Slow Cooker Korean Beef (Print View)

Tender beef simmered slowly in a sweet and savory Korean sauce, perfect with rice or greens.

# 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

# Step-by-Step Directions:

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.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning to coat evenly.
03 - Scatter half of the green onions over the beef.
04 - Cover and cook on low 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 to coat with the sauce.
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 beef becomes impossibly tender, practically shredding itself after hours in that Korean-inspired sauce
  • Set it in the morning and come home to a house that smells absolutely incredible
  • The sauce strikes this perfect balance of savory and sweet that keeps everyone coming back for seconds
02 -
  • Resist the urge to lift the lid during cooking; every time you do, you're adding about 20 minutes to the cooking time
  • The sauce will look thin at first but thickens beautifully as it reduces and the beef releases its natural collagen
  • Letting the beef rest for 10 minutes before shredding makes it even easier to pull apart
03 -
  • Pat the beef dry with paper towels before adding the sauce for better browning and flavor absorption
  • Use tamari instead of soy sauce to make this completely gluten-free without sacrificing flavor

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