Slow Cooker Korean Beef

Amazingly tender, melt-in-your-mouth Korean beef easily made right in the crockpot – 10 min prep! So easy, so good.

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.

Slow Cooker Korean Beef

Yield: 6 servings

Prep: 10 minutes minutes

Cook: 8 hours hours 30 minutes minutes

Total: 8 hours hours 40 minutes minutes

Amazingly tender, melt-in-your-mouth Korean beef easily made right in the crockpot – 10 min prep! So easy, so good.

4.9 stars (91 ratings)

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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

• Slow Cooker

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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