Slow Cooker Korean Beef
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Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn’t get easier than that!
The slow cooker can do some amazing things – you can make pastas, soups, dips, snacks, and even desserts. And to add to this wondrous list is, of course, Korean beef, something I never thought could be made in the crockpot.
But like I said, the slow cooker is really amazing, not to mention – it does all of the work for you! All you have to do is gather a handful of ingredients and throw them right into the crockpot. That’s it.
Really. Just set it and forget it. From there, you’ll come home to the most amazing, most tender Korean beef that the whole family will devour. You can serve it over rice, stuff it in tacos or even make quesadillas – the possibilities are endless!
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
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
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.
Did you make this recipe?
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I was wondering if I used la choy soy sauce would it make my meat salty?
Ok as a foody and lover of all Asian food, this recipe is the bomb! Used for tacos with Kimchi, avocado, and Korean soybean paste (Doenjang).
This is a keeper!!! My family loves it! I cooked it in the Instant Pot for 30 minutes. The meat was so tender! I also doubled the sauce. I added the cornstarch after I pressure cooked the meat. I didn’t have rice wine vinegar and ginger. Still came out delicious!! Thank you for the wonderful recipe!
What temperature did you set the Instant Pot?
OMG!! This is absolutely amazing!! Loved it!! Will definitely make again!! So tender and flavorful!!
Help I doubled the sauce recipe can it be fixed? It’s texture is more like a stew I’m devo!!!
Spectacular and easy! Whole family raves about it and requests it. I have family members with inability to process both gluten (celiac disease) and dairy and finding workable recipes is a challenge. I used the San-J tamari sauce instead of the soy sauce (which has wheat) and everyone was thrilled with the results!
Making this for the second time – family couldn’t wait to have it again. But first time, my slow cooker wouldn’t work so ended up cooking it is the oven. Still amazing! I did brown the meet first. Served with rice and and grilled zucchini. Forgot the sesame seeds at the end ( even though I took the jar out of the pantry). Will definitely add this time !
So good! I’ve made this twice in Instapot. High pressure, sealed, for 30 minutes. Natural release 6 minutes. Then removed the beef, added cornstarch to liquid, and sautéed the liquid-cornstarch mixture until thickened, stirring frequently. Delicious!
Currently making this for about the 5th time. It’s one of my husbands new favorites, he keeps asking for it! Even my 6&8 year old love it. We serve it over rice with whatever veggies we have on hand (carrots, red peppers, broccoli, asparagus)
Absolute FIVE stars!!! “Damn Delicious” is an undersatement! (As I usually feel about most recipes from here.) 😀 I honestly would go back again and again at a resturant if I could just go buy this!! This was EXACTLY what I dreamed it would be! That said, I am adventurous in the kitchen and view most recipies as a “suggestion” and read them mostly for ideas and then I’m critical of my own meals…but when I read this recipe I knew it was one I would actually want to follow to a T and I did…with the exception of using fresh ground black pepper only because I couldn’t find my white pepper in my plethora of spices, lol. I do salt the meat overnight for extra tenderness. But otherwise I even stuck to measurements, etc. This will be a certain staple. Thank you so much!!!! Also, I served over rice noodles and sauteed cabbage. 😀
So good! I made this the other day for my meal prep. I forgot to check that I had all the ingredients before I got started, so I used ACV instead of rice vinegar. It was a hit! The texture of the beef was aaaaamazing.
I love your recipes! I have made several including this one. I have had to use groud ginger when I didn’t have fresh but still turned out great! I was curious about the Sriracha though, but always forgot to ask, you meant for us to use the liquidy stuff and nor the ground right? I figured you did since it didn’t say ground but I was wondering.
I wanted to cook this in the oven so browned the cubed chuck (seasoned and dredged in flour), then browned 1/2 a chopped onion and the garlic. Deglazed with the beef broth then added the rest. Cut the sugar to 1/4 cup. Brought to a boil then covered and put in a 325 degree oven for about 1:40. Added a bit of Wondra (sauce was already quite thick because of the flour in the browning process). Very, very good.
I pulled 2lb foil wrapped meat from freezer (making for only 2 vs family or company) and after defrosting and making 2/3 of the liquid, discovered I had short ribs with bones, not roast! So I grabbed an extra package of the ribs and upped the liquid to full recipe, totaled 4.5 lbs, and it was, of course, delicious…we loved it! Will make again, and again….
awesome and so . will definitely be making this again
While not bad, I prefer some other Korean beef recipes on this site.
I havent made this yet as I am about to now, but I was wondering if anyone took the time to brown the meet first? I usually do when I make any type of roast…im sure it won’t hurt but now thinking about how to season it
My Korean MIL approves of this recipe it was delish!! Will definitely keep this in my rotation! Has anyone ever made something like this with chicken? Trying not to eat so much red meat.
This was INSANELY DELICIOUS! I can’t even stress how much my son and I loved it. I too, like others, shredded the roast when it was finished. I did add some mushrooms and shredded carrot when I added the cornstarch mixture. The flavor of this dish is to die for! Seriously. As an accompaniment I made an asian slaw. Was a great compliment to one another.
Great recipe! I’m always looking for different uses for beef stew meat, other than beef stew. This is going into rotation for sure. We loved it. Made exactly as written (though I did increase the Sriracha slightly). I served with steamed broccoli and basmati rice. I can’t wait to make this again! Thanks for the tasty, easy recipe!!!
Such a good and easy recipe!! I served it with rice and kimchi!
This was awesome!!! Thank-You!!
This is really Damn Delicious!! I made it last night and hubby loved it! ❤️I substituted the beef broth with chicken stock that is only available at home, seared the meat and followed the rest. I cooked in pressure cooker for 50 minutes. Result was very tender and excellent. I will definitely make this again. Thanks for sharing your recipe!
So easy to make! Literally 10 mins prep! Tasted delicious. Hardly taste the sriracha sauce so if you like a kick could add more. But lovely flavour from ginger and garlic already. Will definitely be making this again.
Delicious! I was lazy and didn’t cut the roast into cubes. Shredded perfectly! Will definitely make again.
I have made this many times now. Both my wife and I LOVE it. When we have a craving for some Asian and don’t want take out or delivery (Covid rules) we have done this recipe. So good…every time…it’s now a standard of ours.
So easy and so tasty. It’s going into my personal cookbook.
Can I cook it even long, as long as 17 hrs on low (in slow cooker) or will it impact taste?
I did not make this yet, but I was wondering if you could tell me which ingredients or preparing steps I can skip if using store brought bulgogi marinade?
Thank you
Oh this was SO GOOD!!! Changes I made: instead of onion powder I add 1/2 an onion, sliced. I used gochujang instead of Sriracha. I didn’t cut up the roast, I cooked it whole, shredded it, then added it back to the pot to soak up some of the liquid. I also didn’t thicken the liquid (but I will next time because it was so good I want more of it to stick to the meat!) Will make this regularly!
Absolutely the best! I serve this with Minute Brown Rice. I changed the recipe slightly:
1/2 tsp garlic powder instead of minced cloves of garlic
cider vinegar instead of rice wine vinegar
1/2 tsp ground ginger powder instead of freshly grated ginger
Tabasco sauce instead of Shriracha
and skipped the green onion
This is amazing! So succulent. My favorite. I make it for my pastor’s family and other friends and now it’s their favorite, too. I serve it over basmati rice with steamed carrots and broccoli. Yum with a capital Y!
Made this several times, but use fresh chillies instead of sriracha.
A favourite.
I simply was not expecting as much flavour and texture as I got, seeing how easy the recipe is. I mixed it with jasmine rice and put in the fridge, and it may have even gotten better as the days have passed. Amazing, will make again!
This was so good. I didn’t cube it because my intent was to shred the meat and use it in tacos. The meat is SOO tasty, sweet and flavorful. I think it will make a great base for spicier dishes so I will be using this for that as well!
