Slow Cooker Korean Beef (Easy Crock Pot Dinner!)

This slow cooker Korean beef is incredibly tender, sweet, and savory! Chuck roast slow cooks in a delicious Korean-inspired sauce with soy sauce, brown sugar, ginger, garlic, and gochujang. The result is fall-apart tender beef in a thick, flavorful sauce. Perfect over rice with veggies, in tacos, or as Korean beef bowls. Easy weeknight dinner with restaurant-quality flavor!

this recipe

Why You’ll Love This Korean Beef Recipe

Set It and Forget It – Just prep the sauce, add the beef, and let your slow cooker do all the work!

Incredibly Tender – Chuck roast becomes melt-in-your-mouth tender after slow cooking for 6-8 hours.

Sweet, Savory, and Slightly Spicy – The perfect balance of flavors with authentic Korean-inspired ingredients.

Budget-Friendly – Uses affordable chuck roast to create an impressive, restaurant-quality meal.

Versatile – Serve over rice, in tacos, as bowls, or with noodles for different meal options.

Make-Ahead Friendly – Tastes even better as leftovers! Perfect for meal prep.

Ingredients for Slow Cooker Korean Beef

For the Korean Sauce:

• ¾ cup reduced-sodium beef broth, divided
• ½ cup reduced-sodium soy sauce
• ⅓ cup brown sugar, packed
• 5 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger, grated
• 1-2 tablespoons gochujang sauce (start with 1 for mild)
• ½ teaspoon onion powder
• ½ teaspoon black pepper

For the Beef:

• 3-4 lb boneless beef chuck roast, cut into 1-inch cubes

For Thickening:

• 1-2 tablespoons cornstarch

For Serving:

• Sliced green onions
• Sesame seeds
• Cooked white or brown rice

How to Make Slow Cooker Korean Beef

Step 1: Make the Korean Sauce

In a medium bowl, whisk together ½ cup beef broth, soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, grated ginger, gochujang sauce, onion powder, and black pepper until well combined. The sauce should be smooth and fragrant!

Step 2: Prepare the Beef

Cut chuck roast into 1-inch cubes, trimming any large pieces of fat if desired. Place cubed beef into your slow cooker (a 4 or 5-quart works perfectly).

Step 3: Add Sauce to Beef

Pour the Korean sauce over the cubed meat, stirring gently to ensure all pieces are coated. The beef doesn’t need to be completely submerged—it will release liquid as it cooks.

Step 4: Slow Cook

Cover and cook on LOW for 6-8 hours, or HIGH for 4 hours. The beef is done when it’s fork-tender and easily falls apart.

Step 5: Make Cornstarch Slurry

About 30 minutes before serving, whisk together cornstarch and remaining ¼ cup beef broth in a small bowl until smooth with no lumps.

Step 6: Thicken the Sauce

Stir the cornstarch mixture into the slow cooker, mixing it thoroughly with the beef and sauce.

Step 7: Finish Cooking

Cover and cook on HIGH for an additional 30 minutes, or until the sauce has thickened to your desired consistency. The sauce should coat the beef beautifully.

Step 8: Serve

Serve the Korean beef over rice, topped with sliced green onions and sesame seeds. Don’t forget to spoon plenty of that delicious sauce over everything!

Pro Tips for Perfect Korean Beef

Use Chuck Roast – This cut has the perfect fat content to stay juicy and tender during slow cooking. Don’t use lean cuts like flank steak—they’ll dry out!

Cube Uniformly – Cut beef into similar-sized 1-inch pieces so everything cooks evenly.

Fresh Ginger is Best – Fresh grated ginger has much more vibrant flavor than dried ginger powder.

Gochujang Sauce vs Paste – Use gochujang SAUCE, not paste. The paste is more concentrated and much spicier. Find it near Sriracha in most supermarkets.

Adjust Spice Level – Start with 1 tablespoon gochujang for mild heat. Add up to 2 tablespoons for more kick.

Don’t Skip Thickening – The cornstarch step creates a glossy, restaurant-style sauce that clings to the beef.

Brown the Beef (Optional) – For extra flavor, brown cubed beef in a skillet before adding to slow cooker. Not required, but adds depth!

Low and Slow – Cooking on LOW gives the most tender results. HIGH works in a pinch but LOW is ideal.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days. The beef actually tastes even better the next day as flavors develop!

Freezer: Freeze in portions for up to 3 months. Thaw overnight in refrigerator before reheating.

Reheating:

• Microwave: Individual portions for 2-3 minutes, stirring halfway
• Stovetop: Reheat gently in a skillet over medium heat
• Slow Cooker: Reheat on low for 1-2 hours

Meal Prep Tip: This recipe is perfect for weekly meal prep! Make on Sunday and enjoy easy lunches all week.

Serving Suggestions

Classic Style:

• Serve over steamed white or brown rice
• Top with sliced green onions and sesame seeds
• Pair with steamed broccoli, snow peas, or bok choy

Korean Beef Tacos:

• Spoon beef into flour or corn tortillas
• Top with cabbage slaw and cilantro
• Drizzle with sriracha mayo

Korean Beef Bowls:

• Serve over rice with julienned carrots
• Add thinly sliced cucumber
• Include kimchi for authentic flavor
• Top with fried egg for extra richness

With Noodles:

• Serve over udon or ramen noodles
• Add sautéed vegetables
• Garnish with extra sesame seeds

Other Ideas:

• Lettuce wraps with butter lettuce
• Over cauliflower rice for low-carb
• Mixed into fried rice
• As a filling for Korean-style bao buns

Recipe Variations and Substitutions

Different Proteins:

• Pork butt/shoulder (same cooking time)
• Chicken thighs (reduce cooking time to 4-5 hours)
• Ground beef (brown first, cook only 4 hours)

Gochujang Substitute: If you can’t find gochujang, mix:

• 1 tablespoon Sriracha
• 1 tablespoon additional soy sauce
• 1 tablespoon additional brown sugar Adjust to taste

Sweetener Options:

• Honey instead of brown sugar
• Coconut sugar for different flavor
• Maple syrup works too

Gluten-Free: Use tamari or gluten-free soy sauce and ensure gochujang is gluten-free

Less Sodium:

• Use low-sodium soy sauce
• Reduce soy sauce by ¼ cup, add water
• Use low-sodium beef broth

Extra Vegetables: Add during last hour of cooking:

• Sliced bell peppers
• Snap peas
• Carrots
• Mushrooms

Frequently Asked Questions

Can I use a different cut of beef? Chuck roast is ideal because of its fat content, which keeps meat tender during long cooking. Avoid lean cuts like sirloin or flank steak as they’ll dry out.

Where do I find gochujang sauce? Look near the Sriracha or Asian foods section in most supermarkets. It’s becoming increasingly common! You can also find it at Asian markets or online.

Can I cook this on HIGH instead of LOW? Yes! Cook on HIGH for 4 hours instead of LOW for 6-8 hours. The texture may be slightly less tender but still delicious.

Can I marinate the beef overnight? Absolutely! Combine sauce and beef in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day as directed.

Why didn’t my sauce thicken? Make sure you’re cooking on HIGH for the final 30 minutes after adding cornstarch. If still thin, add more cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).

Can I use ground beef instead? Yes! Brown ground beef first, drain grease, then add to slow cooker with sauce. Cook only 4 hours on LOW as ground beef cooks faster.

Is this spicy? With 1-2 tablespoons gochujang, it has mild to moderate heat with sweet undertones. Adjust amount to your preference.

Can I make this in an Instant Pot? Yes! Pressure cook on high for 35-40 minutes with natural release, then thicken sauce using sauté function.