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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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
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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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.
rebeccabouchier@gmail.com
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.