Slow Cooker Korean Beef Recipe

Introduction

This Slow Cooker Korean Beef recipe is a delicious and effortless way to enjoy tender, flavorful beef with classic Korean-inspired ingredients. Perfect for a comforting weeknight meal, it combines sweet, savory, and spicy notes that pair beautifully with rice and kimchi.

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)

Instructions

1. Step 1: Trim excess fat from the chuck roast. In a large bowl or directly in the slow cooker, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Add the thinly sliced onion to the sauce.
2. Step 2: Place the chuck roast on top of the onion and sauce mixture, making sure it 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 end of cooking and reduce heat if it’s already falling apart.
3. Step 3: Remove the beef from the slow cooker and shred it with two forks.
4. Step 4: To thicken the sauce, choose one method:
   1. Whisk cornstarch and cold water to make a slurry. Pour it into the slow cooker with the sauce, stir well, and cook on high for 15-20 minutes until thickened, stirring occasionally.
   2. Or pour the sauce into a saucepan and simmer over medium heat for 15-20 minutes until reduced and thickened, stirring occasionally.
5. Step 5: Return the shredded beef to the slow cooker and stir to coat it with the thickened sauce. Simmer for an additional 10-15 minutes to meld the flavors.
6. Step 6: Serve the beef over cooked rice. Garnish with thinly sliced green onions and sesame seeds. Add kimchi on the side, if desired.

Tips & Variations

• Adjust the amount of red pepper flakes to control the heat level, or omit entirely for a milder dish.
• For extra depth, add a splash of beef broth or water during cooking if the sauce looks too thick or the roast isn’t fully submerged.
• Use any slow cooker-friendly cut of beef if chuck roast is unavailable, such as brisket or short ribs.
• Leftover beef works great in tacos, lettuce wraps, or noodles for quick meals.

Storage

Store leftover Korean beef and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through, adding a splash of water or broth if needed to loosen the sauce. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless beef short ribs instead of chuck roast?

Yes, boneless beef short ribs are an excellent alternative. They have a rich flavor and will become tender after slow cooking. Adjust cooking time as needed to ensure they shred easily.

Do I have to thicken the sauce?

No, thickening the sauce is optional. Some prefer the sauce as-is for a more soupy texture, which is also delicious when served over rice.

Slow Cooker Korean Beef Recipe

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★★★★★

4.8 from 495 reviews

This Slow Cooker Korean Beef recipe features tender, flavorful chuck roast cooked low and slow in a sweet and savory sauce made with soy sauce, brown sugar, honey, sesame oil, and aromatic spices. Perfect for an easy, hands-off meal, the shredded beef pairs wonderfully with steamed rice and garnishes like green onions and sesame seeds. Optional kimchi adds a traditional Korean flair.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 8-10 hours (low) or 4-5 hours (high)
• Total Time: 8 hours 15 minutes to 10 hours 15 minutes (low) or 4 hours 15 minutes to 5 hours 15 minutes (high)
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main 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

For Garnish and Serving

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

Optional Thickening Ingredients

• 2 tablespoons cornstarch (optional, for thickening sauce)
• 2 tablespoons cold water (optional, for thickening sauce)

Instructions

1. Prepare the Beef and Sauce: Trim any excess fat from the chuck roast to ensure a leaner dish. In a large bowl or directly in the slow cooker, whisk together 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 based on your heat preference. Add the thinly sliced onion into the sauce mixture.
2. Slow Cook the Beef: Place the chuck roast on top of the onions and sauce, making sure it is mostly submerged. If necessary, add a little water or beef broth to cover more of the beef. 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 shreds easily. Start checking the beef an hour before the cooking time ends, and if it is already falling apart, reduce the heat to warm or turn off the slow cooker to avoid overcooking.
3. Shred the Beef: Remove the beef from the slow cooker and shred it using two forks until it is finely pulled apart.
4. Thicken the Sauce (Optional, Cornstarch Slurry): Whisk together cornstarch and cold water to make a slurry. Pour this into the slow cooker with the sauce, stir well, and cook on high for 15-20 minutes, stirring occasionally, until the sauce has thickened.
5. Thicken the Sauce (Optional, Stovetop Reduction): Alternatively, pour the sauce into a saucepan and simmer over medium heat for 15-20 minutes, stirring occasionally until the sauce reduces and thickens to your liking.
6. Combine and Simmer: Return the shredded beef to the slow cooker and stir thoroughly to coat it in the thickened sauce. Simmer for an additional 10-15 minutes to meld the flavors together before serving.
7. Serve: Serve the Korean beef hot over cooked rice. Garnish with thinly sliced green onions and sesame seeds. Optionally, serve with kimchi to enhance the traditional Korean dining experience.

Notes

• For a spicier dish, increase the red pepper flakes or add a dash of Korean gochujang paste.
• Using low sodium soy sauce helps control the saltiness of the dish.
• If the sauce is too thin after cooking, use one of the thickening methods to improve texture.
• Leftover beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• This recipe pairs well with steamed vegetables or a simple cucumber salad for a balanced meal.
• Slow cookers vary in temperature and timing, so adjust cooking times as needed based on your appliance.

Keywords: slow cooker Korean beef, Korean shredded beef, easy Korean beef recipe, crockpot Korean beef, slow cooker dinner, Korean beef with rice