Crock Pot Side Dishes: Korean Beef starts as a quiet craving on a busy day, and ends with a crowd of happy faces at the table. If you’ve ever looked at your slow cooker and thought, I need something simple, big on flavor, and friendly for weeknights, you’re in the right place. I’m walking you through my easy, cozy version of slow cooker Korean beef that tastes like it simmered all day because it did. You’ll also get side dish ideas that turn this into a full meal without stress. Whether you’re feeding two or a small crowd, this is the kind of dish that turns an average night into something memorable.
What is Korean BBQ?
At its heart, Korean BBQ is all about bold, savory-sweet flavors that make meat taste extra special. Think soy sauce, garlic, ginger, a little sugar or honey, and a hint of heat. In restaurants you’ll see thin slices of beef sizzling at the table, often served with rice, kimchi, and lettuce for wrapping. At home, we can mimic those same flavors with a simpler slow cooker method that works for busy schedules.
For slow cooker Korean beef, I like using chuck roast or flank steak. Both turn tender and juicy when simmered low and slow. The “BBQ” part here refers to the marinade flavor profile: salty from soy sauce, sweet from brown sugar, and warm from garlic and ginger. For that classic Korean-style touch, a grated Asian pear or apple adds natural sweetness and tenderizes the meat. If you like heat, gochujang or crushed red pepper gives just the right kick.
When you want more step-by-step guidance for a full version, I’ve shared it here: Easy Delicious Crock Pot Korean Beef. It’ll give you confidence the first time you try it at home. And yes, Crock Pot Side Dishes: Korean Beef can truly be as easy as set it and forget it.
How to Make Korean BBQ in the Crockpot
Ingredients
- 2 to 2.5 pounds chuck roast or flank steak, trimmed
- 1 cup low-sodium soy sauce or tamari
- 1/3 cup brown sugar or honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1/2 cup beef broth or water
- 1/2 cup grated Asian pear or apple
- 1 to 2 tablespoons gochujang or 1 teaspoon red pepper flakes, to taste
- 2 green onions, chopped, for serving
- Sesame seeds, for garnish
- Cornstarch slurry if you want a thicker sauce: 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Directions
- Slice the beef against the grain into chunks or thick strips. Pat dry with paper towels for better browning if you choose to sear.
- Optional but tasty: quickly sear the beef in a hot skillet with a little oil until browned on the edges. This adds depth, though the recipe works without it.
- Whisk soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, broth, grated pear or apple, and gochujang.
- Add beef to the slow cooker and pour the sauce over. Stir to coat.
- Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until the beef is fork tender.
- Shred or slice the beef in the pot. If you want the sauce thicker, stir in the cornstarch slurry and cook on High 10 to 15 minutes until glossy.
- Top with green onions and sesame seeds. Taste and adjust salt or heat if needed.
That’s it. Simple, cozy, and your kitchen smells incredible. Crock Pot Side Dishes: Korean Beef delivers deep flavor with almost no effort. To keep exploring slow cooker dinner ideas, peek at my Crock Pot recipes collection for more tasty options that fit your life.
Recipe Tips
Use the right cut. Chuck roast is my go-to for tenderness. If you prefer leaner, flank steak works too. Slice across the grain so it stays tender after hours in the pot.
Balance the sauce. If it tastes too salty, add a splash of water or a bit more grated apple. If it is too sweet, add a dash of rice vinegar or a squeeze of lime.
Skip the sear if you’re in a rush. Searing gives a deeper flavor, but the dish will still be delicious without it. Promise.
Thicken at the end. If you like a glossy, clingy sauce, stir in a quick cornstarch slurry and let it simmer in the slow cooker for 10 minutes.
Taste before serving. Gochujang heats up as it cooks. Add more at the end if you want extra spice, or stir in a bit of honey for sweetness if needed.
Make-ahead and storage
Cook once, eat twice. This beef tastes even better the next day as the flavors settle. Store leftovers in a sealed container up to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of water or broth so it stays juicy.
Spice level, your way
Want mild? Use red pepper flakes and keep it to a half teaspoon. Want bold? Go with 1 to 2 tablespoons gochujang and add a pinch of flakes at the end. Crock Pot Side Dishes: Korean Beef is friendly to every spice preference in the house.
I made this for my family on a rainy Sunday. The house smelled amazing, and the meat came out so tender. My picky eater asked for seconds, which never happens. This one’s in our monthly rotation now. – Jamie R.