Hi, if I want to make a korean spicy version of this beef stew, can I just add gochujang and gochugaru to the sauce? what amoounts of these would you recommend? I do not have rice wine vinegar. Can I replace rice wine vinegar mm with mirin or sake?
I will probably use water as I dont have beef or any other broth.
Hope water will be all right too.
Can I cook this over the stove? what modifications do I need to make from the recipe?
thank you very much!
I made this slow cooker Korean beef recipe a few days ago. Amazing! The beef was so tender and flavorful. I served it over white rice to add some carbs to the dish. I made enough for 2 meals and it reheated very well. Just as good as the first night.
Freaking Amazing!!!!!!
Hi, I wanted to know if could put frozen chuck in the slow cooker or do I need to dethaw it first?
This is such an easy dish that looks so fancy! My Dad thought I was a pro when I made it for him. My husband loves it. Today I’m making the marinade and doing a stir fry with chicken with it. I never go wrong with one of your recipes!!
Fantastic. Added red and green peppers to mine.
Can I marinate the beef in the sauce overnight before I put in crock pot?
Our whole family loved this! Thanks so much for sharing.
Delicious! I love Asian food and this is a great addition. Great flavor so and is very easy to prepare. So, so good. Definitely a keeper!!
Delicious! But the cornstarch didn’t seem to work. I mixed it with water and stirred it in and it cooked an extra 45min. Any suggestions?
Cornstarch only works if the dish was brought to just below boiling if put back in slow cooker the cornstarch will not thicken
Phenomenal. My family loves it
Too sweet. Could omit the sugar entirely. Also the corn starch did t thicken – needed more. Finally, I put broccoli and bok choy on top for last 30 min. Served over rice.
Delicious but very sweet. Next time I’d cut the brown sugar to 1/3 c. I did halve the soy sauce to 1/4 c and added 1/4 c water, which it didn’t need. Ended up needing to double the corn starch mixture to thicken it up properly. I also added 1/2 an onion, mushrooms, more scallions, and one big carrot, sliced up. Great over jasmine rice.
LOVE this recipe. I got a new slow cooker for Christmas and decided to use this recipe for my first meal in it. I’m so happy I did. The beef is so flavorful and tender. We’ve been reheating it in a frying pan and making tacos with it. OMG. Thank you to everyone at DD for putting out such easy and tasty recipes.
I just recently bought an instant pot and haven’t used it much. I’d love to try this recipe using the pressure cook method. Has anyone tried it and how long should I cook it for? 60 minutes?
You can try this recipe instead, Bethany. 🙂
https://damndelicious.net/2018/02/21/instant-pot-korean-beef/
I cooked it for 1hour in my instant pot on pressure cook . Then after 5 minutes I let the steam out. Then I added the water with corn starch and put it for another 30 minutes. Came out really good. So I cooked it for 90 minutes all together.
Damn Delicious recipes are my go to. We haven’t found one yet that we didn’t enjoy. We loved this. So simple and so goooood.
This is so good! I pre-made everything the night before and let it marinate in the fridge so I could just throw it in the crock pot in the morning. I didn’t have fresh ginger so I used 1/2 teaspoon ground ginger. I ended up throwing in some steamed broccoli when it was all said and done to make a Korean beef and broccoli and served it over brown rice with sesame seeds, red pepper flakes, and extra sriracha. AMAZING! My 3 year old is devouring it as we speak 🙂
Incredible. I love to cook and this knocked my socks off. Delicious. This made for an amazing and easy meal with minimal prep time and little effort. The beef was tender and moist. The flavors were amazing.
This recipe is so easy to put together with ingredients in the store cupboard. The taste that develops over the gentle slow cooking period bought me to tears it was so good. Im yet to find out if it freezes and reheats well, it just gets gobbled up so quickly. I am ready to explore some more Korean flavours. David Chang, look out!
were you able to freeze this? there is only two of us
thanks
I made this with a whole chuck roast, rather than cutting it into cubes. We liked the flavor a lot. It was a tiny bit too sweet, so the next time I would reduce the amount of brown sugar to 1/3 instead of 1/2. We will definitely make it again. I used to use a Campbell’s crockpot mix before it was discontinued (or became outrageously expensive). This will be our new go-to recipe for Korean beef. Thanks!
I loved this, but it was definitely missing some veggies. I think next time I’ll add some onions and maybe carrots. The green onions def helped a lot though, I can’t wait to make this again!
Oh, I should add though…
• I didn’t have Sriracha, so I used gochujang.
• Didn’t have low sodium soy sauce, so I used regular.
• Didn’t have beef stock, so I used some chicken stock I had saved from when I poached chicken thighs.
• It seemed like too much sugar, so I used 1/2 to 2/3 of what the recipe called for. Tasted great to me.
• I always have trouble using up my peeled garlic, so I used double what the recipe called for. Good thing I like garlic anyways.
• Was too lazy to grate ginger. Didn’t have sesame seeds, onion powder, or white pepper. Used black pepper instead.
Just wanted to add for anyone who was like me years ago and didn’t ever substitute, add, or omit ingredients in fear of messing it all up. I used to spend so much money buying things for specific recipes and then would end up not knowing what to with the remaining portions besides making more of the same thing. Don’t be afraid to experiment and just make the most of what you have!
I love to experiment with recipes myself, and especially like ones where I can make the same basic recipe idea in different ways. However, I don’t think it’s fair to rate the given recipe unless you make it the specified way. Maybe you would have rated it higher if you had used beef broth and/or fresh ginger and/or onion powder, etc. You are actually rating it with all the changes you made, not the way the author intended. But – keep on tweaking recipes and making them your own! I definitely agree that we shouldn’t be afraid to tweak and experiment, especially as we become more experienced at cooking and taking our own tastes and preferences into account..
Oh, one more thing. Holy crap, this was so easy to make!! Thank you so much
I made this in my instant pot and it was delicious! I just seared my (whole) roast, combined everything else (except the cornstarch, sesame seeds and green onions) and cooked on high pressure for 60 minutes. I allowed a natural release for about 10 min, then removed the meat, turned the instant pot to sauté and added the cornstarch/water and let it boil a few minutes until thickened. I shredded the meat, added it back to the pot and was good to go! We served it with rice and it was more than enough for my family of 4. What a great recipe!
How many lbs was your chuck roast?
I purchased some “beef for stir fry” but I am always concerned about beef being touch which I do not like! So I started looking for recipes to use that beef other than stir fry and ran across this one. I happened to have everything on hand to make it which never happens. I mixed the sauce in less than 5 minutes, tossed it all in the slow cooker and waited. It… was.. delicious AND tender! I have yet to try a single recipe from this site that wasn’t wonderful. It has become my “go-to” website for quick and easy recipes. Thank you so much!
I made this for my beef-loving family and it was a big hit! I can’t wait to make it again – I have visitors coming, and I know they’ll just LOVE it! Thank you so much for sharing, Chungah! I love your recipes.
This came out great! I didn’t have time to slow cook so I just adjusted for sauce pan and seared the meat first.
Thanks!! My boys enjoyed as well!
Excellent! Very flavorful. Didn’t use the cornstarch and water to thicken. Ate it over rice with the juices as is. Squeezed some lime juice on at the end, and garnished with green onions.
Thanks, Ellen!
Very easy, very yummy! My brother made white rice and we each had a serving of rice and beef, and had one serving to put in the fridge for lunch tomorrow.
So good and so easy! Quickly becoming a family favorite!
I tried this recipe (crock pot) two times already and it was a hit with my family. I’m cooking this again for my brother’s birthday. Delicious! Thank you for sharing!
That’s great!
If I decide to sear the beef before putting in the crockpot, will that change the cooking time in the crockpot?
Cooking time should remain the same, but as always, please use your best judgment when making substitutions and modifications.
Just made this—came out great! The beef was so tender. Thanks for the recipe!
Thank you!
This is super easy and great flavors ! DO IT ~
Thank you so much for this recipe!
My whole family just loves this.
Used tamari to make it gluten free, and served over rice with steamed broccoli.
