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Slow Cooker Korean Beef

A delightful dish that combines tenderness with rich flavors, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5-3 pounds boneless beef chuck roast
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon gochujang
  • 2 teaspoons cornstarch (optional, for thickening)
For Serving
  • Steamed rice or noodles
  • Lettuce leaves
  • Sliced green onions
  • Sesame seeds

Method
 

Preparation
  1. Place the beef in a 5- to 6-quart slow cooker. Scatter the onion over the top.
  2. In a bowl, whisk together the garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang until smooth. Reserve 1/4 cup of the sauce.
  3. Pour the remaining sauce over the beef.
Cooking
  1. Cover and cook on low for 8-10 hours or high for 5-7 hours until the beef is tender.
  2. Transfer the beef to a cutting board and shred it with forks. Add the reserved sauce to the slow cooker.
  3. If desired, whisk the cornstarch with water and stir it into the sauce. Cook on high for 5-10 minutes to thicken.
  4. Return the shredded beef to the sauce and stir to coat.
Serving
  1. Serve the beef over rice or noodles, or in lettuce wraps, and top with green onions and sesame seeds.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of water or broth to keep it moist. For long-term storage, freeze in a freezer-safe container for up to 3 months.