Slow Cooker Korean Beef (Printable View)
Tender beef slow-cooked in a savory Korean sauce, perfect over rice or in lettuce wraps.
# What You’ll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into large chunks
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds
→ Vegetables & Garnishes
11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Sliced red chili, optional for garnish
# Cooking Steps:
01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until completely smooth and well combined.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning pieces to coat evenly. Scatter half of the green onions over the beef.
03 - Cover and cook on low setting for 7 hours, or until beef is very tender and can be easily shredded with a fork.
04 - Shred the beef directly in the slow cooker using two forks. Stir thoroughly to coat all pieces with the flavorful sauce.
05 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Garnish with remaining green onions, sesame seeds, and optional sliced red chili.
# Expert Tips:
01 -
- The sauce develops this incredible depth as it slow cooks, balancing sweet and savory in a way that feels like magic
- You literally dump everything in the slow cooker and walk away, then come back to something that looks and tastes impressive
- Leftovers somehow taste even better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Adding a tablespoon of pear or apple puree to the sauce is this traditional Korean trick that tenderizes the meat and adds this subtle fruity sweetness
- The sauce will look thin at first but thickens up beautifully as it slow cooks and reduces, so resist the urge to add more liquid
03 -
- Set everything up the night before and keep the sauce in the fridge, then just dump it all in the slow cooker before work
- Line your slow cooker with a parchment paper liner or use a slow cooker bag, cleanup becomes basically nonexistent