If you have ever craved a dish that perfectly balances sweet, savory, and just the right hint of spice, then this Slow Cooker Korean Beef Recipe is about to become your new go-to comfort meal. Tender, melt-in-your-mouth beef cubes slow-cooked in a luscious, deeply flavorful sauce make every bite feel like a warm, delicious hug. Plus, it’s so easy to prepare in the slow cooker, which means you can set it and forget it, coming home to a dinner that tastes like you spent hours perfecting it. Whether you are a seasoned home cook or a busy weeknight warrior, this recipe will impress and satisfy everyone at the table.
Ingredients You’ll Need
Gathering the right ingredients is what sets this dish apart, and thankfully, each one is simple yet essential. They come together to create a harmony of flavors that’s sweet, tangy, spicy, and rich all at once, giving life and character to the beef as it slowly cooks to perfection.
- Beef chuck roast (2 pounds, cut into 2-inch cubes): This cut is perfect for slow cooking because it becomes incredibly tender while soaking up all those delicious sauce flavors.
- Beef broth (1 cup): Adds a hearty base and depth to the sauce without overpowering the beef’s natural richness.
- Soy sauce (½ cup): The salty, umami star that infuses the dish with authentic Korean flavor.
- Brown sugar (½ cup): Sweetness that balances the saltiness and adds a glossy finish to the sauce.
- Sesame oil (2 tablespoons): Imparts a nutty aroma and enhances the overall flavor complexity.
- Rice vinegar (1 tablespoon): Provides a subtle tang that brightens up the rich sauce and cuts through the fattiness.
- Minced ginger (1 tablespoon): Adds a fresh, peppery warmth that’s indispensable to Korean-inspired dishes.
- Minced garlic (4 cloves): Fresh garlic’s pungency rounds out the sauce, delivering that signature punch.
- Red pepper flakes (1 teaspoon): Brings just enough heat to keep the palate lively without overpowering the savory notes.
- Cornstarch (1 tablespoon) and water (2 tablespoons): Mixed to make a slurry that thickens the sauce for that perfect clingy texture.
- Salt and pepper: To season the beef perfectly before cooking.
- Green onions and sesame seeds: For garnish, adding fresh crunch and a lovely nutty finish visually and flavor-wise.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Prepare the Flavorful Sauce Base
Start by combining beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, minced ginger, garlic, and red pepper flakes in your slow cooker. Give everything a good stir so all those wonderful ingredients meld together, creating a rich and inviting sauce for your beef to take a long, luxurious soak in.
Step 2: Add and Season the Beef
Place your beef cubes gently into the slow cooker, ensuring they’re fully immersed in that flavorful sauce. Sprinkle with salt and pepper for just the right kick. This helps season the meat from the inside out while it cooks low and slow, locking in every bit of taste.
Step 3: Slow Cook to Tender Perfection
Cover the slow cooker and set it on low. The magic happens over 7 to 8 hours while the beef breaks down beautifully, soaking up the sauce and becoming incredibly tender—practically falling apart when poked with a fork. This slow cooking is what makes this Slow Cooker Korean Beef Recipe impossible to resist.
Step 4: Remove the Beef and Skim the Sauce
Once your beef is tender, carefully remove it from the slow cooker and place it aside. Take a moment to skim off any excess fat sitting on top of the sauce to keep the flavors clean and balanced—a small step that makes a big difference in the final dish’s texture.
Step 5: Thicken the Sauce with a Slurry
Mix together cornstarch and water to create a smooth slurry. Pour this into the slow cooker and stir it into the sauce. This thickening step is crucial to transform the sauce into a luscious glaze that will cling beautifully to every tender shred of beef.
Step 6: Let the Sauce Simmer and Thicken
Turn your slow cooker to high heat and give the sauce about 10 minutes to thicken. You’ll notice it becoming richer, more concentrated, and perfect for coating your beef with deep, irresistible flavor.
Step 7: Return Beef to Sauce and Coat Thoroughly
Put the shredded beef back into the slow cooker and toss it all together with the thickened sauce. Every piece will be beautifully coated, making this Slow Cooker Korean Beef Recipe a symphony of textures and flavors ready to be served.
Step 8: Serve and Garnish
Serve the Korean beef hot over freshly steamed rice, the perfect canvas for soaking up all the sauce. Don’t forget the garnishes—thinly sliced green onions and a sprinkle of toasted sesame seeds add brightness and a satisfying crunch that completes this comforting dish.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
Garnishing with green onions and sesame seeds does more than just decorate your plate—they add layers of freshness and nutty texture that cut through the richness. Toss in some sliced chili or julienned carrots if you want an extra pop of color and subtle heat, turning your meal into a feast for the eyes as well as the palate.
Side Dishes
This dish shines alongside simple steamed white or jasmine rice, which absorbs the sauce beautifully. For a veggie boost, try steamed broccoli, sautéed bok choy, or crisp cucumber kimchi to complement the beef’s richness and add crunch and freshness that round out the meal perfectly.
