 4-6 cups cooked rice
1 large cucumber, sliced
1 bunch of cilantro, chopped
Kimchi
Directions
  1. Place beef in slow cooker.
  2. In a medium bowl, mix together beef broth, soy sauce, brown sugar, garlic, sesame oil, ginger and onion powder. Pour over beef.
  3. Cook on low for 8-9 hours, until the meat shreds easily with a fork.
  4. Once cooked, remove from slow cooker and shred with a couple of forks. Add about ½ cup of the liquid from the slow cooker to the beef to give it all that good flavor.
  5. Make the sriracha mayo by mixing together mayonnaise, Greek yogurt, milk and sriracha.
  6. Assemble burrito bowls by placing rice, cucumbers and beef in a bowl.
  7. Top with cilantro, kimchi and sriracha mayo. Serve and enjoy!
5 minutes
Prep Time
480 minutes
Cook Time
0
Servings

Directions

  1. Place beef in slow cooker.
  2. In a medium bowl, mix together beef broth, soy sauce, brown sugar, garlic, sesame oil, ginger and onion powder. Pour over beef.
  3. Cook on low for 8-9 hours, until the meat shreds easily with a fork.
  4. Once cooked, remove from slow cooker and shred with a couple of forks. Add about ½ cup of the liquid from the slow cooker to the beef to give it all that good flavor.
  5. Make the sriracha mayo by mixing together mayonnaise, Greek yogurt, milk and sriracha.
  6. Assemble burrito bowls by placing rice, cucumbers and beef in a bowl.
  7. Top with cilantro, kimchi and sriracha mayo. Serve and enjoy!