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Slow Cooker Korean Beef Spinach Rice

Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
Servings 4 servings
Calories 650
A flavorful Korean-inspired dish featuring tender ground beef, spinach, and rice, all cooked effortlessly in a slow cooker.

Ingredients

Meat

  • 1 lb extra lean ground beef
  • 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
  • 4 cloves garlic, minced
  • 1 medium carrot, sliced into matchsticks
  • 4 greens green onions (white part chopped, green tops for garnish)
  • 2 cups chicken stock (preferably better than bouillion)
  • 450 g frozen spinach
  • 7 oz medium grain rice, uncooked (kokuho or nishiki brand recommended)

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 green onion white part, and chicken stock. Stir well.
  • Cook on low for 4 hours. Defrost spinach and squeeze out excess water.
  • Add rice and spinach to the slow cooker, stir, then cook on high for 45 minutes until rice is tender.
  • Season with salt and pepper, garnish with green tops, and serve. Optional: top with a fried egg.

Notes

Adjust seasoning to taste and add extra stock if needed during cooking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Korean
Keyword: Beef, Rice, Spinach