Crock Pot Korean Beef (Print)
Tender beef slow-cooked in Korean-inspired sauce, creating a delicious, comforting meal.
# Ingredient List:
→ Beef
01 - 2 pounds beef chuck roast, cut into 2-inch cubes
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Garnishes
11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving
# How-To Steps:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper in a medium bowl until smooth and fully incorporated.
02 - Place beef cubes and sliced onion in the slow cooker, then pour the sauce mixture over the meat. Stir gently to ensure even coating of all pieces.
03 - Cover and cook on LOW setting for 6-7 hours until beef is fork-tender and easily shreds. Check occasionally to ensure liquid hasn't evaporated completely.
04 - Skim any excess fat from the surface. Shred beef using two forks directly in the cooker, mixing thoroughly with the thickened sauce.
05 - Serve hot over steamed rice or in lettuce wraps. Top generously with sliced green onions and sesame seeds for added texture and flavor.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender without any hands on work
- The sauce develops layers of flavor that taste like you spent all day cooking
02 -
- Resist the urge to lift the lid too often since every peek adds valuable cooking time
- The sauce will thicken naturally as it cooks so do not worry if it looks thin at first
03 -
- Cut against the grain when cubing the beef for the most tender results
- Let the finished beef rest for 10 minutes before serving so the sauce redistributes