Your recipes are spot on, and you have a great thing going here. Thanks!!
Great way to serve it!
Thank you so much for this recipe!
My whole family just loves this.
Used tamari to make it gluten free, and served over rice with steamed broccoli.
Your recipes are spot on, and you have a great thing going here. Thanks!!
What if you are using a gas cooker ?
Hi Grace! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I really hate Sriracha, could you use gochujang instead?
Hi Linda, you can omit the Sriracha or substitute with something you like better 🙂
My girlfriend and I tried this. While we like it very much, it’s more like a beef stew. We did not taste anything “Korean” about this.
Just made this in my crock pot and can’t stop eating it. Pretty soon won’t be enough for dinner. I love it. This will be a meal I make often. Thanks I love all your recipes.
Haha, yeah, happens to me all the time! Glad you are enjoying it Carol!
This looks amazing! Finally I have a reason to use the slow cooker option on my instant pot!
Exactly! 🙂
Hi Chungah. Love your recipes and would like to share with others. It would be nice to have a link to email recipes to others. I wanted to email my brother your recipe for Korean beef yesterday but could not find how to do so.. You would probably get even more subscribes to your site that way.
Hi Deborah, you could always send them a link to the recipe you want to share. That way it leads them right to the website as well 🙂 Hope that helps!
How do you serve it?
You can serve it over rice.
Excellent! Truly great flavor. Very tender and juicy beef that was melt in your mouth delicious. The sauce thickened nicely and wasn’t too sweet or salty. Husband and picky daughter loved this recipe. My husband wanted the beef & sauce over rice with assorted vegetables like broccoli, cauliflower, onion, & red bell pepper. I had my serving like that too. My daughter requested udon noodles but our grocery store didn’t have any so I used ramen (without seasoning packet of course). My family told me to cook this again soon! “Amazing” Thanks so much!
That’s awesome, Michelle! Thanks for sharing. So glad you and your family enjoyed the recipe so much!
I followed the recipe exactly and my meat is dry and overdone and the sauce never did thicken up. 🙁
This a darn delicious dish! Very easy to prepare and then I let the slow cooker do it’s job. The green onion and sesame seeds are a must. Thanks for sharing the recipe! Vince
Simply delicious! I amped oup the amount of sriracha for a little heat and served the dish with Trader Joe’s riced cauliflower that I stir fried on the stove top.
Really love this recipe, simple great tasting. It was my husbands birthday request. Would like more recipes like this.
Any tips for getting the sauce to thicken?? My husband has made this several times but it stays soupy.
Cornstarch should do the trick!
Had this last night in lettuce cups with jasmine rice on the side. The only modification I made was I left the chuck roast whole and then shredded it and added it back to the sauce. It was delicious. Thank you.
Hi Chungah,
Besides rice, is there another side that will go well with the Korean beef? Thanks,
Steamed vegetables would also be a great alternative!
I followed the recipe to a tee (cooked on low setting for 7 hours then added water/cornstarch mix and cooked on high for 30 min) but for some reason my beef came out SO dry and hadn’t really absorbed much flavor from the sauce. Any thoughts on what might have happened?
Oh no – what a bummer! I am so sorry that happened to you. Can I ask what cut of meat you used?
What is the difference between rice wine vinegar and rice vinegar? I’m only able to locate the rice vinegar. Would this work in the recipe? Also not much of a sriracha fan so if I omit this, will the recipe still fine without it? This recipe looks so good, can’t wait to try it out.
Hi JJ, the only difference between the two is the wording on the label. All rice vinegar is made by fermenting the sugars from rice into an alcohol such as wine, then further fermenting the wine into acetic acid. So if a recipe calls for rice wine vinegar and you’ve purchased rice vinegar, you are good to go! If you are not a fan of sriracha you can leave it out.
Can I put the sauce and meat together to marinade overnight and then add to the crockpot in the morning?
I’m taking this camping and want to prep as much as possible. I have the meat chunked and sauce mixture made separate at this point. Thanks!
Yes, of course. What a great idea!
This recipe is a gold mine. Thank you sincerely for sharing. I changed three things: I halved the sugar amount as I and my honey are sensitive to high sugar in anything; I had to add one extra cup of beef stock solely because my crock pot runs hotter than average and tends to scorch my food; I used coconut aminos vs. soy sauce as I had it on hand. The taste is positively phenomenal. I am roasting carrots, mushrooms, and broccoli with garlic, coconut oil, coconut aminos, and white pepper to accompany my meat and rice. Yum, yum, yum!
Making this tonight. It smells so good already and I still have to wait another 3 1/2 hours until it’s ready to eat.
This recipe is absolutely amazing! Thank you so much for sharing. We make this over and over and it’s a hit every time. I sometimes change it up and add carrots, onions and mushrooms and it turns into a wonderful stew. We toast up some french baguettes and use it to dip into the broth/stew. LOVE!
Been a fan of your recipes for a a good year or so now! Wondering if this recipe would work with ground beef instead of chuck roast? Any idea? I just love the original Korean beef recipe you made, but I would love to make a mass quantity!
Thanks!!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This is so so yummy! I’ve always wanted to get a good Korean beef recipe. This is the best!!!
I’ve made this twice now, once as written and once with chicken breast instead of beef. The first time I made this my husband said he thought it was too greasy. It is great with chicken! Over rice with broccoli, amazing.
Made this for dinner tonight and it was EXCELLENT! I didn’t realize I didn’t have any onion powder at home so I just didn’t use it. Would absolutely recommend! Thank you for providing such an awesome recipe for all to use!
disappointed in this recipe. was very watery, very soupy. I won’t make it again
Sounds like you didn’t use the cornstarch.
Hi!
I love this recipe, thank you so much!
I use Gochujang with the beef instead of sriracha, very tasty!
Greetings from Sammie, the Netherlands
What a great idea!
Usually I see these kind of dishes quickly fried off in woks . So this is interesting, but it looks super yummy!
Made this at least twice…..RAVE REVIEWS!
P.S. The video is interrupted 3 times with ads.
Hi Chungah, Love most of the recipes that I have made. Keep them coming. Is there a Korean name for the slow cooker Korean Beef? Thanks Judy
Yes, it is similar to a Korean entree dish called galbi.
I don’t like the texture of food done in a slow cooker. I adapted this recipe to use my wok instead. I used flank steak instead of chuck and cut it into strips instead of cubes. I also quickly stir fried sliced onion, broccoli fleurets and sweet red peppers. I reduced the amount of beef broth so there was less sauce to reduce. I doubled the amount of sriracha because we like it spicy. Served it over steamed rice. Fantastic and super fast. This is a winner! Thanks for your fantastic blog, Chungah. My partner and I like to try new recipes on the weekend. Nine times out of 10 it is one of yours and we are always excited to try your new recipes!
I keep thinking I can’t love you (and your amazing recipes) any more and then an email with this recipe hits my in-box and voila! I love you more. So excited to try it out, thank you!
Just made this last nite. Huge hit with husband, 3 kids and 2 guests!!! Will keep this easy
recipe in our rotation!!!! thanks for another great recipe!
Made this last night but no onion powder so threw in a shallot and a chilli pepper ( we like quite warm)
I made the sauce the night before combined with beef. Threw it into the dreaded crockpot the next morning (which I only usually use to make yogurt)
Omg this was great, we all loved it soooo now I’m looking at your other slow cooker recipes to try.
Very good, lots of flavour might throw another chilli in next time but this recipe was dee-lish
Thank you
Hello,
I just cooked this recipe today and I followed the directions precisely and I was quite disappointed. It became too spicy for my own taste and it was really hard for me to enjoy. Overall, I give you credit for coming up with the recipe. 🙂
Just made this tonight for my family of 7 and I kid you not the pot was gone in seconds haha! They loved it! Thanks for the amazing recipe !
I am excited to try this meal tonight. It is cooking right now. Is it meant to be pulled after it’s cooked or served cubed. Thanks!
