Name: Best Slow Cooker Korean Beef
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Korean
Ingredients: 2 lbs beef chuck roast, cut into bite-size pieces; 1/2 cup low-sodium soy sauce; 1/4 cup brown sugar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1/2 teaspoon crushed red pepper flakes (optional); 1 tablespoon cornstarch; 1 tablespoon water; Sliced green onions, for garnish; Sesame seeds, for garnish

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Why You’ll Love Best Slow Cooker Korean Beef Recipe

The slow‑cooking makes the beef incredibly tender without much effort.
The flavour profile is bold but well‐balanced: sweet, salty, garlicky, slightly spicy.
It’s versatile — you can serve it over rice, with steamed veggies, in tacos or bowls.
Great for meal‑prep: you can make a big batch ahead of time and use leftovers.
It’s comforting and perfect for cooler evenings or a relaxed weekend dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef roast (such as chuck roast), cut into bite‑sized pieces
Beef broth
Soy sauce (preferably reduced sodium)
Brown sugar
Garlic, minced
Fresh ginger, grated or minced
Sesame oil
Rice vinegar
Korean chili paste or sauce (such as gochujang) or substitute with Sriracha/hot sauce if not available
Onion powder or onion (optional)
Pepper
Cornstarch (for thickening the sauce)
Garnish: sliced green onions, sesame seeds
Serving suggestions: white or brown rice, steamed vegetables

Directions

Place the cubed beef into the slow cooker.
In a bowl, whisk together beef broth, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and the chili paste (or hot sauce substitute).
Pour the sauce over the beef, stirring to ensure the meat is well coated.
Cover and cook on low for about 6‑8 hours (or on high for 4‑5 hours) until the beef is very tender and easily pulls apart.
About 30 minutes before serving, mix the cornstarch with a little of the cooking liquid in a small bowl to make a slurry, then stir it into the slow cooker, set to high. Cover and cook for the last 30 minutes to thicken the sauce.
Shred or break apart the beef pieces as desired. Stir well to combine with the sauce.
Serve the beef over rice (or noodles), garnish with sliced green onions and sesame seeds, and add steamed vegetables or pickled veggies on the side if you like.

Servings and timing

Serves: approximately 6 servings (depending on portion size)
Prep time: about 10 minutes
Cook time: about 6‑8 hours on low (or about 4‑5 hours on high)
Total time: about 6½‑8 hours including prep

Variations

Use pork shoulder or pork loin instead of beef for a different flavour.
Swap the beef for chicken thighs and reduce the cook time accordingly.
Add vegetables into the slow cooker halfway through the cooking time — e.g., sliced onions, carrots, or broccoli for more texture.
Increase or decrease the amount of chili paste/hot sauce to control the heat level.
Serve the beef in flour tortillas or lettuce wraps for a Korean‑style taco twist.
Use a marinade twist: grate pear or apple into the sauce for a subtle fruity sweetness (common in Korean marinades).
For a gluten‑free option, use tamari or gluten‐free soy sauce and check that the chili paste is gluten‑free.

Storage/Reheating

Refrigerator: Store cooled leftovers in an airtight container and refrigerate for up to 3‑4 days.
Freezer: Portion the beef and sauce into freezer‑safe containers or bags; freeze for up to 2‑3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a saucepan over medium heat, stirring occasionally until heated through. Add a splash of broth or water if the sauce has thickened too much. You can also reheat in the microwave, stirring halfway through to ensure even heating.

FAQs

What cut of beef works best for this recipe?

Choose a well‑marbled, tougher cut (such as chuck roast) that benefits from slow cooking. These cuts become tender and flavourful when cooked for several hours.

Can I use lean cuts of beef instead?

You can, but leaner cuts may dry out or become tough if overcooked. If using a leaner cut, reduce the cooking time and monitor more closely.

Do I need to brown the beef before putting it in the slow cooker?

No, it’s optional. Browning the beef first will add extra flavour but isn’t necessary for this slow‑cooker method.

Is a slow cooker absolutely required?

No — you could adapt this recipe for an oven (e.g., a covered Dutch oven at around 325 °F / 160 °C for ~3‑4 hours) or in a pressure cooker. But the slow cooker makes it very hands‑off.

Can I adjust the spiciness?

Yes — control the heat by adjusting the amount of chili paste (gochujang) or hot sauce used. You can omit or reduce it for mild flavour.

What should I serve with this dish?

It pairs beautifully with steamed rice (white or brown), noodles, steamed or stir‑fried vegetables, or even in lettuce wraps or tacos.

How thick should the sauce be?

After cooking, the sauce should coat the beef nicely and have some body. Use the cornstarch slurry step to thicken it to your preference.

Can I make this ahead of time?

Absolutely — you can prepare the beef and sauce in the morning, let it cook, then store leftovers for later. It often tastes even better the next day.

Can I make a smaller or larger batch?

Yes — simply scale the ingredients proportionally. Just ensure your slow cooker isn’t more than ~2/3 full to allow for safe cooking and liquid movement.

Conclusion

This Slow Cooker Korean Beef recipe offers a delicious, fuss‑free way to enjoy tender beef in a vibrant Korean‑inspired sauce. With minimal prep and easy cooking, it’s ideal for weekday dinners, family meals or meal‑prepping. Whether you serve it over rice, in wraps, or alongside veggies, it’s sure to become a go‑to favourite.