Slow Cooker Korean Beef (Printable)

Savory Korean-style beef slow-cooked until tender with a rich, balanced sauce featuring soy, ginger, and garlic flavors.

# What You’ll Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into large chunks

→ Sauce

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

→ Vegetables & Garnishes

11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Sliced red chili, optional for garnish

# How to Prepare:

01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until completely smooth and well combined.
02 - Place beef chunks in the slow cooker. Pour the prepared sauce over the beef, turning pieces to coat evenly on all sides.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover and cook on low heat for 7 hours, or until beef is very tender and shreds easily with a fork.
05 - Shred the beef directly in the slow cooker using two forks. Stir thoroughly to coat all shredded meat with the sauce.
06 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Garnish with remaining green onions, sesame seeds, and optional sliced red chili.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any active cooking time
  • The sauce develops layers of flavor that taste like you simmered it all day
  • You can feed a crowd with almost zero effort
02 -
  • Resist the urge to lift the lid during cooking since every peek adds 15-20 minutes to your cook time
  • The sauce will look thin at first but thickens beautifully as it cooks down
  • Letting the beef rest for 10 minutes before shredding helps it absorb more of that flavorful liquid
03 -
  • Adding a tablespoon of pear puree to the sauce mimics traditional Korean marinade techniques
  • The beef actually tastes better the next day so don't hesitate to make it ahead

Go Back