
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.

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.

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.