Slow Cooker Korean Beef: Sweet & Savory Easy Dinner (Print Version)

Slow Cooker Korean Beef recipe for tender, flavorful weeknights. Set it and forget it for a delicious, family-friendly meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free, Nut-Free

# Ingredients:

→ Main Players

01 - Chuck Roast (2-3 lbs), trimmed and cut into 2-3 inch pieces

→ Sweet & Savory Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup packed brown sugar
04 - 2 tbsp sesame oil
05 - 4-5 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
07 - 2 tbsp rice vinegar
08 - 1/2 tsp red pepper flakes (or more to taste)

→ Finishing Touches

09 - Toasted sesame seeds, for garnish
10 - Sliced green onions, for garnish

→ Optional Extras

11 - White rice or noodles, for serving
12 - Kimchi or steamed broccoli, for serving

# Instructions:

01 - Okay, so first things first, take your chuck roast and trim off any really excessive fat, but leave some! Fat equals flavor and tenderness in this Slow Cooker Korean Beef. Cut it into a few large chunks – maybe 2-3 inch pieces. Pat them dry with paper towels; this is a tiny step but it helps later if you decide to sear. Honestly, I sometimes skip searing if I'm short on time, but if you have an extra 10 minutes, a quick sear in a hot pan before it goes into the slow cooker adds so much depth of flavor. You get those lovely browned bits, you know?
02 - Now for the good stuff! In a medium bowl, whisk together your soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Give it a good whisk until that brown sugar is mostly dissolved. Taste it! Does it need a little more sweetness? A bit more kick? This is your kitchen, your rules. I always taste mine and sometimes add a tiny splash more rice vinegar if I want it brighter. Don't be afraid to adjust; that's how you make it *your* Slow Cooker Korean Beef.
03 - Place your prepared beef chunks into your trusty slow cooker. Pour that glorious sauce evenly over the beef. Make sure those chunks are coated in all that sweet, savory goodness. Give it a gentle stir just to ensure everything is mingling nicely. Now, cover it up and let the magic happen! Cook on low for 6-8 hours or on high for 3-4 hours. Every slow cooker is a little different, so I usually check at the lower end of the time range to see if it's fork-tender. You want it to practically fall apart, that's the goal for this Slow Cooker Korean Beef!
04 - Once your Slow Cooker Korean Beef is wonderfully tender and falling apart, carefully remove the beef chunks from the slow cooker and place them on a cutting board or in a large bowl. Grab two forks and start shredding! It should be so easy, honestly, it'll just melt apart. If it's tough, it needs more time in the slow cooker, no worries. I usually leave some slightly larger pieces for texture, but you can shred it as finely as you like. The aroma at this stage is just incredible; it fills the whole house!
05 - Now, return that beautifully shredded Slow Cooker Korean Beef back into the slow cooker with all those amazing juices. Stir it all up, letting the beef soak up all that rich, concentrated sauce. Let it sit for another 10-15 minutes on 'warm' if your slow cooker has that setting, or just off, to really let those flavors meld. This is where it goes from good to 'oh my goodness, I need more!' The sauce thickens slightly and coats every strand of beef. It looks so inviting at this point, all glossy and dark.
06 - Dish out your Slow Cooker Korean Beef over some fluffy white rice, maybe some noodles, or even lettuce wraps. Sprinkle generously with toasted sesame seeds and sliced green onions. The fresh crunch of the green onions and the nutty sesame seeds add such a lovely contrast to the tender beef. Sometimes I add a dash of sriracha if I'm feeling extra spicy. Get ready for some serious deliciousness, because this Slow Cooker Korean Beef is a winner, every time.

# Notes:

01 - Browning the beef before slow cooking adds a huge depth of flavor; don't skip it if you have time.
02 - This Slow Cooker Korean Beef freezes beautifully for up to 3 months-future you will thank you!
03 - If you're out of fresh ginger, a teaspoon of ground ginger can work, but fresh is definitely better.
04 - Serve this Slow Cooker Korean Beef with a side of quick kimchi and a sprinkle of sesame seeds for the full experience.

# Tools You'll Need:

01 - Slow cooker
02 - whisk
03 - cutting board
04 - forks

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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