Slow Cooker Korean Beef (Print version)
Savory, tender Korean-style beef slow cooked with ginger, garlic, and sesame for rich flavor.
# What you'll need:
→ Beef
01 - 2 lbs beef chuck roast, cut into large chunks
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds
→ Vegetables & Garnishes
11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Optional: sliced red chili, for garnish
# How to make it:
01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until smooth and well combined.
02 - Place beef chunks in the slow cooker. Pour the prepared sauce over the beef, turning pieces to coat evenly with the marinade.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover and cook on low setting for 7 hours, or until beef is very tender and can be easily shredded with a fork.
05 - Shred the beef directly in the slow cooker using two forks. Stir thoroughly to coat all pieces with the flavorful cooking liquid.
06 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Garnish with remaining green onions, sesame seeds, and optional sliced red chili.
# Expert suggestions:
01 -
- The sauce strikes that perfect balance between sweet and savory that keeps everyone coming back for seconds
- You can throw everything in the slow cooker and walk away for seven hours
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Resist the urge to lift the lid during cooking, every peek adds about 15 minutes to the cook time
- Letting the beef rest in the sauce after shredding for at least 15 minutes makes it incredibly juicy
03 -
- Trim some of the excess fat before cooking if you prefer a leaner final dish
- For extra crispy edges, spread the shredded beef on a baking sheet and broil for 3 minutes before serving