Slow Cooker Korean Beef: Tender & Flavorful Recipe (Print Version)

Get a tender, flavorful Slow Cooker Korean Beef recipe that's easy to make. My personal tips for a delicious, fuss-free meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 2-3 lbs boneless beef chuck roast, trimmed and cut into 2-3 large chunks
02 - 1 large yellow onion, roughly chopped
03 - 4 cloves garlic, minced
04 - 1 inch fresh ginger, grated

→ Flavorful Sauce

05 - 1/2 cup low sodium soy sauce
06 - 1/2 cup packed light brown sugar
07 - 2 tablespoons sesame oil
08 - 2 tablespoons rice vinegar
09 - 2 tablespoons gochujang (Korean chili paste), adjust to taste
10 - 1/4 cup pear juice (or apple juice)

→ Finishing Touches

11 - 2 tablespoons toasted sesame seeds
12 - 3 green onions, thinly sliced

→ Optional Extras

13 - Sriracha, for extra heat
14 - Kimchi, for serving
15 - Quick-pickled cucumbers

# Instructions:

01 - First things first, grab your boneless beef chuck roast and trim any excess fat you don't want. Slice it into a few large chunks—don't worry about being too precise, the slow cooker will do its thing. Then, get your onion, garlic, and ginger ready. I usually just roughly chop the onion, mince the garlic, and grate the ginger. The kitchen starts to smell amazing right then, honestly, and it makes me excited for what's to come. This is where I sometimes forget to pat the beef dry, which is a tiny mistake, but it still works out.
02 - Next, in a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, and that lovely pear juice. I always give it a good taste here, just to make sure it’s balanced. Sometimes I add a tiny bit more brown sugar if the gochujang is extra spicy, or a splash more soy sauce. This is where you can totally personalize the flavor. My own oops moment here was once using apple juice instead of pear juice—it worked, kinda, but pear is definitely the winner for that authentic touch!
03 - Now for the easy part! Place your beef chunks into the slow cooker. Scatter the chopped onion, minced garlic, and grated ginger over the beef. Pour that glorious sauce right over everything, making sure the beef is mostly covered. Give it a gentle stir just to coat things. It smells so good, even before it starts cooking! I didn't expect that the first time I made this, but it’s true. Just make sure the lid is on tight, and you're good to go.
04 - Set your slow cooker to low for 6-8 hours, or high for 3-4 hours. I usually go for the low setting because I think it makes the beef extra tender and gives the flavors more time to meld. You'll start smelling it after an hour or two, and it's pure torture in the best way! Don't peek too much; every time you lift the lid, you lose heat. I've been guilty of opening it early, only to find the cooking time extended. Patience, my friend, patience!
05 - Once the cooking time is up, the beef should be incredibly tender, practically falling apart. Carefully remove the beef from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. It should be super easy, like butter! Then, return the shredded beef to the slow cooker and stir it back into that rich, flavorful sauce. This step makes sure every strand of beef is coated in deliciousness, a real kitchen chaos moment when you're trying to keep the sauce from splattering.
06 - Now for the finishing touches! Ladle your amazing Slow Cooker Korean Beef over rice, noodles, or even in lettuce wraps. Sprinkle generously with toasted sesame seeds and fresh sliced green onions. The visual appeal is just as important as the taste, right? The beef should look glistening and inviting. It's truly a sight for sore eyes after a long day, and the smell of the fresh green onions just brightens everything up. Enjoy!

# Notes:

01 - Always use low-sodium soy sauce to control the saltiness; you can always add more later.
02 - For easy cleanup, consider using a slow cooker liner-it's a lifesaver, trust me.
03 - If you like a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) during the last 30 minutes of cooking.
04 - Don't be afraid to taste and adjust the sauce before cooking; that's where the magic happens!

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - cutting board
03 - sharp knife
04 - whisk
05 - serving spoons
06 - two forks

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 28g

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