Go Back
–+ servings
Slow Cooker Korean Beef

Tender Slow Cooker Korean Beef That Everyone Will Love

This Slow Cooker Korean Beef recipe marries sweet and savory elements, creating a comforting dish that's perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3-4 lb Chuck Roast Trim excess fat for a leaner dish.
  • 2 cloves Minced Garlic Essential for flavor; garlic powder can be an alternative (1 teaspoon).
  • 1 tablespoon Grated Fresh Ginger Adds warmth and depth; ground ginger can be used in a pinch.
For the Sauce
  • 1/2 cup Soy Sauce Opt for low sodium to reduce sodium intake.
  • 1/4 cup Brown Sugar Can substitute with coconut sugar for a lower glycemic index.
  • 1/4 cup Honey Agave syrup can be used as a vegan alternative.
  • 2 tablespoons Sesame Oil Can substitute with olive oil but may lose authenticity.
  • 2 tablespoons Rice Vinegar Substitute with apple cider vinegar if necessary.
  • 1 teaspoon Red Pepper Flakes Adjust based on spice preference.
  • 1/2 teaspoon Black Pepper Seasoning to enhance overall flavor.
  • 1 medium Thinly Sliced Onion Any onion type can be used.
For Garnishing and Serving
  • Thinly Sliced Green Onions For garnish; adds freshness and color.
  • Sesame Seeds Optional garnish for crunch and flavor.
  • Cooked Rice Can substitute with noodles for a different experience.
  • Kimchi Optional; adds spiciness and probiotic benefits.
For Thicker Sauce (optional)
  • 2 tablespoons Cornstarch Optional if a thinner sauce is preferred.
  • 2 tablespoons Cold Water Used to create a cornstarch slurry.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions for Slow Cooker Korean Beef
  1. Trim excess fat from the chuck roast. In a mixing bowl, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper.
  2. Place the trimmed chuck roast in the slow cooker, ensuring it's covered with sauce. Cover and cook on low for 8-10 hours or high for 4-5 hours.
  3. Remove the beef, shred it with forks. For thicker sauce, mix cornstarch with cold water to create a slurry and return it to the slow cooker.
  4. Return shredded beef to the slow cooker and stir. Simmer for 10-15 minutes to meld flavors.
  5. Serve over rice, garnish with green onions and sesame seeds, and add kimchi if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For a lighter sauce, skip cornstarch; for a thicker sauce, use the cornstarch slurry or reduction method. You can also add vegetables during the last hour of cooking for more nutrition.

Tried this recipe?

Let us know how it was!