Crock Pot Korean Beef (Printer-friendly)

Tender beef slow-cooked in a rich Korean-inspired sauce, perfect for effortless weeknight meals.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch cubes

→ Sauce

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

→ Vegetables & Garnishes

11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving

# How To Make It:

01 - In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper until smooth and fully incorporated.
02 - Place the beef cubes and sliced onion in the crock pot, distributing evenly for consistent cooking.
03 - Pour the sauce over the beef and onions. Stir gently to coat all pieces evenly with the Korean-style marinade.
04 - Cover and cook on LOW for 6-7 hours until the beef is tender and easily shredded with a fork.
05 - Skim excess fat from the surface if needed. Shred the beef gently with two forks directly in the cooker, mixing thoroughly with the reduced sauce.
06 - Serve hot over steamed rice or in lettuce wraps. Garnish generously with sliced green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The sauce develops this deep, complex flavor that tastes like you spent hours simmering it, but your slow cooker does all the heavy lifting
  • It's one of those rare recipes that actually tastes better the next day, making it perfect for meal prep or leftovers
02 -
  • The first time I made this, I got impatient and cooked it on HIGH for 3 hours instead of LOW for 6, and the beef was tough and chewy
  • Skimming the fat before shredding makes such a difference in the final dish—I learned this after skipping it once and the sauce felt greasy and heavy
03 -
  • If your sauce looks too thin at the end, remove the lid and cook on HIGH for 30 minutes to reduce it further
  • Toast your sesame seeds in a dry pan for 2-3 minutes before garnishing—it brings out this incredible nutty flavor

Go Back