If you crave a dish that’s equal parts comforting, bold, and deeply satisfying, the Slow Cooker Korean Beef Recipe belongs at the top of your must-try list. It’s tender, savory beef slowly infused with the signature sweet, salty, and lightly spicy flavors of classic Korean cooking. Even better? Your slow cooker does all the heavy lifting while you savor the irresistible aroma wafting through your kitchen. Whether it’s a chilly weeknight or you need to impress at a potluck, this is the kind of meal that draws friends and family back for seconds (and thirds) every time.
Ingredients You’ll Need
Every component in this recipe has a starring role, coming together to create deep layers of flavor and that signature melt-in-your-mouth texture. With just a handful of accessible ingredients, you’ll be amazed at the complex, restaurant-quality results.
- Beef chuck roast (2 pounds): This well-marbled cut gives you fork-tender, juicy bites after slow cooking.
- Low-sodium soy sauce (1/2 cup): The foundation for that essential umami pop; choose low-sodium so the flavors stay balanced.
- Beef broth (1/2 cup): Adds body and richness for a saucy finish you’ll want to spoon over everything.
- Brown sugar (1/3 cup): Lends a subtle sweetness that plays off the savory and spicy notes beautifully.
- Sesame oil (2 tablespoons): Toasty, nutty, and unmistakably Korean—don’t skip it, as it perfumes the whole dish.
- Rice vinegar (2 tablespoons): Brings welcome brightness and balance, cutting through richness.
- Garlic cloves, minced (4): Bold, aromatic garlic is an essential flavor booster.
- Fresh ginger, grated (1 tablespoon): Zingy ginger adds depth and warmth with every bite.
- Gochujang (1 tablespoon) or red pepper flakes (1 teaspoon): For just the right hit of spicy-sweet chili flavor—gochujang is a must if you can find it.
- Pear or apple, grated (1, optional): A secret Korean BBQ trick—grated fruit naturally sweetens and tenderizes the meat.
- Green onions, sliced (1/4 cup): These give a burst of color and freshness on top.
- Sesame seeds, toasted (1 tablespoon): Sprinkle these at the end for a little crunch and nutty finish.
- Steamed rice (for serving): Fluffy rice soaks up every drop of savory sauce; don’t serve this beef without it!
How to Make Slow Cooker Korean Beef Recipe
Step 1: Prepare the Beef
Start by choosing a well-marbled beef chuck roast, then cut it into generous chunks. This makes sure each morsel becomes irresistibly tender after slow cooking. Pat the pieces dry, then arrange them evenly in the bottom of your slow cooker for maximum flavor absorption.
Step 2: Mix the Marinade
Grab a medium mixing bowl and whisk together the soy sauce, beef broth, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang (or red pepper flakes). If you’re using the grated pear or apple, toss that in now for a little extra sweetness and tender texture. This liquid gold is what’ll transform your beef into the kind of meal people rave about.
Step 3: Combine and Start Cooking
Pour your marinade evenly over the beef chunks in the slow cooker, making sure everything gets a lovely coating. Give it a gentle stir, cover with the lid, and set your slow cooker. Let it do its magic on low for 7 to 8 hours, or high for 3 to 4 hours, until the beef becomes fall-apart tender—you’ll be tempted just by the incredible aroma filling your kitchen!
Step 4: Shred and Coat the Beef
Once the beef is melt-in-your-mouth ready, use tongs to remove the pieces and place them on a cutting board or large plate. Take two forks and gently shred the beef—it’ll practically fall apart at your touch! Return the shredded meat back into the slow cooker, mix well, and let it soak up all those juices for a few more minutes.
Step 5: (Optional) Thicken the Sauce
If you love your sauce a bit thicker, whisk 1 tablespoon cornstarch into 1/2 cup of the hot cooking liquid, then stir it back into the slow cooker during the last 30 minutes of cooking. You can also add veggies like broccoli or carrots for a full, one-pot meal.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
Scatter sliced green onions and toasted sesame seeds over the top just before serving. These garnishes not only give the dish a fresh, vibrant look but also add a final punch of flavor and a little crunch, letting each serving truly shine.
