If you love big flavor without big fuss, this Slow Cooker Korean Beef is the perfect dish to warm up your dinner table. The slow cooker does all the heavy lifting here, transforming simple ingredients into a meal that’s savory, sweet, and totally addictive.
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into chunks
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar or honey
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup water or beef broth
- 1 teaspoon toasted sesame seeds (optional garnish)
- 2 green onions, thinly sliced (optional garnish)
Instructions
Begin by assembling your slow cooker. Place the beef chunks in the basin, making sure each piece has room to absorb the richly spiced sauce. In a small bowl, whisk together the soy sauce, brown sugar (or honey), gochujang, sesame oil, garlic, ginger, and water (or beef broth) until thoroughly combined. This sweet and spicy blend will infuse the beef with the bold, signature notes of Korean cuisine.
Pour this sauce over the beef, coating each chunk evenly. Set your slow cooker on low and allow it to work its magic for about 7 to 8 hours. If you’re in a hurry, choose the high setting and it will be ready in 4 to 5 hours instead. Every so often, give the beef a gentle stir to ensure the sauce is distributed evenly. Once the meat is fork-tender, use two forks to shred it—though this step is optional if you prefer chunky pieces.
For a finishing touch, sprinkle with toasted sesame seeds and sliced green onions. Serve atop steamed rice, tucked into lettuce wraps, or spooned over warm noodles to soak up every last drop of that sweet-and-spicy sauce.
This recipe is a fantastic fit for fans of bold flavors who don’t want to spend too much time in the kitchen. Thanks to the slow cooker, you can keep your hands free for other tasks while dinner practically takes care of itself.
Feel free to customize: swap out sugar for honey, add vegetables like carrots or bell peppers for extra nutrients and color, or adjust the spice level by choosing more or less gochujang. However you cook it, you’ll end up with a sumptuous, satisfying meal that hits all the notes of classic Korean-inspired comfort.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
