Slow Cooker Korean Beef (Printable)

Tender beef in a savory Korean sauce with soy, ginger, and gochujang, perfect for rice or lettuce wraps.

# Ingredient List:

→ Beef

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

→ Sauce

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

→ Vegetables & Garnish

11 - 1 medium onion, thinly sliced
12 - 4 green onions, sliced
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)

# Directions:

01 - Place beef pieces and sliced onion in the slow cooker
02 - In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and black pepper
03 - Pour the sauce over the beef and onions, tossing gently to coat evenly
04 - Cover and cook on low for 8 hours or high for 4 hours, until the beef is very tender
05 - If a thicker sauce is desired, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes of cooking
06 - Shred the beef using two forks and mix with the sauce. Garnish with sliced green onions and extra sesame seeds. Serve with steamed rice or in lettuce wraps

# Expert Tips:

01 -
  • The sauce develops this incredible depth that literally makes people pause mid-bite and ask what theyre eating
  • Its completely hands-off cooking, yet tastes like you spent hours hovering over a stove
02 -
  • I once rushed the cutting step and made my pieces too small, which resulted in beef that dried out instead of staying succulent
  • Gochujang varies wildly between brands, so start with less if youre heat-sensitive and add more at the end
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before adding them to the sauce, it makes such a difference in flavor
  • If you have time, sear the beef chunks in a hot pan before slow cooking for a deeper, richer flavor

Return