Side Dishes
This Slow Cooker Korean Beef Recipe pairs best with a big scoop of fluffy steamed rice to soak up every drop of that luscious sauce. For a full spread, serve alongside kimchi, quick-pickled cucumbers, or a side of stir-fried vegetables to highlight the savory and sweet notes in the beef.
Creative Ways to Present
Don’t stop at classic rice bowls! You can use the shredded beef in lettuce wraps with a drizzle of sriracha, piled high in steamed bao buns, or even as a hearty taco filling with quick pickled veggies. Get creative and make this recipe your own—it’s wildly versatile.
Make Ahead and Storage
Storing Leftovers
To keep leftovers fresh and flavorful, let the beef cool to room temperature, then transfer to an airtight container with a bit of extra sauce. It’ll keep perfectly in your refrigerator for up to four days, making for easy weeknight dinners or impressive lunchbox upgrades.
Freezing
For longer storage, portion the cooled Slow Cooker Korean Beef Recipe into freezer-safe bags or containers (again with plenty of sauce). Lay bags flat for quick freezing and easy stacking. It’ll stay delicious for up to three months—just thaw in the fridge when ready to enjoy.
Reheating
Gently reheat the beef with its sauce in a saucepan over low heat until piping hot, adding a splash of water or broth if needed to loosen up the sauce. For microwave reheating, cover and use short bursts, stirring occasionally, to keep that tender texture intact.
FAQs
Can I use a different cut of beef?
Yes! While chuck roast gives the best flavor and tenderness, brisket or even stewing beef will work in a pinch. Just avoid lean cuts, as they may turn out dry during slow cooking.
Is gochujang necessary for this recipe?
Gochujang brings authentic Korean heat and complexity, but if you can’t find it, red pepper flakes do the trick for a mild kick. For a little smoky depth, try adding a spoonful of hoisin sauce too.
Can I add vegetables to the Slow Cooker Korean Beef Recipe?
Absolutely! Broccoli, carrots, or bell peppers can be added during the last hour of cooking for a built-in side. Sturdy veggies work best, ensuring they don’t get mushy by the end.
Is this recipe spicy?
That’s up to you! The heat level is easy to customize: cut down the gochujang or red pepper flakes for a milder dish or add extra for more spice. The sweetness of pear or apple also helps balance out any heat.
Can I cook this on the stovetop instead of a slow cooker?
While this Slow Cooker Korean Beef Recipe is designed for hassle-free slow cooking, you can braise it in a Dutch oven at a very low simmer for 2.5 to 3 hours. Just keep an eye on the liquid level and add more broth as needed.
Final Thoughts
Ready to wow your taste buds and everyone at your dinner table? The Slow Cooker Korean Beef Recipe is a little bit magic—transforming simple ingredients into a dish that’s rich, comforting, and packed with flavor. Give it a try, and don’t be surprised when it finds its way into your regular meal rotation!
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Slow Cooker Korean Beef Recipe
- Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Korean Beef recipe is a delicious and easy way to enjoy tender, flavorful beef with a hint of sweetness and spice. Perfect for a busy day, just set it and forget it until dinner time!
Ingredients
Beef:
- 2 pounds beef chuck roast, cut into large chunks
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup beef broth
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang Korean chili paste or 1 teaspoon red pepper flakes
- 1 pear or apple, grated (optional for sweetness)
Garnish and Serving:
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds, toasted for garnish
- Steamed rice for serving
Instructions
- Prepare the Beef: Place the beef chunks in the slow cooker.
- Make the Sauce: Whisk together soy sauce, beef broth, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and grated pear. Pour over the beef.
- Cook: Cover and cook on low for 7-8 hours or high for 3-4 hours until beef is tender.
- Shred and Serve: Shred the beef, return to the slow cooker, and stir well. Serve over steamed rice, garnished with green onions and sesame seeds.
Notes
- For a thicker sauce, mix 1/2 cup cooking liquid with 1 tbsp cornstarch and add back to the slow cooker.
- Add vegetables like broccoli or carrots in the last hour for a complete meal.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup beef with sauce
- Calories: 370
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
