If you’re craving a meal that’s packed with rich, savory flavors yet effortless to prepare, the Slow Cooker Korean Beef Recipe is your new best friend. Imagine tender chunks of beef slow-cooked to perfection in a luscious blend of soy sauce, ginger, garlic, and a touch of sweetness from brown sugar. This dish not only fills your kitchen with an irresistible aroma but also delivers a comforting bowl of hearty Korean-inspired goodness that’s perfect any day of the week.
Ingredients You’ll Need
The beauty of this Slow Cooker Korean Beef Recipe is in its simplicity. Each ingredient is chosen to build layers of flavor, balance texture, and create that authentic taste we all love. These essentials come together with ease, proving that a fantastic meal doesn’t require a complicated list.
- 2 pounds beef chuck roast, cut into 2-inch pieces: Perfect for slow cooking because it becomes incredibly tender and shredded easily.
- 1/2 cup low-sodium soy sauce: Adds that salty umami depth without overpowering the dish.
- 1/4 cup brown sugar: Provides a subtle sweetness that balances the savory notes.
- 1 tablespoon sesame oil: Delivers a nutty aroma that’s quintessentially Korean.
- 1 tablespoon rice vinegar: Brightens up the sauce with a gentle tang.
- 1 tablespoon freshly grated ginger: Infuses warmth and zing.
- 4 cloves garlic, minced: Essential for that rich, aromatic punch.
- 1/2 teaspoon crushed red pepper flakes (optional): Adds a mild kick if you like a bit of heat.
- 1/4 cup beef broth or water: Ensures the beef stays juicy and tender throughout cooking.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening): Helps thicken the sauce to cling beautifully to the shredded beef.
- 1 tablespoon toasted sesame seeds (for garnish): Adds crunch and a toasty finish.
- 2 green onions, sliced (for garnish): Brings freshness and color to every serving.
- Steamed rice, for serving: The perfect base to soak up all that delicious sauce.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Prepare the Beef and Sauce
Start by placing your beef chunks into the slow cooker. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, freshly grated ginger, minced garlic, red pepper flakes if you’re using them, and beef broth. This vibrant sauce marries salty, sweet, and tangy notes that will transform the beef into something magical.
Step 2: Combine and Cook Low and Slow
Pour the sauce mixture over the beef in the slow cooker. Give everything a gentle stir to make sure the beef is evenly coated with that incredible sauce. Cover and let it do its thing: cook on low for 7 to 8 hours or on high for 3 to 4 hours until the beef is melt-in-your-mouth tender. Slow and steady is what makes this recipe outstanding.
Step 3: Thicken the Sauce (Optional)
If you prefer your sauce thick and luscious, go ahead and stir in the cornstarch-water mixture about 30 minutes before the cooking time is up. This step is totally optional but highly recommended for sauce lovers who want every bit of flavor to cling to their shredded beef.
Step 4: Shred and Serve
Once your beef is tender enough to shred easily with two forks, do just that right in the slow cooker. Mix the shredded beef well with the sauce to ensure each bite is packed with flavor. Now you’re ready to serve this delicious Slow Cooker Korean Beef Recipe over steamed rice!
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
Adding garnishes like toasted sesame seeds and sliced green onions is a little touch with a big impact. They bring texture, a fresh pop of color, and that quintessential nutty flavor that perfectly complements the tender beef.
Side Dishes
While steamed rice is classic and always a winner, pairing this dish with steamed vegetables like broccoli, bok choy, or even a crunchy Asian slaw makes for a balanced, complete meal. The veggies bring brightness and a lovely contrast to the rich, savory beef.
Creative Ways to Present
Why not think outside the bowl? Try using the Slow Cooker Korean Beef Recipe as a filling for lettuce wraps, tacos, or stuffed sweet potatoes. It’s versatile, so have fun and tailor it to your taste or occasion. No matter how you present it, it’s guaranteed to be a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
This Korean beef keeps wonderfully for up to 4 days in an airtight container in the refrigerator. The flavors actually deepen over time, so leftovers are just as enjoyable—if not more so—than the first serving.
