However my kids aren't really into eating mat wrapped in lettuce, so I adapted the recipe to fit into their food comfort zone. Meat and rice.
I've combined the same flavors into a slow cooker version of Korean Fire Meat. The meat marinates while it slow cooks in a mixture of soy sauce, sugar, sesame oil and garlic.
I've been making this for a long time. It's a fun way to slow cook a beef roast. We eat it on rice topped with a little of the marinade broth, toasted sesame seeds and sliced green onions. Or you can wrap the meat in a lettuce leaf, like traditional Korean Fire Meat.
And the best part is it takes only a few minutes to prep and you have a yummy dinner waiting for you later that day. A great Sunday dinner idea!
Slow Cooker Korean Fire Meat
- 2 - 3 lb beef roast
- 1/3 c. granulated sugar
- 1/2 c. soy sauce
- 1/2 c. beef broth
- 1.5 Tbsp. sesame oil
- 3 garlic cloves, minced
- 2 T. Tbsp. sesame seeds, lightly toasted
- thinly sliced green onion
- Pat roast dry and sprinkle with sugar (using more if you have a large roast and less if you have smaller roast). It just needs to have a layer of sugar over the top. Place roast in slow cooker.
- Mix together soy sauce, beef broth, sesame oil and garlic cloves. Pour over beef into slow cooker.
- Cook on low for 8 hours or until beef shreds easily.
- Shred meat and pour some broth mixture over it, so it's not dry.
- Top with lightly toasted sesame seeds and sliced green onion.
- Serve over steamed rice or wrap in a lettuce leaf.