Slow Cooker Korean Beef

Slow Cooker Korean Beef is such an easy meal that results in the most delicious, melt-in-your-mouth beef! The sweet and spicy sauce requires just 10 minutes of prep time and infuses the meat while it cooks. It’s the perfect weeknight dinner and makes even better leftovers!

Serve it straight from the crock-pot over fluffy rice or cauliflower rice. Add some steamed veggies, and you have a complete meal ready to enjoy. So good and so simple!

What is Slow Cooker Korean Beef?

Slow Cooker Korean Beef is a tender, flavorful dish where beef simmers in a rich, sweet-savory sauce made with soy sauce, garlic, ginger, and sesame oil.

Inspired by traditional Korean flavors, this slow-cooked version enhances the depth of taste while making the beef melt-in-your-mouth tender.

Today, we’re making a simplified version of this incredibly flavorful dish that lets the slow cooker do all of the work. This is truly one of the easiest recipes ever. Just mix up the sauce, add everything to the slow cooker, and go about your day.

Key Ingredients

The best cut of beef for this recipe is chuck roast – the same cut you’d use to make pot roast. The fat marbling in a chuck roast is what makes the beef so tender. A leaner cut just won’t be quite as tender and juicy.  You can also make this recipe with flank steak.

Cornstarch is also key because it’s what thickens the broth. If you don’t have rice vinegar on hand, balsamic vinegar works well here, too.

Homemade Korean Beef In Four Easy Steps

First: Add the first nine ingredients from the list into a bowl and whisk until you have a well-combined sauce.

Second: Place the beef on a cutting board and cube it. Transfer the beef to the slow cooker and pour the sauce over, coating evenly.

Third: Put the lid on your slow cooker and let it go until the beef is tender enough to fall apart. You can cook it on low for 7-8 hours or high for 3-4 hours.

Fourth: Make a cornstarch slurry by mixing 2 tbsp of cornstarch with 2 tbsp of water. Stir it into the sauce so it thickens up, and let it cook for the last 30 minutes until the meat is fork-tender.

Switch Up The Recipe

Add veggies: Toss in some broccoli, mushrooms, carrots, or snow peas during the last 30 minutes to an hour of cooking.

More garnish: You can absolutely go crazy with the garnishes here. Fresh herbs, sliced radishes and cucumbers, or crispy fried onions would all be great.

Make it spicy: If you’re into spicy food, add as much siracha as you like! You can also use red pepper flakes or chili oil to add some heat.  

Swift Protein: You can use ground beef, but it cooks much faster, so no slow cooker needed. Just brown it, add the sauce, and simmer until thickened.

Serving Suggestions

I typically serve this over white or brown rice with an easy side like air fryer broccoli, slaw or steamed cauliflower. Add some green onions and sesame seeds on top and I promise it’s just as good (and even better) than takeout.

I also enjoy serving this Korean beef with flour tortillas or lettuce wraps. It makes tasty Korean beef tacos for Tuesday night.

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5 from 1 vote

Slow Cooker Korean Beef

Slow Cooker Korean Beef is such an easy meal that results in the most delicious, melt-in-your-mouth beef! The sweet and spicy sauce requires just 10 minutes of prep time and infuses the meat while it cooks. It’s the perfect weeknight dinner and makes even better leftovers!

© Author: Olivia Ribas

Prep: 10 minutes minutes

Cook: 4 hours hours

Servings: 6 people

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Ingredients

• ▢ 1 cup beef broth
• ▢ ½ cup reduced sodium soy sauce
• ▢ ½ cup brown sugar packed
• ▢ 5 cloves garlic minced
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon rice wine vinegar
• ▢ 1 tablespoon freshly grated ginger
• ▢ 1 teaspoon Sriracha
• ▢ ½ teaspoon onion powder
• ▢ 3.5 lb boneless beef chuck roast cut into 1-inch cubes
• ▢ 2 tablespoons cornstarch
• ▢ 3 green onions thinly sliced
• ▢ Sesame seeds for seasoning

US CustomaryMetric

Equipment

• 1 Slow Cooker

Instructions

• Prepare the Sauce: In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, minced garlic, sesame oil, rice wine vinegar, grated ginger, Sriracha, and onion powder until well combined.
• Add Ingredients to the Slow Cooker: Place the cubed beef chuck roast into the slow cooker. Pour the prepared sauce over the beef, ensuring all the pieces are evenly coated.
• Cook: Cover and cook on low heat for 7–8 hours or high heat for 3–4 hours, until the beef is tender and easily pulls apart.
• Thicken the Sauce: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Stir this mixture into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
• Serve: Serve hot over rice or steamed broccoli. Garnish with green onions and a sprinkle of sesame seeds. Enjoy!

Tips

• I like to use reduced-sodium soy sauce and add salt to taste.
• Fresh garlic and ginger are best in this recipe. But, if you don’t have them on hand you can use garlic powder and ground ginger instead.
• Cut the beef into similar-sized cubes so they all cook at the same time. If you buy pre-cubed meat then you may need to cut the larger pieces in half.

Nutrition Information

Serving: 1/6 Calories: 478kcal Carbohydrates: 27g Protein: 63g Fat: 14g Cholesterol: 175mg Sodium: 1453mg Potassium: 100mg Fiber: 1g Sugar: 19g Calcium: 3mg Iron: 38mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.