Slow Cooker Korean Beef (Printable)

Tender beef simmered in a savory-sweet Korean sauce, great with rice or 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

# 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 Tips:

01 -
  • The beef becomes so tender it literally falls apart with just a fork
  • The sauce develops this incredible depth that tastes like you simmered it all day
  • Your slow cooker does all the heavy lifting while you go about your life
02 -
  • Resist the urge to lift the lid during cooking, every time you do you add 15 to 20 minutes to the cooking time
  • The sauce will look thin at first but thickens beautifully as the beef releases its natural collagen
  • If your beef seems tough after 7 hours, give it another hour, some cuts of meat just need more time to break down
03 -
  • Pat the beef dry with paper towels before adding to the slow cooker, this helps the sauce cling better
  • Use a microplane to grate the ginger so it practically dissolves into the sauce with no stringy bits
  • If you want extra crispy edges, transfer the shredded beef to a baking sheet and broil for 3 to 4 minutes before serving

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