Slow-Cooked Korean Beef & Jap Chae

Slow Cooked Korean BBQ Beef with Jap Chae

4 pounds chuck roast, cubed
1 cup brown sugar
1 cup low sodium soy sauce
12 cloves garlic, minced
4 teaspoons ginger, minced
2 tablespoon sesame oil
4 tablespoons rice vinegar
2 tablespoons fresh chili paste
2 tablespoons of sesame seeds
2 tablespoons cornstarch
1 package of rice noodles
1/2 of fresh snow peas
1 bag of shredded carrots
1 can of bamboo shoots, drained

Mix brown sugar, soy sauce, garlic, ginger, sesame oil, rice vinegar, chili paste and sesame seeds in a large bowl until brown sugar is fully dissolved. Put cubed beef and sauce mixture in the crockpot on low for 4 hours. Take ½ cup of the sauce out of the crockpot and vigorously mix in 2 tablespoons of cornstarch and continue cooking for an hour.

Boil 3 quarts of water, break rice noodles in half and add to water. Cook for 3 minutes.  In a large skillet, add 1 cup of the sauce from the crockpot, shredded carrots, snow peas bamboo shoots and button mushrooms. Sauté on low heat for 5 minutes add rice noodle to vegetable mixture.

Garnish with scallions.


Our Thoughts:

This was fantastic!  Both of us went back for seconds.  All the flavors blended perfectly, mixing spicy, sweet, and savory in perfect harmony.  Jen was a huge fan of the fact that the sauce and seasoning of the meat was at perfect levels of spiciness for her palate, and that it did not bleed into the noodles or veggies.  Some people may choose to use more or less chili paste to make it as hot or mild as they would like, but this amount worked perfect for us.  Jeremy loved the rice noodles, because, well… they’re noodles!  We will definitely be making this again, and it makes plenty and is great for the whole family as long as your kids don’t mind asian flavors.

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