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Slow Cooker Korean Beef Recipe

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★★★★★

4.9 from 57 reviews

This Slow Cooker Korean Beef recipe features tender, flavorful chuck roast cooked low and slow in a savory and slightly sweet Korean-inspired sauce. Combining soy sauce, brown sugar, honey, sesame oil, ginger, garlic, and a hint of spice, this dish delivers a perfect balance of rich and bold flavors. Served over steamed rice and garnished with green onions and sesame seeds, it’s an easy, comforting meal perfect for busy days.

Ingredients

Scale

Beef and Sauce

  • 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

For Garnish and Serving

  • 4 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish
  • Cooked rice, for serving
  • Optional: Kimchi, for serving

For Thickening Sauce (Optional)

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Prepare the sauce: In a large bowl or directly in your slow cooker’s removable insert, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper until smooth and well combined.
  2. Add onion and beef: Mix the thinly sliced onion into the sauce. Place the trimmed chuck roast on top, ensuring it is mostly submerged. Add a little water or beef broth if necessary to cover about halfway.
  3. Slow cook the beef: Cover and cook on low for 8-10 hours or on high for 4-5 hours. The beef is done when it’s fork-tender and easily shreds. About an hour before done, check tenderness and reduce heat if needed to prevent drying.
  4. Shred the beef: Remove beef from slow cooker onto a cutting board. Using two forks, shred it into bite-sized pieces.
  5. Thicken the sauce (optional): Choose one method:
    Option 1 (Cornstarch slurry): Whisk cornstarch and cold water until smooth, stir into the sauce in slow cooker, cook on high for 15-20 minutes until thickened, stirring occasionally.
    Option 2 (Reduce on stovetop): Pour sauce into a saucepan, simmer over medium heat 15-20 minutes until thickened, stirring occasionally.
  6. Combine and finish: Return shredded beef to the slow cooker, stir to coat in thickened sauce. Let simmer for another 10-15 minutes to meld flavors.
  7. Serve: Spoon over cooked rice, garnish with green onions and sesame seeds. Serve with kimchi if desired for an authentic Korean touch.

Notes

  • Trimming some fat from the chuck roast is recommended but leaving a bit adds flavor and juiciness.
  • Adjust red pepper flakes to your heat preference; you can start with less and add more later.
  • If your roast isn’t fully submerged in liquid, add water or beef broth to ensure even cooking.
  • The slow cooking on low for longer time produces more tender beef.
  • Thickening the sauce is optional but enhances texture and flavor.
  • Kimchi is a traditional Korean side that adds a tangy spice complementing the beef.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.

Keywords: Slow Cooker Korean Beef, Korean Beef Recipe, Easy Slow Cooker Recipes, Korean Slow Cooker Dinner, Chuck Roast Korean Style, Korean Beef with Rice

Find it online: https://leofoster.com/slow-cooker-korean-beef-recipe/