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Easy Slow Cooker Korean Beef

A flavorful Korean-inspired beef dish that requires minimal effort and cooks tenderly in a slow cooker, perfect for busy weeknights.

  • Total Time: 375 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Optional to sear the beef for added flavor. Adjust heat level with more gochujang or Sriracha if desired. Garnish with green onions and sesame seeds for extra flavor.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 360 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 13g
  • Sodium: 800mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 85mg

Keywords: Korean Beef, Slow Cooker, Easy Dinner, Comfort Food, Asian Cuisine