Slow Cooker Korean Beef (Print Version)
Slow-cooked beef infused with Korean flavors, ideal for rice or lettuce wraps.
# What You 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 Prepare:
01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds in a medium bowl until smooth and fully combined.
02 - Place beef chunks in the slow cooker and pour sauce over the meat, turning pieces to ensure even coating on all sides.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover and cook on low setting for 7 hours until beef is very tender and easily shreds with a fork.
05 - Shred beef directly in the slow cooker using two forks, then stir thoroughly to coat shredded meat 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 Advice:
01 -
- The sauce develops this incredible depth that tastes like youve simmered it all day, even though it comes together in minutes
- Beef chuck becomes impossibly tender, practically melting into the savory-sweet Korean-inspired sauce
- Your whole house will smell amazing, and youll look like a culinary genius with barely any effort
02 -
- I once forgot to reduce the soy sauce and ended up with saltiness that no amount of rice could fix, so definitely stick to low-sodium
- The sauce will thicken naturally as it cooks, but if you want it extra glossy, shred the beef earlier and let it simmer uncovered for the last hour
03 -
- Cooking on high for 4-5 hours works if you're pressed for time, but low and slow always gives better texture
- Leftovers actually taste better after a day or two in the fridge, so double the batch and thank yourself later