If you’re looking for a dish that’s impossibly tender, incredibly flavorful, and an absolute breeze to make, this Slow Cooker Korean Beef will hit the spot every time. Imagine juicy beef melting in your mouth, cloaked in a sweet-salty sauce laced with ginger, garlic, and a hint of heat. This is the kind of comfort food that’s perfect for busy weeknights, lazy Sundays, or when you just want to treat yourself to something special with minimal effort. Whether you’re new to Korean-inspired cooking or a seasoned pro, this recipe promises big flavors with little fuss. Liven up your dinner with Slow Cooker Korean Beef — it just might become your new go-to favorite!
Ingredients You’ll Need
There’s nothing complicated about the ingredient list here, but each item adds important depth and character to your Slow Cooker Korean Beef. Every component works together to create the signature balance of savory, sweet, tangy, and umami flavors you crave.
- Beef chuck roast: This cut becomes meltingly flavorful and fall-apart tender after hours in the slow cooker. Cut into 2-inch chunks for best results.
- Low-sodium soy sauce: Adds deep umami base without overpowering saltiness; opt for tamari for a gluten-free version!
- Brown sugar: Lends a craveable sweetness that beautifully balances the soy sauce and brings out the beef’s richness.
- Sesame oil: Just a drizzle infuses the whole dish with a nutty, distinctly Korean aroma.
- Rice vinegar: A splash of tang keeps the flavors bright and lively.
- Freshly grated ginger: Grating ginger fresh makes a world of difference — its spicy warmth enlivens the sauce.
- Garlic, minced: Four cloves give the beef a gentle kick and a ton of aromatic depth.
- Crushed red pepper flakes (optional): Add a little or a lot, depending on how much heat you like!
- Beef broth or water: Keeps everything juicy, ensuring the beef braises to perfection.
- Cornstarch mixed with cold water (optional): For those who love a thick, glossy sauce, this easy slurry does the trick.
- Toasted sesame seeds (for garnish): A final sprinkle for a lovely nutty crunch and extra visual appeal.
- Green onions, sliced (for garnish): Brings fresh, bright color and subtle onion flavor.
- Steamed rice, for serving: Perfect for soaking up all that amazing sauce — you won’t want to skip this!
How to Make Slow Cooker Korean Beef
Step 1: Prep the Beef
Start by trimming any excess fat from your beef chuck roast and cutting it into large, 2-inch chunks. This ensures each piece cooks evenly and soaks up every bit of that irresistible sauce while staying unbelievably tender.
Step 2: Whisk Together the Sauce
Grab a small bowl and whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, freshly grated ginger, minced garlic, crushed red pepper flakes (if you like a little heat), and beef broth or water. Taste the sauce, and adjust the heat with extra red pepper flakes if desired — this is where the magic begins!
Step 3: Combine Everything in the Slow Cooker
Add the beef chunks to your slow cooker, then pour the sauce mixture right on top. Give everything a gentle stir to ensure each piece of beef is coated and ready to absorb all that flavor as it cooks low and slow.
Step 4: Slow Cook to Perfection
Cover and set your slow cooker to low for 7 to 8 hours or high for 3 to 4 hours. Not only does the beef become wonderfully tender, but the kitchen fills with the mouthwatering aroma of coming home to hearty, delicious Slow Cooker Korean Beef. If you want a thicker sauce, mix the cornstarch and water, then stir in about 30 minutes before serving.
Step 5: Shred and Serve
Once the beef is fall-apart tender, use two forks to shred it right in the slow cooker. Stir the beef into the rich sauce so every bite is deliciously coated. Serve hot over fresh steamed rice, and don’t forget those gorgeous garnishes!
How to Serve Slow Cooker Korean Beef
Garnishes
You’ll be amazed at how a sprinkle of toasted sesame seeds and a handful of sliced green onions instantly transform each serving. The sesame seeds lend a satisfying crunch and rich flavor, while the green onions brighten the whole dish — don’t skip these finishing touches!
Side Dishes
For the ultimate Korean meal experience, spoon the Slow Cooker Korean Beef over fluffy steamed rice. Pair it with sautéed or steamed veggies like broccoli, bok choy, or snap peas, and perhaps some kimchi or quick-pickled cucumbers on the side. Each bite is a perfect harmony of flavors and textures.
Creative Ways to Present
Try loading the beef into lettuce wraps for a fun, low-carb dinner, or pile it high on slider buns for an unexpected party treat. It also makes an amazing filling for rice bowls topped with your favorite vegetables, or even tucked into tacos for a Korean-Mexican twist. Don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Beef stores beautifully in the fridge. Transfer the cooled beef and sauce into airtight containers, and keep refrigerated for up to four days. The flavors get even deeper and more delicious as they sit!
Freezing
This recipe is a meal prep dream. You can freeze cooked Korean beef (with the sauce) in freezer-safe bags or containers for up to three months. Thaw overnight in the refrigerator when you’re ready for a quick flavorful meal.
Reheating
Warm up leftovers gently on the stovetop over low heat, stirring now and then until heated through. You can also reheat individual servings in the microwave. Just add a splash of water or broth if the sauce seems too thick.
FAQs
Can I use a different cut of beef for Slow Cooker Korean Beef?
Absolutely! If you can’t find chuck roast, brisket or flank steak work wonderfully too. Just be sure to cut the meat into large chunks and follow the same method — you’ll achieve that same melt-in-your-mouth tenderness.
Is this dish gluten-free?
Yes, as long as you use tamari or a certified gluten-free soy sauce in place of regular soy sauce. All the other ingredients are naturally gluten-free.
How spicy is Slow Cooker Korean Beef?
The base recipe has just a subtle hint of heat from the red pepper flakes, but this is easily adjustable. Want it milder? Simply leave them out. Craving more spice? Add extra to taste!
Can I make this recipe ahead of time?
Definitely — in fact, the flavors intensify overnight! You can cook the beef a day or two ahead, store in the fridge, and simply reheat when you’re ready to serve. It’s a great option for meal prep or busy weeks.
What’s the best way to thicken the sauce?
If you love a thicker, clingy sauce, stir in a slurry of cornstarch and cold water about half an hour before serving. The heat will work its magic and turn the sauce beautifully glossy and rich.
Final Thoughts
I can’t recommend Slow Cooker Korean Beef enough for anyone who loves big, satisfying flavors and easy, hands-off cooking. It’s comfort food at its best — just set it, forget it, and get ready for rave reviews. Give it a try soon and discover just how delightful homemade Korean-style beef can be!
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Slow Cooker Korean Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
- Diet: Non-Vegetarian
Description
Tender and flavorful Slow Cooker Korean Beef recipe that is easy to make and perfect for a delicious family meal. The beef is cooked low and slow in a savory sauce until it’s melt-in-your-mouth tender, then served over steamed rice topped with sesame seeds and green onions.
Ingredients
Beef:
- 2 pounds beef chuck roast, cut into 2-inch pieces
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup beef broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Garnish and Serving:
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Steamed rice, for serving
Instructions
- Prepare Beef: Place the beef chunks into the slow cooker.
- Make Sauce: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and beef broth. Pour over the beef.
- Cook: Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until beef is tender.
- Thicken (Optional): Mix cornstarch with water and stir into the slow cooker 30 minutes before serving for a thicker sauce.
- Shred and Serve: Shred the beef, mix with the sauce, and serve over steamed rice. Garnish with sesame seeds and green onions.
Notes
- You can substitute flank steak or brisket if chuck roast is unavailable.
- For a lower-sugar version, reduce the brown sugar to 2 tablespoons.
- Add steamed vegetables like broccoli or bok choy for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 9g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
