Slow Cooker Korean Beef (Print Version)
Tender beef in Korean-style sauce with soy, ginger, and gochujang. Set it and forget it for 8 hours of hands-free cooking.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into 2-inch pieces
02 - 1 medium onion, thinly sliced
→ Korean Sauce
03 - 1/2 cup low-sodium soy sauce
04 - 1/3 cup brown sugar
05 - 1/4 cup sesame oil
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1/4 cup rice vinegar
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds
11 - 1/2 teaspoon black pepper
→ Garnish & Optional Thickener
12 - 4 green onions, sliced
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
# Steps:
01 - Place beef pieces and sliced onion in the slow cooker insert.
02 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and black pepper in a bowl until sugar dissolves.
03 - Pour sauce over beef and onions, tossing gently to coat evenly. Cover and cook on low for 8 hours or high for 4 hours until beef is very tender.
04 - For thicker sauce, mix cornstarch with water to form slurry. Stir into slow cooker during final 30 minutes of cooking.
05 - Shred beef using two forks and mix thoroughly with sauce. Garnish with sliced green onions and extra sesame seeds. Serve over steamed rice or in lettuce wraps.
# Expert Tips:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day even though prep takes mere minutes
- Its practically foolproof yet impressive enough for dinner guests who think you spent hours cooking
02 -
- The sauce will look thin initially but transforms as the beef releases its collagen during the long cook
- Resist the urge to lift the lid too often since every peek adds valuable cooking time
03 -
- Pat the beef dry before cutting to help it brown better if you sear it first
- Toast your sesame seeds in a dry pan for extra nutty flavor before garnishing