why make this recipe
Slow Cooker Korean Beef is a fantastic dish for busy people who still want a delicious home-cooked meal. With its rich flavors and tender beef, this recipe is simple yet satisfying. Using a slow cooker means you can set it and forget it, making it perfect for busy weekdays or family gatherings. Plus, the combination of sweet and savory flavors makes it a hit for everyone at the table.
how to make Slow Cooker Korean Beef
Ingredients:
- 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
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Directions:
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Prepare the Beef and Sauce: Trim excess fat from the chuck roast. In a large bowl or slow cooker (if stovetop-safe), whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Adjust the red pepper flakes based on how spicy you like it. Add the sliced onion to the sauce.
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Slow Cook the Beef: Place the chuck roast on top of the onion and sauce. Make sure the roast is mostly submerged. If needed, add a little water or beef broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is very tender and shreds easily. Check the beef an hour before the cooking time ends. If it’s falling apart, reduce the heat to warm or turn off the slow cooker.
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Shred and Thicken (Optional): Remove the beef and shred it using two forks.
- Option 1 (Cornstarch Slurry): Whisk together cornstarch and cold water. Pour this into the slow cooker with the sauce. Stir well and cook on high for 15-20 minutes, or until thickened, stirring occasionally.
- Option 2 (Stovetop Reduction): Pour the sauce into a saucepan. Simmer over medium heat for 15-20 minutes, or until reduced and thickened, stirring occasionally.
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Combine and Simmer: Return the shredded beef to the slow cooker and stir to coat it with the sauce. Simmer for 10-15 minutes to meld the flavors.
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Serve: Serve the beef over cooked rice. Garnish with green onions and sesame seeds. Serve with kimchi if you like!
how to serve Slow Cooker Korean Beef
Slow Cooker Korean Beef is delicious when served over a bowl of fluffy rice. To make it more exciting, you can add a side of kimchi, which provides a fantastic crunch and extra flavors. Garnishing with sliced green onions and sesame seeds adds a lovely finish to the dish.
how to store Slow Cooker Korean Beef
If you have leftovers, let the dish cool down to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to reheat it thoroughly before serving.
tips to make Slow Cooker Korean Beef
- Choose the right beef: A chuck roast is perfect for slow cooking because it becomes tender over time.
- Don’t skip the onions: They add a lot of flavor to the dish, so make sure to include them.
- Adjust the spice: If you’re not a fan of spicy foods, you can reduce or omit the red pepper flakes.
- For thicker sauce: Use the cornstarch slurry method to make the sauce thicker, or let it simmer longer on the stovetop.
variation (if any)
You can customize this recipe by adding vegetables like carrots or bell peppers during the last few hours of cooking. For a low-carb version, serve it over cauliflower rice instead of regular rice.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast, but chuck roast is preferred for its tenderness after slow cooking.
2. Can I cook this on the stovetop?
Yes, you can cook this dish on the stovetop if you have a large pot. Bring it to a simmer and then cook on low heat, covered, for about 2-3 hours or until the beef is tender.
3. What should I serve with Slow Cooker Korean Beef?
This dish goes well with steamed rice, kimchi, or a simple side salad. You can also include steamed veggies for a more balanced meal.

Slow Cooker Korean Beef
Equipment
- slow cooker
- medium bowl
- whisk
- forks
Ingredients
Main Ingredients
- 2 lbs beef chuck roast cut into 2-inch pieces or stew meat
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1/2 tsp red pepper flakes optional
- 2 green onions sliced, for garnish
- 1 tbsp sesame seeds for garnish
For Serving
- cooked rice
- steamed vegetables e.g., broccoli, snap peas
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using) to create the sauce.
Cooking
- Place the beef chuck roast pieces in the slow cooker. Pour the prepared sauce over the beef, ensuring all pieces are well coated.
- Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the beef is fork-tender.
Serving
- Once cooked, shred the beef with two forks directly in the slow cooker, mixing it with the sauce.
- Serve the shredded Korean beef hot over cooked rice, garnished with sliced green onions and sesame seeds. Optionally, serve with steamed vegetables on the side.