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Slow Cooker Korean Beef Recipe

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4.4 from 44 reviews

This Slow Cooker Korean Beef recipe offers an easy, hands-off way to enjoy tender, flavorful beef infused with a savory-sweet Korean-inspired sauce. Perfect for busy days, the chuck roast slow cooks to perfection with a blend of soy sauce, brown sugar, honey, and spices, served best over steamed rice and garnished with fresh green onions and sesame seeds.

  • Total Time: 8 hours 15 minutes to 10 hours 15 minutes
  • Yield: 8 servings

Ingredients

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 Serving and Garnish

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

Thickening Ingredients (Optional)

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Prepare the Beef and Sauce: Trim the excess fat from the chuck roast. In a large bowl or directly in the slow cooker if suitable, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated fresh ginger, minced garlic, red pepper flakes, and black pepper. Adjust the amount of red pepper flakes to your preferred spice level. Add the thinly sliced onion into the sauce mixture.
  2. Slow Cook the Beef: Place the chuck roast on top of the onion and sauce mixture, making sure the beef is mostly submerged. If necessary, add a little water or beef broth to cover. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours until the beef is very tender and easily shreds with a fork. Check the beef an hour before the end of the cooking time, and if it is already falling apart, reduce the heat to warm or turn off the slow cooker to prevent overcooking.
  3. Shred and Thicken (Optional): Remove the beef and shred it using two forks. For thickening the sauce, you have two options:
  4. Option 1 (Cornstarch Slurry): Whisk together cornstarch and cold water until smooth. Pour this slurry into the slow cooker with the remaining sauce, stir well, and cook on high for 15-20 minutes or until the sauce has thickened, stirring occasionally.
  5. Option 2 (Stovetop Reduction): Pour the sauce from the slow cooker into a saucepan. Simmer over medium heat for 15-20 minutes, stirring occasionally until the sauce is reduced and thickened to your liking.
  6. Combine and Simmer: Return the shredded beef to the slow cooker with the thickened sauce and stir to coat the beef evenly. Simmer for an additional 10-15 minutes to allow the flavors to meld together.
  7. Serve: Serve the Korean beef over cooked rice. Garnish with thinly sliced green onions and sesame seeds. Optionally, serve alongside kimchi for added authenticity and flavor.

Notes

  • Adjust the red pepper flakes according to your preferred spice level to keep the dish mild or spicy.
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • For a gluten-free version, use tamari or a gluten-free soy sauce substitute.
  • You can add a splash of beef broth or water if the sauce becomes too salty or thick during cooking.
  • The optional thickening step can be skipped if you prefer a thinner sauce.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Serve with steamed vegetables or kimchi for a complete Korean-inspired meal.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours (low) or 4-5 hours (high)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean

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