Slow Cooker Korean Beef

Category: Satisfying Main Dishes

Experience tender beef infused with a harmonious blend of soy sauce, brown sugar, ginger, and garlic, slow-cooked gently to melt-in-your-mouth perfection. The onions caramelize to add depth while the balanced sweet and savory sauce coats every bite. Garnished with sesame seeds and fresh green onions, this dish pairs beautifully with jasmine or brown rice. Slow cooking allows the flavors to meld deeply, creating a comforting yet vibrant meal ideal for busy days and family gatherings.

Adjust spice levels to your preference with red pepper flakes or a dash of gochugaru for extra warmth. Optional additions like kimchi or fresh vegetables enhance texture and nutrition. This versatile dish also works well in lettuce wraps, tacos, or topped with a fried egg for added richness. The low and slow method ensures the beef is juicy and tender, with a sauce thickened to silky consistency either by reduction or a cornstarch slurry.

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Updated on Fri, 10 Oct 2025 19:08:13 GMT
A bowl of rice with meat on top. Pin
A bowl of rice with meat on top. | easydiyrecipes.com

Prepare to be transported to a world of savory sweet deliciousness with minimal effort. Just imagine coming home after a long day to the aroma of meltingly tender beef infused with ginger, soy, and a hint of spice. This slow cooker Korean beef is pure comfort on a plate and a regular at my table when I need dinner to cook itself.

I first made this on a busy weekday when I wanted something warm and satisfying for my family. The sweet savory fragrance had everyone peeking into the kitchen and it disappeared so fast I barely had time to grab seconds.

Ingredients

  • Chuck roast: Look for one with some marbling but not too much fat – this keeps the beef juicy and soft
  • Soy sauce: Use a low sodium type to control the salt balance and seek out a good quality brand for deep umami
  • Brown sugar: Packed tight for accurate sweetness with rich molasses notes
  • Honey: Adds floral sweetness that rounds out the savory sauce
  • Sesame oil: Toasted is best for a nutty aroma that screams Korean cuisine
  • Rice vinegar: Gives bright contrast to the richness of the beef
  • Fresh ginger: Grated for zing and warmth fresh is essential for the right flavor
  • Garlic: Freshly minced for punchy aroma and depth
  • Red pepper flakes: Amp up or reduce to control heat and always go for flakes with vibrant color
  • Black pepper: Freshly ground is best for gentle spicy warmth
  • Medium onion: Thinly sliced for sweet background flavor and soft texture
  • Green onions: Sliced for garnish choose firm and bright for crunch and color
  • Sesame seeds: Adds nutty crunch and extra visual appeal look for ones that are toasted
  • Cooked rice: Use jasmine or brown rice for a pleasant chew and to soak up the sauce
  • Kimchi: Optional but recommended for a punchy tangy contrast use high quality refrigerated types if possible

Step-by-Step Instructions

Prepare the Beef:
Trim any large pieces of fat from the chuck roast leaving just enough to keep it juicy. A little bit of fat helps flavor and tenderness.
Make the Sauce:
In your slow cooker or a large bowl whisk together soy sauce brown sugar honey sesame oil rice vinegar ginger garlic red pepper flakes and black pepper until fully combined. Aim for a balanced blend where sweet savory and heat all shine.
Add the Onion:
Scatter the sliced onion right into your sauce. This will soften and melt into the dish adding subtle sweetness and richness.
Submerge the Roast:
Nestle the beef roast on top of the onion and sauce. Press gently to ensure it is at least half covered. If it is not add a splash of water or beef broth.
Slow Cook:
Cover and set your slow cooker to low for 8 to 10 hours or high for 4 to 5 hours. The goal is beef that shreds without resistance letting the magic of low and slow do its thing.
Test for Doneness:
An hour before the end check if the beef is fork tender and starting to fall apart. If ready you can reduce the heat or turn off the slow cooker to avoid drying out.
Shred the Beef:
Remove the roast to a board and use two forks to pull it into bite sized shreds. Do not rush this step – get rid of any pieces of fat as you go.
Thicken the Sauce:
If you want a thicker sauce whisk two tablespoons of cornstarch with two tablespoons of cold water. Stir this into the cooking liquid and turn the slow cooker to high for about twenty minutes until the sauce is glossy and coats the back of a spoon. Alternatively simmer the sauce on the stove to reduce.
Return and Simmer:
Add the shredded beef back into the thickened sauce and gently stir to coat every piece. Let it sit in the sauce for ten to fifteen more minutes so the flavor soaks all the way in.
Serve and Garnish:
Spoon the beef over hot cooked rice. Top with green onions and sesame seeds for a fresh finish. Offer kimchi or your favorite bold side for extra zip.
A bowl of rice with meat on top. Pin
A bowl of rice with meat on top. | easydiyrecipes.com

One of my favorite parts is swirling toasted sesame oil into the sauce. The fragrance always reminds me of cozy meals shared with good company. Once my little one tried his first bowl he was instantly hooked – now he calls it his special rice dinner.

Storage Tips

Leftover Korean beef will keep in an airtight container in the fridge for up to four days. To freeze portion the cooled beef and its sauce into resealable bags flatten and freeze for up to three months. Reheat gently on the stove or in the microwave adding a splash of broth to loosen the sauce if needed.

