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
Scale
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.