Served cubed.
I just discovered this recipe through Google last week. Wanted to try something new, and the photo of the dish looked SO delicious that I felt I just HAD to try it! I was NOT disappointed, and neither was my husband! It was fabulous!! Thanks so much for sharing your recipe with us. My husband liked it so much, he wants a “repeat performance” of it, and soon! Again, thank you!
Looks amazing!
Question: Can this also be done with store bought bulgogi marinade? As I have several bottles kicking around, I’d like to use them up if possible.
Would you be able to suggest a method, should I use the store-bought sauce?
Many thanks!
Yes, you can use store-bought marinade.
Thank you for this delicious recipe! I’ve loved Korean bbq for years, but struggled to find recipes I felt comfortable attempting. I made this Sunday night and could it not stop eating it…. I can’t wait to try it again!
I did make some slight modifications – I marinated the meat overnight and extended the cooking by 1.5 hours on low to make the melt even more tender. The resulting short ribs were produced a good amount of liquid from which I had to spoon out extra fat from the top, revealing the incredible sweet/savory sauce that the ribs cooked in YUM, YUM, YUM!
I look forward to following more of your recipes!
Made this for the family, it was absolutely delicious! The kids were still talking about “the delicious meat” the next day 🙂
This will definitely be in the dinner rotation. A perfect balance of flavours, not too salty, sweet or spicy.
I only wish there were leftovers. This meat would be amazing in a stir fry, tacos, or a simple shredded beef sandwich.
Thanks for sharing!!
This was really delicious – and I am VERY picky about slow cooker meats. (I find most recipes yield bland, stringy meat) The sauce is very flavorful and the beef was incredibly tender. Side note – I accidentally forgot to add the beef broth and it still worked just fine. We served it with rice (in the rice cooker – making technology work for me – BOOM) and some quickly stir-fried broccoli, snow peas, and carrots to round out the meal. Thank you – this one is going into regular rotation!
Is this a similar sauce to what you’d use for Korean BBQ on a grill? Could you marinade and grill the beef? I’ve been looking for a good, authentic recipe for years!
You can try this recipe instead! 🙂
https://damndelicious.net/2013/09/10/korean-short-ribs/
This sounds delicious! I have all the ingredients on hand except for the Sriracha. I was wondering if I can substitute Go-Chu-Jang sauce for the Sriracha?
I love your recipes.
Thanks!
Yes, absolutely. What a great idea!
Made this today and oh my goodness, it’s not right how good it is, especially with the Uber short prep time. I did prepare mine in a Dutch oven on the stove, low for 3 hours, after a quick browning on med-high and added 1/3 C. thinly sliced onion. I will use the crockpot next time. It really is damn delicious. Thanks!
Hello Chungah!
I am very excited to try and make this recipe for my family! I have already purchased my chuck roast. However, I have one problem I’m hopingyou can help me with- I have someone who cannot have any kind of alcohol. So I’ve been researching a replacement for the rice wine vinegar, and although I know it’s only a small amount and most likely cooks off, I couldn’t in good conscience, serve that w/ dishonesty, you know? So, what I have found so far is the recommendation to use apple juice- do you think this would suffice? I’m sorry to bother you with such a problem, but I appreciate any help or suggestions as I am just learning how to cook. Thank you for you time and kindness, many blessings, Bess
You can actually omit as needed because it is such a small amount. Hope that helps!
This was amazing. I used a little less hot sauce and sesame oil. I added a dash of smoke flavoring too. This was so good and easy to make
Ps– please forgive my typos…. darn Siri!
First & from Foremost I must admit that I absolutely adore your recipes! I made your of changes chicken lettuce wraps for my love today (for lunch) and we both LOVED THEM! Well done!!! I’ve just added the cornstarch to my slow cooker Korean beef and although the smell is lovely, I’m stumped on the flavor! I followed your recipe to a tee and nada… the meat seems flavorless… I’m trying my best to read & re-read the directions to figure out where I went wrong but I can’t come up with an answer? Is there anything I can add (late in the game) to make it more flavorful? The meat is delightfully tender, just lacking flavor… I’m thinking of tossing the beef in hoisin sauce? Thoughts?
I’m not entirely sure! Please do let me know how it turns out.
This was amazing!! Thank you! I’m considering trying a repeat tomorrow with chicken thighs tomorrow. Do you think it will work??
What a great idea! I haven’t tried it myself but I don’t see why it wouldn’t work. 🙂
Would love some Back to School lunch ideas! We are gluten free. Loving your blog!!
I made a big batch to eat over the week and it was amazing last night, but when I took it out of the fridge today it was jello. I figured it would melt once i reheated it but it didn’t.
Any clue why it did that and how I can avoid that?
I honestly have no idea – the solids will typically melt completely upon reheating.
This is cooking right now and my house smells delicious!
Hi Chungah, I only have a 4.5 qt. crock pot and am just going to make this with a 2.b chuck roast. Do you think it will fit?
Yes.
I love this recipe! It’s so delicous! Thank you! I made extra of the sauce and have it in a mason jar in my fridge – any idea about how long the sauce will be okay to still use after being in the fridge? A few weeks maybe?
Unfortunately, as I am not an expert on food safety, I cannot answer with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
This was outstanding!! Thank you so much for sharing!
First recipe I have tried from this site and it was absolutely delicious! My husband loved it! I served it with steamed white rice and Asian style fresh green beans. We would love to use the meat in tacos next time. I was wondering if you have a recipe for a Korean sauce made with the Korean chili paste( Gochujang?) that we could put on our tacos like we get when we buy Korean tacos? Thank you for the delicious recipe!
I actually don’t but I just added it to my culinary bucket list! 🙂
Awesome! 🙂
I use rice vinegar and brown sugar to taste to make a drizzle sauce with go-chu-chang. I find it pops the flavor. My family loves it on many foods! Maybe that helps?
Thank you!
We have made this maybe a dozen times since first discovering your recipe. We often use English Roast as Chuck can be very expensive in our area and enjoy it maybe even more than the chuck. We usually serve it over steamed rice, garnished with toasted sesame seeds, sliced green onion, and cilantro. We have served it to adults and toddlers alike, and the Sriracha has never been spicy for anyone. The sauce does not usually thicken very much when we make it, but it doesn’t matter at all – everyone has always LOVED it. We have shared your recipe (and given you credit! 🙂 with at least three other people. Everyone who has tried it has loved it and my family loves it so much we crave it! Excellent recipe – highly recommended!
Someone made this for me a few days ago and it was seriously one of the best tasting meals I had ever eaten! I have been thinking about it ever since!
I just made this last night and it was a hit with my husband and two picky-eater kids. It went great with steamed broccoli. Also used sirloin b/c it was a better deal than rump roast this week.
Thank you so much for this recipe!
I have just started a collection of keeper recipes to work into a monthly rotation in this will definitely be made each month at our house on one of our busy sports nights.
This is one of my favorite meals to throw in the slow-cooker in the morning! I’ve made this recipe probably 6 times since I discovered it last fall. I just thought I’d share my experiences. I’ve made the recipe as written but I usually substitute beef bouillon for the beef broth. I’ve substituted canned minced garlic for the fresh, and I’ve even had to substitute dried ground ginger for the fresh (not recommended, but still delicious). I love how fast this is to throw together and the taste is fantastic. Recently, I decided to leave out the beef broth and just double the sauce recipe to try to burst the flavor (I’ve found that the beef tastes amazing but the sauce isn’t quite flavorful enough for me) and it was perfect! Fantastic recipe!
Oh my goodness, this is crazy good! A little heat, a little sweet and all delicious. Will make this again often. Thanks for a great recipe.
This was delicious! We added Chinese broccoli to the dish after cooking, and served it all over rice. I’ll definitely be making this on a regular basis!
Amazing! 🙂
Making this in the crockpot as we speak! Sounds delicious and smells so good right now.
Tried this tonight and it was quite good!. I only had regular soy sauce on hand and it was too salty so definitely follow the advise of the recipe and use low sodium.
