Slow Cooker Korean Beef
Why Make This Recipe
Slow Cooker Korean Beef is an easy and flavorful dish that will impress your family and friends. The combination of sweet and savory flavors, along with the tenderness of slow-cooked beef, creates a delightful meal that is perfect for busy weekdays or special occasions. Plus, it’s a one-pot dish, meaning fewer dishes to clean up afterward!
How To Make Slow Cooker Korean Beef
Ingredients
- 3-4 lb chuck roast, trimmed of excess fat
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Directions
Prepare the Beef and Sauce: Trim excess fat from the chuck roast. In a large bowl or slow cooker, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Add sliced onion to the sauce.
Slow Cook the Beef: Place the chuck roast on top of the onion and sauce. Make sure the roast is mostly submerged. Add a little water or beef broth if needed. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is very tender and shreds easily. Check the beef an hour before the end of cooking time. If it’s already falling apart, reduce the heat to warm or turn off the slow cooker.
Shred and Thicken (Optional): Remove the beef and shred it with two forks.
Option 1 (Cornstarch Slurry): Whisk together cornstarch and cold water. Pour into the slow cooker with the sauce. Stir well and cook on high for 15-20 minutes, or until thickened, stirring occasionally.
Option 2 (Stovetop Reduction): Pour the sauce into a saucepan. Simmer over medium heat for 15-20 minutes, or until reduced and thickened, stirring occasionally.
Combine and Simmer: Return the shredded beef to the slow cooker and stir to coat it with the sauce. Simmer for 10-15 minutes to meld the flavors.
Serve: Serve over cooked rice. Garnish with green onions and sesame seeds. Serve with kimchi, if desired.
How to Serve Slow Cooker Korean Beef
Serve this delicious Korean beef over a bed of fluffy cooked rice. Garnish with green onions and sesame seeds for an extra touch. If you enjoy it, add some kimchi on the side for a spicy kick!
How to Store Slow Cooker Korean Beef
You can store any leftovers in an airtight container in the refrigerator. The beef can be kept for up to 3-4 days. You can also freeze it for longer storage; just make sure it is in a freezer-safe container. It will keep in the freezer for about 3 months.
Tips to Make Slow Cooker Korean Beef
- Make sure to trim the excess fat from the chuck roast for a better texture.
- Adjust the level of red pepper flakes according to your spice preference.
- For a thicker sauce, don’t skip the cornstarch slurry or reduction step.
- Let the beef sit in the sauce for a bit after shredding to soak up even more flavor.
Variation
You can add vegetables such as carrots, bell peppers, or broccoli to the slow cooker for extra nutrition and color.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or sirloin, but chuck roast is recommended for its tenderness.
2. Is it possible to make this dish without a slow cooker?
Yes, you can make it in a Dutch oven or a stovetop pot, cooking it on low heat until tender.
3. Can I make this recipe gluten-free?
Yes, simply substitute the soy sauce with a gluten-free soy sauce or tamari.
Enjoy making and sharing this delicious Slow Cooker Korean Beef recipe!
Print
Slow Cooker Korean Beef
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (with modifications)
Description
A flavorful and tender slow-cooked Korean beef dish, perfect for busy nights or special occasions.
Ingredients
- 3–4 lb chuck roast, trimmed of excess fat
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Instructions
- In a bowl or slow cooker, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Add sliced onion to the sauce.
- Place the chuck roast on top of the onion and sauce, ensuring it is mostly submerged. Add water or beef broth if needed. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove the beef and shred it with two forks.
- For a thicker sauce, whisk cornstarch and cold water, pour into the slow cooker and stir well. Cook on high for 15-20 minutes until thickened, stirring occasionally.
- Return the shredded beef to the slow cooker and stir to coat with the sauce. Simmer for 10-15 minutes to meld flavors.
- Serve over cooked rice, garnished with green onions and sesame seeds. Include kimchi, if desired.
Notes
Trim excess fat for better texture and adjust red pepper flakes for spice preference. Thicken sauce with cornstarch or reduce it on the stovetop for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: slow cooker, Korean beef, savory, tender, easy recipe
