Easy Slow Cooker Korean Beef

Name: Easy Slow Cooker Korean Beef
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Korean
Ingredients: 3-4 lbs boneless beef chuck roast, cut into 2-3 pieces; 1 cup low-sodium soy sauce; ½ cup packed light brown sugar; ½ cup water; ¼ cup unseasoned rice vinegar; 2 tbsp toasted sesame oil; 1 large yellow onion, thinly sliced; 8 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1 medium Asian pear, peeled and grated; 1-2 tbsp gochujang or Sriracha (optional); ¼ tsp black pepper, freshly ground; 2 tbsp cornstarch (for thickening); 2 tbsp cold water (for thickening); ¼ cup fresh green onions, thinly sliced (for garnish); 2 tbsp toasted sesame seeds (for garnish); Steamed white or brown rice (for serving); Steamed broccoli or cucumber salad (for serving)

Jessica Baker

Update : February 20, 2026

Delicious Easy Slow Cooker Korean Beef ready to serve in a bowl.

why make this recipe

Easy Slow Cooker Korean Beef is a fantastic meal for anyone looking for a flavorful dish that requires minimal effort. With just a few steps, this recipe transforms simple ingredients into a delicious Korean-inspired meal. The slow cooking process ensures that the beef becomes incredibly tender and absorbs all the wonderful flavors from the marinade. It’s perfect for busy weeknights or gatherings, as you can set it and forget it!

how to make Easy Slow Cooker Korean Beef

Ingredients:

3-4 lbs boneless beef chuck roast, cut into 2-3 pieces
1 cup low-sodium soy sauce
½ cup packed light brown sugar
½ cup water
¼ cup unseasoned rice vinegar
2 tbsp toasted sesame oil
1 large yellow onion, thinly sliced
8 cloves garlic, minced
2 tbsp fresh ginger, grated
1 medium Asian pear (or Bosc pear), peeled & grated
1-2 tbsp gochujang or Sriracha (optional)
¼ tsp black pepper, freshly ground
2 tbsp cornstarch (for thickening)
2 tbsp cold water (for thickening)
¼ cup fresh green onions, thinly sliced (for garnish)
2 tbsp toasted sesame seeds (for garnish)
Steamed white or brown rice (for serving)
Steamed broccoli or cucumber salad (for serving)

Directions:

Prep Beef & Sear (Optional): Pat dry the beef chuck roast. For a richer flavor, sear the beef in 1-2 tablespoons of neutral oil in a large pan over medium-high heat for 3-4 minutes per side until golden brown. Transfer the seared beef to your slow cooker.
Prep Aromatics & Pear: Thinly slice the yellow onion. Mince the garlic and grate the fresh ginger. Peel and grate the Asian pear directly into a medium mixing bowl.
Make Korean Sauce: In the bowl with grated pear, add soy sauce, brown sugar, water, rice vinegar, toasted sesame oil, minced garlic, grated ginger, sliced onion, gochujang or Sriracha (if using), and black pepper. Whisk all the ingredients until the brown sugar dissolves and the sauce is well mixed.
Slow Cook: Pour the Korean marinade and sauce mixture over the beef in the slow cooker. Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the beef is very tender and shreds easily with two forks.
Shred Beef & Thicken Sauce: Carefully take out the cooked beef and shred it into bite-sized pieces; return the shredded beef to the slow cooker. In a small bowl, whisk together the cornstarch with cold water to form a smooth slurry. Gradually whisk this slurry into the hot sauce in the slow cooker (or transfer the liquid to a saucepan over medium heat) and cook for 2-3 minutes until the sauce thickens.
Adjust & Serve: Taste the thickened sauce and adjust seasoning as needed. Stir the shredded beef back into the thickened sauce to coat. Serve hot over steamed rice, garnished with green onions and a sprinkle of sesame seeds. Optionally, add steamed broccoli or a fresh cucumber salad on the side.

how to serve Easy Slow Cooker Korean Beef

Serve the Korean beef hot over a bed of steamed white or brown rice. To enhance the meal, consider adding steamed broccoli or a refreshing cucumber salad on the side. The combination of tender beef and the deliciously savory sauce creates a comforting dish that everyone will enjoy.

how to store Easy Slow Cooker Korean Beef

Once cooled, store any leftovers in an airtight container in the refrigerator. It can last up to 3-4 days. For longer storage, consider freezing the shredded beef and sauce in freezer-safe containers for up to 2-3 months. When ready to eat, simply thaw and reheat on the stove or in the microwave.

tips to make Easy Slow Cooker Korean Beef

Searing the Beef: While optional, searing the beef before slow cooking adds a richer flavor.
Adjust Heat Level: If you like spiciness, feel free to add more gochujang or Sriracha to your sauce.
Garnishes: Don’t skip the green onions and sesame seeds; they add a nice crunch and additional flavor.

variation

You can customize this recipe by adding vegetables to the slow cooker, such as sliced bell peppers, carrots, or snap peas, during the last hour of cooking for added nutrition and color.

FAQs

1. Can I use another cut of beef?
Yes, you can use other cuts like brisket or flank steak, but the cooking time may vary based on the size and thickness.

2. Is there a substitute for the Asian pear?
If you can’t find an Asian pear, a regular Bosc pear or even a grated apple can work as a substitute.

3. Can I make this recipe in advance?
Absolutely! You can prepare the marinade and beef a day in advance and let it sit in the fridge overnight before cooking, which will enhance the flavor.