Does the Sirachi sauce make it spicy? Sounds like a delicious recipe. I plan to make it for dinner. Thanks for sharing your recipe with us.
With only 1 teaspoon Sriracha, it is not very spicy, but as always, please adjust the amount as needed to suit your preferences.
Hi! I am going to tackle this today! Can I use frozen meat and cook it longer?
Also, is it very spicy? I have a toddler who will be eating this:)
Thanks and you’re recipes are awesome!
I also forgot to ask, if you only have 2 pounds of meat vs 3 would you keep the rest of the ingredients the same for extra sauciness:) or adjust accordingly?
Yes, you may need to adjust cooking time as well as the ingredients. And no, it is not very spicy at all.
I am going to make this tomorrow, but am wondering if Rice Vinegar is the same as Rice Wine Vinegar? Thank you!
Jessica, here is a great article discussing the differences between the two. Hope that helps!
Had a family get together the other night and served this. People couldn’t get enough. Outstanding.
OH baby! This meal is the BOMB! In fact, it is so good, I hesitated sharing this meal with my wife and son but, they do live under the same roof, so I had to share. Very anxious to try other “easy recipes” as I am not handy around a kitchen. Thank you for this site and your skills.
Would a 4 quart crock pot be ok for this recipe?
You may need to adjust the recipe accordingly to accommodate a smaller slow cooker.
The recipe looked delicious, and I couldn’t wait to try it, but I was disappointed with the end result. The flavor was okay, but it had a rather strange and unpleasant gritty texture. I followed the recipe almost exactly. The only thing I did differently was to add a little water and some beef bouillon to it. I’m not sure what I did wrong.
Kay, thank you for trying my recipe. However, the addition of the beef bouillon may have completely changed the recipe. I hope you get to try this again without any substitutions – it’s one of my favorite recipes! 🙂
wonderful meal, kids all loved it. I served over bean thread noodles, or cellophane noodles to hold all the good sauce. and I made a broccoli slaw to go with on the side. thanks for sharing this recipe.
Have you ever tried cooking the meat whole and then shredding when finished?
I actually haven’t!
Would it be okay to add in mushrooms and veggies? I would love to incorporate some veggies into this recipe!
Yes, absolutely.
Would it affect the taste if I added in mushrooms and carrots? I need to sneak in my veggies somehow!
Not at all! 🙂
Thanks for this recipe! Overall, mine turned out pretty well. The beef was very tender. The sauce wasn’t quite as flavorful as I expected – I think I will go slightly heavier on the sesame oil and rice wine vinegar next time. My sauce also didn’t thicken up after adding the cornstarch 🙁 But still tàsty and I will make again!
If I cut the ingredients in half in order to only make 4 servings (since I only have a 3 quart slow cooker), will it still take 8 hours to cook or will the cooking time be reduced?
Yes, cooking time may need to be reduced accordingly. As always, please use your best judgment.
Love using the slow cooker. This recipe is good with beef tongue and pork shoulder as well. For a twist I added doenjang and gochujang for that lovely umami depth of flavor. Tongue can be sliced thin and used with pickled carrots and daikon or kimchi for Korean tacos. So many ways to experiment with different flavors using this recipe as a jumping off point. Nice job
Question, do you think it would come out different / bad if I didn’t cut the meat first? Usually I have the butcher do it at the store, but the butcher wasn’t there and i didn’t have time to cut it and just threw it in this morning. I was planning to cut it when i got home, and then let it sit back in the sauce for a little bit.
Thanks for all the delicious recipes! I’ve made a few of yours and have not tried anything we didn’t like. This is actually one of mine and my boyfriends favorites!
It’s actually really hard to say without having tried this myself, but please let me know how it turns out!
Just wanted to come back and let you know that it actually came out great without being cut first!
This is a winner! The house smells amazing and the kids love it! so easy and so delicious
I Love Korean bbq ribs and cannot wait to try this! I saw somebody ask if you can cook with pressure cooker, which is what I was going to do before I realized I have a delay timer on mine, so I made the marinade the night before and all I had to do was set the timer this morining and now it’s slow cooking while I’m at work. I have no doubts it will be delicous! Thanks so much for posting this, we purchased a 1/4 cow this summer and was looking for a new way to enjoy the chuck roast cut!
Why don’t you have us brown the meat before adding to slow cooker?
Isn’t that the key to getting the most flavour?
All y recipes call for browning of meat whether it be chicken or beef.
There’s just no need for it here! 🙂 But as always, please do what you are most comfortable with. Isn’t that the beauty of home cooking?
Oh, is this bulgogi? I have been craving bulgogi since I left Korea, but am not a cook. But, I do know how to use a slow cooker. So this looks pretty simple, I am excited to try it. Also, do you have a recipe for slow cooker bim bimbap? Bc I would love to try that also. Thanks.
K,
1. This is actually not bulgogi – the flavors are very similar here but bulgogi uses thin sliced boneless sirloin, tenderloin or skirt steak.
2. Unfortunately, I do not have a recipe for slow cooker bibimbap at this time.
Hello! Can I use skirt steak instead? How long do you think I should put it in the slow cooker for?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thanks for this great dish. I made a low carb variant by removing the sugar, and subbing xanthan gum for corn starch. It was amazing!!!!! We will be revisiting this recipe again.
what is Sriracha??? is it wine, a spice, never heard of it, so please let me know what it is and where can I find it???
Thanks so much……
Linda
[email protected]
Sriracha is a type of hot sauce, sold in most grocery stores in the Asian foods section.
Could I use pork instead of beef if I was making it for tacos?
Yes, absolutely.
Instead of sriracha, can i use gochujang?
Yes!
I love most of your recipes, but this didn’t have a whole lot of flavor to me and I followed the recipe to a T. The beef was tender but the sauce was bland.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
First time reviewer for any recipe and I try a lot. My husband and son loved this, will make it again, big hit – thanks so much!
Like others have commented, this is a delicious recipe and very easy to make! It turned out much better than Asian food I’ve had from take out restaurants in my area.
Question – how are people serving this? I put a ladle of the beef over Basmati rice. Just curious how others are serving this!
Hi,
Can we freeze it?
Thank
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Thanks. I made a half quanity tonight. It was yummy. I replaced the sesame oil with toasted sesame oil, and the Korean sauce with a carribean pepper sauce (because that’s what I had) and black sesame seeds. I served it with basmati rice with a large teaspoon of coconut oil in the cooking water. We loved it, thank you x
What can I use Gojuchang in? I bought it, thinking this recipe called for it, but it does not.
Here are 18 Gochujang Recipes to Give Your Food Some Sweet, Sweet Heat from Bon Appétit Magazine.
I tried this recipe yesterday! It was amazing! So tender and flavorful! This recipe is definitely a keeper I will do it again. Thanks!
I made this yesterday. Nothing beats coming home and walking into an amazing aroma and dinner being done!! After one bite my boyfriend proclaimed it was a keeper!! I served it over jasmine rice.
We enjoyed this recipe, my fiancee devoured it. I want to know if you can use another type of meat for this recipe and cook the same?
I am so glad you and your fiance had a chance to try this! But I’m actually not sure if another kind of meat can be used without further recipe testing. Please use your best judgment.
I used a small pork roast and it was great.
We *love* this recipe. So much so that I am making a triple batch for a big family gathering this week. We add a good two pounds of steamed broccoli right before serving and stir to get it coated in sauce. I’m curious if anyone has tried adding the cubed meat and sauce ingredients to a bag and freezing it? I’m thinking that way I can buy the meat now, cube it, have it marinate in the sauce while thawing, then just dump it in the crockpot to cook. Or maybe just freeze the meat plain and then thaw and add sauce ingredients?
i would like to know if can mix up and freeze
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I would suggest using “dark” sesame seed oil, as that is traditional for Korean food & it has a very different flavour profile. I had a friend who just bought a light/clear sesame oil & it did not have any taste to it at all which would change the entire taste of the dish.
