Slow Cooker Korean Beef
This post may contain affiliate links. Please see our privacy policy for details.
Amazingly tender, melt-in-your-mouth Korean beef easily made right in the crockpot – 10 min prep! So easy, so good.
Featured Comment
Korean beef? In a crockpot? Really?
Yes, really! It is packed with the most tender chunks of beef chuck roast that cooks oh-so-perfectly right in your slow cooker, swimming in that gravy-like sauce. And don’t worry. The crockpot is doing all the heavy lifting for you.
All you have to do is gather a handful of pantry staples and throw them right into the slow cooker – beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. This is that lovely gravy-situation I mentioned.
You’ll want all of this on a bed of rice to sop up every last drop. A side of kimchi + cucumbers is also a very nice-to-have.
Did you miraculously end up with leftovers? Serve with eggs for breakfast or stuff it in tacos, quesadillas, or even a burrito.
Tools For This Recipe
6-qt slow cooker
Slow Cooker Korean Beef: Frequently Asked Questions
Yes! You can follow this recipe here.
This stovetop Korean beef bulgogi is another reader favorite!
You can serve this with white rice or our favorite no-fuss sheet pan fried rice!
Slow Cooker Korean Beef
Ingredients
- 1 cup beef broth
- ½ cup reduced sodium soy sauce
- ½ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 3 pound boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Equipment
Instructions
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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