![['Close-up of Slow Cooker Korean Beef Spinach Rice served in a bowl with vibrant colors.', 'Side view of a delicious serving of Korean beef rice topped with spinach and vegetables.', 'Juicy Slow Cooker Korean Beef with spinach and rice, showcasing fresh ingredients in a bowl.', 'Tasty dish of Slow Cooker Korean Beef Spinach Rice, highlighting the beef and greens.']](https://timetocooks.com/wp-content/uploads/2026/06/slow-cooker-korean-beef-spinach-rice_1_U1-300x300.webp)
Slow Cooker Korean Beef Spinach Rice
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
Sauces & Condiments
- 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
Vegetables
- 4 cloves garlic, minced
- 1 medium carrot, sliced into matchsticks
- 4 greens green onions white part finely chopped, green tops for garnish
Liquids
- 2 cups chicken stock preferably better than bouillion
- 450 g frozen spinach
Grains
- 7 oz medium grain rice, uncooked kokuho or nishiki brand preferred
- salt and pepper salt and pepper to taste
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 white green onions, and chicken stock. Stir well.
- Cook on low for 4 hours. Defrost spinach and squeeze out excess water.
- Add rice and spinach, then cook on high for 45 minutes until rice is tender and liquid absorbed.
- 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.