Korean Beef Slow Cooker (Printable Version)
Slow-cooked Korean-style beef infused with savory, sweet, and spicy flavors for an effortless meal.
# What You Need:
→ Beef
01 - 2 pounds beef chuck roast, trimmed and cut into 2-inch cubes
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch
→ Vegetables & Garnish
11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced
13 - 2 teaspoons toasted sesame seeds
# How to Make It:
01 - In a medium bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang until well combined and sugar has dissolved.
02 - Place beef cubes and sliced onion in the crock pot. Pour sauce mixture over beef and onions, tossing gently to coat evenly.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until beef is fork-tender and easily shredded with a fork.
04 - Remove 1/4 cup cooking liquid and whisk with cornstarch until smooth. Stir cornstarch slurry back into crock pot, cover, and cook on high for 20-30 minutes until sauce thickens.
05 - Serve Korean beef over steamed rice, noodles, or in lettuce wraps. Garnish with green onions and toasted sesame seeds.
# Expert Advice:
01 -
- The beef becomes impossibly tender without standing over a stove for hours
- That sauce creates this perfect balance of sweet, salty, and just enough heat
- Leftovers somehow taste even better after the flavors really settle in overnight
02 -
- Skip the cornstarch step and you will end up with a delicious but very thin sauce instead of that glossy coating that makes this dish special.
- Letting the beef rest in the sauce for at least 15 minutes after thickening makes it incredibly tender and allows the flavors to fully marry.
03 -
- Trim excess fat from the roast before cubing, but leave some for flavor and moisture
- Toast your sesame seeds in a dry pan for 2-3 minutes until fragrant and golden brown