Slow Cooker Korean Beef (Print Version)

Tender beef simmered for hours in a savory-sweet Korean sauce with garlic, ginger, and sesame. Perfect for easy weeknight dinners.

# Recipe Ingredients:

→ 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, plus more for garnish
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 until well combined.
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 and easily shreds with a fork.
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 - Remove the beef and shred using two forks. Return to the slow cooker and mix thoroughly with the sauce.
07 - Garnish with sliced green onions and extra sesame seeds. Serve hot over steamed rice or in lettuce wraps with kimchi on the side.

# Expert Advice:

01 -
  • Its basically a set it and forget it situation that makes you look like you spent hours mastering complex flavors
  • The beef becomes impossibly tender, falling apart at the mere suggestion of a fork
  • Leftovers somehow taste even better after the flavors have had a sleepover in your fridge
02 -
  • I learned the hard way that lifting the lid too often adds 15 to 20 minutes of cooking time each time—resist the urge to check on it
  • The beef needs to reach that fall apart stage to truly shine, so dont rush the low and slow process
  • If you can find it, pear juice is the traditional Korean secret for making beef incredibly tender
03 -
  • Sear the beef in a hot skillet before adding it to the slow cooker for deeper, caramelized flavor
  • Double the sauce ingredients if you love lots of sauce—it reduces beautifully and freezes well

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