Slow Cooker Korean BBQ Beef with Rice and Fried Egg

Recipe tags

• Dinner
• Slow Cooker
• Asian
• Slow Sundays

Ingredients

• 1 kg Beef Brisket
• 1 tbsp Ginger Puree
• 3 tbsp Soy Sauce
• 1 item Beef Stock Cube
• 2 items Carrots
• 4 items Eggs
• 1 pinch Pepper
• 1 item Onion
• 1 tbsp Rice Wine Vinegar
• 1 handful Fresh Coriander
• 3 tbsp Korean BBQ Paste
• 1 tbsp Sesame Oil
• 2 tbsp Cornflour
• 300 g Basmati Rice
• 4 items Spring Onions
• 1 pinch Salt
• 0.5 item Cucumber

Method

1. Remove any string from the beef brisket and place it in the slow cooker. Peel and slice the onion.
2. Add the onion and ginger to the slow cooker with the Korean BBQ paste, soy sauce, and sesame oil. Turn the beef through the mixture until well coated, then pour in the beef stock.
3. Cover and cook on Low for 6 hours, until the beef is very tender and pulls apart easily.
4. Pull the cooked beef apart using two forks and mix it into the sauce.
5. Spoon a little cold water into a small bowl, add the cornflour and stir until completely smooth. Pour it back into the slow cooker, stir well and cook for another 30 minutes until the sauce has thickened.
6. Taste and add a little salt or black pepper if needed.
7. While the sauce thickens, rinse the basmati rice and cook according to the packet instructions for around 8-10 minutes.
8. Peel the carrots and cut them and the cucumber into thin matchsticks. Mix with the rice wine vinegar.
9. Fry the eggs in a non-stick frying pan until the whites are cooked and the yolks are still soft, or cook them a little longer if preferred.
10. Trim and finely slice the spring onions and roughly chop the fresh coriander.
11. Divide the basmati rice between four bowls and spoon the shredded Korean BBQ beef and plenty of sauce alongside.
12. Add the carrots and cucumber salad, top each bowl with a fried egg and finish with the spring onions and fresh coriander.

Notes

• Tender slow-cooked Korean BBQ beef with fluffy rice, crisp carrots and cucumber, a fried egg and fresh spring onions and coriander. It’s rich, savoury and comforting, with the slow cooker doing most of the work for you.

Tips

• Turn the beef through the sauce before cooking so it gets well coated from the start.
• Fry the eggs just before serving so the yolks are still warm and runny if that’s how you like them.

Swaps and substitutes

• Rice Wine Vinegar: White wine vinegar can be used in a pinch.
• Korean BBQ Paste: Use another Korean-style BBQ sauce or paste with a similar sweet and savoury flavour.

Equipment and cleaning

• A slow cooker with a removable pot makes this especially easy to clean. Once the beef is served, soak the pot in warm soapy water before any sticky sauce dries around the edges.

No-waste tips

• Leftover beef: Use it in wraps, rice bowls or sandwiches the next day.
• Spare spring onions: Slice and freeze them for future stir-fries or noodle dishes.