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
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!
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!