Slow Cooker Korean Beef Sliders with Cucumber Slaw

I stumbled upon this beef short ribs recipe for a slow cooker through Pinterest and it simply sounded amazing. Even though beef short ribs are kind of expensive for us, my husband was excited to try them so I made them for the three of us at home about a month ago. They were so delicious. I tried them as tacos like the recipe suggested, but tacos just didn’t work for me or my husband. I can’t quite put my finger on why, but that night we quickly ditched the tortillas and happily ate the beef and cucumber slaw with some steamed rice instead.

A few weeks later, I made the dish for a party at my mama’s house. There was a crowd of us, so I doubled the recipe and crammed 18 beef short ribs into two large slow cookers. The results were the same deliciousness and I got a lot of great compliments. But this time, instead of doing tacos or just serving the beef with rice, my husband suggested I make them into sliders using King’s Hawaiian Sweet Rolls. Epic win!

I made the Korean Beef sliders last night for just the three of us, and it only confirmed that serving them as sliders was really what we loved best. 

To save a few bucks on meat, I used a chuck roast instead of short ribs. The beef was just as tender and flavorful and easier on our wallets. If you’d like to go with beef short ribs, the same recipe applies. I served them with a cucumber slaw that was linked to in the beef short ribs post, making a few edits to suit my tastes.

Ingredients for the Korean Beef: (these are all ingredients I was able to find in Utah!)

  • 2.5 to 4 lb chuck roast (or short ribs)
  • 8 oz soy sauce
  • 1 cup packed brown sugar
  • 6 cloves of garlic, minced
  • 4 tablespoons of fresh ginger, grated
  • 6 tablespoons of rice vinegar
  • 2 tablespoons of pure, dark sesame oil
  • 2 tablespoons of olive oil
  • 2 tablespoons of sriracha
  • 1-3 cups of water

Ingredients for the Cucumber Slaw

  • 1/2 of a hothouse cucumber, very thinly sliced
  • 1/2 of a red onion, thinly sliced (I only had a yellow onion when I made this, a red onion tastes better in my opinion and makes for a much prettier slaw)
  • 3 tablespoons rice vinegar
  • 1 to 2 teaspoons sugar
  • 1 pinch of kosher salt
  • 1 tablespoon toasted sesame seeds

Optional for the slaw: 

  • finely julienned daikon radish or jicama
  • finely julienned carrot
  • red pepper flakes

Directions for the Beef:

In a hot frying pan, add a tablespoon or two of olive oil (I love to use my cast iron pan for this) and brown the beef on all sides. You aren’t cooking it through, just adding some color and flavor. When you’re done, transfer the roast to your slow cooker.

In a bowl, whisk together the soy sauce, garlic, ginger, rice vinegar, sesame and olive oils and sriracha. Then pour it over the top of the roast in the slow cooker.

Next, add enough water that it just barely covers the roast. In my slow cooker with a 3.5 lb roast, I needed about 2 cups of water.

Cook on low for 7 to 8 hours.

Once it’s done, carefully remove the roast from the slow cooker onto a large plate and let it rest for a couple of minutes.

With a ladle or a turkey baster, add about 2 cups of the cooking liquid to a small saucepan and bring to a boil, whisking occasionally. It will boil quickly if then liquid is still warm from the slow cooker. Then drop the heat down to low and let it simmer for about 10 minutes, uncovered. You want the liquid to reduce a bit.

While the sauce is simmering, shred the beef with a pair of forks. It should fall apart very easily.

Once it’s done, transfer the meat to a large bowl and pour some of the reduced liquid over the top, toss it lightly with your forks.

Directions for the Cucumber Slaw:

Thinly slice the cucumber and onion (and any other veggies you plan to include). The thinner the better. If you have a mandolin, this will likely be easier. I usually make the slaw about 30 minutes before the meat is done cooking. The longer the veggies sit with the vinegar on them, the less “crunch” they will have. Personally, I like them to have a lot of crunch.

