Crock Pot Korean Beef (Printable)

Tender beef slow-cooked in a Korean-inspired sauce with sweet and savory flavors.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks

→ Sauce

02 - ½ cup low-sodium soy sauce
03 - ⅓ cup brown sugar
04 - ¼ cup water
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
10 - 1 pear, grated (Asian pear preferred)
11 - 1 tablespoon cornstarch

→ To Serve

12 - 4 cups cooked jasmine or short grain rice
13 - 2 green onions, sliced
14 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear until well combined.
02 - Place beef chunks in the bottom of the crock pot. Pour the sauce over the beef, ensuring all pieces are coated.
03 - Cover and cook on low for 6-7 hours, or until beef is incredibly tender and shreds easily with a fork.
04 - Remove beef from the crock pot and shred with two forks.
05 - Skim excess fat off the sauce in the crock pot. In a small bowl, mix cornstarch with 2 tablespoons cold water to form a slurry. Stir the slurry into the sauce.
06 - Return shredded beef to the crock pot. Stir to coat the beef in the thickened sauce. Cook on high for another 15 minutes, or until sauce thickens.
07 - Serve hot over cooked rice, garnished with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce creates this incredible umami balance that hits every craving spot
  • Your slow cooker does all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next day
02 -
  • The pear isn't optional—it's what makes Korean beef different from every other slow cooker recipe
  • Don't skip the cornstarch step or you'll have soup instead of sauce
  • Gochujang can vary in heat, start with less if you're sensitive
03 -
  • Marinate the beef overnight for even deeper flavor penetration
  • Let the cornstarch slurry sit for a minute before whisking—lumps disappear
  • Toast your sesame seeds in a dry pan for next-level nuttiness

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