Korean Beef Slow Cooker (Print View)

Tender beef slow-cooked in flavorful Korean-inspired sauce, ideal for easy weeknight dining.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper

→ Vegetables & Garnishes

11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice

# Method:

01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper in a medium bowl until completely smooth and cornstarch is dissolved.
02 - Arrange beef cubes and sliced onion in the crock pot, then pour the prepared sauce over the meat. Stir gently to ensure all pieces are evenly coated.
03 - Cover and cook on LOW setting for 6-7 hours until beef is fork-tender and easily shreds. The internal temperature should reach 190°F for optimal tenderness.
04 - Skim any excess fat from the surface. Shred beef gently with two forks, mixing thoroughly with the sauce. Serve hot over steamed rice or in lettuce wraps, garnished with green onions and sesame seeds.

# Insider Tips:

01 -
  • The beef becomes impossibly tender, practically melting into the sauce without any fancy techniques
  • Your slow cooker does all the heavy lifting while you go about your day
  • The balance of sweet, savory, and just enough heat keeps everyone coming back for seconds
02 -
  • Resist the urge to lift the lid during cooking, every peek releases heat and adds 15 minutes to your time
  • The sauce will look thin at first but thickens beautifully as the cornstarch activates and the beef releases its natural gelatin
  • Let the beef rest for 10 minutes before shredding, it makes the meat fibers separate more cleanly
03 -
  • Cut your beef into slightly larger cubes than you think necessary, they shrink during cooking
  • For deeper flavor, marinate the beef in the sauce overnight in the refrigerator before cooking
  • If your sauce looks too thick at the end, add a splash of water or beef broth to reach your desired consistency

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