Slow Cooker Korean Beef

Slow Cooker Korean Beef is a delicious and easy dish that brings the vibrant flavors of Korean cuisine to your home. With tender beef simmered in a savory-sweet sauce, it is the perfect meal for busy days or gatherings. This recipe allows you to set it and forget it, making it a hassle-free option for anyone looking to enjoy a comforting and impressive meal.

Why You’ll Love This Recipe

• Quick & Easy: Just prep and toss everything in the slow cooker for a flavorful meal.
• Simple Ingredients: You likely have most of these ingredients in your pantry.
• Perfect for Gatherings: Impress your friends and family with minimal effort.
• Unbelievably Delicious: The combination of savory, sweet, and slightly spicy flavors makes this dish irresistible.

This recipe stands out because of its addictive flavor profile and the ease of preparation, providing comfort food that feels special.

Ingredients Needed

For the beef:

• 3-4 lb chuck roast, trimmed of excess fat

For the sauce:

• 1/2 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to your heat preference)
• 1/2 teaspoon black pepper

For garnish:

• 1 medium onion, thinly sliced
• 4 green onions, thinly sliced
• Sesame seeds
• Cooked rice (for serving)
• Optional: Kimchi (for serving)

Optional thickening agents:

• 2 tablespoons cornstarch
• 2 tablespoons cold water

How to Make Slow Cooker Korean Beef

1. Prepare the Beef and Sauce: Start by trimming excess fat from the chuck roast. In a large bowl or your slow cooker pot, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Mix well. Add the sliced onion to the sauce mixture.
2. Slow Cook the Beef: Place the chuck roast into the slow cooker, laying it on top of the onion and sauce. Make sure the roast is mostly submerged; if necessary, you can add a splash of water or beef broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is very tender and shreds easily. One hour before it’s done, check the beef. If it’s already falling apart, reduce the heat to warm or turn off the slow cooker.
3. Shred and Thicken (Optional): Once the beef is done, remove it from the slow cooker. Use two forks to shred the meat.

• Option 1 (Cornstarch Slurry): In a small bowl, whisk the cornstarch and cold water. Pour this mixture into the slow cooker with the remaining sauce, stir well, and cook on high for 15-20 minutes, stirring occasionally until it thickens.
• Option 2 (Stovetop Reduction): Alternatively, pour the sauce into a saucepan and simmer it over medium heat for 15-20 minutes until it reduces and thickens, stirring occasionally.

1. Combine and Simmer: Return the shredded beef to the slow cooker and mix it well with the sauce. Let it simmer for 10-15 minutes to meld the flavors.
2. Serve: Serve your Korean Beef over warm cooked rice and garnish with green onions and sesame seeds. If you love kimchi, feel free to add it on the side!

Serving and Storage Tips

To make your dish visually appealing, serve the Korean Beef over a bed of fluffy rice, and sprinkle the top with vibrant green onions and sesame seeds. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water to maintain moisture.

Helpful Notes

• For a spicier dish, increase the red pepper flakes or add some sliced fresh chili.
• Consider using a different cut of beef, like brisket or round roast, if you prefer those flavors.
• Serve it with pickled vegetables for an added crunch and tang.

Conclusion

Slow Cooker Korean Beef is not only easy to make, but it also bursts with flavor that will leave everyone craving more. It’s perfect for family dinners or special occasions where you want to impress without the stress. If you try this recipe, please leave a comment with your feedback and a star rating! And don’t forget to share your delicious results on social media. Have you tried any variations of this dish? Let us know below!

Frequently Asked Questions

Can I use another type of meat for this recipe?

Yes! You can use brisket, round roast, or even chicken. Just adjust the cooking time accordingly.

How do I make this gluten-free?

To make it gluten-free, use a gluten-free soy sauce or tamari in place of regular soy sauce.

Is this recipe freezer-friendly?

Absolutely! You can freeze the cooked beef and sauce. Just let it cool, then store in airtight containers for up to 3 months. Reheat before serving.

Slow Cooker Korean Beef

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• Author: chef-ava
• Total Time: 500 minutes
• Yield: 6 servings 1x
• Diet: Paleo

Print Recipe

Description

A delicious and easy dish featuring tender beef simmered in a savory-sweet sauce, perfect for busy days or gatherings.

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Ingredients

Scale 1x2x3x

• 3–4 lb chuck roast, trimmed of excess fat
• 1/2 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 1/4 cup honey
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 medium onion, thinly sliced
• 4 green onions, thinly sliced
• Sesame seeds (for garnish)
• Cooked rice (for serving)
• Optional: Kimchi (for serving)
• Optional thickening agents: 2 tablespoons cornstarch, 2 tablespoons cold water

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Instructions

1. Trim excess fat from the chuck roast. In a large bowl or slow cooker pot, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Add sliced onion to the sauce mixture.
2. Place the chuck roast into the slow cooker, on top of the onion and sauce. Cover and cook on low for 8-10 hours or on high for 4-5 hours until tender.
3. Once the beef is done, remove it from the slow cooker and shred with two forks.
4. OPTIONAL: Make a cornstarch slurry by whisking cornstarch and cold water. Pour into slow cooker to thicken sauce, cooking on high for an additional 15-20 minutes.
5. Alternatively, pour sauce into a saucepan and simmer over medium heat to reduce and thicken.
6. Return shredded beef to the slow cooker, mix with sauce, and let simmer for 10-15 minutes.
7. Serve over warm cooked rice, garnished with green onions and sesame seeds; add kimchi if desired.

Notes

For a spicier dish, increase red pepper flakes or add sliced chili. Consider using brisket or round roast as alternatives.

• Prep Time: 20 minutes
• Cook Time: 480 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 12g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg