- 3–4 lbs. beef chuck roast
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. vegetable oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 2 Tbsp. sriracha
- 4 cloves garlic
- 4 tsp. ginger
- 6 servings rice
- 1 tsp. sesame oil
- 5 oz. bag baby spinach
- 2 1/2 Tbsp. olive oil, divided
- 4 eggs
- 1 cup chopped kimchi
- garnish: sesame seeds, green onions, sriracha
Remove beef from refrigerator and season with salt and pepper.
Heat oil in large skillet over medium-high heat. Sear meat for 2-4 minutes per side, until it has a nice crust and then add to 6 qt. slow cooker.
Stir together soy sauce, honey, sriracha, garlic, and ginger. Pour over meat and cook on low for 6-8 hours, until it shreds easily. Taste and season with additional salt if desired. Set aside about 3 cups of meat for tacos.
When it’s close to dinner time, prepare rice according to package instructions and set aside.
Heat sesame oil in a nonstick pan over medium heat. Add spinach, and cook just until wilted, about a minute or two. Place spinach in a bowl, sprinkle with a pinch of sea salt and set aside. Wipe out pan.
When rice is done cooking, heat same pan over medium heat and add 2 tablespoons of the olive oil to pan. When hot, add all of the rice to the pan, spreading it out and patting it down with a spoon.
Leave rice undisturbed! Cook for 5 minutes and remove from heat. (We want the rice to get a nice golden brown crust on the bottom.)
While rice is cooking, heat remaining 1/2 tablespoon of olive oil in a non-stick pan and carefully crack eggs into pan. Lower heat to low, and cook until whites are set, about 5-6 minutes. Flip over and cook to desired doneness, about 15 seconds to a minute.
Divide rice between 4 bowls and top with beef, spinach, fried egg, kimchi, sesame seeds, and green onions.
- Get your kids involved! They can: stir together soy mixture, garnish their own bowls.
Keywords: slow cooker, crock pot Korean beef, Korean bibimbap bowls