Slow Cooker Korean Beef (Print Version)

Savory-sweet Korean-style beef slow-cooked to tender perfection, great for versatile serving options.

# 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, packed
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon fresh ginger, grated
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 - Sliced red chili, optional

# Directions:

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 - Arrange beef chunks in the slow cooker insert. Pour the prepared 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 fork-tender and easily shreds apart.
05 - Using two forks, shred the beef directly in the slow cooker. Stir thoroughly to distribute the sauce evenly throughout the meat.
06 - Portion hot over steamed rice, in crisp lettuce cups, or alongside steamed vegetables. Top generously with reserved green onions, sesame seeds, and sliced chili if desired.

# Expert Tips:

01 -
  • The sauce does something magical after seven hours of slow cooking that no stovetop method can replicate
  • It is the kind of meal that makes people ask for seconds before they have even finished their first serving
02 -
  • The sauce will look thin at first but thickens beautifully as the beef releases its collagen
  • Resist the urge to lift the lid too often. Every peek adds twenty minutes to the cooking time
03 -
  • Pat the beef dry before cutting to help it brown better in the sauce
  • Let the shredded beef rest in the sauce for at least ten minutes before serving

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