Korean-Style Beef Slow Cooker (Printable)
Tender Korean beef with savory, sweet, and spicy flavors, ideal for easy weeknight meals.
# What You'll 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.
02 - Place the beef cubes and sliced onion in the crock pot. Pour the sauce mixture over the beef and onions, tossing gently to coat.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fork-tender and easily shredded.
04 - Remove 1/4 cup of the cooking liquid and whisk it with the cornstarch until smooth. Stir the cornstarch slurry back into the crock pot, cover, and cook on high for another 20-30 minutes until the sauce thickens.
05 - Serve the 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, shredding apart with just a fork
- The sauce balances sweet, savory, and spicy perfectly every time
- It requires almost zero active cooking time
02 -
- Don't skip trimming the excess fat from the roast or the sauce will end up greasy
- The sauce will taste quite salty before cooking but balances out perfectly
- Letting the cornstarch mixture come to room temperature prevents lumps
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing
- Add a splash of rice vinegar at the end to brighten the flavors