Slow Cooker Korean Beef (Printable Version)

Slow-cooked tender beef in a savory-sweet Korean-inspired sauce with garlic, ginger, and sesame.

# What You Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into large chunks

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon fresh ginger, grated
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds

→ Vegetables & Garnishes

11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds for garnish
13 - Sliced red chili, optional for garnish

# How-To:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds in a medium bowl until completely smooth and sugar has dissolved.
02 - Arrange beef chunks in the slow cooker insert. Pour the prepared sauce over the meat, turning pieces to ensure even coating on all sides.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover with lid and cook on low setting for 7 hours until beef is fork-tender and easily shreds apart.
05 - Using two forks, shred the beef directly in the slow cooker. Stir thoroughly to distribute the sauce evenly throughout the meat.
06 - Serve hot over steamed white rice, in butter lettuce cups, or alongside steamed vegetables. Garnish with remaining green onions, additional sesame seeds, and sliced red chili if desired.

# Expert Hints:

01 -
  • Minimal prep time yields restaurant quality results that taste like you spent all day cooking
  • The sauce creates this incredible caramelized coating that makes even budget cuts taste luxurious
  • Leftovers somehow get even better when the flavors have more time to mingle
02 -
  • Resist the urge to lift the lid during cooking as every peek releases precious heat and adds time
  • Adding pear or apple puree was a game changer for tenderness as enzymes break down the meat fibers
03 -
  • Pat the beef dry before cutting it so the sauce actually sticks to the meat instead of sliding off
  • Let the sauce sit for 10 minutes before whisking to give the sugar time to dissolve completely

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