Creative Ways to Present
If you’re serving this to guests or want to mix things up, pile the beef high on lettuce leaves for Korean-style wraps, accompanied by sliced radishes and a drizzle of sriracha mayo. Alternatively, add the beef to noodles or tuck it into toasted buns for a fun and flavorful sandwich that takes Slow Cooker Korean Beef Recipe well beyond a traditional dinner plate.
Make Ahead and Storage
Storing Leftovers
This Korean beef keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better, so don’t hesitate to make extra for busy days ahead.
Freezing
You can freeze portions of the cooked beef with its sauce for up to 3 months. Be sure to cool it completely before transferring to freezer-safe containers or bags. Thaw it overnight in the fridge before reheating to maintain the tender texture and rich flavor.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to warm the beef evenly. If the sauce has thickened too much after refrigeration, add a splash of water or broth to loosen it back up for that perfect consistency. Microwaving on medium power also works for a quick fix, but stovetop reheating brings the best results.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for slow cooking because it becomes tender and flavorful, you can also use brisket or short ribs. Just make sure they’re suitable for long, slow cooking to achieve the same melt-in-your-mouth texture.
How spicy is the Slow Cooker Korean Beef Recipe?
The recipe has a mild to moderate heat level thanks to the red pepper flakes, which you can easily adjust up or down to suit your taste. If you prefer it spicier, add more flakes or a splash of gochujang (Korean chili paste) for authentic heat.
Can I make this recipe without soy sauce?
Soy sauce is key to the flavor profile, but if you need a substitute, consider using tamari for a gluten-free option or coconut aminos for a soy-free alternative. Keep in mind these swaps might slightly alter the flavor, but the dish will still be delicious.
Is this recipe suitable for meal prepping?
Yes! The Slow Cooker Korean Beef Recipe freezes and reheats wonderfully, making it perfect for batch cooking and meal prep. Simply portion it out after cooking and freeze for quick, flavorful meals during the week.
What can I do with leftover sauce?
Don’t waste that rich sauce! Use it as a flavorful glaze for roasted vegetables, mix it into stir-fried noodles, or drizzle over steamed rice bowls. It’s a versatile sauce that adds depth to many dishes beyond the beef.
Final Thoughts
This Slow Cooker Korean Beef Recipe truly exemplifies the magic of slow cooking combined with bold, authentic flavors. It’s a dish that welcomes you in with its aroma and delights every bite with its perfect balance of sweet, savory, and spicy notes. Whether you’re cooking for family, friends, or just treating yourself, I promise this will become one of your all-time favorite recipes. Don’t wait—set that slow cooker going and enjoy the rich taste of Korean comfort right at home.
Print
Slow Cooker Korean Beef Recipe
- Prep Time: 0h 15m
- Cook Time: 8h 0m
- Total Time: 8h 15m
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef recipe features tender, flavorful beef chuck roast simmered in a savory and slightly sweet sauce made from soy sauce, brown sugar, sesame oil, and spices. Perfectly cooked in a slow cooker, the beef becomes melt-in-your-mouth tender and is served over steamed rice, garnished with green onions and sesame seeds for an authentic Korean-inspired meal.
Ingredients
Beef and Sauce Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 cup beef broth
- ½ cup soy sauce
- ½ cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
Thickening Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
Seasoning and Garnish
- Salt and pepper to taste
- Green onions, thinly sliced for garnish
- Sesame seeds for garnish
Instructions
- Prepare the sauce. In a large slow cooker, combine beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, minced ginger, minced garlic, and red pepper flakes. Stir well to mix all ingredients thoroughly.
- Add the beef. Place the beef cubes into the slow cooker, ensuring they are fully submerged in the sauce mixture. Season with salt and pepper according to your taste preferences.
- Cook the beef slowly. Cover the slow cooker with its lid and cook on low heat for 7 to 8 hours, or until the beef becomes very tender and can be easily shredded with a fork.
- Remove beef and skim fat. Once cooking is complete, carefully remove the beef from the slow cooker and set it aside. If desired, skim any excess fat from the surface of the sauce to reduce greasiness.
- Make the cornstarch slurry. In a small bowl, mix together the cornstarch and water to form a smooth slurry. Pour this mixture into the slow cooker and stir to combine with the remaining sauce.
- Thicken the sauce. Switch the slow cooker to high heat and cook for about 10 minutes, stirring occasionally, until the sauce thickens to a desirable consistency.
- Combine beef with sauce. Return the shredded beef to the now-thickened sauce and stir well to coat all the meat evenly with the flavorful sauce.
- Serve and garnish. Serve the Korean beef hot over steamed rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds to add freshness and visual appeal.
Notes
- For best results, use a well-marbled beef chuck roast to ensure tenderness and flavor.
- You can adjust the spiciness by modifying the amount of red pepper flakes.
- If a thicker sauce is preferred, you may add an additional teaspoon of cornstarch mixed with water and cook until desired consistency.
- Serve with steamed vegetables or kimchi for a complete Korean-inspired meal.
- Leftovers can be stored in the refrigerator for 3-4 days and reheat well.
