Slow Cooker Korean Beef is my weeknight secret when I want something cozy, sweet-salty, and totally hands-off. I love a dinner that cooks itself while I live my life, and this is exactly that kind of recipe. The meat turns tender and saucy, the kitchen smells like you actually put in effort, and the leftovers might be even better than day one. If you need a dish that works for meal prep, family dinner, or casual get-togethers, this is it. Grab your slow cooker, and let’s make it easy and delicious.
How to make slow cooker Korean beef
This is a simple, practical approach that gives you restaurant-style flavor without a lot of fuss. You’ll mix a bold, slightly sweet sauce, pour it over beef, and let time do the magic. I’ll walk you through the process so you can nail it on the first try. If you’re collecting easy weeknight hits, add this one to your list of keepers. It’s the heart of my slow cooker favorites.
What you’ll need
Use beef chuck roast for the best mix of flavor and tenderness. Here’s the lineup:
- 3 pounds beef chuck roast, trimmed and cut into large chunks
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup beef broth
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang or 1-2 teaspoons red pepper flakes
- 1 tablespoon sesame oil
- 1 small Asian pear or apple, grated for gentle sweetness and tenderness
- 1-2 tablespoons rice vinegar, to balance the sweetness
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
- To finish: sliced green onions, toasted sesame seeds, and a splash of lime if you like brightness
Step-by-step
- Prep the beef: Pat dry and season lightly with salt and pepper. If you want extra depth, sear the chunks in a hot skillet with a bit of oil until browned on a couple sides. It’s optional but adds flavor.
- Make the sauce: In a bowl, whisk soy sauce, brown sugar, beef broth, garlic, ginger, gochujang, sesame oil, grated pear, and rice vinegar until smooth.
- Slow cook: Add beef to the slow cooker and pour the sauce over. Cook on low for 7-8 hours, or on high for about 3-4 hours, until fork-tender.
- Shred and thicken: Transfer the beef to a plate and shred. Skim fat from the sauce if needed. Stir in the cornstarch slurry, cover, and cook on high for 10-15 minutes until the sauce is glossy and slightly thick. Return the shredded beef to the sauce.
- Taste and finish: Adjust salt, sweetness, or heat to your taste. Stir in green onions and a sprinkle of sesame seeds.
Why this works: The pear adds subtle sweetness and helps tenderize, the soy and garlic bring savory depth, and gochujang packs gentle heat with a little tang. Chuck roast loves long, moist cooking, so it relaxes into tender strands and absorbs all that flavorful sauce. This is my go-to method whenever I want effortless comfort.
Recipe Tips!
Choose the right cut: Chuck roast is my favorite for slow cooking. It’s marbled enough to turn tender and juicy. If you swap in brisket or short ribs, plan on similar cook times, but keep an eye on tenderness.
Low and slow for the win: Low heat gives you the best texture. If you’re in a rush, high is fine, but the meat will be slightly less silky. Either way, you’ll end up happy.
Control the sweetness: Korean-style sauces often lean sweet-savory. If you prefer less sweet, start with a quarter cup of brown sugar and add more at the end if needed.
Adjust the heat: Gochujang gives a mellow heat. For spicier beef, bump up the gochujang or add red pepper flakes. For mild, stick to one tablespoon and you’ll still get great flavor.
Degrease smartly: Chuck can render a bit of fat. Let the sauce rest for a minute and spoon off the top layer before thickening. Your sauce will taste cleaner and cling to the meat better.
Thickening tip: A smooth cornstarch slurry makes silky sauce. Mix cornstarch with cold water or broth, then stir it into hot liquid. Let it bubble for a minute to fully thicken.
Flavorful Slow Cooker Korean Beef Recipe is flexible. Add sliced onions or carrots in the last 2-3 hours for extra texture, or toss in a handful of spinach for the final 10 minutes for color and freshness.
“I made this on a rainy Sunday and the house smelled amazing. I barely touched it all afternoon, then shredded, thickened, and served over rice. Everyone went back for seconds. It’s now in our rotation.”
Serving suggestions
Favorite ways to serve
- Rice bowls: Scoop the beef over hot jasmine or short-grain rice. Add kimchi for crunch and tang, and a drizzle of sauce from the pot. A fried egg on top is chef’s kiss.
- Lettuce wraps: Crisp romaine or butter lettuce makes it fresh and light. Add pickled cucumbers and a sprinkle of sesame seeds.
- Noodle night: Toss with cooked rice noodles or lo mein. The sauce coats every strand.
- Taco twist: Load the beef in warm tortillas with slaw and a squeeze of lime. Sounds wild, tastes awesome.
- Bowl vibes: Steamed broccoli, carrots, and edamame make it a full meal. Finish with green onions and a spicy mayo drizzle if you like heat.
