Slow Cooker Korean Beef
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Amazingly tender, melt-in-your-mouth Korean beef easily made right in the crockpot – 10 min prep! So easy, so good.
Featured Comment
Korean beef? In a crockpot? Really?
Yes, really! It is packed with the most tender chunks of beef chuck roast that cooks oh-so-perfectly right in your slow cooker, swimming in that gravy-like sauce. And don’t worry. The crockpot is doing all the heavy lifting for you.
All you have to do is gather a handful of pantry staples and throw them right into the slow cooker – beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. This is that lovely gravy-situation I mentioned.
You’ll want all of this on a bed of rice to sop up every last drop. A side of kimchi + cucumbers is also a very nice-to-have.
Did you miraculously end up with leftovers? Serve with eggs for breakfast or stuff it in tacos, quesadillas, or even a burrito.
Tools For This Recipe
6-qt slow cooker
Slow Cooker Korean Beef: Frequently Asked Questions
Yes! You can follow this recipe here.
This stovetop Korean beef bulgogi is another reader favorite!
You can serve this with white rice or our favorite no-fuss sheet pan fried rice!
Slow Cooker Korean Beef
Ingredients
- 1 cup beef broth
- ½ cup reduced sodium soy sauce
- ½ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 3 pound boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Equipment
Instructions
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
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Are those pickled cucumbers and what are the orange things?
Made this as directed. Didn’t feel like cubing the beef so I cut my chick roast into 4 pieces and it cooked perfectly. I think I could have even left it whole. Served it over rice…nice amount of “gravy” to pour over the rice. Was delicious!
Hi! This looks so yummy but I really don’t like cutting up raw meat. Do you think it would work if I just put in a whole roast and cook it with the sauce? Thank so much!
Your recipes that I have tried are always among my favourite ones. My family loved the flavours in this recipe! I had a lot of sauce compared to the amount of beef and I did use the exact amounts in the recipe. Would this result if I maybe cut my beef chunks too small? I would like to make it again but not sure if I should cut pieces bigger, increase amount of beef, or decrease amount of sauce. What would you recommend?
I absolutely love all these recipes for Beef Stews and Chicken Sandwiches I will be sure to pass them all around!!! I Love Chinese and Japanese and Korean and Asian foods,so please send me more recipes on these types of foods. I once ate at a restaurant from my hometown in South Carolina the name “Dragon Den” called ” Chinese Roast Pork ” OH what I’d give to have that recipe……they have been closed for quite a few years now!If you could come across the recipe, I would be greatly appreciative, just e-mail me! Thank You very much!!! ♥ ♥
Big hit with my family, even with my fussy youngest son! Quick and easy to prepare after a night shift. The resulting sauce was rich and flavorful, the meat melting in our mouths. Leftovers were just as tasty the next day. Does produce a lot of sauce – next time I’ll probably use more meat to balance this out. Definitely a keeper!
This is SO good. I added a squirt of Gochugang. Served it over brown rice and steamed broccoli.
I made this recioe today. I added onion, celery, bell pepper & red bell pepper. Really Good!
Can I do this in an instant pot? I live in Albania and have a multicooker with a slow cooker option, but it just does 5-6 hours with no indication of low or high. Came without an instruction book. :^/
AMAZING! Made exactly to your recipe – definitely a keeper! We had everything in our pantry except for the roast – Thank you so much!
My absolute favorite! I always make extra because it freezes well.
Very tasty! Thank you!
Can this be done in a slow oven
How long can leftovers be stored? I’m making it just for me!. Yum.,
Can I use a 3 pound round steak?
How would you convert the time and temperature if you’re only using 1 pound of beef?
how do i do this without a slow cooker. ?
Can I use sirloin strips?
I put this in the crockpot before I went to work today. Ohmigosh it was soooo good. The sauce just makes it. And the meat was as tender as it could be. So happy to find this recipe! Thank you.
Hello! Thank you for sharing this recipe, it was a big hit at my house. We had leftovers — yay!: I shredded the meat before freezing it. Next step: tacos à la korean. Simply delicious.
This sounds wonderful!!