If you’re craving something deeply comforting and packed full of rich, authentic flavors, this Slow Cooker Korean Beef recipe is your new go-to for cozy dinners. Imagine tender, melt-in-your-mouth beef infused with a savory-sweet Korean-inspired sauce, slowly simmered to perfection—all without standing over the stove. Whether it’s a busy weeknight or a relaxed weekend meal, this easy, flavorful dish brings warmth and zest to your table with the convenience that slow cooking offers.
Why You’ll Love This Recipe
- Effortless Comfort: Just toss the ingredients in your slow cooker and let it work while you focus on other things.
- Deep, Authentic Flavors: Rich Korean spices and sauces develop beautifully over slow cooking for a truly satisfying taste.
- Versatile and Adaptable: Perfect on rice, noodles, or even in lettuce wraps to suit your mood.
- Makes Plenty of Leftovers: Ideal for meal prep or feeding a crowd with minimal fuss.
- Great for All Skill Levels: Simple instructions mean everyone can create this delicious dish with confidence.
Ingredients You’ll Need
These ingredients are straightforward but combine to create layers of flavor, texture, and color that make this Slow Cooker Korean Beef a sensory delight. Each item plays a special role to balance sweetness, umami, and a hint of spice.
- Beef Chuck Roast: A well-marbled cut perfect for slow cooking until tender and juicy.
- Soy Sauce: Provides the savory backbone essential to Korean dishes.
- Brown Sugar: Adds subtle sweetness to balance the soy and spice.
- Garlic and Ginger: Fresh aromatics that brighten the flavor and add warmth.
- Sesame Oil: Infuses a nutty richness characteristic of Korean cuisine.
- Gochujang or Korean Chili Paste: Offers mild heat and depth, but can be adjusted or omitted as desired.
- Rice Vinegar: A splash to bring brightness and a touch of acidity.
- Green Onions: Fresh garnish to add color and a crisp bite at the end.
- Sesame Seeds: Toasted and sprinkled for texture and visual appeal.
Variations for Slow Cooker Korean Beef
This recipe is highly adaptable, making it a fantastic base for personal twists. Whether you want it spicier, lighter, or tailored to dietary needs, small swaps or additions can make it truly your own.
- Spice it Up: Increase gochujang or add red pepper flakes for a fiery kick.
- Make it Gluten-Free: Use tamari instead of soy sauce for a gluten-safe alternative.
- Vegetable Boost: Add sliced bell peppers, carrots, or mushrooms in the last hour of cooking.
- Low-Sodium Option: Opt for low-sodium soy sauce and reduce added salt.
- Sweet Variations: Substitute brown sugar with honey or maple syrup for a different sweetness profile.
How to Make Slow Cooker Korean Beef
Step 1: Prepare Your Beef
Start by trimming excess fat from your beef chuck roast to avoid greasy flavors and cut the meat into large chunks for even cooking.
Step 2: Mix the Sauce
Combine soy sauce, brown sugar, garlic, ginger, sesame oil, gochujang, and rice vinegar in a bowl. Whisk until the sugar dissolves and the mixture is smooth.
Step 3: Combine and Slow Cook
Place beef pieces into the slow cooker and pour the sauce on top, making sure every piece is coated. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours until the beef is tender and falls apart easily.
Step 4: Shred the Beef
Once cooked, shred the beef directly in the slow cooker using two forks, mixing it well with the juices and sauce for maximum flavor.
Step 5: Finish and Serve
Sprinkle green onions and sesame seeds on top before serving, and prepare your favorite sides for a complete cozy meal.
Pro Tips for Making Slow Cooker Korean Beef
- Brown the Beef First: Searing the meat before slow cooking enhances flavor and locks in juices.
- Don’t Skip Fresh Aromatics: Fresh garlic and ginger make a huge difference compared to powders or pastes.
- Adjust Sweetness & Heat: Taste the sauce before cooking to tweak sugar and gochujang levels based on your preference.
- Use Low and Slow: Cooking on low heat preserves tenderness and prevents drying out.
- Rest Before Serving: Let the beef sit in the sauce a few minutes after shredding to absorb flavors fully.
How to Serve Slow Cooker Korean Beef
Garnishes
Fresh green onions sliced thinly and toasted sesame seeds make perfect garnishes—they add brightness and a slight crunch that elevate the dish visually and taste-wise.
Side Dishes
Slow Cooker Korean Beef pairs wonderfully with steamed white rice, sticky jasmine rice, or even garlic fried rice. For lighter options, serve with steamed vegetables or crisp lettuce leaves for wraps.
