Slow Cooker Korean Beef – Tender, Flavorful, and Easy

Slow Cooker Korean Beef is the kind of meal that makes dinner feel effortless. You set it up in the morning, and by evening your kitchen smells incredible and dinner practically serves itself. The beef turns meltingly tender, soaking up a bold, savory-sweet sauce with garlic, ginger, and a touch of heat.

It’s comforting, crowd-pleasing, and works just as well for weeknights as it does for casual get-togethers. If you like big flavor with minimal effort, this one belongs in your rotation.

What Makes This Special

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This slow cooker version captures classic Korean-inspired flavors with pantry-friendly ingredients and a fuss-free method. The low-and-slow cook time breaks down the beef into juicy, fork-tender shreds while the sauce thickens and clings to every bite.

It’s versatile, too—you can serve it over rice, tuck it into lettuce wraps, or spoon it over noodles. Best of all, it reheats beautifully and freezes well, making it a smart make-ahead option.

Ingredients

• 3 pounds beef chuck roast, trimmed and cut into large chunks
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup brown sugar (light or dark)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 2 tablespoons sesame oil
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons gochujang (Korean chili paste), to taste
• 1 tablespoon gochugaru (Korean chili flakes), optional for extra heat
• 1/2 cup beef broth (low-sodium)
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry, optional for thickening)
• 4 green onions, sliced (whites for cooking, greens for garnish)
• 1–2 teaspoons toasted sesame seeds, for garnish
• Cooked rice, lettuce leaves, or noodles, for serving

Instructions

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1. Prep the beef: Pat the chuck roast dry and cut it into large chunks (about 3–4 inches). This helps the sauce soak in and makes shredding easier later.
2. Make the sauce: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang, gochugaru (if using), and beef broth until smooth.
3. Layer in the slow cooker: Add the beef chunks and the white parts of the green onions to the slow cooker.

   Pour the sauce over the top, turning the beef to coat.

4. Cook low and slow: Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
5. Shred the beef: Transfer the beef to a cutting board or plate and shred with two forks. Skim any excess fat from the cooking liquid in the slow cooker.
6. Thicken the sauce (optional): Switch the slow cooker to High. Stir in the cornstarch slurry and cook for 10–15 minutes until the sauce slightly thickens.
7. Combine: Return the shredded beef to the slow cooker and stir to coat in the sauce.

   Taste and adjust seasoning—add a splash more soy sauce for salt, a pinch of sugar for balance, or extra gochujang for heat.

8. Garnish and serve: Top with the green parts of the green onions and sesame seeds. Serve over steamed rice, in lettuce cups, or over noodles.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
• Freezer: Cool completely, then freeze in meal-size portions for up to 3 months.

  Thaw overnight in the fridge before reheating.

• Make-ahead tip: Mix the sauce and beef (uncooked) in a freezer bag for a “dump dinner.” Thaw in the fridge, then cook as directed.

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Health Benefits

• Protein-rich: Beef provides high-quality protein that supports muscle repair and keeps you full longer.
• Iron and B vitamins: Red meat is a solid source of iron, B12, and zinc, which support energy and immunity.
• Customizable sodium: Using low-sodium soy sauce and broth helps keep salt levels in check without losing flavor.
• Balanced plate: Pair the beef with steamed vegetables, brown rice, or cauliflower rice to add fiber and micronutrients.
• Healthy fats: Sesame oil adds flavor with a small amount; you can adjust the quantity if you prefer a lighter dish.

What Not to Do

• Don’t skip trimming excess fat. Too much fat can make the sauce greasy and heavy.
• Don’t overdo the sugar. The sauce should be balanced—sweet, savory, and a little spicy. Start with the listed amount and adjust at the end.
• Don’t add cornstarch too early. Thicken the sauce only after the beef is cooked and shredded; otherwise it can separate or over-thicken.
• Don’t use lean cuts like sirloin. They dry out in the slow cooker. Chuck roast or short ribs hold up best.
• Don’t forget to taste at the end. A splash of vinegar or soy sauce can brighten the final dish.

Alternatives

• Beef cuts: Try boneless short ribs or brisket for an extra-rich version.

  Adjust cook time as needed until fork-tender.

• Heat level: Swap gochujang with sriracha for a milder heat, or add more gochugaru for extra spice. For no heat, skip the chili entirely.
• Gluten-free: Use tamari instead of soy sauce, and confirm your gochujang is gluten-free.
• Lower sugar: Replace some brown sugar with pear puree or grated apple, a traditional Korean trick that also tenderizes.
• Veg boost: Add sliced carrots or onions in the slow cooker. Stir in steamed broccoli or snap peas right before serving for color and crunch.
• Serving ideas: Serve in lettuce wraps with rice, over jasmine or brown rice, with rice noodles, or tucked into tacos for a fun twist.

FAQ

Can I make this in an Instant Pot?

Yes.

Use the Sauté function to warm the sauce, add the beef, and cook on High Pressure for 45 minutes with a natural release for 15 minutes. Shred, thicken with cornstarch on Sauté if needed, and serve.

Do I need to sear the beef first?

Optional, but not required. Searing adds a deeper flavor and some browning, but the slow cooker still delivers great taste without it.

If you have time, sear the chunks in a skillet with a little oil until browned on all sides.

Can I use ground beef?

You can, but it will taste different. Brown 2 pounds of ground beef, drain fat, then simmer in the sauce on Low for 2–3 hours. The texture will be more like a saucy beef crumble, which is great for rice bowls and lettuce wraps.

How do I make it less salty?

Use low-sodium soy sauce and broth, and add a bit more water or unsalted stock if needed.

At the end, brighten with rice vinegar or a squeeze of lime to balance flavors without extra salt.

What if I don’t have gochujang?

Mix 2 tablespoons miso or tomato paste with 1–2 teaspoons chili sauce and a pinch of sugar as a quick stand-in. It won’t be the same, but it gives you a similar sweet-savory heat.

How can I thicken the sauce without cornstarch?

Reduce the liquid by simmering it on the stovetop for a few minutes, or whisk in a small amount of potato starch or arrowroot slurry. You can also add a spoonful of gochujang to thicken and boost flavor.

Is this spicy?

It’s moderately spicy with the listed gochujang.

Reduce to 1 tablespoon or skip the gochugaru for a milder dish. You can always add chili oil or more gochujang at the table for spice lovers.

In Conclusion

Slow Cooker Korean Beef is the kind of recipe that works hard for you. The prep is quick, the flavors are bold and balanced, and the results are consistently tender and satisfying.

Keep the ingredients on hand, and you’ll have a reliable, low-effort dinner that feels special every time you make it. Serve it your favorite way, and enjoy the leftovers just as much as the first bowl.