Crock Pot Korean Beef (Printable version)

Flavorful beef slow-cooked in a savory-sweet Korean-inspired sauce with pear and gochujang for an easy, satisfying meal.

# What you'll need:

→ Beef

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

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 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 Asian pear, grated (or Bosc pear/apple substitute)
11 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ To Serve

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

# Directions:

01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear until smooth and well combined.
02 - Arrange beef chunks in an even layer at the bottom of the slow cooker. Pour the sauce mixture over the beef, ensuring all pieces are thoroughly coated.
03 - Cover and cook on low heat for 6 to 7 hours, or until beef is fork-tender and shreds easily.
04 - Transfer beef to a cutting board or large plate. Using two forks, shred the meat into bite-sized pieces.
05 - Skim excess fat from the cooking liquid. In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth. Stir slurry into the sauce and cook on high for 15 minutes until thickened.
06 - Return shredded beef to the slow cooker and stir to coat evenly in the thickened sauce. Serve immediately over steamed rice, garnished with green onions and sesame seeds.

# Expert Advice:

01 -
  • Set it and forget it cooking that delivers restaurant quality flavor with almost zero effort
  • The meat becomes so tender you can shred it with a spoon, and the sauce develops depth you cannot replicate on the stovetop
02 -
  • Resist the urge to lift the lid during cooking, every time you do you add 15 to 20 minutes to the cooking time
  • The sauce will look thin and unappealing until you add the cornstarch slurry, then it transforms into something glossy and restaurant worthy
03 -
  • Pat the beef dry with paper towels before adding the sauce for better browning and flavor absorption
  • Let the cornstarch slurry sit for a minute before stirring it into the hot liquid to prevent lumps

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