Creative Ways to Present
Try serving the beef over Korean glass noodles or in bao buns for a fun twist. You can also stuff it inside soft tortillas topped with kimchi for fusion tacos that will delight friends and family.
Make Ahead and Storage
Storing Leftovers
Transfer cooled Slow Cooker Korean Beef and its sauce to an airtight container and refrigerate for up to 4 days to keep the flavors fresh and the beef supple.
Freezing
This recipe freezes beautifully. Portion the beef into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much.
FAQs
Can I use other cuts of beef for this recipe?
Yes! While chuck roast is ideal for tenderness, brisket or short ribs also work well, just adjust cooking time accordingly.
Is gochujang spicy?
Gochujang has a mild to moderate heat with a deep fermented flavor; you can adjust the amount to suit your spice tolerance.
Can I make this recipe in an Instant Pot?
Absolutely! Use the sauté function to brown the meat and then pressure cook for about 45 minutes, followed by a natural release.
What can I substitute for brown sugar?
Honey, maple syrup, or coconut sugar are great natural substitutes that provide sweetness and slight variations in flavor.
How do I store leftovers to keep them fresh?
Keep the beef in its sauce in a sealed container in the fridge, making sure it’s cooled quickly after cooking to prolong freshness.
Final Thoughts
This Slow Cooker Korean Beef is everything you want from a cozy dinner—rich, tender, and full of incredible flavor with minimal effort. Give it a try for your next meal, and get ready to experience that perfect slow-cooked magic that warms both your heart and kitchen.
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Slow Cooker Korean Beef
- Total Time: 7 hours 15 minutes to 9 hours 15 minutes (low) or 4 hours 15 minutes to 5 hours 15 minutes (high)
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Korean Beef recipe delivers tender, melt-in-your-mouth beef infused with a savory-sweet Korean-inspired sauce, slowly simmered to perfection. Ideal for effortless, cozy dinners, it features deep, authentic flavors and is versatile enough to enjoy with rice, noodles, or wraps. Perfect for any skill level, it offers convenience and makes plenty of leftovers for meal prep or feeding a crowd.
Ingredients
Main Ingredients
- 2 to 3 pounds beef chuck roast, trimmed and cut into large chunks
- 1/2 cup soy sauce (or tamari for gluten-free option)
- 1/4 cup brown sugar (or honey/maple syrup for sweetness variation)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 tablespoon sesame oil
- 1 to 2 tablespoons gochujang (Korean chili paste; adjust or omit to taste)
- 1 tablespoon rice vinegar
Garnishes
- 3 to 4 green onions, thinly sliced
- 1 to 2 teaspoons toasted sesame seeds
Optional Vegetables (Add in last hour of cooking)
- Sliced bell peppers
- Sliced carrots
- Sliced mushrooms
Instructions
- Prepare Your Beef: Start by trimming excess fat from your beef chuck roast to avoid greasy flavors, then cut the meat into large chunks to ensure even cooking.
- Mix the Sauce: In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang, and rice vinegar. Whisk until the sugar dissolves and the mixture is smooth.
- Combine and Slow Cook: Place the beef pieces into the slow cooker and pour the sauce over, making sure every piece is well coated. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours, until the beef is tender and easily falls apart.
- Shred the Beef: Once cooked, shred the beef directly in the slow cooker using two forks. Mix it well with the juices and sauce for maximum flavor.
- Finish and Serve: Sprinkle sliced green onions and toasted sesame seeds on top before serving. Prepare your favorite sides such as rice, noodles, or lettuce wraps for a complete cozy meal.
Notes
- Brown the beef first by searing it in a hot pan to enhance flavor and lock in juices.
- Use fresh garlic and ginger instead of powders or pastes to maximize aroma and flavor.
- Taste the sauce before cooking; adjust sweetness and heat by modifying brown sugar and gochujang amounts.
- Cook on low heat whenever possible to keep the beef tender and prevent drying out.
- Allow the shredded beef to rest in the sauce for a few minutes after shredding to absorb flavors fully.
- For a gluten-free version, substitute soy sauce with tamari.
- Add vegetables like bell peppers, carrots, or mushrooms during the last hour of cooking for a veggie boost.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop or microwave, adding water or broth if the sauce is too thick.
- Prep Time: 15 minutes
- Cook Time: 7 to 9 hours (low) or 4 to 5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup shredded beef with sauce
- Calories: 320
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg