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slow cooker Korean beef

Slow Cooker Korean Beef

This Slow Cooker Korean Beef is tender, sweet, savory, and slightly spicy — the ultimate easy weeknight dinner! Chuck roast slow cooks in a flavorful Korean-inspired sauce made with soy sauce, brown sugar, ginger, garlic, and gochujang until melt-in-your-mouth tender. Serve it over rice, in tacos, or as Korean beef bowls for an irresistible, restaurant-quality meal!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup reduced-sodium beef broth, divided
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 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)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 3-4 lb boneless beef chuck roast, cut into 1-inch cubes
  • 1-2 tablespoons cornstarch
  • sliced green onions
  • sesame seeds
  • cooked white or brown rice

Equipment

  • Slow cooker (4–5 quart)
  • Mixing Bowls
  • Whisk
  • Chef’s Knife
  • Cutting Board
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, whisk together ½ cup beef broth, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, gochujang, onion powder, and pepper until smooth.
  2. Trim excess fat from chuck roast and cut into 1-inch cubes. Place beef in the slow cooker.
  3. Pour the sauce over the beef, stirring to coat evenly. The beef will release liquid as it cooks.
  4. Cover and cook on LOW for 6–8 hours, or HIGH for 4 hours, until the beef is fork-tender and falling apart.
  5. Whisk cornstarch with remaining ¼ cup beef broth. Stir into the slow cooker and cook on HIGH for 30 minutes until the sauce thickens and coats the beef.
  6. Serve over steamed rice and top with sliced green onions and sesame seeds. Spoon extra sauce over the top for maximum flavor!

Notes

Pro Tips:
• Use chuck roast for the most tender, juicy beef.
• For mild heat, use 1 tablespoon gochujang sauce; for spicier, use 2.
• Fresh ginger adds the best flavor—avoid dried powder if possible.
• Brown the beef first for deeper flavor (optional).
• Cornstarch slurry is key for thick, glossy sauce.
Storage:
Store in airtight containers up to 4 days or freeze for 3 months. Reheat gently in a skillet or microwave.
Serving Ideas:
Over rice or noodles, in lettuce wraps, tacos, or Korean beef bowls with vegetables.
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