Korean Beef Slow Cooker (Printable)
Tender beef infused with Korean flavors, slow-cooked to perfection with sweet, savory, and spicy notes.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, trimmed and cut into 2-inch cubes
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch for thickening
→ Vegetables & Garnish
11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced for garnish
13 - 2 teaspoons toasted sesame seeds for garnish
# Step-by-step:
01 - Whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang in a medium bowl until thoroughly combined.
02 - Arrange beef cubes and sliced onion in the crock pot. Pour sauce mixture over meat and vegetables, tossing gently to ensure even coating.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours until beef becomes fork-tender and easily shreds apart.
04 - Remove 1/4 cup cooking liquid and whisk with cornstarch until smooth. Return slurry to crock pot, cover, and cook on high for 20-30 minutes until sauce reaches desired consistency.
05 - Serve over steamed rice, noodles, or in lettuce wraps. Top with green onions and toasted sesame seeds before serving.
# Expert Advice:
01 -
- The sauce develops this incredible umami richness that tastes like it simmered all day even though you barely lifted a finger
- Leftovers somehow taste even better, making it the gift that keeps giving for lunch
02 -
- Cutting the beef into consistent 2-inch cubes ensures everything cooks evenly and no pieces end up tough or dry
- The cornstarch step seems optional but it's what transforms this from soup to proper sauce
03 -
- Pat the beef dry with paper towels before cutting to help it brown better and develop more flavor
- Toast your sesame seeds in a dry pan for 2-3 minutes before garnishing—it makes a huge difference