Slow Cooker Korean Beef (Printable)

Savory-sweet Korean-style beef slow-cooked until tender, great for rice or wraps.

# Ingredient List:

→ 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 fresh ginger, grated
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

# Directions:

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

# Expert Tips:

01 -
  • The beef becomes impossibly tender without any hands on time
  • The sauce develops layers of flavor that take all day but taste like you labored for hours
  • Leftovers somehow taste even better the next day
02 -
  • Rushing this recipe defeats the entire purpose so give it the full seven hours
  • The sauce thickens as it cools so don't worry if it looks thin right after cooking
  • Sesame oil loses its magic when heated too long so add it at the very end
03 -
  • Pat the beef dry before adding it to the sauce for better searing and flavor absorption
  • Let the dish rest for 15 minutes before serving so the sauce redistributes evenly

Return