Slow Cooker Korean Beef
A hands-off, cozy dish featuring flavorful tender beef in a sweet and savory sauce, perfect for weeknight dinners and meal prep.
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.
Notes
Add sliced onions or carrots during the last few hours of cooking for extra texture. Freeze in portions for up to 3 months. Reheat gently with broth or water.