Slow Cooker Korean Beef (Printable Version)

Savory-sweet Korean-style beef slow-cooked with ginger, garlic, and gochujang for tender results.

# What You'll Need:

→ Beef

01 - 2 pounds beef chuck roast, cut into large chunks

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon fresh ginger, grated
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds

→ Vegetables & Garnishes

11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Sliced red chili, optional for garnish

# Directions:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds in a medium bowl until completely smooth and well combined.
02 - Place beef chunks in the slow cooker insert. Pour the prepared sauce over the beef, turning pieces to ensure even coating on all sides.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover and cook on low heat for 7 hours until beef is fork-tender and easily shreds apart.
05 - Shred the beef directly in the slow cooker using two forks. Stir thoroughly to distribute the sauce evenly throughout the shredded meat.
06 - Serve hot over steamed white rice, in butter lettuce cups, or alongside steamed vegetables. Garnish with remaining green onions, additional sesame seeds, and sliced red chili if desired.

# Expert Hints:

01 -
  • The beef becomes impossibly tender, practically falling apart under the slightest pressure from your fork
  • The sauce balances sweet and savory so perfectly that you will want to drizzle it over everything
  • Your slow cooker does all the heavy lifting, leaving you free to go about your day
02 -
  • Chuck roast can vary in fat content, so if you see large pockets of pure fat, trim some of it away before cooking or your sauce might end up greasier than intended
  • The sauce will thicken considerably as it cooks, so do not panic if it looks thin at the start
  • Gochujang ranges from mild to quite spicy depending on the brand, so taste a tiny bit first if you are sensitive to heat
03 -
  • Pat the beef dry with paper towels before adding it to the slow cooker, which helps the sauce cling better and creates a nicer finished texture
  • If you have time, sear the beef chunks in a hot pan before slow cooking for an extra layer of deep, caramelized flavor

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