Does this freeze well? Thank you.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi,
I’m excited to try out the recipe but was wondering if it’d be too salty if I used regular soy sauce and not reduced sodium?
Alyssa, it may be best to reduce the amount of soy sauce.
Could I add freshly cut onions to this instead of onion powder?
Yes, absolutely.
Totally delicious, Chungah!!!
I live alone, so I have been eating this all week and am still not tired of it.
My new favorite recipe!
I don’t know if I love you or hate you! (KIDDING!) I had mostly given up cooking after my kids left home.
Your great recipes have changed that!
You have inspired me to enjoy cooking again, even if it’s just for me!
(I don’t hate you!!! You’re awesome!)
I have smelled this cooking all day and cannot wait to eat it. Thanks so much for this recipe!!!
Are the nutritional stats correct? 481 calories and 66 grams of protein? Seems high, or maybe I want to eat 2 servings and am wishful thinking.
Yes, the numbers are correct.
I had pinned your recipe several months ago and at the time you were using the Campbell’s Korean BBQ sauce. Now that I have come back to reference the recipe, I see that you are making the sauce yourself. I was just wondering why you no longer use the Campbell’s sauce? I have a package in my pantry but if it doesn’t taste good then I would rather throw it away. It’s a lot cheaper than wasting the beef and peppers in a dish that isn’t going to be any good.
Rachel, I do love the Campbell’s Korean BBQ sauce but I have had a lot of requests to make this dish from scratch, which is why I have updated the recipe. But you can’t go wrong either way!
This was a great and easy recipe. Thanks!
I don’t think my previous message went through, so…again. I had previously printed this recipe for future use. Well, I made it on the weekend and…OMG it was absolutely amazing. We had family over for dinner and they LOVED it. It is now one of our “favs”. I love your site and have used many of your recipes. Thank you for being such a good cook and for sharing with all of us.
Are you cutting up the meat before adding it to the crockpot?
Yes, that’s exactly right. The ingredients calls for 3 pound boneless beef chuck roast, cut into 1-inch cubes.
Hi, I am about 2 hours into cooking this and it already smells great! This is the first time I have seen your website, and I like it.
I couldn’t find onion powder at the shop, so substituted half a shallot, cut fine. And I forgot the white pepper, so used black. Otherwise, I just converted the US measurements and followed the recipe closely, albeit with half measurements as I’m not feeding eight.
I’ll have half tonight, garnished on the plate so I can refrigerate the other half and re-heat, which may make it even better.
Serving it with egg noodles and sugar snap peas.
By the way, in the UK you can get Sriracha at Marks & Spencer. It is shelved in the chilled section by the Oriental ready-meals.
Delicious!
Okay, I have made this dish twice since my first post, and am rather tempted to make it again this week. After translating the measurements, I’d say this could take a little more chilli heat, without becoming particularly spicy for all but the most delicate palate.
Next time, I will use the Sriracha and also a little bit of dried Chipotle pepper, just to see how it turns out. Not an authentic Korean ingredient, but adding a little smokiness to the existing depth of flavour might lead to something good.
Chungah, consider your website well and truly bookmarked!
I accidentally put in the cornstarch and water mixture before letting it cook for 7-8 hours on low. Will that mess up the pot of beef roast?
It should be just fine. If the mixture is too thick, you can add a little bit of water to thin it out.
What if you made a double batch? Would this drastically change the cook time?
You may have to add at least an additional hour but without further recipe testing, I cannot answer with certainty. Please use your best judgment.
Can I use already cut-up stew meat for this?
You can certainly try substituting stew meat but without further recipe testing, I cannot speak for how much this will change the overall texture of the dish. Using a substitution may also result in a mediocre outcome.
Do you recommend toasted sesame oil or just regular sesame oil?
Either will work just fine.
I’ll be trying this tomorrow. Not sure how it will affect the meal, but I’m mixing all the ingredients (sans cornstarch, sesame seeds and green onions) in a bowl tonight, and then into the fridge. Tomorrow morning I’ll take it out and put it all into the slow cooker. Wondering how much the flavor will be affected, and/or if you’ve ever done the same? Cheers!
Made this today and it was awesome! The beef was tender & the sauce is delicious! Will definitely make this again. I also added a bag of frozen broccoli during the last 10 minutes or so, to sneak in vegetables for my toddler- he loved it!
Wow! This was so flavourful. I love these one pot dinners. I used beef bouillion and it was fine. The family requested I serve it over egg noodles and that made it a very hearty meal. It thickened up beautifully.
It’s funny reading the comments and the recipe changes to pork and they start searing the meat. I will be cooking this Saturday because I work/travel 10 hour days and I don’t want to overcook the meat. I eat a lot of chicken so this will be a nice change.
Chungah,
Where has your site been in the 5 years since I began my love of cooking? I’ve been to those cooking websites where they have 500,000+ recipes and it takes forever to ‘wade’ thru and find something that you know will work just by looking at it.
I joined your site today, and EVERY ONE of your recipes has the look of success. I’m going to try your Bang Bang Shrimp Pasta and Korean BBQ this weekend!
Thanks again, and keep doing what you’re doing!
Ron
Hello, does the ginger flavor come out slot in this recipe? I just want to know if it’s a string taste thank you 😉
A lot * strong * sorry for typos a
I forgot the beef broth 🙁 can I use beef bouillon? I need to cook tonight, because I had beef in fridge since yesterday
You can certainly try substituting beef bouillon but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
I did without and used water it came out good! I just starting to cook. So I was worried but the portions were small to me, next time I’ll double it up. Lol. Thank you so much!
No, the ginger taste is not very strong.
Added about 1/4 cup chili garlic sauce,an medium onion and upped the rice vinager by2 tablespoons. Should have made broccoli too.
This beef is absolutely delicious. I served it over elbow macaroni and our grandchildren ( ages 6 and seven) devoured it. Thanks for making this Grandmother’s life easier.
I have tried many of your recipes and they have all been great! I have tried so many that I refer to you as my good friend Chungah. I am so happy that you use simple easy to find ingredients. I have to cook for a family member who has to eat gluten free. Most of your recipes are or are easily modified to be. I am trying this tomorrow and can hardly wait!!!
you are very nice – many thanks
I was wondering if you will be continuing to post to the blog portion of the website. I haven’t seen a new post since February 21, 2015. Thanks!
Ann, that’s really strange because I just took a look at the blog portion and the newest post from today is up (Irish Beef Stew, March 9, 2015): https://damndelicious.net/blog/.
The last one I see is also from 02/21.
Thank you both for letting me know. This issue has been fixed nox and the newest post from March 9th should be visible.
If you cannot find Sriracha then look for Sombal Oelek. It’s the same thing…garlic chili paste.
Love this recipe!!! Think I am going to prepare it in the early morning so the grown nephew picky eater doesn’t see me doing it LOL Quick question, the meat looks lusciously brown, should we brown the roast (takes 5 minutes) before cubing? BTW, I’m down in Orange County, waving Hi neighbor 🙂
Hi neighbor! There is actually no need to sear the meat prior to adding to the slow cooker – it will become “lusciously brown” on its own.
Thank you for this recipe Chungah, Looks great!
So hungry right now, I can’t wait to try this.
Yay!! Looks yummy. I’m a great great fan of korean food. Thanks for the great recipe, I can’t wait to try this.
This recipe was delicious! My daughters (3 and 5) loved it and my husband, after licking his plate, insisted this meal make our weekly rotation. I served it over rice, but next time will try quinoa. Polenta maybe? Thank you for a delicious and super easy meal! Mom approved!
I love anything slow cooker style. Especially meat that you can use for stir frys, tacos etc. I am definitely gonna try this!
Would your shrimp fried rice, minus the shrimp be a good accompaniment to this beef or would plain rice be better? Also, how do you serve this with tacos? Thanks.
I recommend serving with plain rice to have a nice neutral base. You can also make tacos with the leftovers along with some onions, cilantro and/or salsa (although the topping choices are really up to you).