Variations Ideas
Rice bowls: Spoon the beef over warm jasmine rice with cucumbers, shredded carrots, and a drizzle of sriracha mayo. Add a fried egg if you like it extra cozy.
Lettuce wraps: Butter lettuce or romaine leaves make it light and fresh. Top with kimchi or pickled onions for a pop of tang.
Tacos or sliders: Use soft tortillas or slider buns, add crunchy slaw, and a sprinkle of sesame seeds. A little spicy mayo takes it up a notch.
Veggie boost: Toss in sliced onions, carrots, or bell peppers for the last hour so they stay tender-crisp. Or steam broccoli on the side and spoon the sauce over it.
Try a swap: Pork shoulder, chicken thighs, or even extra firm tofu can stand in. Keep the same sauce, just adjust cook times so everything stays tender.
Gluten-free switch: Use tamari instead of soy sauce. If you’re sensitive to spice, start mild and add heat at the table.
And if you want a cozy, classic slow cooker dinner to rotate with this, my family also loves Crockpot Pot Roast. It’s simple, hearty, and perfect for Sunday.
What to Serve with Slow Cooker Korean Beef
I like to mix it up depending on the day, but these sides never fail. They’re easy wins that keep the vibe relaxed and warm.
- Fluffy rice or noodles: White rice, brown rice, or even rice noodles catch all that glossy sauce.
- Mashed potatoes: A creamy side that turns this into pure comfort food. Try this favorite: Crockpot Three Cheese Mashed Potatoes.
- Green veggie: Steamed broccoli, sautéed green beans, or a crisp salad. For a homestyle touch at gatherings, I love this Crockpot Green Bean Casserole.
- Kimchi or quick pickles: That tang cuts through the richness in the best way.
- Corn or veggie sides: Grilled corn off the cob or roasted carrots add color and sweetness.
If you’re building a full slow cooker menu, check out this cozy chicken idea too: Crockpot Rotisserie-Style Chicken. It’s a great alternate if you cook for friends with different tastes.
With these on the table, Crock Pot Side Dishes: Korean Beef turns into a set-it-and-smile dinner. Everyone gets their favorite scoop, and you get your evening back.
Common Questions
Can I use a different cut of beef? Yes. Chuck roast is ideal for tenderness, but brisket or flank steak work too. Adjust cook time so it gets fork tender.
How spicy is this? You control it. Use less gochujang or choose red pepper flakes for mild heat. Add extra at the table for spice lovers.
Can I make it ahead? Absolutely. It tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.
Do I need to sear the beef? Not required. Searing adds depth, but skipping it still gives a flavorful, tender result.
How do I keep the sauce from getting too salty? Use low-sodium soy sauce and add a splash of water if needed. The grated pear or apple balances the salt with natural sweetness.
A warm and easy plan for tonight
Here’s the beauty of this recipe: it doesn’t ask much from you, but gives so much back. Crock Pot Side Dishes: Korean Beef is cozy, reliable, and flexible enough for busy nights and casual get-togethers. If you want a helpful guide with extra tips, these are great resources to peek at: Slow Cooker Korean Beef: Easy Family Recipe and Slow Cooker Korean Beef – I Heart Eating. I hope this lands on your meal plan soon, with sides that your crew loves. Now go set the slow cooker, and let dinner make itself while you relax.
Slow Cooker Korean Beef
Ingredients
Main Ingredients
- 2 to 2.5 pounds chuck roast or flank steak, trimmed Chuck roast is preferred for tenderness.
- 1 cup low-sodium soy sauce or tamari Use tamari for a gluten-free option.
- 1/3 cup brown sugar or honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1/2 cup beef broth or water
- 1/2 cup grated Asian pear or apple Adds natural sweetness.
- 1 to 2 tablespoons gochujang or 1 teaspoon red pepper flakes, to taste Adjust for spice preference.
- 2 green onions, chopped for serving
- Sesame seeds, for garnish
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water Optional for thicker sauce.
Instructions
Preparation
- Slice the beef against the grain into chunks or thick strips. Pat dry with paper towels for better browning if you choose to sear.
- Optional but tasty: quickly sear the beef in a hot skillet with a little oil until browned on the edges.
- Whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, broth, grated pear or apple, and gochujang.
- Add beef to the slow cooker and pour the sauce over. Stir to coat.
- Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until the beef is fork tender.
- Shred or slice the beef in the pot. If you want the sauce thicker, stir in the cornstarch slurry and cook on High 10 to 15 minutes until glossy.
- Top with green onions and sesame seeds. Taste and adjust salt or heat if needed.
