Korean Beef Slow Cooker (Printable version)

Tender Korean beef infused with savory, sweet, and spicy notes, slow-cooked to perfection 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

# Directions:

01 - Whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang in a medium bowl until fully combined and sugar dissolves.
02 - Arrange beef cubes and sliced onion in the crock pot. Pour sauce mixture over the beef, tossing gently to ensure even coating.
03 - Cover and cook on low setting for 6-7 hours or on high for 3-4 hours until beef is fork-tender and easily shreds.
04 - Remove 1/4 cup cooking liquid and whisk with cornstarch until smooth. Return slurry to crock pot, cover, and cook on high for 20-30 minutes until sauce reaches desired consistency.
05 - Serve Korean beef over steamed rice, noodles, or in lettuce wraps. Garnish with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, practically falling apart when you look at it
  • The sauce hits every flavor note sweet, savory, spicy, and umami all at once
  • It is the ultimate set it and forget it dinner that tastes like you spent hours
02 -
  • Skip the cornstarch thickener if you want a thinner, more broth like consistency for noodle bowls
  • The beef keeps getting better as it sits, so do not stress if you make it a day ahead
  • Gochujang varies in heat between brands, so start with less if you are sensitive to spice
03 -
  • Trim excess fat before cooking to avoid an overly greasy sauce
  • Let the cornstarch slurry come to room temperature before adding it to prevent lumps

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