Slow Cooker Korean Beef Spinach Rice
A flavorful and hearty Korean-inspired dish made with ground beef, spinach, and rice, cooked to perfection in a slow cooker.
Ingredients
Meat
- 1 lb extra lean ground beef
Sauces & Condiments
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 2 tablespoons maple syrup
- ΒΌ cup light soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh grated ginger root
Vegetables
- 4 cloves garlic, minced
- 1 medium carrot, sliced into matchsticks
- 4 greens green onions (white part chopped, green tops for garnish)
Liquids
- 2 cups chicken stock (preferably better than bouillion)
- 450 g frozen spinach
- 7 oz medium grain rice, uncooked (kokuho or nishiki brand preferred)
Seasonings
- to taste salt and pepper
Instructions
- Brown the ground beef in a skillet, then transfer to the slow cooker.
- Add gochujang, gochugaru, maple syrup, soy sauce, sesame oil, ginger, garlic, carrot, chopped white green onions, and chicken stock. Stir well.
- Cook on low for 4 hours. Defrost spinach and squeeze out excess water.
- Add rice and spinach, then cook on high for 45 minutes until rice is tender and liquid absorbed.
- Season with salt and pepper, garnish with green tops, and serve. Optionally top with a fried egg.
Notes
Adjust seasoning to taste and serve hot for best flavor.