Slow Cooker Korean Beef Burrito Bowls

A flavorful, Korean-inspired twist on burrito bowls.

Twin Cities food blogger greens & chocolate

Recipe - RIDGEDALE (+Wines & Spirits)

Slow Cooker Korean Beef Burrito Bowls

Prep Time5 Minutes

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

Place beef in slow cooker.
In a medium bowl, mix together beef broth, soy sauce, brown sugar, garlic, sesame oil, ginger and onion powder. Pour over beef.
Cook on low for 8-9 hours, until the meat shreds easily with a fork.
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.
Make the sriracha mayo by mixing together mayonnaise, Greek yogurt, milk and sriracha.
Assemble burrito bowls by placing rice, cucumbers and beef in a bowl.
Top with cilantro, kimchi and sriracha mayo. Serve and enjoy!

5 minutes

Prep Time

480 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

FOR THE BEEF: 3-4 pounds beef chuck roast

Premium Choice Beef Chuck Roast, 2.9 Pound

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$31.87 avg/ea$10.99/lb

1 cup beef broth

Swanson Beef Stock, 32 Ounce

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$3.19$0.10/oz

½ cup soy sauce

Kikkoman Soy Sauce, 10 Ounce

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$3.69$0.37/oz

¼ cup brown sugar

Crystal Light Brown Sugar, 2 Pound

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$3.79$1.90/lb

4 cloves minced garlic

Fresh Garlic Bulb, 0.2 Pound

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$1.40 avg/ea$6.99/lb

2 tablespoons sesame oil

International Collection Sesame Oil, 8.45 Ounce

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$10.39$1.23/oz

1 tablespoon freshly grated ginger

Ginger Root, 1 Pound

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$6.99/lb$6.99/lb

½ teaspoon onion powder

L&B Onion Powder, 2.2 Ounce

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$6.99$3.18/oz

FOR THE SRIRACHA MAYO: ½ cup mayonnaise

Hellmann's Real Mayonnaise, 15 Ounce

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$4.99$0.33/oz

½ cup plain Greek yogurt

Old Home Plain Nonfat Greek Yogurt, 24 Ounce

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$5.79$0.24/oz

3 tablespoons milk

L&B Classic Whole Milk, 0.5 Gallon

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$2.59$5.18/gal

1-2 tablespoons sriracha, depending on your spice preference

Huy Fong Sriracha Hot Chili Sauce, 17 Ounce

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$6.59$0.39/oz

FOR THE BOWLS: 4-6 cups cooked rice

Lundberg Farms Organic Short Grain Brown Rice, 2 Pound

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$9.89$4.95/lb

1 large cucumber, sliced

Cucumbers, 1 Each

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$1.29

1 bunch of cilantro, chopped

Fresh Cilantro Bunch, 1 Each

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$1.99

Kimchi

Cleveland Kraut Classic Kimchi, 16 Ounce

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$6.99$0.44/oz

Directions

Place beef in slow cooker.
In a medium bowl, mix together beef broth, soy sauce, brown sugar, garlic, sesame oil, ginger and onion powder. Pour over beef.
Cook on low for 8-9 hours, until the meat shreds easily with a fork.
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.
Make the sriracha mayo by mixing together mayonnaise, Greek yogurt, milk and sriracha.
Assemble burrito bowls by placing rice, cucumbers and beef in a bowl.
Top with cilantro, kimchi and sriracha mayo. Serve and enjoy!