Name: Slow Cooker Korean Beef Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Korean
Ingredients: 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); 3 pounds chuck roast; 2 teaspoons sesame seeds; Optional: cooked rice for serving

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

Scale

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

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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.