How To Slow Cook Korean Beef {Korean BBQ}

hi everyone welcome back to my channeltoday I’m gonna show you how to cook aKorean style roastI know pot roast is very popular in allthe American dishes and today I’vecreated a Korean style pot roast that Ithink you’ll love so it’s very easyaffordable and your family will love itokay today I purchased two big pieces ofchuck roast you can purchase one big onebut I didn’t feel like waiting in lineat Costco so I just bought this at thelocal grocery store also you’re going toneed 1 onion you’re gonna need someminced garlic a little bit of pepperwater sugar soy sauce and my littlesecret steak sauce Montreal steak okayfirst you’re gonna make sure your meatis clean I’ve already cleaned it makesure it’s nice and cleanwhile that’s sitting make sure you plugin your slow cooker and you can go aheadand turn it on high okay while that’sheating up I’m going to start cutting upmy onionokay I’m going to put one cup of waterinto my slow cooker[Music]I’m gonna go ahead and put my chuckroast in sight just like that and thewater should come up to the meat so onecup should do it if you have two piecesokay I’m gonna put my other roast in ontop just like that and so I have someextra water I’m gonna put another cup ofwater in just like that and it shouldfill it up right to the top you know I’musing chuck roast because short rib beefshort rib is so expensive and so Idecided to try it with chuck roast slowcooking it and it tastes just like theKorean beef short ribs that’s so populartoday whenever you’re making a Koreandish you want to use a one to one ratiofor soy sauce and sugar so I’m gonna usehalf of cup of sugar and half of cup ofsoy sauce I know this looks like a lotof sugar but when you cook Korean beefdishes like Korean barbecue Korean shortrib they actually use a lot of sugar soI’m gonna use that and I’m going to putboth of them in okay now I’m gonna usemy little secret Montreal spice on topjust like thatthrow in some minced garlic obviouslyyou can put a lot more than what I didokay a little bit more pepper because Ilike pepper[Music]you’re gonna try to fit in your onionswherever you can and just half of thembecause we’ll throw on the other halflater okay you just want to make surethe meat is drenched if you want you canscrape off some of the sauce just makesure everything is under water spread itoutremember your slow cookers on high putthe lid on and you’re gonna cook it forfour hours around two hours you’re gonnastart smelling the beautiful aroma it’sgonna fill up the house and then you cancheck on your meat you might want toturn it to low but we’ll go ahead andwait and see what it seems like what itlooks like in two hours but that’s easyand you don’t have to worry about it fora few hours so I just checked on me it’sbeen two hours and the meats cookingreally well so in the meantime I wasable to you know run some errands gotsome fresh veggies washed and I’m goingto show you how to prepare some freshvegetables to eat with the meat so Ialready washed some lettuce got sometomatoes we’ll wash it in a little bithave a nice big cucumbers Koreans liketo use Persian cucumbers this is a longEnglish one that I got and you know youjust do every other really just to makeit look pretty I love the smell ofcucumber when you first cut into it evenjust peeling it smells so good okay soyou cut the ends[Music]okay there’s two ways to cut cucumbersyou can make circles make sure wheneveryou’re cutting vegetables the flat sideis always down my mom always taught mewhen I’m cutting I’m supposed to curl mynails in so my nails don’t get cut but Ihave not mastered that skill yet youcan’t get a good grip so I do end upcutting my nails sometimes luckily justmy nails and not my fingers okay so nowwe have some cucumbers if you don’t useall of them you can just zip lock it upairtight and then you can leave it thenext day[Music]okay now my family doesn’t like carrotsso that’s why I have one small one I’lljust make just really really just reallyreally thin slices kind of like carrotsticks but I’m just gonna julienne thesejust to bring some orange to the veggieplate and just put a little bit ofcarrots like I said my family justdoesn’t eat a lot of carrots and justput some just to make it look pretty Ilove these cherry shrub I love theseTomatoes just washed a few rinse it putit on my plate nicelyokay so easy okaynext I’m gonna make a little veggie dipyou know in Korean culture we don’t useany heavy creams for any of our food sowe like it spicy or sweet or both thisis called some Jong I like this brand alot so this is basically like a dip thatwe use for everything and put that inthere be generous to big tablespoons andjust like that as is it tastes reallygoodbut if you want to get that restaurantstyle flavor you can mix it up a littlebit so there’s already garlic in herebut I like to add a little bit moregarlic on either like a you knowteaspoon of minced garlic and atablespoon of sesame oil and then youjust kind of mix it up there’s my veggiedip and I just put it right in themiddleand that is my Korean veggie platterthat I created I think it’s a good ideaand my kids love to eat their vegetableslike this okay it’s been about fourhours at the two-hour mark I did take alook and it looked good so I just putthe top back on immediately and so it’sbeen four hours if you want to come andlook[Music]I’ll check the me[Music]should be boiling like that okay so I’mgonna go ahead and turn it to low I wantit to cook a little bit more but isready to eatmy family doesn’t like the meat to be sotender where it’s mushy they like alittle chew so what I’m gonna do is thisis actually the bottom one when I wentto check it at the two-hour mark Iflipped it so this is the bottom onecheck it out okay Wow it’s most reallygood so we’re gonna go ahead and cutinto it oh that looks delicious I’mgonna actually cut me off a little pieceright here you see how easily that comesoff you can just use that I’m gonnataste it mmmperfect[Music][Music][Music]look how easily that breaks off justwant to show you how tender it is rightnow if you leave it in there for another30 minutes it would be so tender rightnow I this is the way I like it I’m noteven putting that much pressure on itand it’s just shreddingOh comes ready to play[Music]you’re gonna just get a few of themiddle pieces since I’m just eating itby myself I don’t need too much I’mgonna come back here and get some sauce[Music]we drizzle it on my meat just like thatmake sure I put the lid back on so thatother piece of meat can get a little bitmore tender on a sprinkle some rememberwe only use half of the onion so I’mgoing to sprinkle some fresh onionsbecause the onion is going to tastereally good with that sauceokay okay I added some scallions on topof my meat and now it’s ready to eat getsome sauce in theremmm-hmm so go taste like brisketI love to eat fresh vegetablesI knew chance I get I always try to dosome fresh vegetables for my familysomething that we created was eatingtomatoes with this these are very goodalso don’t forget the lettuce what welike to do is we like to get it foldedyou can grab one of the vegetables orjust dig straight in I like to add somevegetableswrap it in there get my meat that’s abig piece of meat but I will eat it andit make it bite-size so you have alittle nice little wrap heresome people can eat it in a hole buy itbut I like to take smaller bites mmm I’mso good okay guys so just to recap thisdish is an alternative to the verypopular Korean barbecue dishes that youusually order in the restaurants thismeat is a lot more affordable it’s justthe roast and you still get the flavorand you get the protein that you kind ofcrave when you eat Korean barbecue andnothing beats meat and fresh vegetablesokay guys thanks for watching pleaseremember to Like subscribe and commentif you have any questions about Koreancooking and I’ll try to answer them asbest as I canthanks for watching