In a small bowl, mix together the rice vinegar and sugar. I usually add one teaspoon of sugar and then taste it. If I’d like it to be sweeter, then I’ll add another half a teaspoon of sugar then taste again. Add a little sugar or vinegar until it tastes the right balance of sweet and tangy for you.

Pour over the cucumbers and onions and toss. Sprinkle the sesame seeds on top and toss again.

If you’d like to add some kick to the cucumber slaw, sprinkle with 1 to 2 teaspoons of red pepper flakes.

In my opinion, King’s Hawaiian Sweet Rolls are the best you can do for these sliders. If they aren’t available for you, then use whatever you have.

Assemble a plate of these sliders and you are good to go! You can garnish with some more sriracha sauce, fresh cilantro, bean sprouts, chopped scallions or whatever suits your fancy.

Bon appetit!

Slow Cooker Korean Beef Sliders with Cucumber Slaw

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Ingredients for the Korean Beef
2.5 to 4 lb chuck roast
8 oz soy sauce
1 cup packed brown sugar
6 cloves of garlic, minced
4 tablespoons of fresh ginger, grated
6 tablespoons of rice vinegar
2 tablespoons of pure, dark sesame oil
2 tablespoons of olive oil
2 tablespoons of sriracha
1-3 cups of water

Ingredients for the Cucumber Slaw
1/2 of a hothouse cucumber, very thinly sliced
1/2 of a red onion, thinly sliced (I only had a yellow onion when I made this, a red onion tastes better in my opinion and makes for a much prettier slaw)
3 tablespoons rice vinegar
1 to 2 teaspoons sugar
1 pinch of kosher salt
1 tablespoon toasted sesame seeds

Optional for the slaw
finely julienned daikon radish or jicama
finely julienned carrot
red pepper flakes

Instructions
In a hot frying pan, add a tablespoon or two of olive oil (I love to use my cast iron pan for this) and brown the beef on all sides. You aren’t cooking it through, just adding some color and flavor. When you’re done, transfer the roast to your slow cooker.
In a bowl, whisk together the soy sauce, garlic, ginger, rice vinegar, sesame and olive oils and sriracha. Then pour it over the top of the roast in the slow cooker.
Next, add enough water that it just barely covers the roast. In my slow cooker with a 3.5 lb roast, I needed about 2 cups of water.
Cook on low for 7 to 8 hours.
Once it’s done, carefully remove the roast from the slow cooker onto a large plate and let it rest for a couple of minutes.
With a ladle or a turkey baster, add about 2 cups of the cooking liquid to a small saucepan and bring to a boil, whisking occasionally. It will boil quickly if then liquid is still warm from the slow cooker. Then drop the heat down to low and let it simmer for about 10 minutes, uncovered. You want the liquid to reduce a bit.
While the sauce is simmering, shred the beef with a pair of forks. It should fall apart very easily.
Once it’s done, transfer the meat to a large bowl and pour some of the reduced liquid over the top, toss it lightly with your forks.

Directions for the Cucumber Slaw
Thinly slice the cucumber and onion (and any other veggies you plan to include). The thinner the better. If you have a mandolin, this will likely be easier. I usually make the slaw about 30 minutes before the meat is done cooking. The longer the veggies sit with the vinegar on them, the less “crunch” they will have. Personally, I like them to have a lot of crunch.
In a small bowl, mix together the rice vinegar and sugar. I usually add one teaspoon of sugar and then taste it. If I’d like it to be sweeter, then I’ll add another half a teaspoon of sugar then taste again. Add a little sugar or vinegar until it tastes the right balance of sweet and tangy for you.
Pour over the cucumbers and onions and toss. Sprinkle the sesame seeds on top and toss again.
If you’d like to add some kick to the cucumber slaw, sprinkle with 1 to 2 teaspoons of red pepper flakes.

Notes
You can substitute beef short ribs for the chuck roast.

Adapted from Confessions of a Foodie Bride
Mama Say What?! http://www.mamasaywhat.com/

One Response to Slow Cooker Korean Beef Sliders with Cucumber Slaw

  1. I’ll be trying this, Asap. My husband is allergic to shell fish, making most ethnic restaurants death traps! I have most of the ingredients on hand, even. Thanks!

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