Ingredient Substitutions

If you cannot find chuck roast look for brisket or bottom round any cut designed for slow cooking and shredding. Coconut aminos can replace soy sauce for a gluten free option. If you are out of honey a little extra brown sugar works fine. Gochujang paste can be stirred in if you want a more traditional Korean heat and depth.

A bowl of rice with meat and vegetables. Pin
A bowl of rice with meat and vegetables. | easydiyrecipes.com

Serving Suggestions

Besides rice try the beef in lettuce wraps for a fresh handheld meal. It is wonderful stuffed into buns for sliders or tacos – my family loves the bold flavors tucked into soft rolls. For a noodle bowl serve over glass or udon noodles with steamed veggies and extra sauce.

Cultural Context

Korean beef dishes are a tradition around holidays and family gatherings. While this version simplifies the process for the modern kitchen it draws inspiration from celebratory meals flavored with soy ginger garlic and sesame. Offering kimchi on the side is a nod to classic Korean dinners which always balance rich dishes with something pickled and bold.

Recipe FAQs

→ What cut of beef works best for slow cooking?

Chuck roast is preferred due to its marbling and connective tissue that break down during slow cooking, resulting in tender, flavorful meat. Brisket can also be a good substitute.

→ How can I adjust the spice level?

Modify red pepper flakes amount to taste, starting with a small pinch if sensitive. Adding gochugaru or sriracha increases heat for those seeking spicier notes.

→ Can I add vegetables to the dish?

Yes, chopped carrots, mushrooms, or potatoes can be added during the last hour of cooking to complement the beef and add texture.

→ What is the best way to thicken the sauce?

Use a cornstarch slurry by mixing equal parts cornstarch and cold water, then stir into the sauce and heat until thickened, or reduce the sauce on the stovetop until desired consistency is reached.

→ What are good serving suggestions?

Serve over jasmine or brown rice, in lettuce wraps for a light option, or use as filling in tacos or sliders for a Korean-inspired twist.

→ How should leftovers be stored and reheated?

Store leftovers in the refrigerator for 3-4 days and reheat gently in the microwave or on the stovetop to preserve moisture and flavor.

Slow Cooker Korean Beef

Savory-sweet Korean beef slow-cooked until tender, garnished with green onions and sesame seeds.

Prep Time
15 min
Cook Time
480 min
Total Time
495 min
By: Evelyn

Category: Main Dishes

Skill Level: Easy

Cuisine: Korean

Yield: 6 Servings (6 servings)

Dietary Preferences: Dairy-Free

Ingredients

→ Beef and Marinade

01 1.4-1.8 kg chuck roast, trimmed of excess fat
02 120 ml low sodium soy sauce
03 50 g packed brown sugar
04 60 ml honey
05 30 ml sesame oil
06 30 ml rice vinegar
07 15 g grated fresh ginger
08 2 cloves garlic, minced
09 1 teaspoon red pepper flakes (adjust to taste)
10 1/2 teaspoon ground black pepper

→ Aromatics and Garnish

11 1 medium onion, thinly sliced
12 4 green onions, thinly sliced, for garnish
13 Sesame seeds, for garnish

→ Serving Suggestions

14 Cooked rice, for serving
15 Kimchi, optional, for serving

→ Thickening Option

16 2 tablespoons cornstarch
17 2 tablespoons cold water

Steps

Step 01

In a large bowl or directly in the slow cooker insert, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Add the thinly sliced onion to the mixture and stir to combine.

Step 02

Place the trimmed chuck roast on top of the onion and sauce, ensuring it is mostly submerged. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender and easily shredded with a fork.

Step 03

Once cooked, remove the beef from the slow cooker and shred into bite-sized pieces using two forks.

Step 04

To thicken the sauce, mix cornstarch with cold water to create a slurry. Stir the slurry into the sauce in the slow cooker and cook on high for 15-20 minutes, stirring occasionally until thickened. Alternatively, reduce the sauce on the stovetop over medium heat until desired consistency is reached.

Step 05

Return the shredded beef to the thickened sauce and stir to coat evenly. Let simmer for an additional 10-15 minutes to meld flavors.

Step 06

Serve the beef over cooked rice, garnished with sliced green onions and sesame seeds. Optionally, accompany with kimchi or use in lettuce wraps, tacos, or sliders.

Notes

  1. Adjust red pepper flakes according to your preferred spice level. Fresh ginger and garlic are essential for authentic flavor—avoid powdered substitutes.
  2. Leftovers can be refrigerated for 3-4 days and are excellent in various dishes such as tacos or sandwiches.
  3. The recipe suits a 6-quart slow cooker; reduce ingredient quantities for smaller devices.

Tools Required

  • Slow cooker (minimum 6-quart capacity)
  • Mixing bowl or slow cooker insert
  • Forks for shredding
  • Small bowl for cornstarch slurry
  • Optional saucepan for sauce reduction

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains soy (soy sauce) and sesame.

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 420.5
  • Fats: 18.2 g
  • Carbohydrates: 30.4 g
  • Proteins: 38.7 g