Name: Slow Cooker Korean Beef
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Korean
Ingredients: 3-4 lb chuck roast, trimmed of excess fat; 1/2 cup soy sauce (low sodium preferred); 1/4 cup brown sugar, packed; 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 taste); 1/2 teaspoon black pepper; 1 medium onion, thinly sliced; 4 green onions, thinly sliced, for garnish; Sesame seeds, for garnish; Cooked rice, for serving; Optional: Kimchi, for serving; 2 tablespoons cornstarch (optional, for thickening sauce); 2 tablespoons cold water (optional, for thickening sauce)

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why make this recipe

Slow Cooker Korean Beef is a delicious way to enjoy tender, flavorful meat with minimal effort. It’s perfect for busy days when you want a hearty meal waiting for you. The combination of sweet and savory flavors makes every bite satisfying. Plus, the use of a slow cooker means you can set it and forget it, allowing the flavors to meld beautifully while you go about your day.

how to make Slow Cooker Korean Beef

Ingredients:

3-4 lb chuck roast, trimmed of excess fat
1/2 cup soy sauce (low sodium preferred)
1/4 cup brown sugar, packed
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 taste)
1/2 teaspoon black pepper
1 medium onion, thinly sliced
4 green onions, thinly sliced, for garnish
Sesame seeds, for garnish
Cooked rice, for serving
Optional: Kimchi, for serving
2 tablespoons cornstarch (optional, for thickening sauce)
2 tablespoons cold water (optional, for thickening sauce)

Directions:

Prepare the Beef and Sauce: Trim excess fat from the chuck roast. In a large bowl or directly in your slow cooker, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. You can adjust the red pepper flakes according to your spice preference. Add sliced onion to the sauce.
Slow Cook the Beef: Place the chuck roast on top of the onion and sauce. Make sure the roast is mostly submerged. If needed, add a little 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. Check the beef an hour before the cooking time ends. If it’s already falling apart, you can reduce the heat to warm or turn off the slow cooker.
Shred and Thicken (Optional): Remove the beef from the slow cooker and shred it using two forks.
- Option 1 (Cornstarch Slurry): Whisk together cornstarch and cold water. Pour this mixture into the slow cooker with the sauce. Stir well and cook on high for 15-20 minutes, or until thickened, stirring occasionally.
- Option 2 (Stovetop Reduction): Pour the sauce into a saucepan and simmer over medium heat for 15-20 minutes, or until reduced and thickened, stirring occasionally.
Combine and Simmer: Return the shredded beef to the slow cooker and stir to coat it in the sauce. Let it simmer for 10-15 minutes for the flavors to meld together.
Serve: Serve over cooked rice and garnish with green onions and sesame seeds. You can also serve with kimchi if you’d like.

how to serve Slow Cooker Korean Beef

Slow Cooker Korean Beef is best served over a bed of hot, fluffy rice. This not only complements the dish perfectly but also helps soak up the savory sauce. Garnishing with sliced green onions and sesame seeds adds a nice crunch and presentation. If you enjoy a little extra kick, kimchi makes an excellent side dish.

how to store Slow Cooker Korean Beef

To store leftovers, let the beef cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing the beef. It will stay good for about 2-3 months when properly frozen. Just remember to reheat it thoroughly before serving again.

tips to make Slow Cooker Korean Beef

Cutting the Beef: Make sure to trim the fat from the roast to avoid greasy sauce.
Spicing it Up: If you love heat, increase the red pepper flakes or add some sliced fresh chili peppers.
Sauce Thickness: If you prefer a thicker sauce, don’t skip the cornstarch slurry or stovetop reduction steps.
Pairing Options: Feel free to serve with pickled vegetables or a fresh salad for a balanced meal.

variation

You can create a bulgogi-style version by marinating thinly sliced beef instead of using a whole roast. Cook it for a shorter time so the meat stays tender yet cooked through. You can also swap out beef for pork or chicken for different flavors.

FAQs

1. Can I use frozen meat?
Yes, but it will take longer to cook. Ensure it reaches a safe temperature before eating.

2. Is there a gluten-free option for soy sauce?
Yes, you can use tamari or coconut aminos as gluten-free substitutes for soy sauce.

3. Can I add vegetables?
Absolutely! Feel free to add carrots, bell peppers, or mushrooms in the last few hours of cooking for added nutrition and flavor.

Slow Cooker Korean Beef