Slow Cooker Korean Beef
A comforting and flavorful slow cooker meal that combines tender beef with a sweet, savory sauce, perfect for busy weeknights.
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.
Notes
This recipe is versatile; adjust the ingredients to your taste. Keep it simple, and enjoy the leftovers throughout the week. Pair with rice, kimchi, or other side options for variety.