Korean-Style Beef Slow Cooker

The first time I made Korean beef in my slow cooker, I literally forgot about it for six hours while running errands. When I walked back through the door, the smell of sesame, garlic, and that impossible to describe sweet savory warmth hit me like a wall. My husband looked up from his book and asked if I had suddenly taken up professional catering. That dinner became an immediate weekly rotation, and honestly, the way the beef just falls apart with zero effort makes me feel like I am tricking the system somehow.

Last winter my sister came over looking completely defeated after a rough week at work. I served this over steamed jasmine rice with some quick pickled cucumbers on the side. She took three bites, closed her eyes, and actually said this is exactly what my soul needed right now. Now whenever she has a terrible day, she texts me asking if the Korean beef is happening. Food is just food sometimes, but other times it is basically a warm hug served in a bowl.

Ingredients

• 2 lbs beef chuck roast: Chuck roast has the perfect marbling for slow cooking, turning impossibly tender while still holding its shape enough to shred beautifully instead of completely disappearing
• 1/2 cup low-sodium soy sauce: Low-sodium is crucial here because the sauce reduces as it cooks, and regular soy sauce would make this way too salty to eat
• 1/4 cup brown sugar: This balances the salty soy sauce and creates that gorgeous caramelized glaze on the beef as it slow cooks
• 1/4 cup beef broth: Adds depth and keeps the sauce from becoming too thick or intense as it reduces down
• 2 tablespoons sesame oil: Toasted sesame oil gives that authentic Korean restaurant flavor you cannot fake with anything else
• 2 tablespoons rice vinegar: Cuts through the richness of the beef and sugar with just the right amount of brightness
• 4 cloves garlic, minced: Fresh garlic is non-negotiable here, nothing compares to that sharp aromatic punch it adds to the sauce
• 1 tablespoon fresh ginger, grated: Do not even think about using dried ginger, fresh adds this warm spicy kick that makes the whole dish taste authentic
• 2 tablespoons gochujang: This Korean chili paste brings a fermented depth and gentle heat that Sriracha just cannot replicate, though Sriracha works in a pinch
• 1 tablespoon cornstarch: Essential for transforming the cooking liquid into that glossy restaurant-style sauce that coats every piece of beef
• 1 medium yellow onion, sliced: The onions practically melt into the sauce as they cook, becoming sweet and savory little flavor bombs throughout the dish
• 4 green onions and 2 teaspoons toasted sesame seeds: These garnishes add a fresh crunch and nutty finish that cuts through the rich tender beef

Instructions

Whisk together the sauce:

In a medium bowl, combine the soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang. Whisk until the brown sugar completely dissolves and the mixture looks smooth and glossy. Give it a little taste and adjust the gochujang if you want more heat.

Layer the beef and onions:

Place the beef cubes in the bottom of your slow cooker, then scatter the sliced yellow onions over the top. Pour the sauce mixture over everything, then toss gently with tongs until every piece of beef is coated in that gorgeous red mixture.

Let it work its magic:

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Your house is going to smell incredible, and the beef should be fork-tender enough to practically shred itself when you poke it.

Thicken the sauce:

Remove about 1/4 cup of the cooking liquid and whisk it with the cornstarch until completely smooth, then stir this slurry back into the slow cooker. Cover and cook on high for 20 to 30 minutes more until the sauce thickens into that glossy coating consistency.

Serve with all the garnishes:

Pile the beef over steamed rice, noodles, or even in lettuce wraps for a lighter option. Sprinkle generously with green onions and toasted sesame seeds because that crunch against the tender beef is everything.

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This recipe became my go-to for meal prep Sundays because I can make a huge batch and eat it all week in different forms. Sometimes I stuff it into tacos with quick pickled vegetables, other times I pile it onto baked sweet potatoes. There is something so satisfying about having that rich flavorful beef ready to go in the fridge, like I am treating myself to takeout without actually ordering anything.

Make It Your Own

While this recipe is pretty perfect as written, I have discovered some fun variations over the years. Adding a diced bell pepper during the last hour of cooking gives it extra crunch and sweetness. Sometimes I throw in baby carrots if I want to pretend this is a well-rounded meal with vegetables. The beauty of slow cooker recipes is how forgiving they are once you understand the flavor profile.

Serving Suggestions That Work

Steamed jasmine rice is the classic choice for obvious reasons, but I have also served this over udon noodles, cauliflower rice for a low-carb version, and even scooped into lettuce wraps for a fresh, light dinner. My kids actually prefer it in soft tortillas with some shredded cheese, which is definitely not traditional but they eat it without complaint so I am not arguing. Quick pickled cucumbers on the side cut through the richness perfectly.

Storage and Reheating

This beef stores beautifully in the refrigerator for up to four days, and the flavors actually meld together even more over time. I like to store it in glass containers with the sauce covering the beef completely. When reheating, add a splash of water or broth if the sauce seems too thick, and warm it gently on the stove or in the microwave.

• Freeze portions in freezer-safe bags for up to three months, then thaw overnight in the refrigerator
• The sauce thickens even more when chilled, so do not panic if it looks gel-like straight from the fridge
• Reheat with a tiny splash of water to loosen the sauce back to that perfect coating consistency

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There is something deeply satisfying about a recipe that delivers restaurant-quality results with such minimal effort. This Korean beef has become my secret weapon for busy weeknights when I want something that feels special but does not require me to actually cook after a long day.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, you can use beef sirloin or round roast instead of chuck. Just ensure it's trimmed of excess fat and cut into similar-sized cubes for even cooking.

→ How can I make this spicier?

Add extra gochujang or red pepper flakes to taste. You can also include some sliced Korean chili peppers during cooking for additional heat.

→ What's the best way to serve this?

Serve over steamed jasmine rice, udon noodles, or in lettuce wraps. Garnish with fresh green onions and toasted sesame seeds for added flavor and presentation.

→ Can I make this ahead of time?

Yes, this dish reheats beautifully. Make it the day before, refrigerate, then reheat gently on the stovetop or in the microwave. The flavors actually develop more overnight.

→ Is this gluten-free?

The dish contains soy sauce which typically has wheat. For a gluten-free version, use tamari or coconut aminos instead of soy sauce and ensure your gochujang is gluten-free.