Slow Cooker Korean Beef
This easy and cozy Slow Cooker Korean Beef dish features bold flavors with tender cuts of beef simmered to perfection, perfect for a busy weeknight meal.
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.
Notes
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 to retain juiciness.