Slow Cooker Korean Beef (Print)

Tender beef simmered in a savory Korean-style sauce, ideal for rice or wraps.

# Ingredient List:

→ Beef

01 - 2 lbs beef chuck roast, cut into large chunks

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds

→ Vegetables & Garnishes

11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Sliced red chili, optional for garnish

# How-To Steps:

01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until smooth and fully combined.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning pieces to coat evenly on all sides.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover and cook on low setting for 7 hours, or until beef is very tender and easily shreds with a fork.
05 - Shred beef directly in the slow cooker using two forks. Stir thoroughly to distribute sauce evenly throughout the shredded meat.
06 - Serve hot over steamed rice, in lettuce wraps, or alongside steamed vegetables. Top with remaining green onions, sesame seeds, and optional sliced red chili.

# Expert Suggestions:

01 -
  • The sauce hits every flavor note sweet, salty, tangy, and just enough heat to keep things interesting
  • Seven hours in the slow cooker turns tough chuck roast into meat that falls apart with practically no effort
02 -
  • The sauce will look thin going in but reduces beautifully into a glaze while the beef releases its own juices
  • Gochujang varies by brand, so start with less if you are sensitive to heat and add more at the end
03 -
  • Pat the beef dry before cutting so the sauce clings instead of sliding off
  • Let it rest for ten minutes after shredding so the meat can soak up more liquid

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