Name: Slow Cooker Korean Beef Recipe
Prep time: 15 min
Cook time: PT-489286H42M44S
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; 2 tablespoons cold water

Jump to Recipe

Slow Cooker Korean Beef is a flavorful and tender dish that melts in your mouth after hours of gentle cooking. Infused with a savory, sweet, and slightly spicy sauce, this recipe is perfect for a comforting weeknight meal served over rice.

A bowl with a base layer of cooked white rice, soft and fluffy with a light yellow tint, fills the bottom half of the bowl. On top is the main layer of dark brown beef strips covered in a thick glossy sauce with a rich, slightly sticky texture. The beef is sprinkled evenly with white and black sesame seeds, and some fresh green sliced scallions add a pop of color, scattered on top and around the beef. A pair of black chopsticks rests inside the bowl, gripping some beef. The bowl is white with a rough brown rim and is set on a white marbled surface with a few scattered green scallion slices around it. Photo taken with an iphone --ar 4:5 --v 7

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
Optional for thickening sauce:
- 2 tablespoons cornstarch
- 2 tablespoons cold water

Instructions

Step 1: Trim excess fat from the chuck roast, leaving a little fat for flavor and moisture.
Step 2: In a large bowl or slow cooker insert, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper to create the sauce.
Step 3: Add thinly sliced onion to the sauce, then place the chuck roast on top, ensuring it is mostly submerged. Add a bit of water or beef broth if needed to cover halfway.
Step 4: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and shreds easily.
Step 5: About an hour before cooking ends, check the beef. If it’s falling apart, reduce heat to warm or turn off to prevent drying.
Step 6: Remove beef and shred with two forks on a cutting board.
Step 7: To thicken the sauce, choose one method:
1. Cornstarch slurry: whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir into sauce in slow cooker, and cook on high 15-20 minutes until thickened.
2. Stovetop reduction: pour sauce into a saucepan, simmer over medium heat 15-20 minutes until reduced and thickened.
Step 8: Return shredded beef to the thickened sauce and simmer for 10-15 minutes to blend flavors.
Step 9: Serve hot over cooked rice, garnished with sliced green onions and sesame seeds. Optionally serve with kimchi on the side.

Tips & Variations

Adjust red pepper flakes to control the spice level—start with less if you prefer mild heat.
Trim some fat from the roast but keep a bit to maintain juiciness during slow cooking.
For added depth, try adding a splash of beef broth or water if the sauce is too salty or intense.
Slow cook on low for more tender beef; high works if short on time but check for doneness earlier.

Storage

Store leftover Korean beef in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after resting overnight. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of cooked sliced mushrooms in a pot, covered with a dark, glossy sauce that makes them look shiny and rich. The mushrooms are thinly sliced and scattered throughout the pot, with bits of green herbs and sprinkled white sesame seeds on top, adding a touch of color and texture. A wooden spoon is scooping some of the mushrooms from the pot, with a woman's hand holding the spoon. The background is a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a cut of beef other than chuck roast?

Yes, brisket or short ribs can also work well for slow cooking, though cooking times may vary. Choose cuts that become tender with long, slow cooking.

Do I have to thicken the sauce?

Thickening the sauce is optional but recommended. It creates a richer coating for the beef and enhances flavor. If you prefer a more soupy dish, you can skip thickening altogether.