Slow Cooked Korean Pulled Beef Sliders with Asian Slaw

Korean Shredded Beef makes tender Sliders or delicious Korean Tacos topped with an addictive Asian Slaw Recipe. You'll be surprised by just how easy this Slow Cooked Korean Beef is to make in the crock pot, and it will quickly become a family favorite dinner recipe. It's also great for potlucks and gatherings for an easy lunch or dinner.

Easy side dishes to go with the Korean Beef Are Asian Cucumber Salad, Asian Salad with a delicious sesame vinaigrette, and Seasoned JoJos because fries go good with almost everything.

Slow Cooked Korean Pulled Beef Sliders with Asian Slaw are soooo delicious. They are super easy to make and great for grubbing down on game day.

I made my favorite Galbi marinade to slow cook the beef. We usually use it for Korean Beef Short Ribs, but it was perfect for slow cooking a chuck roast until it was fork tender and falling apart. I promise I'll share the recipe for the ribs soon!

Then we added a simple Asian Slaw made with cabbage, carrots, cilantro, and green onions. I tossed together a simple asian flavored vinaigrette to dress the veggies with. It makes the perfect accompaniment to these Korean Pulled Beef Sliders or for Korean Tacos.

To make the Galbi sauce add in a blender:

• 1 whole Medium Onion, Peeled and Chopped
• 2 whole Asian Pears, Peeled and Cored
• 2" piece Ginger, Peeled and Diced
• 12 cloves Garlic, Peeled
• 3/4 cup Soy Sauce
• 3/4 cup Brown Sugar
• 3/4 cup Rice Vinegar
• 1/3 cup Water
• 3 tablespoons Toasted Sesame Seed Oil
• 1 teaspoon Crushed Red Pepper Flakes

Blend until smooth.

Pour sauce over a 3 pound Boneless Chuck Roast in a slow cooker. Cook for 5-6 hours on High or 8-10 hours on low, until beef is tender. Alternatively you can place everything in a large covered dutch oven, and cook over low for 3-4 hours covered, until tender.

Shred beef using two forks and toss with some of pan juices. Or place shredded beef back into slow cooker with juice to keep warm while serving

To make Asian Coleslaw in a large bowl toss together:

• 1/2 head Medium Green Cabbage, Shredded
• 1/2 head Small Red Cabbage, Shredded
• 3/4 cup Shredded Carrots
• 1/2 bunch Cilantro, Chopped
• 3 whole Green Onions, Chopped

Shake or whisk together:

• 1/2 cup Olive Oil or Avocado Oil
• 1/3 cup Rice Vinegar
• 1/4 cup Honey
• Juice of 1/2 a Lime
• 1 tablespoon Toasted Sesame Seed Oil
• 1 tablespoon Sesame Seeds
• 1/2 teaspoon Crushed Red Pepper Flakes
• 1/2 teaspoon Granulated Garlic
• 1/4 teaspoon Salt

Mix until well combined. Drizzle enough to coat over slaw mix, and toss together.

Pile Korean Pulled Beef high on warmed slider buns, drizzle with a little pan juice, and top with a heaping pile of Asian Coleslaw. 

Other Asian Recipes we love: 

• Korean Beef Short Ribs
• Korean BBQ Beef Bulgogi
• Orange Peel Chicken

A few favorite side dishes to serve with Korean Shredded Beef include:

• Cilantro Lime Rice
• Asian Noodle Chicken Vegetable Salad
• Grapefruit Avocado Salad

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Dinner, Lunch

Korean Fusion

Yield: 10

Author: Serena Bakes Simply From Scratch

Slow Cooked Korean Shredded Beef Sliders with Asian Slaw

Korean Shredded Beef makes tender Sliders or delicious Korean Tacos topped with an addictive Asian Slaw Recipe for a delicious easy crock pot dinner.

Prep time: 50 MinCook time: 8 HourTotal time: 8 H & 50 M

Ingredients

Korean Shredded Beef

• 3 pound Boneless Chuck Roast
• 1 whole Medium Onion, Peeled and Chopped
• 2 whole Asian Pears, Peeled and Cored
• 2" piece Ginger, Peeled and Diced
• 12 cloves Garlic, Peeled
• 3/4 cup Soy Sauce or Coconut Aminos
• 3/4 cup Brown Sugar
• 3/4 cup Rice Vinegar
• 1/3 cup Water
• 3 tablespoons Toasted Sesame Seed Oil
• 1 teaspoon Crushed Red Pepper Flakes

Asian Slaw

• 1/2 head Medium Green Cabbage, Shredded
• 1/2 head Small Red Cabbage, Shredded
• 3/4 cup Shredded Carrots
• 1/2 bunch Cilantro, Chopped
• 3 whole Green Onions, Sliced
• 1/2 cup Olive Oil or Avocado Oil
• 1/3 cup Rice Vinegar
• 1/4 cup Honey
• Juice of 1/2 a Lime
• 1 tablespoon Toasted Sesame Seed Oil
• 1 tablespoon Sesame Seeds
• 1/2 teaspoon Crushed Red Pepper Flakes
• 1/2 teaspoon Granulated Garlic
• 1/4 teaspoon Salt

For Serving

• 20 Warm Slider Buns or Flour Tortillas

Instructions

Korean Shredded Beef

1. Add to blender onion, diced asian pear, ginger, garlic, & soy sauce, & brown sugar, rice vinegar, water, toasted sesame seed oil, and crushed red pepper flakes. Puree until smooth.
2. Add chuck roast to slow cooker, and pour sauce over the top. Cook on high for 5-6 hours or low for & 8-10 hours, until beef is tender.
3. Use 2 forks to shred beef. Drizzle pan juices over shredded beef or return to crock pot to keep warm.

Asian Coleslaw

1. Toss together cabbage, carrots, cilantro, and green onion.
2. Whisk or shake together oil, vinegar, honey, lime juice, toasted sesame seed oil, sesame seeds, crushed red pepper flakes, garlic, and salt.
3. Drizzle dressing over cabbage, and toss until well combined.

For Serving

1. Pile Korean shredded beef high on slider bun or in tortillas. Drizzle with a little pan juice, and top with Asian Slaw.

Nutrition Facts

Calories

736

Fat

35 g

Sat. Fat

9 g

Carbs

72 g

Fiber

7 g

Net carbs

65 g

Sugar

36 g

Protein

35 g

Sodium

1180 mg

Cholesterol

94 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2012 Serena Bakes Simply From Scratch

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