Korean Beef Slow Cooker (Printable)

Tender beef slow-cooked in a rich Korean-inspired sauce. Effortless weeknight meal with savory flavors.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper

→ Vegetables and Garnishes

11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving

# Directions:

01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper in a medium bowl until smooth and fully combined.
02 - Place the beef cubes and sliced onion in the crock pot, distributing them evenly for uniform cooking.
03 - Pour the prepared sauce over the beef and onions. Stir gently to ensure all pieces are evenly coated.
04 - Cover and cook on LOW setting for 6-7 hours until the beef is fork-tender and easily shreds.
05 - Skim any excess fat from the surface. Shred the beef using two forks and mix thoroughly with the sauce. Serve hot over rice or in lettuce wraps, garnished with green onions and sesame seeds.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that tastes like it simmered all day but your hands on time is literally fifteen minutes
  • Leftovers somehow taste even better, making it the gift that keeps on giving for lunch the next day
02 -
  • Resist the urge to peek under the lid too often, every time you lift it you add about twenty minutes to your cooking time
  • The sauce will look thin when you first pour it in but thickens beautifully as the cornstarch activates and the beef releases its collagen
03 -
  • Pat the beef cubes dry with paper towels before adding them to the slow cooker, this helps them brown better if you decide to sear them first
  • Let the finished beef rest for about ten minutes before shredding, the meat stays juicier when it is not steaming hot

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