If you’re planning a whole dinner spread, check out these helpful slow cooker side dishes that play nicely with this beef. Whether you go for crunchy slaw, glazed carrots, or simple greens, this dish truly anchors the plate. I also love it spooned over mashed potatoes for a cozy, stick-to-your-ribs kind of night.
If you’re hosting, set up a small topping bar with kimchi, scallions, cucumber ribbons, toasted sesame seeds, and lime wedges. Guests can build their own bowls, and you can enjoy the compliments.
For game day, keep the beef on warm and set out slider buns for easy sandwiches. A crunchy slaw on top adds texture and zing. It’s hard to beat.
And because I keep hearing this from readers, I’ll say it again: Flavorful Slow Cooker Korean Beef Recipe makes incredible leftovers for lunch the next day. Pack it with rice and a handful of snap peas, and you’re set.
Storage
Cool the beef and sauce, then refrigerate in airtight containers for up to 4 days. The flavor even deepens after a night in the fridge. For freezing, portion into freezer-friendly bags or containers and freeze for up to 3 months. I like to flatten freezer bags for quick thawing.
Reheating tips
Reheat gently on the stove over low with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring each time. If the sauce thickens too much after chilling, a small pour of broth solves it. Taste and adjust seasoning if needed. It reheats like a dream.
More slow cooker beef recipes!
If slow cooker beef is your kind of comfort food, I’ve got a few winners to bookmark. For pasta night, this rich and saucy slow cooker beef ragu with pappardelle is cozy and crowd-pleasing. If tacos are calling your name, the juicy, zesty vibes of barbacoa beef tacos make weeknights feel way more fun. Both are simple, reliable, and completely satisfying.
And don’t forget to explore the rest of my slow cooker lineup when you need a mostly hands-off dinner that tastes like you planned it all week. Meals like this one prove you can cook smarter and still eat like royalty.
Common Questions
Can I make this without gochujang?
Yes. Use red pepper flakes for heat, and add a little extra soy and a tiny squeeze of ketchup or tomato paste for body. It won’t be the same, but it’ll still be delicious.
Do I have to sear the beef first?
No. Searing adds flavor, but the recipe works great without it. If you have 5 extra minutes, sear. If not, skip it and relax.
Can I use stew meat instead of chuck roast?
You can. Choose pieces with some marbling and cook on low until tender. Chuck still gives the best texture, but stew meat will do the job.
How do I keep it from getting too salty?
Use low sodium soy sauce. If it still feels salty at the end, add a splash of water and a pinch of brown sugar to balance it out.
What if my sauce doesn’t thicken?
Make another small batch of slurry and stir it in while the sauce is simmering. Give it a minute to bubble. It will thicken as it heats.
Let’s get you cooking
There’s something satisfying about a meal that quietly takes care of itself in the background. This Flavorful Slow Cooker Korean Beef Recipe is sweet, savory, and just the right kind of spicy. It’s a low-stress, high-reward dinner that fits real life, and I think you’re going to love it. If you want to compare styles or learn more, these trusted versions of Slow Cooker Korean Beef and another take from Closet Cooking offer helpful insights too. Now go grab your slow cooker, and make it happen tonight.
Slow Cooker Korean Beef
Ingredients
Main Ingredients
- 3 pounds beef chuck roast, trimmed and cut into large chunks Best for flavor and tenderness.
- 1/2 cup low sodium soy sauce Helps control saltiness.
- 1/3 cup brown sugar Adjust according to taste.
- 1/2 cup beef broth Adds flavor to the sauce.
- 6 cloves garlic, minced Provides depth of flavor.
- 1 tablespoon fresh ginger, grated Adds brightness to the dish.
- 2 tablespoons gochujang or 1-2 teaspoons red pepper flakes For heat and flavor.
- 1 tablespoon sesame oil Adds nuttiness.
- 1 small Asian pear or apple, grated For sweetness and tenderness.
- 1-2 tablespoons rice vinegar Balances the sweetness.
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water For thickening the sauce.
For Serving
- To taste sliced green onions Adds freshness.
- To taste toasted sesame seeds For texture and garnish.
- Optional splash of lime Adds brightness.
Instructions
Preparation
- Pat dry and season beef lightly with salt and pepper. Optionally, sear the chunks in a hot skillet until browned on a couple of sides.
Making the Sauce
- In a bowl, whisk together soy sauce, brown sugar, beef broth, garlic, ginger, gochujang, sesame oil, grated pear, and rice vinegar until smooth.
Slow Cooking
- Add beef to the slow cooker and pour the sauce over it. Cook on low for 7-8 hours, or on high for 3-4 hours until fork-tender.
Finishing Up
- Transfer the beef to a plate and shred. Skim fat from the sauce if needed. Stir in the cornstarch slurry, cover, and cook on high for 10-15 minutes until the sauce is glossy and slightly thick. Return the shredded beef to the sauce.
- Adjust salt, sweetness, or heat to your taste. Stir in green onions and sesame seeds.
