Slow Cooker Korean Beef Burrito Bowls

Slow Cooker Korean Beef Burrito Bowls are packed with flavor and super simple for a weeknight meal!

It’s no secret that I’m a huge fan of bowl meals.  I’m pretty sure it started with Chipotle’s burrito bowls way back in grad school, but has grown into a way for me to take all of the random ingredients in my fridge, throw it on some rice or quinoa, and call it a meal.  

Of course, I like to make actual recipes that are supposed to be bowls, too!  For example, I have recipes for Falafel Quinoa Bowls, Thai Peanut Turkey Bowls, and my personal favorite - Autumn Nourish Bowls.  Don’t those all just sound so good?!  I’m super excited about this new bowl recipe too!  

These Slow Cooker Korean Beef Burrito Bowls are one of those meals that are so full of flavor but pretty minimal effort and ingredients.  One downside of bowl meals is that there can be a lot of components to assemble and prep last minute. Luckily, this recipe is not like that.  

Jump to:

• Why You'll Love this Recipe
• Ingredients
• Variations
• Step by Step Instructions
• Expert Tips
• Recipe FAQs
• Other Burrito Bowl Recipes to Consider
• Slow Cooker Korean Beef Burrito Bowls

Why You'll Love this Recipe

Easy Beef - this Korean beef is so crazy easy as it slowly cooks all day in a crock pot!

Full of Flavor - there is an amazing range of flavors and textures from the different vegetables, the meat, and the sauce!

Kid Friendly - I always consider burrito bowls kid-friendly because you can serve the different component separately and they can choose what they would like to eat.

Ingredients

Chuck Roast - a beef chuck roast is the cut of beef that I use in these Korean Beef Bowls. This cut of beef is perfect for slow cooking, and after a day in the crock pot it is fall apart tender.

Beef Broth - part of the Korean marinade.

Soy Sauce - this adds a savory and salty flavor to the beef.

Brown Sugar - for a hint of sweetness.

Sesame Oil - sesame oil is a classic flavor in Korean cuisine.

Garlic

Ginger

Mayonnaise and Sriracha - a super easy combo for a delicious sauce that is drizzled on top.

Cucumber - raw cucumber adds a delicious crunch and fresh flavor!

Kimchi - kimchi is fermented cabbage and can have a kick to it. It complements the rest of these burrito bowls really well!

Red Cabbage - you can add it raw, shredded very thinly, or you can sauté it in some olive oil. I prefer it raw for some crunchiness.

Cilantro - I love the fresh flavor that cilantro adds to these bowls!

Rice - I use white rice but you can use brown rice if you prefer.

Variations

Different Protein - you could definitely use a pork roast instead of beef in this recipe.

Different Vegetables - I have made versions of this using leftover Korean beef with different vegetables like roasted Brussels sprouts, bell peppers, kale, carrots, and zucchini.

Different Base - instead of rice, you can definitely use a different base instead of rice like brown rice, couscous, quinoa, cauliflower rice, or really any sort of grain you like.

Different Toppings - other topping ideas include diced green onions, a fried egg, poached eggs, and lime juice.

Step by Step Instructions

The beef is super simple to throw together, as it’s a dump-it-all-in-and-set-it slow cooker recipe (just like my Slow Cooker BBQ Beef!).  Simply add the beef to the slow cooker. Then in a bowl, mix together the beef broth, soy sauce, brown sugar, garlic, sesame oil, ginger, and onion powder. Pour it over the beef and then cook on low for 8-9 hours, until the beef shreds easily.

Once the beef is close to being done, start preparing the rest of the ingredients.

Cook the rice according to package directions.

Chop up the cilantro and cut up the cucumber and red cabbage.

In a small bowl, mix together the Sriracha and mayonnaise.

Now it's time to assemble! Place your desired amount of rice (we usually do about ¾ cup but I don't measure) in a shallow bowl. Top with shredded beef, shredded cabbage, cucumber, cilantro, and kimchi.

Drizzle with the Sriracha mayo. Enjoy!

Store leftovers in separate containers in an airtight container in the fridge for 3-4 days.

One last note about the recipe - you’ll notice I have a range on the amounts of rice.  It’s pretty much personal preference per serving, in my opinion.  We probably used about ¾ cup of rice for each of us, but for smaller or bigger appetites, you might want less or more.  

Expert Tips

Leftover Ideas - you could use leftovers in more burrito bowls, or use the beef in lettuce wraps, tacos, a burrito, or salad.

Recipe FAQs

Other Burrito Bowl Recipes to Consider

 If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.