Slow Cooker Korean Beef

The first time I made this Korean beef, my apartment smelled so incredible that my next-door neighbor actually knocked on my door to ask what I was cooking. That's when I knew this recipe was something special. Now it's my go-to for lazy Sundays when I want dinner to take care of itself.

I brought this to a potluck last winter, and honestly, I've never seen a dish disappear so quickly. My friend's husband kept hovering around the slow cooker with a fork, eventually just giving up on pretense and standing there eating it straight from the pot. Now every time we have a gathering, someone asks if I'm bringing that Korean beef.

Ingredients

• 2 lbs beef chuck roast: Chuck roast has the perfect marbling for slow cooking, becoming meltingly tender while still holding its shape enough to shred beautifully
• 1/2 cup low-sodium soy sauce: Low-sodium gives you control over the saltiness since the sauce reduces and concentrates during cooking
• 1/3 cup brown sugar: The molasses in brown sugar adds a deep caramel note that white sugar just can't replicate
• 1/4 cup water: This helps thin the initial sauce so it coats the beef evenly before thickening up during cooking
• 2 tablespoons rice vinegar: Adds a bright acidity that cuts through the rich beef and sweet sugar
• 1 tablespoon sesame oil: Toasted sesame oil is intensely aromatic and gives that unmistakable Korean flavor
• 1 tablespoon freshly grated ginger: Fresh ginger has a spicy brightness that powdered ginger lacks, and grating it releases all those aromatic oils
• 4 cloves garlic, minced: Don't be shy with the garlic; it mellows beautifully during the long cooking time
• 2 tablespoons gochujang: This Korean chili paste brings a fermented depth and gentle heat that makes the sauce sing
• 2 teaspoons toasted sesame seeds: Toasting your own sesame seeds makes a huge difference in flavor
• 4 green onions, thinly sliced: The fresh pop of green onion cuts through the rich beef and adds a welcome crunch
• Additional sesame seeds for garnish: A final sprinkle adds texture and makes the dish look restaurant-worthy

Instructions

Whisk together the sauce:

In a medium bowl, combine soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds. Whisk until the sugar has completely dissolved and the mixture is smooth and glossy.

Coat the beef:

Place the beef chunks in your slow cooker and pour the sauce over them, turning the pieces to ensure every surface is covered. Scatter half of the green onions over the top.

Let it cook low and slow:

Cover and cook on low for 7 hours. The beef is done when it shreds easily with a fork and smells absolutely incredible throughout your entire kitchen.

Shred and serve:

Use two forks to shred the beef directly in the slow cooker, stirring it around to soak up all that glorious sauce. Serve over steamed rice, in lettuce wraps, or alongside vegetables, garnished with the remaining green onions, sesame seeds, and sliced chilies if you like some extra heat.

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This recipe became a Tuesday night staple during a particularly chaotic month at work. Coming home to that aroma already filling the apartment made everything feel manageable, like dinner was one thing I didn't have to worry about. Some nights I'd just eat it standing at the counter, too impatient to even bother with a bowl.

Make It Your Own

Once you've made this recipe a few times, you'll start noticing how small tweaks change the flavor profile. Adding a tablespoon of pear or apple puree, as suggested in the notes, creates an incredible depth and sweetness that feels totally authentic to Korean barbecue.

Serving Suggestions That Work

The classic serving is over steamed white rice, but don't stop there. Lettuce wraps make for a fun, interactive meal that feels lighter, especially in warmer months. I also love serving this alongside simply steamed broccoli or bok choy to balance the richness.

Storage And Meal Prep

This beef actually tastes better the next day, making it perfect for meal prep. The flavors continue to develop overnight in the refrigerator, and the sauce thickens even more as it cools. Store leftovers in an airtight container for up to 3 days, or freeze portions for those nights when you need dinner in a pinch.

• Freeze in individual portions with some sauce for easy reheating
• Reheat gently with a splash of water to loosen the sauce
• The texture stays surprisingly good after freezing and thawing

Save

There's something so satisfying about a recipe that delivers restaurant-quality results with such minimal effort. Hope this becomes a regular in your rotation like it has in mine.

Recipe FAQ

→ What cut of beef works best for slow cooking?

Beef chuck roast is ideal due to its marbling and connective tissue, which break down during slow cooking to yield tender, flavorful meat.

→ Can I make this dish gluten-free?

Yes, substitute tamari for soy sauce and ensure the gochujang used is gluten-free to avoid gluten allergens.

→ How long should the beef cook for optimal tenderness?

Cooking on low heat for about 7 hours allows the beef to become very tender and easy to shred.

→ What are some good serving suggestions?

This beef pairs well with steamed rice, can be wrapped in lettuce leaves, or served alongside pickled vegetables like kimchi.

→ Can I adjust the heat level in this dish?

Yes, you can modify the amount of gochujang or add sliced red chili as garnish to control spiciness.