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Slow Cooker Korean Beef

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Yields: 6 Servings
Prep Time: 10 minutes
Cook Time: 6-8 hours on LOW, or 3-4 hours on HIGH
Total Time: 6-8 hours (mostly hands-off)

Recipe Intensity: Easy

Ingredients

For the Beef & Aromatics:

  • 3 pounds beef chuck roast, trimmed of excess fat and cut into 2-inch cubes

  • 1 tablespoon toasted sesame oil

  • 5 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

For the Simple, Flavor-Packed Sauce:

  • ½ cup low-sodium soy sauce (or tamari for gluten-free)

  • ½ cup brown sugar, packed

  • ¼ cup beef broth or water

  • 2 tablespoons rice vinegar

  • 1 tablespoon gochujang (Korean chili paste)* – adjust for spice level

  • 1 teaspoon black pepper

For Thickening (Optional):

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water

For Serving & Garnish:

  • Cooked white rice or cauliflower rice

  • 3 green onions, thinly sliced

  • 1 tablespoon sesame seeds

  • Optional for serving: steamed broccoli, shredded carrots, kimchi

Chef’s Note: Gochujang is a fermented Korean chili paste that provides a unique sweet, spicy, and umami flavor. It can be found in most Asian grocery stores or the international aisle of major supermarkets. If you cannot find it, you can substitute with sriracha or a mix of 1 tbsp chili garlic sauce and ½ tsp sugar, though the flavor will be different.

Step-by-Step Instructions

Step 1: Prepare the Beef and Aromatics

Pat the beef chuck roast cubes dry with paper towels. This helps with browning and ensures a better sear. While browning isn’t strictly mandatory for a slow cooker, it is highly recommended. It creates a flavorful crust through the Maillard reaction and adds a depth of flavor that you simply can’t get from adding raw meat to the pot.

Heat the tablespoon of toasted sesame oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes for 1-2 minutes on each side, just until they develop a rich, brown crust. You are not cooking them through, just building flavor. Transfer the seared beef to the insert of your slow cooker.

Add the minced garlic and grated ginger to the same skillet and cook for just 30 seconds until fragrant. This will take the raw edge off and wake up their oils. Scrape the garlic and ginger into the slow cooker with the beef.

Step 2: Whisk and Pour the Sauce

In a medium bowl or a 2-cup liquid measuring cup, whisk together all the sauce ingredients: the soy sauce, brown sugar, beef broth, rice vinegar, gochujang, and black pepper. Whisk until the sugar and gochujang have dissolved into the liquid.

Pour this sauce evenly over the seared beef and aromatics in the slow cooker. Use a spoon or tongs to gently toss the beef, ensuring each piece is coated in the sauce.

Step 3: Let the Slow Cooker Work Its Magic

Place the lid securely on your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The beef is ready when it is fork-tender and easily shreds.

Pro-Tip: For the most tender, pull-apart texture, the low and slow method is always superior.

Step 4: Thicken the Sauce (Optional but Recommended)

Once the beef is cooked, you will have a fair amount of delicious, thin liquid in the pot. For a luxuriously thick, glazy sauce that clings to the beef, you’ll want to thicken it.

Use a slotted spoon to transfer the beef to a separate bowl. Skim off any excess fat from the surface of the liquid remaining in the slow cooker.

In a small bowl, make a slurry by whisking the 2 teaspoons of cornstarch with the 2 teaspoons of cold water until smooth. Turn the slow cooker to HIGH (if it wasn’t already). Whisk the slurry into the liquid in the slow cooker. Replace the lid and cook for an additional 15-20 minutes, until the sauce has thickened.

Step 5: Shred and Combine

While the sauce is thickening, use two forks to shred all the beef in the bowl.

Once the sauce is thick and glossy, return the shredded beef to the slow cooker and stir to coat it thoroughly in the sauce. Let it heat through for another 5-10 minutes.

Step 6: Serve and Garnish

Serve the Korean beef hot over a bed of fluffy steamed white rice. Spoon plenty of the extra sauce over the top. Garnish generously with thinly sliced green onions and a sprinkle of sesame seeds for a fresh, nutty finish and a pop of color.

Chef’s Notes & Recipe Variations

  • The Cut of Beef Matters: Chuck roast is ideal because of its marbling, which breaks down into tenderness. You can also use beef brisket or boneless short ribs for an even richer result.

  • No-Sear Method: In a true pinch, you can skip the searing step. Add the raw beef cubes, garlic, and ginger to the slow cooker, pour the sauce over, and cook as directed. The flavor will be slightly less deep but still delicious.

  • Controlling the Heat: Gochujang comes in varying levels of spiciness. Start with 1 tablespoon for a mild warmth and add more in your next batch if you prefer it spicier. For a family-friendly version, you can omit it entirely—the dish will still be packed with flavor.

  • Make it a Bowl: Create a complete Korean BBQ bowl by serving the beef with sides of steamed broccoli, shredded carrots, kimchi, and a fried egg on top.

  • Other Uses: This beef is incredibly versatile! Use it as a filling for tacos, burritos, or lettuce wraps. It also makes a fantastic filling for steamed buns.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and become even better the next day.

Reheat gently in the microwave or in a saucepan on the stovetop over low heat, adding a splash of water or beef broth if the sauce has thickened too much.

This beef freezes exceptionally well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

(Please note: The following nutrition information is an estimate and can vary based on specific ingredients and portion sizes. Calculation includes the sauce and assumes 6 servings.)

Serving Size: 1 serving of beef (without rice)

  • Calories: ~420

  • Total Fat: 25g

  • Saturated Fat: 10g

  • Cholesterol: 125mg

  • Sodium: ~1100mg

  • Total Carbohydrates: 15g

  • Dietary Fiber: 0g

  • Sugars: 12g

  • Protein: 35g

Dietary Note: This recipe is high in sodium. To reduce sodium, use a low-sodium soy sauce. It is naturally dairy-free. To make it gluten-free, use tamari instead of soy sauce and ensure your gochujang is a certified gluten-free brand.

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