Slow Cooker Korean Beef

Slow Cooker Korean Beef is my secret weapon for busy weeknights when I want dinner to taste like I spent hours in the kitchen. This tender, flavor-packed beef simmers in a sweet and savory Korean-inspired sauce that fills your home with the most incredible aroma all day long.

I discovered this recipe during a particularly hectic work week when takeout was getting too expensive and boring. Tossing everything in the slow cooker before work and coming home to melt-in-your-mouth beef felt like pure magic. This Korean beef recipe delivers restaurant-quality flavors with practically zero hands-on time. The combination of soy sauce, brown sugar, and gochujang creates layers of sweet, salty, and spicy that make this dish incredibly addictive. Served over rice or noodles, it’s become my family’s most-requested dinner.

Ingredients for Easy Korean Beef

I always use chuck roast for this Slow Cooker Korean Beef because it becomes incredibly tender during the long cooking time. Pro tip: Gochujang (Korean chili paste) adds authentic flavor and heat, but sriracha works as a substitute if you can’t find it.

• 3 lbs beef chuck roast, cut into 2-inch cubes
• 1 cup soy sauce (or tamari for gluten-free)
• 1/2 cup brown sugar, packed
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste) or sriracha, to taste
• 4 green onions, sliced, for garnish
• 1 tablespoon sesame seeds, for garnish

Pro tip: Chuck roast has the perfect amount of marbling and connective tissue that breaks down during slow cooking, resulting in fork-tender beef that shreds beautifully. Don’t substitute with lean cuts or the meat will be tough.

Simple Steps for Perfect Korean Beef

I recommend browning the beef cubes first if you have time, though it’s not required. This extra step adds deeper flavor to your Slow Cooker Korean Beef.

Step 1: Place the beef chuck roast cubes into the bottom of your slow cooker (6-quart or larger). Spread them in a relatively even layer for consistent cooking.

Step 2: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and gochujang until the sugar dissolves completely. The sauce should smell sweet, savory, and slightly spicy.

Step 3: Pour the sauce mixture over the beef in the slow cooker, ensuring the meat is mostly covered. Use a spoon to make sure all the beef pieces are coated with sauce.

Step 4: Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The beef is done when it’s tender enough to easily shred with a fork. Low and slow produces the most tender results.

Step 5: Once cooked, use two forks to shred the beef directly in the slow cooker. The meat should fall apart with minimal effort. Stir the shredded beef into the sauce to coat every piece.

Step 6: For a thicker sauce, remove 1 cup of liquid from the slow cooker and whisk it with 1 tablespoon cornstarch in a small bowl. Pour this mixture back into the slow cooker, stir well, and cook on high for another 15 to 20 minutes until the sauce thickens to your desired consistency.

Step 7: Serve the Korean beef hot, garnished with sliced green onions and sesame seeds. The fresh garnishes add color, crunch, and brightness to the rich beef.

Pro tip: Taste the sauce before serving and adjust seasoning if needed. Add more gochujang for heat, brown sugar for sweetness, or a splash of rice vinegar for tanginess.

Best Ways to Serve Korean Beef

This Slow Cooker Korean Beef pairs beautifully with various sides and bases that complement its bold, savory flavors.

Steamed White or Brown Rice: Fluffy rice soaks up the delicious sauce and provides a neutral base that lets the Korean beef shine.

Hoagie Rolls for Sandwiches: Pile the shredded beef high on toasted hoagie rolls for Korean beef sandwiches that rival any restaurant version.

Noodles or Cauliflower Rice: Serve over lo mein noodles for extra heartiness, or use cauliflower rice for a low-carb option that still delivers on flavor.

Roasted Vegetables: Add roasted broccoli, bell peppers, or snap peas alongside the beef for a complete, nutritious meal with added texture and vitamins.

More Delicious Asian-Inspired Recipes

This Slow Cooker Korean Beef pairs beautifully with other Asian-inspired dishes. For more slow cooker favorites, try our tender Crockpot Teriyaki Chicken or explore our flavorful Slow Cooker Korean Beef Noodles for a complete noodle bowl experience.

When planning Asian-themed dinners, serve this Korean beef alongside comforting sides like our Ginger Garlic Chicken Noodle Soup or Sticky Garlic Chicken Noodles. For more beef recipes with bold flavors, check out our Ground Beef Bulgogi or Mongolian Beef Meatballs for different takes on Asian beef dishes.

Storage Tips for Your Korean Beef

Store leftover Slow Cooker Korean Beef in an airtight container in the refrigerator for up to 4 days. The beef actually tastes even better the next day as the flavors continue to develop and deepen overnight.

To reheat, warm the beef gently in a covered saucepan over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring between each interval until heated through.

Pro tip: I recommend freezing leftovers in portion-sized containers for easy future meals. The Korean beef freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly during freezing, but a quick stir brings it back together perfectly.

Common Questions About Slow Cooker Korean Beef

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