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.
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reasons to make slow cooker Korean beef
- Set and forget. This is one of those convenient dump-and-go slow cooker recipes where the crockpot is doing all the heavy lifting for you. Simply throw all your ingredients into the slow cooker and let it work its magic.
- Flavorful, fall-apart tender beef. Thanks to the slow cooker, the chuck roast is transformed into the juiciest, most tender, melt-in-your-mouth beef.
- Serve in so many different ways. Korean beef can be served in a myriad of ways – over rice or as sandwiches, tacos or quesadillas.
- Freezer-meal. This is a great recipe to freeze leftovers or meal prep so it is readily available for quick and easy dinners throughout the week.
what is korean beef
Korean beef is typically made with a marinade that consists of soy sauce, sugar, garlic, sesame oil and ginger, commonly served with white rice.
tips and tricks for success
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- The right cut of meat is key here. Chuck roast is ideal for a slow cooker recipe like this due to its high connective tissue and fat – this will yield tender, juicy meat, allowing the flavors to fully develop during its long cook time.
- Add vegetables. Mushrooms, broccoli, carrots, bell peppers or snow peas can be added during the last 30 min – 1 hour of cook time for a more heartier meal.
- Serve with your favorite grains. White rice, brown rice, cauliflower rice, quinoa or farro are all great options to sop up every last drop. A side of kimchi and cucumbers is also a very nice-to-have.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of green onions or sesame seeds will certainly take your dish to the next level, adding more flavor, texture and contrast.
more favorited korean recipes
Tools For This Recipe
6-qt slow cooker
Slow Cooker Korean Beef: Frequently Asked Questions
This stovetop Korean beef bulgogi is another reader favorite!
Yes! We have a recipe for that here.
You can serve this with white rice or our favorite no-fuss sheet pan fried rice.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes, Korean beef freezes very well! Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
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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Delicious!! I had a smaller chuck roast (2.25lbs) but didn’t adjust the liquid because we enjoy more sauce. I also added more Sriracha, ginger, and garlic because I like a bit more kick. 10/10 for this family. I will be making this again!
This recipe made my night! Though, this is my second time making it, and I made a few adjustments. Beef chuck roast covered my kbbq in a layer of fat last time, so I opted for something leaner. I used Salmon this time, and it worked great! Since there was no beef, I subbed the beef stock for bone broth and a little bit of fish sauce.The cornstarch slurry didn’t thicken it enough last time so I used mashed potato powder instead, one cup did the trick. And lastly, a great addition in my opinion, I added pineapple!
10/10 would make again!
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!
I’ve made this by putting the whole roast in with the sauce and just shredded it up afterward. It pulls apart easily once it’s done!
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.