{"id":1113,"date":"2021-08-08T12:14:52","date_gmt":"2021-08-08T16:14:52","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=1113"},"modified":"2021-08-26T13:43:12","modified_gmt":"2021-08-26T17:43:12","slug":"crockpot-bulgogi-korean-beef","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=1113","title":{"rendered":"Crockpot Bulgogi (Korean Beef)"},"content":{"rendered":"<p><b><u>Ingredients<\/u>:<\/b><br \/>\n1 cup beef broth<br \/>\n1\/2 cup reduced sodium soy sauce<br \/>\n1\/2 cup brown sugar, packed<br \/>\n4 cloves garlic, minced<br \/>\n1 tablespoon sesame oil<br \/>\n1 tablespoon rice wine vinegar<br \/>\n1 tablespoon freshly grated ginger<br \/>\n1 teaspoon Sriracha, or more, to taste<br \/>\n1\/2 teaspoon onion powder<br \/>\n1\/2 teaspoon white pepper<br \/>\n3 pound boneless beef chuck roast, cut into 1-inch cubes<br \/>\n2 tablespoons cornstarch<br \/>\n1 teaspoon sesame seeds<br \/>\n2 green onions, thinly sliced<\/p>\n<p><b><u>Directions<\/u>:<\/b><br \/>\nIn a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.<br \/>\nPlace chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.<br \/>\nCover and cook on low heat for 7-8 hours or high heat for 3-4 hours.<br \/>\nIn a small bowl, whisk together cornstarch and 1\/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.<br \/>\nServe immediately, garnished with green onions and sesame seeds, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 cup beef broth 1\/2 cup reduced sodium soy sauce 1\/2 cup brown sugar, packed 4 cloves garlic, minced&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1114,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1113"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1113\/revisions"}],"predecessor-version":[{"id":1115,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1113\/revisions\/1115"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1114"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}