Why You’ll Love Slow Cooker Korean Beef Recipe
If you’re a fan of Korean cuisine or just looking to spice up your dinner routine, this Slow Cooker Korean Beef recipe is a winner. The slow cooking process ensures that the beef becomes incredibly tender, absorbing all the savory flavors of the sauce. The combination of soy sauce, brown sugar, garlic, and sesame oil creates a perfect balance of sweet and savory, while the ginger and red pepper flakes add a subtle kick. Whether served over rice, noodles, or steamed vegetables, this dish is an easy, comforting, and flavorful option for any night of the week.
Ingredients
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2 lbs beef chuck roast, cut into chunks
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1/2 cup soy sauce
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1/4 cup brown sugar
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1/4 cup sesame oil
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1/4 cup rice vinegar
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1/2 cup beef broth
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tsp red pepper flakes (optional for heat)
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2 tbsp cornstarch (for thickening)
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1 tbsp water
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1 tbsp sesame seeds (optional for garnish)
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2 green onions, sliced (optional for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a slow cooker, combine the soy sauce, brown sugar, sesame oil, rice vinegar, beef broth, garlic, ginger, and red pepper flakes. Stir well to combine.
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Add the beef chunks to the slow cooker, ensuring they are submerged in the sauce mixture.
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Cover the slow cooker and cook on low for 7-8 hours, or until the beef is tender and easily shredded with a fork.
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Once the beef is cooked, remove it from the slow cooker and shred it using two forks.
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In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the sauce in the slow cooker to thicken it. Let it cook for an additional 10-15 minutes until the sauce has thickened.
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Return the shredded beef to the slow cooker and mix it into the thickened sauce.
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Serve the beef over rice and garnish with sesame seeds and green onions, if desired.
Servings and timing
This recipe serves 6 people and takes about 7-8 hours to cook on low in the slow cooker.
Variations
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Spicy Korean Beef: Add extra red pepper flakes or a tablespoon of gochujang (Korean chili paste) to bring the heat up a notch.
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Vegetarian Option: Substitute the beef with tofu or tempeh for a plant-based version of this dish. Be sure to press the tofu to remove excess water before cooking.
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Beef Options: You can substitute beef chuck roast with flank steak or brisket for a different texture or flavor profile.
Storage/Reheating
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: This recipe can be frozen for up to 3 months. Let the beef cool completely before transferring it to a freezer-safe container.
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Reheating: To reheat, warm the beef in a saucepan over low heat until heated through. Alternatively, you can reheat it in the microwave for 2-3 minutes, stirring occasionally to ensure even heating.
FAQs
1. Can I use a different cut of beef for this recipe?
Yes, you can use other cuts of beef like flank steak or brisket. However, beef chuck roast is ideal because it becomes tender and easy to shred after slow cooking.
2. Can I make this recipe ahead of time?
Yes, you can prepare this dish the day before and store it in the refrigerator. The flavors will deepen overnight, and you can reheat it before serving.
3. How do I make this dish spicier?
You can add more red pepper flakes or stir in a spoonful of gochujang (Korean chili paste) for a more intense kick.
4. Can I use a pressure cooker instead of a slow cooker?
Yes, you can use a pressure cooker (Instant Pot) on the slow cook function, or use the pressure cook setting for about 30 minutes to achieve a similar result.
5. Is this recipe gluten-free?
To make it gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
6. Can I use honey instead of brown sugar?
Yes, honey can be used as a substitute for brown sugar. However, the flavor may differ slightly, as honey is less rich than brown sugar.
7. Can I add vegetables to the slow cooker?
Yes, you can add vegetables like carrots, bell peppers, or onions to the slow cooker for additional flavor and nutrition.
8. Can I use frozen beef for this recipe?
It’s best to thaw the beef before cooking, as frozen beef can cook unevenly in the slow cooker and may result in tougher meat.
9. How can I make this recipe more savory?
Add a splash of fish sauce or a tablespoon of miso paste to intensify the umami flavor of the dish.
10. Can I serve this with something other than rice?
Yes, you can serve it with noodles, steamed vegetables, or even in a wrap for a different twist on the classic.
Conclusion
This Slow Cooker Korean Beef recipe is an effortless way to bring bold and savory Korean flavors into your home. With minimal prep and a slow cooker doing most of the work, you’ll end up with a delicious, tender dish that’s perfect for family dinners or meal prep. Whether you enjoy it over rice or with a side of vegetables, this dish will quickly become a favorite in your rotation.
Slow Cooker Korean Beef
Slow Cooker Korean Beef is a flavorful, tender, and juicy dish made with beef cooked in a savory Korean-style sauce. This easy, hands-off recipe combines soy sauce, garlic, ginger, and brown sugar, creating a sweet and savory glaze. Perfect for busy weeknights or meal prepping, this dish pairs wonderfully with rice or veggies for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low), 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
- 2 lbs beef chuck roast or flank steak, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1/4 cup rice vinegar
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp sesame seeds (for garnish)
- 2–3 green onions, sliced (for garnish)
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions
- Prepare the Beef: If using a beef chuck roast, slice the beef into thin strips. If using flank steak, slice it against the grain into thin strips.
- Combine Sauce Ingredients: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar.
- Add to Slow Cooker: Place the sliced beef in the slow cooker and pour the sauce mixture over the top. Stir to ensure the beef is well coated.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and cooked through.
- Thicken Sauce (Optional): If you’d like a thicker sauce, remove the beef from the slow cooker and mix cornstarch with a little water. Stir this mixture into the sauce, then cook on high for an additional 15-20 minutes until thickened.
- Garnish and Serve: Once the beef is cooked and the sauce has thickened (if desired), serve the Korean beef over rice. Garnish with sesame seeds and sliced green onions. Optionally, add red pepper flakes for a little heat.
Notes
- For an even richer flavor, you can add a tablespoon of hoisin sauce to the marinade.
- You can also swap the beef for chicken for different variations of the dish.
- If you prefer less sweetness, reduce the amount of brown sugar to suit your taste.
