Description
A savory, slow-cooked Korean beef dish featuring tender chuck roast and fresh spinach served over fluffy rice. Perfectly balanced sweet and salty flavors.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- 3 cups cooked short-grain white rice
- 2 tbsp vegetable oil
- Optional: sesame seeds and scallions for garnish
Instructions
- Sear beef chunks in oil until browned on all sides.
- Whisk soy sauce, brown sugar, ginger, and garlic together.
- Place beef in slow cooker and pour marinade over it.
- Add any pan drippings from the searing process to the pot.
- Cook on low for 7-8 hours until tender.
- Stir in fresh spinach for the last 15 minutes of cooking.
- Serve generous portions of beef and spinach over steamed rice.