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A close-up of a bowl of delicious Slow Cooker Korean Beef, garnished with sesame seeds and green onions, with rice in the background.
Daniel

Slow Cooker Korean Beef

Tender, fall-apart chuck roast slow-cooked in a savory, sweet, and slightly spicy Korean-inspired sauce. This set-and-forget recipe is perfect for serving over rice for an easy and flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Korean
Calories: 488
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Vegetables
  • 2.5-3 lbs beef chuck roast trimmed of excess fat
  • 1 large yellow onion thinly sliced
  • 2 medium carrots peeled and julienned
For the Korean Sauce
  • 1/2 cup low-sodium soy sauce or tamari for gluten-free
  • 1/2 cup beef broth low-sodium
  • 1/4 cup packed brown sugar
  • 2 tbsp sesame oil toasted
  • 1 tbsp rice vinegar
  • 1-2 tbsp Gochujang Korean chili paste, adjust to your spice preference
  • 1 small Asian pear or Bosc pear peeled and grated
  • 5 cloves garlic minced
  • 1 tbsp fresh ginger grated
For Thickening and Garnish
  • 2 tbsp cornstarch optional, for thickening the sauce
  • 2 tbsp cold water optional, to make cornstarch slurry
  • Sliced green onions for garnish
  • Toasted sesame seeds for garnish

Equipment

  • 6-quart Slow Cooker
  • Medium mixing bowl
  • Whisk

Method
 

Prepare the Sauce
  1. In a medium bowl, whisk together the low-sodium soy sauce, beef broth, packed brown sugar, sesame oil, rice vinegar, Gochujang, grated pear, minced garlic, and grated ginger until the sugar is dissolved. Set aside.
Assemble in the Slow Cooker
  1. Spread the sliced yellow onion and julienned carrots in an even layer on the bottom of a 6-quart slow cooker.
  2. Place the beef chuck roast on top of the vegetables.
  3. Pour the prepared sauce evenly over the beef roast.
Slow Cook
  1. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beef is tender and easily shreds with a fork.
Shred and Finish
  1. Carefully transfer the cooked beef roast to a large plate or cutting board. Using two forks, shred the beef, discarding any large pieces of fat.
  2. Return the shredded beef to the slow cooker and stir to combine it with the sauce and vegetables.
  3. OPTIONAL - Thicken the Sauce: If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker. Cover and cook on HIGH for another 15-20 minutes, or until the sauce has thickened.
  4. Serve the Slow Cooker Korean Beef hot over steamed rice, garnished with fresh sliced green onions and toasted sesame seeds.

Notes

Serving Suggestions: This Korean beef is incredibly versatile! Serve it over rice bowls, in lettuce cups for a low-carb option, on tacos with kimchi slaw, or piled high on a toasted bun for a delicious sandwich.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day.
Freezing: Allow the beef to cool completely, then store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.