Slow Cooker Korean Beef – Tender, Flavorful, and Effortless

Slow Cooker Korean Beef is a modern classic that delivers bold, savory-sweet flavor with melt-in-your-mouth tenderness, all with minimal hands-on effort. Inspired by traditional Korean bulgogi but adapted for the convenience of a slow cooker, this dish is perfect for busy weeknights or effortless entertaining. The combination of soy sauce, garlic, ginger, and brown sugar creates a deeply savory, slightly caramelized sauce that infuses the beef as it slowly cooks. Paired with steamed rice, quick-pickled vegetables, or fresh herbs, Slow Cooker Korean Beef is a guaranteed crowd-pleaser—satisfying, versatile, and full of rich umami flavor.

Overview of Slow Cooker Korean Beef

This Slow Cooker Korean Beef recipe transforms a tougher cut of beef into fork-tender perfection by gently braising it in a flavorful marinade. The slow cooker allows the sauce to thicken naturally and the meat to absorb the aromatics, resulting in an intensely flavorful, succulent dish. Ideal for meal prep or feeding a crowd, this recipe is both approachable and impressive, requiring only a few minutes of prep and yielding gourmet results. Serve it as the star of a rice bowl, in lettuce wraps, or as part of a festive Korean-inspired spread.

Ingredients

• 2.5 to 3 lbs (1.1–1.3 kg) beef chuck roast (or brisket), trimmed and cut into large chunks
• 3/4 cup low-sodium soy sauce
• 1/2 cup light brown sugar, packed
• 1/4 cup toasted sesame oil
• 1/3 cup rice vinegar (or apple cider vinegar)
• 1/4 cup beef broth (or water)
• 6 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons gochujang (Korean chili paste) (optional, for heat and depth)
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch (for thickening, optional)
• 2 tablespoons cold water (for slurry, optional)
• 2 green onions, thinly sliced
• 2 teaspoons toasted sesame seeds

Optional serving and garnish:
Steamed jasmine rice, cooked brown rice, or cauliflower rice
Quick-pickled cucumber or carrot
Fresh cilantro or additional green onion
Kimchi (for authentic flair)

How To Make Slow Cooker Korean Beef

Step 1: Prepare the Sauce
In a medium mixing bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, beef broth, garlic, ginger, gochujang (if using), and black pepper. Whisk until the sugar dissolves and the mixture is aromatic.

Step 2: Arrange Beef in the Slow Cooker
Place the beef chunks in the slow cooker insert. Pour the sauce evenly over the beef, ensuring all pieces are well coated.

Step 3: Slow Cook to Perfection
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and easily shreds with little resistance.

Step 4: Shred and Thicken the Sauce (Optional)
Transfer beef to a clean bowl or cutting board and shred using two forks. If a thicker sauce is desired, mix cornstarch and cold water into a slurry, then stir into the sauce in the slow cooker. Return shredded beef to the slow cooker, mix to coat with sauce, and cook on high for 10–15 minutes until slightly thickened.

Step 5: Serve and Garnish
Spoon the Korean beef over steamed rice or in lettuce leaves. Garnish with green onions, toasted sesame seeds, and any preferred sides.

Instructions (Step-by-Step)

1. Make the Sauce:
   Whisk together soy sauce, brown sugar, sesame oil, vinegar, broth, garlic, ginger, gochujang, and pepper in a medium bowl.
2. Prepare the Beef:
   Trim and cut beef roast into large chunks (2–3 inches for even cooking). Place in the slow cooker.
3. Assemble and Cook:
   Pour the sauce over the beef, turning to ensure full coverage. Cover with lid.
4. Cook:
   Set to low for 8–9 hours (preferred for tenderness), or high for 4–5 hours. Do not open the lid frequently.
5. Shred and Finish:
   Remove cooked beef, shred with two forks. (Skim excess fat from sauce if desired.)
   For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water; stir into sauce and return beef to slow cooker. Cook on high 10–15 minutes.
6. Garnish and Serve:
   Serve beef hot, garnished with green onions and sesame seeds. Offer rice, pickled veggies, or kimchi alongside.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 8–9 hours on low, or 4–5 hours on high
• Total Time: 8 hours 15 minutes (hands-on: 15 minutes)

Nutrition Information (per serving, approx. 6 servings)

• Calories: 370
• Protein: 31g
• Fat: 18g
• Carbohydrates: 20g
• Sugar: 13g
• Sodium: 820mg
  (Nutrition varies by beef cut and serving method.)

Serving Suggestions

For a truly memorable meal, serve Slow Cooker Korean Beef atop steamed jasmine rice, garnished generously with green onions and toasted sesame seeds. Complement with quick-pickled cucumbers or carrots for a refreshing crunch, and a side of kimchi for a tangy, authentic touch. For lighter fare, present the beef in crisp lettuce leaves, topped with fresh cilantro and extra chili paste. This dish also shines in rice bowls, paired with sautéed spinach, shredded carrots, or a soft-cooked egg for a modern Korean bibimbap-style presentation. For entertaining, offer a build-your-own bowl bar with a variety of toppings and sides, letting each guest create their ideal plate.

Professional Tips

• Beef Selection: Choose well-marbled cuts like chuck or brisket for optimal tenderness and flavor.
• Marinating Option: For even deeper flavor, marinate beef in the sauce overnight in the refrigerator before cooking.
• Leftovers: Store in an airtight container for up to 3 days; flavor improves with time. Reheat gently before serving.
• Freezing: Freeze in portions for up to 2 months; thaw overnight in the refrigerator.

Slow Cooker Korean Beef is the ultimate blend of convenience and culinary excellence, making gourmet-level Korean flavors accessible for any home kitchen. Serve it proudly for gatherings or easy weeknight meals—every bite is tender, bold, and irresistibly delicious.