The cut of meat unfortunately was $17. Too much money.
What else can I use?
You can certainly try using a different cut of meat but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. This can also result in a mediocre outcome. Also, please note that although the cut of meat is $17, this recipe serves 8, which is equivalent to $2.13 per person.
Hi,
I would love to make this korean beef in my crockpot! But because I´m from germany, I have to ask you: Does “reduced sodium soy sauce” means, that you have reduced the liquid on the stove to thicken it, or is it a “reduced sodium” soy sauce?
Thank you for your help!
Daniela
It refers to the latter – “reduced sodium”.
Thank you!
What would you say the serving size is? 1 cup? Thank you!!
Yes, 1 serving should be more than sufficient.
I like how you have your steps in a quick print ready section. Also like how you use your own personal pictures with every meal you make. Also like how you separate prep time from cook time differentiating from the two. Lastly I like how you included other options and the nutritional benefits from this awesome meal! Can’t wait to see what you prepare next!
I bought all the ingredients and plan to make today. Question – is there a lot of fat in the sauce? Just wondering if I will need to drain that off before eating? I bought pea pods for the side dish. Can’t wait. Thanks
No, there is not too much fat in this recipe, but please drain if needed to fit your desired preferences.
Since I don’t own a grill right now, is it possible to use the oven broiler or fry in a skillet?
Yes, you can cook the Korean short ribs in a skillet.
Thank you!
Hi:
My hubby loves Korean food, actually Kalbi..do you have a recipe I can use that can be cooked in the oven broiler or fried?
Also, do you have any cook books? I would certainly get them all..
Thank you for your great recipes!
Lisa, here is a recipe for Korean short ribs that can be grilled: https://damndelicious.net/2013/09/10/korean-short-ribs/.
This looks amazing! I love me some crockpot recipes and can’t wait to try this one! PINNED!
Just finished putting this in the crockpot – and can hardly wait to try it. Perfect for our first icy day in North Texas. Think I will put it over Jasmine rice, yum.
I found this way too sweet for my taste. I ended up adding a half recipe of the sauce with no sugar and increased the rice wine vinegar. Next time I make it I will only do a 1/4th of the brown sugar. The Sriracha is perfect in this, just the right amount of heat.
Linda, thank you for trying my recipe! As for the sweetness, traditional Korean beef tends to be on the sweeter side so please reduce the amount of sugar as needed.
This, like most of your Korean dishes, looks great. I don’t own a crock pot or slow cooker…could you recommend how to do it in my trust old cast iron Le Cruset?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
I’m doing this in my le Creuset right now. I put it in at 325 for 1hr 45 min, and then I’ll have a look. I also used stew meat because I couldn’t find a chuck roast anywhere, which was disappointing, but my grocer recommended stewing beef as a substitute. Other than that I’m following everything exactly.
This recipe is so great for those cheaper, tougher cuts of meat, like Chuck Roast! I bought a family pack of the stuff and despaired of finding a recipe that would bring some tenderness and flavor out of what we call Tough Roast around here. This recipe was soooo yummy, making a complex sauce that was not too sweet, and the meat was fall-apart tender. Amazing! Thank you so much for your wonderful blog and recipes! 🙂 🙂 🙂 🙂
This recipe looks amazingly delicious! Now I know you don’t mention this in the recipe, but is there any advantage to browning the meat before adding it to the slow cooker? I’m also curious to know if you recommend a certain brand of soy sauce. I find some of them have different flavors.
By searing the meat first, the meat develops a lot more complex flavors. As for the soy sauce, I prefer to use Kikkoman but I have also used Trader Joe’s Reduced Sodium Soy Sauce and loved it as well.
I thought it was about time I commented on this wonderful, wonderful blog.
Chungah, your recipes are delicious. The prep time, ingredients, instructions are so clear and sooo doable.
Thank you for the pleasure your blog brings. Especially to this Family.
Would it work to use cut up stew meat? thank you. Looks delish.
You can certainly try substituting stew meat but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Josephine, did you try this with stew meat? I am curious as well. Thanks!
This looks awesome. I can’t eat sugar so do you know if I could substitute the brown sugar with honey or coconut sugar?
You can certainly try substituting honey or coconut sugar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
I’m making your recipe as I write this. (June, 2017) It looks so good and already smells yummy. I can’t wait to try it. Thank you.
i used 3 dates in the food processor in the sauce in place of sugar. also didn’t use siracha because of sugar and arrowroot for corn starch to make it whole 30. added peppers onions and shoe string carrots near the end.
Thank you, this looks so good! I’m new to Korean food but LOVE Asian food, so I’m sure I’ll love this as well! One question… Do you eat this over anything, or are there any sides you serve this with to complete your meal? Thanks!
It would be best over rice, brown rice or even quinoa for a healthier touch.
Thanks for publishing this with ingredients -versus the Campbell’s Sauce. I first came across your recipe a few months ago and immediately added it to my plan of the week. But – no Cambell’s Korean Sauce!! They had several others, but not this one. I think it’s been discontinued, because I can’t find it anywhere. So – very very happy to see it with ingredients that I actually have! It looks wonderful and I can’t wait to try it! Thanks! 🙂
I have made this recipe and it’s delish. Never use frozen meat- even in a slow-cooker- if you can possibly help it. It’ll never be as tender and delicious as you’d want. I tend to use more ginger- and use the stuff that comes in tubes. It’s a god-send, since ginger always goes bad before I can use it all up. I am not at all a fan of the Campbell’s cooking sauces. The flavors get muddy- plus I hate having a list of ingredients on the label which to my mind are unnecessary. And the simple list offered in the recipe really is perfect and no more daunting than what most (or many) people have anyway. And as far as fresh veg as a go-along, my preference is to steam them separately. That way nothing gets over-cooked and everything is fresh and green- and pepper stay crunchy. I do toast my sesame seeds a little in a small pan before topping. To me, the flavor is better.
Thanks for this great recipe! Great for these cold February days!
Mary, when I find fresh finger I peel all of it & put it through the grater on my food processor. I found these tiny ice cube trays (about a centemeter square) that i put the freshly grated ginger in & pop it into the freezer. Once frozen I put the cubes in a feeezer ziploc bag. It keeps forever but because I pit ginger in everything from hot/iced tea & sodas as well as desserts & all kinds of meals it works great…
Sorry that was for Abbey not Mary…
I discovered that you can freeze fresh ginger. You can grate it right from the freezer and put the remaining right back in the freezer. I find it easier to grate and the flavor is just as bright and full as fresh. Only thing lacking is the juice that comes from grating fresh, but overall the same effect.
What are mini sweet peppers?
They are bite-sized peppers that are sweet to the taste.
My family LOVES Korean food. I would like to try this recipe for a weeknight dinner (though it’s probably good enough for company/weekend dinners). I would love to use my Slow Cooker more often. I am going to try Korean spices and sauces I normally stock in my pantry in place of the Campbell Sweet Korean BBQ sauce. I bet it’s delicious served on red lettuce leaves (like a taco) with some spicy kimchi on top. Thank you for a wonderful idea!
I made this for dinner and my 6 year old loved it. He is a picky eater, so that says alot. I thought it was very tasty. I also served it with white rice but added fried sweet plantains as a side. The meal was a hit. Thanks again for sharing another great recipe.
Any suggestions on how to eat the leftovers another night? Banh mi could be good.
We had a large rack of St Louis spare ribs and decided to marinate them overnight in the Korean sauce. We added an additional 2 cloves of minced garlic, 1 TBS of lime juice to help break down the meat, and 1 tsp of minced ginger to reinforce the ginger flavor. I had kaffir lime leaves my freezer so I threw in 1 large leaf. I drained the marinade the next day and boiled the marinade to use as a mop. We cooked the ribs on a rack over a drip pan on a gas grill for 2 hours at 325* – 350*. Every 30 minutes we basted the ribs with the boiled sauce. They were Outstanding.
