Korean-Style Beef Slow Cooker (Print version)

Flavorful Korean-style beef slow-cooked to perfection with savory, sweet, and spicy notes.

# What you'll need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch (for thickening)

→ Vegetables & Garnish

11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced (for garnish)
13 - 2 teaspoons toasted sesame seeds (for garnish)

# Method:

01 - Whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang in a medium bowl until fully combined.
02 - Place beef cubes and sliced onion in the crock pot. Pour sauce mixture over the meat and onions, tossing gently to coat evenly.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until beef is fork-tender and shreds easily.
04 - Remove 1/4 cup cooking liquid and whisk with cornstarch until smooth. Stir slurry back into crock pot, cover, and cook on high for 20-30 minutes until sauce thickens.
05 - Serve over steamed rice, noodles, or in lettuce wraps. Garnish with green onions and toasted sesame seeds.

# Expert advice:

01 -
  • The beef shreds without any work from you, making you look like a kitchen genius while basically doing nothing but dump ingredients in a pot
  • The sauce develops this incredibly complex flavor profile that tastes like it simmered all day, but the active prep time is literally fifteen minutes
  • Leftovers somehow taste even better, which never happens in my house but somehow this beef keeps getting more flavorful in the fridge
02 -
  • I once skipped the cornstarch step because I was in a rush, and while the beef was still delicious, the sauce never thickened into that restaurant-style coating that makes this dish feel special
  • Gochujang is worth tracking down at an Asian market or ordering online, but if you absolutely cannot find it, Sriracha will work in a pinch with a slightly different flavor profile
03 -
  • Trim the excess fat from the chuck roast before cutting it into cubes, otherwise you will end up with too much grease floating on top of the sauce
  • Toasting your own sesame seeds in a dry pan for two minutes makes a huge difference in flavor compared to store-bought pre-toasted ones

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