Crock Pot Korean Beef (Printable)

Tender beef slow-cooked in savory-sweet Korean-inspired sauce, perfect for easy, crowd-pleasing meals with minimal effort.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks

→ Sauce

02 - ½ cup low-sodium soy sauce
03 - ⅓ cup brown sugar, packed
04 - ¼ cup water
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 1 tablespoon gochujang or 1 teaspoon red pepper flakes
10 - 1 Asian or Bosc pear, grated
11 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ To Serve

12 - 4 cups cooked jasmine or short grain rice
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds

# Step-by-step:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until fully combined and sugar dissolves.
02 - Place beef chunks in an even layer at the bottom of the slow cooker. Pour the prepared sauce over the beef, turning pieces to ensure all surfaces are coated.
03 - Cover and cook on low setting for 6 to 7 hours until beef is fork-tender and easily shreds apart.
04 - Transfer beef to a cutting board or large plate. Use two forks to pull meat apart into shreds.
05 - Skim excess fat from the cooking liquid. Whisk cornstarch with cold water until smooth, then stir into the sauce.
06 - Return shredded beef to the slow cooker. Stir thoroughly to coat meat in thickened sauce. Cover and cook on high for 15 minutes until sauce reaches desired consistency.
07 - Spoon beef and sauce over steamed rice. Top generously with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The beef becomes so tender it literally falls apart with just a fork
  • That savory sweet sauce creates the most incredible flavor balance
  • Your entire house will smell like a Korean restaurant
02 -
  • Don't skip the Asian pear because it's what makes the beef so tender
  • Letting the beef rest in the sauce after thickening makes all the difference
  • The sauce needs that final 15 minutes on high to reach the right consistency
03 -
  • Trim excess fat before cooking to avoid an oily sauce later
  • Use low sodium soy sauce so you can control the final salt level
  • Toast your sesame seeds in a dry pan for the most incredible flavor

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