Crock Pot Korean Beef (Printable)

Slow-cooked tender beef in rich Korean-inspired sauce, perfect for easy weeknight dinners.

# What You Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper

→ Vegetables & Garnishes

11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving

# How-To Steps:

01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper in a medium bowl until smooth and fully combined.
02 - Place the beef cubes and sliced onion in the crock pot, distributing evenly for uniform cooking.
03 - Pour the prepared sauce over the beef and onions. Stir gently to coat all pieces evenly with the Korean-style marinade.
04 - Cover and cook on LOW setting for 6-7 hours until the beef becomes tender and shreds easily with a fork.
05 - Skim any excess fat from the surface. Shred the beef gently using two forks, mixing thoroughly with the thickened sauce.
06 - Serve hot over steamed rice or in lettuce wraps. Top with sliced green onions and sesame seeds for garnish.

# Helpful Tips:

01 -
  • The sauce develops an incredible depth that you cannot achieve with stovetop cooking
  • Your slow cooker does all the heavy lifting while you go about your day
  • The leftovers somehow taste even better after the flavors meld overnight
02 -
  • Do not be tempted to cook on HIGH, the beef really needs those long low hours to break down properly
  • The sauce will look thin at first but thickens beautifully during the final hour of cooking
  • Gochujang varies by brand, so start with less if you are sensitive to heat
03 -
  • Pat the beef dry before adding it to the crock pot for better searing-like texture
  • Let the shredded beef rest in the sauce for 15 minutes before serving so it soaks up even more flavor

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