If you’re craving something that brings deep, rich flavors with effortless cooking, this Slow Cooker Korean Beef Recipe is exactly what your weeknight dinners need. Tender, flavorful chuck roast slow-cooked to perfection in a harmonious blend of soy sauce, brown sugar, garlic, and ginger creates a dish that’s both comforting and vibrant. Whether you’re new to Korean-inspired dishes or a seasoned fan, this recipe brings that perfect balance of spice, sweetness, and umami that makes every bite irresistible.
Ingredients You’ll Need
These ingredients are simple yet essential, each one playing a vital role in building the dish’s incredible taste, texture, and color. From savory soy sauce to fragrant sesame oil, each element combines to create slow-cooked magic you’ll want to savor again and again.
- Soy sauce (1/2 cup): Provides the salty, umami foundation that’s crucial for authentic Korean flavors.
- Brown sugar (1/4 cup, packed): Adds sweetness and helps create a caramelized glaze on the beef.
- Rice wine vinegar (2 tablespoons): Brings a subtle tang that balances the richness perfectly.
- Sesame oil (2 tablespoons): Infuses the dish with a nutty aroma and deep flavor.
- Red pepper flakes (2 teaspoons): Sprinkle in the ideal amount of heat without overwhelming the palate.
- Garlic powder (2 teaspoons): Enhances depth and rounds out the savory profile.
- Ground ginger (1 teaspoon): Adds a spicy brightness that awakens the senses.
- Green onions (3, thinly sliced): Use the white parts in cooking for flavor and reserve the green for garnishing.
- Chuck roast (3 pounds): The star ingredient that becomes tender and juicy after slow cooking.
- Sesame seeds (2 teaspoons): Toasted for a delightful crunch and visual appeal.
- Optional – Rice for serving: A simple base to soak up all the delicious sauce.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Mix the Sauce
Start by combining soy sauce, brown sugar, rice wine vinegar, sesame oil, red pepper flakes, garlic powder, ground ginger, and the white and light green parts of the sliced green onions in a bowl. Whisk everything together thoroughly until the brown sugar dissolves completely, creating a perfectly balanced marinade that will infuse the beef with flavor.
Step 2: Prepare the Meat
Place your 3-pound chuck roast into the slow cooker, then pour the prepared sauce all over it, ensuring the meat is well-coated. This marinade will tenderize the beef as it cooks low and slow, melding all the flavors beautifully into every bite.
Step 3: Slow Cook to Perfection
Cover your slow cooker and set it to low for 6 hours or high for 3 hours, depending on your schedule. Cooking slowly at low temperature guarantees tender, shreddable beef that practically melts in your mouth while soaking up that vibrant Korean flavor.
Step 4: Shred and Serve
Once done, shred the beef right in the slow cooker using two forks or tongs, mixing it with the sauce for maximum flavor throughout. It’s now ready to be served over rice or enjoyed on its own with your favorite sides.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
To add a final layer of freshness and crunch, sprinkle the shredded beef with the remaining bright green parts of the sliced green onions and toasted sesame seeds. These simple garnishes elevate the dish visually and texturally, making it feel restaurant-worthy.
Side Dishes
Serve this Korean beef alongside steamed white or brown rice, which soaks up the flavorful sauce beautifully. For a crisp contrast, consider a side of stir-fried vegetables or lightly pickled cucumbers to brighten and balance the comforting richness of the beef.
Creative Ways to Present
Feeling adventurous? Wrap the shredded beef in lettuce leaves with a dollop of kimchi for a fresh, handheld bite. Another fun option is to top a warm bowl of noodles or ramen with the beef and garnishes for a satisfying fusion twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooker Korean Beef in an airtight container in the refrigerator for up to 4 days. The beef actually tastes better the next day as the flavors have more time to develop and intensify.
Freezing
This recipe freezes beautifully. Portion the beef and sauce into freezer-safe bags or containers, label them, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently on the stovetop in a covered skillet over medium-low heat or microwave in short bursts to keep the beef tender and moist. Add a splash of water or broth if needed to loosen the sauce.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for slow cooking due to its marbling and tenderness, you can also use brisket or short ribs for luscious results.
Is this dish very spicy?
The recipe includes red pepper flakes which add a gentle warmth, but you can easily adjust the spice level by reducing or increasing the amount according to your preference.
Can I prepare this recipe without a slow cooker?
Yes, you can braise the beef in a heavy pot on low heat in the oven for about 3-4 hours, just keep it covered and check occasionally for tenderness.
What is the best way to serve this for meal prep?
Divide the shredded beef into individual containers over rice and store in the fridge for quick grab-and-go meals throughout the week.
Can I add vegetables to the slow cooker?
Certain firmer vegetables like carrots or bell peppers can be added during the last couple of hours for a complete one-pot meal, just be mindful not to overcrowd the cooker.
Final Thoughts
This Slow Cooker Korean Beef Recipe is truly a keeper for anyone looking to bring incredible flavor with minimal effort and maximum satisfaction. It’s perfect for busy nights, special gatherings, or whenever you crave that perfect blend of sweet, savory, and spicy all in one bite. Give it a try—you might just discover your new favorite go-to dish!
Print
Slow Cooker Korean Beef Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef recipe offers a flavorful, tender chuck roast simmered in a savory and slightly spicy Korean-inspired sauce. Slow cooking ensures the beef is melt-in-your-mouth soft, making it an ideal meal for busy days. Served over rice and garnished with green onions and sesame seeds, this dish combines sweet, tangy, and umami flavors for a comforting and satisfying dinner.
Ingredients
Sauce
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 teaspoons red pepper flakes
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 3 green onions, thinly sliced (white and light green parts separated from green parts)
Main
- 3 pounds chuck roast
- 2 teaspoons sesame seeds
- Optional: cooked rice for serving
Instructions
- Prepare the sauce: In a mixing bowl, combine the soy sauce, brown sugar, rice wine vinegar, sesame oil, red pepper flakes, garlic powder, ground ginger, and the white and light green parts of the sliced green onions. Whisk thoroughly until the sugar dissolves and the mixture is well blended.
- Combine beef with sauce: Place the chuck roast into the slow cooker and pour the prepared sauce over the meat, ensuring it is well coated and mostly covered by the liquid to allow for even cooking and flavor infusion.
- Cook the beef: Set the slow cooker to low and cook for 6 hours, or alternatively set it to high and cook for 3 hours. The goal is to cook until the beef is extremely tender and easy to shred with a fork.
- Shred and garnish: Once cooked, use forks or tongs to shred the beef inside the slow cooker, mixing it well with the cooking juices. Serve the shredded beef over cooked rice if desired, and sprinkle with the remaining sliced green onions (the dark green parts) and sesame seeds for garnish and extra flavor.
Notes
- Chuck roast works best for this slow-cooked recipe due to its fat content and tenderness after long cooking.
- If you prefer less heat, reduce the amount of red pepper flakes or omit them entirely.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days and reheat gently on the stovetop or microwave.
- Serve with steamed or fried rice to soak up the flavorful sauce.
