Slow Cooker Korean Beef (Printable Version)
Savory-sweet Korean beef slow-cooked until tender, garnished with green onions and sesame seeds.
# 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:
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.
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.
03 -
Once cooked, remove the beef from the slow cooker and shred into bite-sized pieces using two forks.
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.
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.
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:
01 -
Adjust red pepper flakes according to your preferred spice level. Fresh ginger and garlic are essential for authentic flavor—avoid powdered substitutes.
02 -
Leftovers can be refrigerated for 3-4 days and are excellent in various dishes such as tacos or sandwiches.
03 -
The recipe suits a 6-quart slow cooker; reduce ingredient quantities for smaller devices.