• Sallie Godwin

Slow-Cooker Korean Beef

Updated: Aug 19, 2019

This recipe is *just* what I've been craving recently. The fresh ginger is the bomb!! The sweet and savory and spicy combination is just mouth watering! Not only is it deeeelishious, but it is super nutrient-dense! It is filled with homemade stock and grass-fed beef - a superfood combo! AND it is easy to make. "Fix it and Forget it" is I think how the slogan for slow-cookers goes. ;) Not to mention this cut of beef is SUPER economical when feeding a family. Same price as ground beef per pound and the end result is falling off the bone deliciousness.

This dish goes really nicely over some shirataki noodles. These "wonder noodles" are the BEST texture ever. Unlike usual wheat or rice noodles, these won't ever fall apart! These keep the perfect texture no matter how many times they are re-heated. I love these noodles. SO. MUCH. You have to just try them. I love that they are zero carb and are just there to feed those good bacteria in your tummy. Top the whole thing with some chopped green onions and sesame seeds and you have an almost authentic, but perfectly paleo Korean beef!


1 grass-fed Chuck Roast or Arm Roast - (I get mine here from Deer Run Farm)

2-3 Tbs. pasture-raised lard

2c. beef or chicken stock (or this one if you want to buy it!)

1/3c. gluten-free soy sauce

1/3c. coconut sugar

4 garlic cloves

2 Tbs. fresh ginger

1 Tbs. toasted sesame seed oil

1 Tbs. rice vinegar

1 tsp. onion powder

1/2 tsp. pink salt

1/4 tsp. ground pepper

1 onion, optional

4 carrots, optional

2 Tbs. tapioca starch

2 Tbs. cold water

sesame seeds

green onions

shirataki noodles - I LOVE these spaghetti or these fettuccine

You will need one grass-fed, grass-finished chuck roast or arm roast. I love Deer Run Farms. They have the best chuck roasts and arm roasts! If you want to know where you can get one, just e-mail me. Their newest host home is - my house!

The great thing about this recipe is that you can get most of the other ingredients from Thrive Market! I love the quality and the bargain of Thrive - great healthy, non-perishables, at deep discounts delivered to my DOOR ?! Yes, PLEASE! Definitely check them out if you haven't yet! They even have a great brand of chicken and beef stock that I recommend if you aren't in a place where you can make your own yet. It is a great quality that you can't find in most grocery stores, and I highly recommend it to people when they ask if they can buy good-quality stock without making it. THIS is the one.

The first step is to bring the roast to room temperature. I just let it sit out on the counter on a plate for about 30 minutes before putting it all together. Salt both sides of the roast generously with pink salt. Heat some lard in a heavy cast-iron skillet on medium-high heat. When the skillet is hot, seat the roast on both sides - about 2 minutes each side - until a little golden brown starts appearing. Make sure to get the smaller sides too! I like to hold it upright with some big salad tongues so that the moisture gets locked in on all sides.

Add the stock, soy sauce, coconut sugar, toasted sesame seed oil, rice vinegar, onion powder, salt and pepper to the slow-cooker. Grate the fresh ginger and mince the garlic. Add it and stir. Chop the onions and carrots, if you are using, and add them to the stock mixture. Then lay the roast in the slow-cooker with everything else and situate in the middle with some of the onions and carrots below it and on top of it.

Turn the slow-cooker on high for 5-6 hours, or on low for 8-10 hours. I usually don't get a slow-cooker meal pulled together and assembled until just before noon on most days, so I end up using high all the time. :D

About 30 minutes or just before serving, dissolve the 2 Tbs. of tapioca starch into 2 Tbs. of cold water and then add it to the broth and stir. This will thicken the broth and make it really "stew-like!" Chop the green onions, and rinse the shiritaki noodles if you are using them.

Add some noodles to each bowl. Break up the beef slightly into big chunks. If you are using a chuck roast, make sure you eat all those delicious bits of fat on the outside! And, if you are using an arm-roast, make sure to salvage that yummy marrow in the center of the bone! Just scoop it out and add some to each bowl. It is SOOOO good for you!! Add a scoop of beef, fat/marrow, and broth to each bowl. Sprinkle sesame seeds and chopped green onions on top. Voila! Delicious Korean Beef! Dig in. And don't forget to let me know how you liked it! :D

Hope you enjoy!


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#lowcarb #beef #dinner #asian #korean #noodles #crockpot #slowcooker

Ancestral Living in the Third Millennium

© 2019 Chance Godwin

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