Freezing
If you want to make this dish a freezer staple, simply portion the cooked beef with its sauce into freezer-safe containers. It freezes beautifully for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove or in the microwave until warmed through. Adding a splash of water or broth will help maintain that luscious sauce consistency. Stir occasionally to prevent sticking, and your Slow Cooker Korean Beef Recipe will be as satisfying as when it first came out of the slow cooker.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely. Flank steak or brisket are great alternatives if chuck roast is not available. Just be mindful that cooking times might vary slightly depending on the cut you choose.
Is the red pepper flakes’ heat necessary?
The crushed red pepper flakes are optional and completely adjustable based on your preferred spice level. Feel free to leave them out if you prefer a milder dish or add more for extra heat.
Can I make this Slow Cooker Korean Beef Recipe gluten-free?
Yes! Just substitute the soy sauce with tamari or another gluten-free soy sauce alternative to keep the flavors authentic without gluten concerns.
How do I thicken the sauce if I don’t want to use cornstarch?
You can let the sauce reduce by switching your slow cooker to high and cooking uncovered for the last 30 minutes, or stir in a small amount of arrowroot powder mixed with cold water as a natural thickener.
Can I prepare this recipe in an Instant Pot instead of a slow cooker?
Definitely! Use the sauté function to brown the beef first, then pressure cook on high for about 35-45 minutes, followed by a natural release. It’s a quicker way to enjoy the same delicious Slow Cooker Korean Beef Recipe experience.
Final Thoughts
This Slow Cooker Korean Beef Recipe has quickly become one of my favorite dishes to whip up when I want something that feels both special and effortless. Its rich, comforting flavors paired with a hands-off cooking method make it perfect for busy days or cozy evenings. Give it a try—you’ll find yourself reaching for this recipe again and again, sharing it with friends and family who will thank you every time!
Print
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 Cooking
- Cuisine: Korean
- Diet: Gluten Free
Description
This Slow Cooker Korean Beef recipe features tender, flavorful beef chuck roast simmered in a savory sauce made from soy sauce, brown sugar, sesame oil, and aromatic ginger and garlic. Cooked low and slow for hours, the beef becomes perfectly shred-ready, making it an easy, comforting meal served over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Beef and Sauce
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 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
Thickening (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Garnish and Serving
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Steamed rice, for serving
Instructions
- Prepare the beef: Cut the beef chuck roast into 2-inch pieces and place them evenly in the slow cooker base.
- Make the sauce: In a small bowl, whisk together the low-sodium soy sauce, brown sugar, sesame oil, rice vinegar, freshly grated ginger, minced garlic, crushed red pepper flakes (if using), and beef broth or water until well combined.
- Combine and cook: Pour the sauce mixture over the beef in the slow cooker and gently stir to coat the meat thoroughly. Cover with the lid and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the beef is very tender and easy to shred with forks.
- Optional thickening: About 30 minutes before serving, if you prefer a thicker sauce, mix the cornstarch and cold water in a small bowl until dissolved, then stir this mixture into the slow cooker. Continue cooking to allow the sauce to thicken.
- Shred and mix: Remove the lid and shred the beef directly in the slow cooker with two forks, mixing it well with the sauce to coat each piece.
- Serve: Plate the shredded beef hot over steamed rice and garnish with toasted sesame seeds and sliced green onions for a fresh, nutty finish.
Notes
- Substitute flank steak or brisket for beef chuck roast if preferred or unavailable.
- For a lower-sugar version, reduce the brown sugar to 2 tablespoons without compromising flavor.
- Add steamed vegetables such as broccoli or bok choy to make the dish a more complete meal.
- Use tamari or gluten-free soy sauce to make this recipe gluten-free.
