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
Scale
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