❤I am making this right now(june 23, 2014)And I started a little late here at 4 p.m but it will def. be worth it. Not sure if my body will like me eating rice at 930 ish but I am in very good shape 🙂 thank you for this recipe! I need to copy this version with fresher ingredients. ❤
I lightly seasoned meat with salt and pepper before I seared it on all sides with olive oil, 1 clove garlic and some of the left over mini bell peppers-its going to be quite awesome I am assured!:) thank you thank you!❤
I just found your wonderful blog and have already worked my printer into demanding rest breaks. 😉
Would this work with pork? I’ve got a lot of pork in the freezer but not a lot of beef.
I’m a retired widow who has all the time in the world to cook. I also have never cooked any Korean food to have a sense of it. With that in mind are there any changes/additions that you could suggest to make this a in the stratosphere recipe? Garlic? Onions? Broccoli?
BTW, I’ve just started learning to use a Slow Cooker and it does some things amazingly well.
Yes, absolutely. This would go great with pork. You can also throw in garlic, onions and other vegetables, to taste.
Esta receta que
voy acer y siento que va a estar muy savrosa
Gracias
I’ve used Campbell’s Korean BBQ sauce mix before with just the roast, and it was good, not great. Just by adding a few simple indigents it took a rather ordinary meal from good to GREAT! The peppers really imparted a great flavor into the meat and the simple garnish of scallions and sesame seeds (I toasted mine) really took this to a new level. Yum! Thanks for the suggestions.
Should the meat be frozen or thawed?
The meat should be thawed.
Making this right now but sadly I don’t think my beef is going to shred very well so I think I’m just gonna cube it! Not sure what went wrong but I’m sure it’ll still be delicious!!
I’d love to help you troubleshoot – did you follow the recipe exactly as is?
You need to cook it longer some roasts are tougher than others and just require a linger cooking time. I cook until I can stick a fork in it and it easily falls apart
Oh my gawd, this looks so yummy…I love your pics, too, you have a good eye.
Can I ask what size slow cooker you have? This looks yummy!
I use a 6-qt slow cooker.
Absolutely am going to try this and will be looking for the Campbell’s sauce the next time I am in the grocery store. Beautiful blog here. I found you via Google+ and very happy I did!
Korean Pulled Pork! Genius. I love pulled pork of any flavour. Not sure if I can find that Campbell’s sauce here though. But I’ll figure that out. 🙂
It’s actually beef but pork also sounds amazing! Will definitely have to try that next time!
Campbell’s has a Slow Cooker Sweet Korean BBQ Sauce??? Wow!
I can tell how tender the beef is just looking at the photo. What an easy way to make Korean beef! Great job!
I know what I am making for dinner! This looks insanely good!
Yum! I’m always looking for crockpot recipes -must try this!
Wow! This looks amazing, and I am in heaven because it requires my favorite cooking tool….the slow cooker!
I just found tonight’s dinner! This dish looks mouth watering!
Chung-Ah that looks so good! Holy cow I want that for dinner!
Come on over – we still have a ton leftover!
It looks damn delicious! Never used a slow cooker for any Korean food but will definitely try this! Looks amazing!
It’s amazing what the slow cooker can do for a lot of Asian dishes!
This stuff is beyond delish! I have used that sauce on many occasions and we absolutely love it!
We love it too! It makes cooking so much easier, especially on those crazy, busy weeknights!
I’m not sure if we get that sauce in Canada, but this looks absolutely delicious!
You can order the sauces online.
Sriracha is a hot chilli sauce. It can be purchased through Amazon in the UK or a good alternative is Peri Peri or really any other “hot” chilli sauce.
Ying Yip also sell it in the UK>
Siracchia (hot sauce) is readily available in most grocery stores. I live in Montreal and have no problem finding most ingredients in Chung-Ah’s recipes.
You butchered the name of this hot sauce. It’s sriracha – sree rah chah. Just look at the bottle with the rooster . . . you’ve been watching too many Jack In the Box commercials (they get it wrong, too, and miserably so).
You knew what she meant right? Sheesh!
LOL! Thumbs up Nancy. 😉
I’m right down at the south-east edge of mainland Australia and I’ve never seen sriracha in my local supermarket. Country supermarkets tend to be just a tad limited (insert sarcasm here). Could I use a splash of Tabasco instead? I’m none too keen about hot’n’spicy, but a little is just fine. Seems silly thinking of a winter meal when it’s 32C outside!
Thanks for all the wonderful recipes. I’m getting quite a collection of yours. And I love your photo at the top of the page. Pity you’re so far away; I think I’d enjoy your company.
If you cannot find Sriracha, it may be best to omit it completely rather than substitute with Tabasco. If you would like to add some heat, red pepper flakes might do the trick.
Or a little Cayenne pepper.
There are several websites that have recipes for making your own sriracha sauce. I came across one of them last week and looked up some others, but have not yet tried any of them. Just do a search for “homemade sriracha” and go from there.
I’m Australian too, & any of the generic hot (not sweet) Thai chilli & garlic sauces should be a good substitute for ‘genuine’ sriracha, as the Rooster branded sauce is pretty much just a standard Thai hot sauce.
Woolworths sell Fountain brand Sriracha Sauce, which should be easy to get in WA, although I have no idea how good it is.
I am I Ontario and I get Sriracha sauce at Loblaws/RCSS, in the international isle.
sriracha is readily available everywhere in canada 🙂
You can buy it at Loblaws or superstore
If you are referring to the Sriracha, it is everywhere. Even my corner convenience store has it. Look for the Rooster brand in the Asian sauces section of your grocery store. It’s a clear bottle with a green squeeze top 🙂
This looks so good, Chung- Ah!! I love making a quick Korean Beef on the stove, but on in the crock pot is even better!
Thanks, Tieghan! I honestly love Korean beef so much whether it’s on the stovetop or in the crockpot!
I will try this for my Korean Girlfriend the next time we spend the weekend together hope she likes it.
Tkx
Mxr ?!
I would like to try it in the pressure cooker. Any hints, should I seal it first before adding broths?
Unfortunately, I do not have much experience using a slow cooker so I cannot really answer with certainty. As always, please use your best judgment.
I make one in my instant pot – put it on manual for 15 minutes. I let mine come to a natural release and it always turns out tender!
I made this in my pressure cooker tonight. Used stew meat (no chuck roast at my grocery), browned the meat, added the sauces, high pressure for 14 minutes, natural release for about 5 min, quick release the rest, added the cornstarch and water and sautéed until bubbly and thickened (my pressure cooker has the sauté feature). It turned out perfectly! Hope this helps people who want to convert to pressure cooker.
Did you do this in a stovetop pressure cooker or electric like an InstantPot?
Monique, I followed your directions with my InstantPot (electric pressure cooker) and it worked like a charm. Thanks! I actually didn’t brown the meat because I somehow forgot that step in the hub-ub of getting dinner ready. It was still perfect. Thanks so much for sharing!
Thank you. Your directions for cooking in the pressure cooker were extremely helpful! Plan on making it today.
Monique if I only made 1.5 pounds in Instant Pot do you think I would still cook for 14 mins. New to pressure cooking so not sure if volume makes a difference so looking for an opinion.
Monique….What kind of pressure cooker do you have…..I want one.
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Hi Linda, on the off-chance you see this how did things turn out doing this in the pressure cooker? I intend to give it a try!
hi chung ah! this looks really good! i wonder, if i double the amount of beef to 6lbs, should i double the rest of the other ingredients too? and should i also double the cooking time? im planning to serve this to a party, that’s why.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Is it possible to make this with stir fry beef? (The kind that’s already in strips)
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I only have 1.5 pounds of beef. Should it still be okay with same amount of sauce?
I recommend halving the rest of the ingredients.
This was definitely delicious!! Looking forward to trying your other recipes on the site
Love your website! Had Bulgogi tacos
For the first time recently and loved them. Would this recipe be similar?
A little bit – yes!
Looks really good, cant wait to try it and so easy.