Tender Korean Slow Cooker Beef (Printable)
Flavorful beef slow-cooked in a sweet-savory Korean sauce, ideal served with rice or greens.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into large chunks
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds
→ Vegetables & Garnishes
11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Optional: sliced red chili, for garnish
# Step-by-step:
01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until smooth.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning to coat evenly.
03 - Scatter half of the green onions over the beef.
04 - Cover and cook on low for 7 hours, or until beef is very tender and can be easily shredded with a fork.
05 - Shred the beef directly in the slow cooker using two forks. Stir to coat with the sauce.
06 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Garnish with remaining green onions, sesame seeds, and optional sliced red chili.
# Expert Advice:
01 -
- Set it and forget it cooking that gives you restaurant-quality Korean flavors
- The beef becomes impossibly tender and shreds like magic
- Makes fantastic leftovers that actually taste better the next day
02 -
- Chuck roast needs that long, slow cook to break down the connective tissue
- Letting the beef rest in the sauce after shredding makes it even more flavorful
- The sauce thickens naturally as it cooks with the beef
03 -
- Pat the beef dry before cutting so the sauce sticks better
- Use gluten-free tamari and certified gluten-free gochujang if needed
- Let the slow cooker do its thing without lifting the lid too often