Slow Cooker Korean Beef has saved my weeknight sanity more times than I can count. When the day gets away from me and the fridge looks chaotic, I know this cozy pot of sweet, savory, garlicky beef will turn everything around. It takes about 15 minutes to throw together in the morning, then the slow cooker works its quiet magic while I live my life. The sauce is bold but balanced, the beef goes super tender, and the leftovers taste even better. If you love set it and forget it dinners that still feel special, you’re in the right place.
How to make slow cooker Korean beef
This recipe is weeknight gold. The flavor comes from a simple blend of pantry standbys with a few star ingredients. I keep it mild enough for kids but punchy enough for the adults. And yes, it fills the kitchen with a mouthwatering smell that makes you peek under the lid way too often.
Ingredients
- 2 to 2.5 pounds beef chuck roast, trimmed and cut into large chunks
- 1 small onion, thinly sliced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons gochujang or Asian chili paste, adjust to taste
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup beef broth
- 1 small Asian pear or a sweet apple, grated, optional but so good
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water, for thickening
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
Step by step
- Prep the beef: Pat it dry and season lightly with salt and pepper. No need to be fussy.
- Mix the sauce: In a bowl, stir together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, beef broth, garlic, ginger, and grated pear. Taste and adjust sweetness or heat.
- Layer and cook: Add the sliced onion to the slow cooker. Place beef on top. Pour sauce over everything.
- Set it: Cook on low 7 to 8 hours or on high about 4 hours, until the beef shreds easily with a fork.
- Shred and thicken: Transfer the beef to a plate and shred. Skim any fat from the sauce. Stir the cornstarch slurry into the sauce, cover, and cook on high 10 to 15 minutes until glossy. Return beef to the pot and stir.
- Finish: Taste and tweak. Add a pinch more brown sugar for balance or a splash of soy for salt. Garnish with green onions and sesame seeds.
We make this on Sundays and live off the leftovers all week. The beef turns melt-in-your-mouth tender, and the sauce is pure comfort. My picky eater asks for seconds.
That’s it. No browning required, though you can sear the beef first if you want a deeper flavor. I go both ways depending on time. I call this recipe my Easy & Delicious Crock-Pot Korean Beef because it truly checks both boxes.
Recipe Tips!
Make it your way
Use chuck roast for the best texture. It breaks down beautifully and soaks up all that savory-sweet sauce. If you only find top round, it can work, but it will be a bit leaner and less tender. A quick sear on the beef before slow cooking adds a nice caramel note, but it’s optional.
Balance is everything with this sauce. If you like more heat, add extra gochujang or a pinch of crushed red pepper. Want it sweeter or more kid friendly, add another tablespoon of brown sugar. If the sauce tastes flat, a small splash of rice vinegar or a squeeze of lime wakes it up.
Gochujang makes the flavor distinct and deep, but if you can’t find it, use sriracha or a mix of chili-garlic sauce and a tiny bit of extra brown sugar. Grated Asian pear is classic for tenderness and sweetness, though a sweet apple works well too. And don’t skip the fresh ginger if you can help it, it gives the dish that bright, warm finish.
If you’re in the mood to try another comfort beef recipe after this one, I’ve got a soft spot for rich, saucy dishes like this slow cooker beef brisket with bbq sauce. It’s a different flavor direction, but the same set it and relax vibe.
One last thing. This meal absolutely shines as leftovers. The flavors settle in overnight and become even more cohesive. That’s a win for busy weeks.
Serving suggestions
What to serve with it
This beef is versatile, and I love switching up the sides based on what I have. The sauce is bold and cozy, so pair it with something simple that soaks it up.
- Steamed jasmine or short-grain rice
- Kimchi or quick cucumber pickles for a cool crunch
- Roasted broccoli or charred green beans
- Warm tortillas for fusion tacos
- Cauliflower rice if you want it lighter
- Ramen or udon for a hearty noodle bowl
My kids love this beef tucked into soft tortillas with shredded cabbage and a drizzle of sriracha mayo. If tacos make your heart happy too, you might also enjoy these bold and bright barbacoa beef tacos, another great choice for busy nights.
For a weeknight crowd pleaser, I’ll serve the beef over rice with sesame broccoli and an extra sprinkle of green onions. If I want to go cozy, I’ll toss it with noodles and a handful of bean sprouts for crunch. Simple is good here.
