- Heat olive oil over medium-high heat for 2 minutes in a large skillet. Blot beef with paper towel to remove excess moisture and season on all sides with salt and pepper. Sear beef for 6-8 minutes, turning frequently for even browning.
- Transfer beef to slow cooker. Stir together Takumi and 1 cup of beef stock in a large measuring cup. Pour over beef. Cook on high for 4 hours or low for 6-8 hours.
- Slice or shred beef on a cutting board. If sauce needs thickening, whisk together cornstarch and remaining half cup of beef stock and stir into crockpot. Add beef, cover and cook 30 minutes longer.
- Serve hot garnished with chopped green onion.
Slow Cooker Korean Beef
Yield
6-8
Prep Time
15 minutes
Cook Time
4 hours, 40 minutes
Total Time
4 hours, 55 minutes
kikkoman products used:
ingredients
2 tablespoons olive oil
3 pounds beef chuck roast, cut into large pieces
Salt and pepper
1 cup Kikkoman® Teriyaki Takumi, Korean BBQ
1 + ½ cups low sodium beef stock, divided
1 tablespoon cornstarch (optional)
Chopped green onion, for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
