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Slow Cooker Korean BBQ Beef
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1 Half Stick (1/4 cup) Land O Lakes® Butter

3 to 3 1/2 pounds boneless beef short or country-style ribs  

1/3 cup chopped green onions

1 cup apple juice

1/3 cup firmly packed brown sugar

1/4 cup mirin

1/4 cup rice wine vinegar

1/4 cup soy sauce

1 teaspoon grated fresh ginger root  

1 teaspoon finely chopped fresh garlic

 *Substitute boneless chuck pot roast. **Substitute 1/2 teaspoon ground ginger.

How to make

  1. STEP 1

    Melt butter in 12-inch skillet over medium-high heat. Sear meat on all sides, 10-12 minutes or until deep golden brown and crust begins to form. Place beef and pan drippings into 5- to 6- quart slow cooker. Add green onions.

  2. STEP 2

    Whisk all remaining ingredients together in bowl until sugar is dissolved. Pour over beef. Cover; cook on Low heat setting 5-7 hours, or High heat setting 4-6 hours or until beef pulls apart easily with fork.

  3. STEP 3

    Remove beef from slow cooker. Pour juice from slow cooker through strainer into bowl. Return 1 cup juice to slow cooker; discarding fat and remaining juice.

  4. STEP 4

    Pull beef into shreds using two forks. Return shredded beef to slow cooker; stir.

Tip #1

Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

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