And if you love a warm, spoonable comfort dinner, this slow cooker beef stew with red wine can keep that cozy streak going later in the week.
Storage
Reheating
Cool leftovers, then store in airtight containers in the fridge up to 4 days. It also freezes well for up to 3 months. I like to portion the beef with a little extra sauce so it reheats moist and tender.
To reheat, warm on the stove over low heat with a splash of water or broth until saucy and hot. The microwave works fine too. If the sauce thickens in the fridge, that’s normal, it loosens up once heated. If it tastes a bit sweeter after chilling, brighten it with a squeeze of lime or a tiny splash of vinegar.
Want more slow cooker ideas to fill your meal plan, lunch boxes, and freezer stash, peek at my slow cooker collection for easy, make-ahead friendly dishes.
More slow cooker beef recipes!
If Easy & Delicious Crock-Pot Korean Beef becomes a keeper in your house, I’ve got more slow cooked beef recipes that deliver big flavor with minimal fuss. For pasta night that feels restaurant worthy but no stress, try this lush slow cooker beef ragu with pappardelle. It’s rich, tomatoey, and tastes like it simmered on a stove all day.
Craving something creamy after a long week, bookmark the stroganoff vibe with this cozy option that has a velvety sauce and tender beef. It’s the kind of bowl that makes winter feel a lot friendlier.
No matter which direction you go, the slow cooker keeps dinner doable and relaxing. That’s the goal.
Common Questions
Can I make this with chicken or pork?
Yes. Boneless skinless chicken thighs work well, and so does pork shoulder. Keep the sauce the same, and cook until tender and shreddable.
Do I have to use gochujang?
No, but it adds a special depth. If you skip it, use sriracha or chili-garlic sauce and add a little extra brown sugar for balance.
How spicy is this?
Mild to medium as written. For mild, use 1 tablespoon gochujang. For extra heat, use 3 tablespoons or add red pepper flakes.
Can I cook it on the stovetop or oven?
Yes. Simmer covered on low on the stovetop for 2 to 2.5 hours, or bake covered at 325 F for 2.5 to 3 hours, until the beef shreds easily.
What cut of beef is best?
Chuck roast is ideal. It has enough fat and connective tissue to turn tender and juicy in a slow cooker.
Ready to set it and forget it
There’s something so comforting about a pot of Easy & Delicious Crock-Pot Korean Beef quietly bubbling away while you handle the rest of your day. It’s simple to prep, flexible to your taste, and the leftovers make future meals a breeze. If you enjoy comparing versions, you might like the take over at Slow Cooker Korean Beef – I Heart Eating for extra ideas and tweaks. Now it’s your turn, grab your slow cooker, toss in the ingredients, and let dinner practically make itself. You’ve got this.
Slow Cooker Korean Beef
Ingredients
Main Ingredients
- 2 to 2.5 pounds beef chuck roast, trimmed and cut into large chunks Best texture for this recipe.
- 1 small onion, thinly sliced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Essential for flavor.
- 1/3 cup low sodium soy sauce Adjust sweetness or saltiness to taste.
- 1/4 cup brown sugar, packed Adjust according to taste.
- 2 tablespoons gochujang or Asian chili paste Can adjust to taste for spice.
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup beef broth
- 1 small Asian pear or sweet apple, grated Optional, but adds great flavor.
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water For thickening the sauce.
- 2 green onions thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
Preparation
- Pat the beef dry and season lightly with salt and pepper.
- In a bowl, stir together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, beef broth, garlic, ginger, and grated pear. Taste and adjust sweetness or heat.
Cooking
- Add the sliced onion to the slow cooker.
- Place beef on top and pour sauce over everything.
- Cook on low for 7 to 8 hours, OR on high for about 4 hours, until the beef shreds easily with a fork.
- Transfer the beef to a plate and shred.
- Skim any fat from the sauce, stir the cornstarch slurry into the sauce, cover, and cook on high for 10 to 15 minutes until glossy.
- Return shredded beef to the pot and stir to combine.
Finishing Touches
- Taste and tweak the sauce. Add more brown sugar or soy sauce as needed.
- Garnish with green onions and sesame seeds before serving.
