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.
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.
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Hello Chungah!
I am very excited to try and make this recipe for my family! I have already purchased my chuck roast. However, I have one problem I’m hopingyou can help me with- I have someone who cannot have any kind of alcohol. So I’ve been researching a replacement for the rice wine vinegar, and although I know it’s only a small amount and most likely cooks off, I couldn’t in good conscience, serve that w/ dishonesty, you know? So, what I have found so far is the recommendation to use apple juice- do you think this would suffice? I’m sorry to bother you with such a problem, but I appreciate any help or suggestions as I am just learning how to cook. Thank you for you time and kindness, many blessings, Bess
You can actually omit as needed because it is such a small amount. Hope that helps!
This was amazing. I used a little less hot sauce and sesame oil. I added a dash of smoke flavoring too. This was so good and easy to make
Ps– please forgive my typos…. darn Siri!
First & from Foremost I must admit that I absolutely adore your recipes! I made your of changes chicken lettuce wraps for my love today (for lunch) and we both LOVED THEM! Well done!!! I’ve just added the cornstarch to my slow cooker Korean beef and although the smell is lovely, I’m stumped on the flavor! I followed your recipe to a tee and nada… the meat seems flavorless… I’m trying my best to read & re-read the directions to figure out where I went wrong but I can’t come up with an answer? Is there anything I can add (late in the game) to make it more flavorful? The meat is delightfully tender, just lacking flavor… I’m thinking of tossing the beef in hoisin sauce? Thoughts?
I’m not entirely sure! Please do let me know how it turns out.
This was amazing!! Thank you! I’m considering trying a repeat tomorrow with chicken thighs tomorrow. Do you think it will work??
What a great idea! I haven’t tried it myself but I don’t see why it wouldn’t work. 🙂
Would love some Back to School lunch ideas! We are gluten free. Loving your blog!!
I made a big batch to eat over the week and it was amazing last night, but when I took it out of the fridge today it was jello. I figured it would melt once i reheated it but it didn’t.
Any clue why it did that and how I can avoid that?
I honestly have no idea – the solids will typically melt completely upon reheating.
This is cooking right now and my house smells delicious!
Hi Chungah, I only have a 4.5 qt. crock pot and am just going to make this with a 2.b chuck roast. Do you think it will fit?
Yes.
I love this recipe! It’s so delicous! Thank you! I made extra of the sauce and have it in a mason jar in my fridge – any idea about how long the sauce will be okay to still use after being in the fridge? A few weeks maybe?
Unfortunately, as I am not an expert on food safety, I cannot answer with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
This was outstanding!! Thank you so much for sharing!
First recipe I have tried from this site and it was absolutely delicious! My husband loved it! I served it with steamed white rice and Asian style fresh green beans. We would love to use the meat in tacos next time. I was wondering if you have a recipe for a Korean sauce made with the Korean chili paste( Gochujang?) that we could put on our tacos like we get when we buy Korean tacos? Thank you for the delicious recipe!
I actually don’t but I just added it to my culinary bucket list! 🙂
Awesome! 🙂
I use rice vinegar and brown sugar to taste to make a drizzle sauce with go-chu-chang. I find it pops the flavor. My family loves it on many foods! Maybe that helps?
Thank you!
We have made this maybe a dozen times since first discovering your recipe. We often use English Roast as Chuck can be very expensive in our area and enjoy it maybe even more than the chuck. We usually serve it over steamed rice, garnished with toasted sesame seeds, sliced green onion, and cilantro. We have served it to adults and toddlers alike, and the Sriracha has never been spicy for anyone. The sauce does not usually thicken very much when we make it, but it doesn’t matter at all – everyone has always LOVED it. We have shared your recipe (and given you credit! 🙂 with at least three other people. Everyone who has tried it has loved it and my family loves it so much we crave it! Excellent recipe – highly recommended!
Someone made this for me a few days ago and it was seriously one of the best tasting meals I had ever eaten! I have been thinking about it ever since!
I just made this last night and it was a hit with my husband and two picky-eater kids. It went great with steamed broccoli. Also used sirloin b/c it was a better deal than rump roast this week.
Thank you so much for this recipe!
I have just started a collection of keeper recipes to work into a monthly rotation in this will definitely be made each month at our house on one of our busy sports nights.
This is one of my favorite meals to throw in the slow-cooker in the morning! I’ve made this recipe probably 6 times since I discovered it last fall. I just thought I’d share my experiences. I’ve made the recipe as written but I usually substitute beef bouillon for the beef broth. I’ve substituted canned minced garlic for the fresh, and I’ve even had to substitute dried ground ginger for the fresh (not recommended, but still delicious). I love how fast this is to throw together and the taste is fantastic. Recently, I decided to leave out the beef broth and just double the sauce recipe to try to burst the flavor (I’ve found that the beef tastes amazing but the sauce isn’t quite flavorful enough for me) and it was perfect! Fantastic recipe!
Oh my goodness, this is crazy good! A little heat, a little sweet and all delicious. Will make this again often. Thanks for a great recipe.
This was delicious! We added Chinese broccoli to the dish after cooking, and served it all over rice. I’ll definitely be making this on a regular basis!
Amazing! 🙂
Making this in the crockpot as we speak! Sounds delicious and smells so good right now.
Tried this tonight and it was quite good!. I only had regular soy sauce on hand and it was too salty so definitely follow the advise of the recipe and use low sodium.