Print

Slow Cooker Korean Beef Recipe

Slow Cooker Korean Beef Recipe
Print Recipe

★★★★★

5.1 from 10 reviews

This Slow Cooker Korean Beef recipe delivers tender, flavorful shredded beef infused with a savory-sweet sauce made from soy sauce, honey, brown sugar, and aromatic spices. Perfect for an effortless weeknight dinner, this dish is slow-cooked to perfection and served over rice with fresh green onions and sesame seeds, optionally accompanied by kimchi for an authentic Korean touch.

Ingredients

Scale

Beef and Sauce

  • 3–4 lb chuck roast, trimmed of excess fat
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar, packed
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 medium onion, thinly sliced

For Garnish and Serving

  • 4 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish
  • Cooked rice, for serving
  • Optional: Kimchi, for serving

Optional Thickening Slurry

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Prepare the Beef and Sauce: Trim any excess fat from the chuck roast. In a large bowl or directly in your slow cooker if stovetop-safe, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Adjust the amount of red pepper flakes based on your heat preference. Add the thinly sliced onion to the sauce mixture.
  2. Slow Cook the Beef: Place the chuck roast on top of the onion and sauce mixture. Ensure the roast is mostly submerged; if necessary, add a little water or beef broth to cover it partially. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef becomes very tender and shreds easily. Check the beef about an hour before the end of cooking; if it is already falling apart, reduce the heat to warm or turn off the slow cooker to prevent overcooking.
  3. Shred the Beef: Carefully remove the beef from the slow cooker, place it on a cutting board or plate, and use two forks to shred it finely.
  4. Thicken the Sauce (Optional) – Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water until smooth. Pour the slurry into the slow cooker with the sauce. Stir well and cook on high for 15-20 minutes, stirring occasionally until the sauce thickens.
  5. Thicken the Sauce (Optional) – Stovetop Reduction: Alternatively, pour the sauce from the slow cooker into a saucepan. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the sauce reduces and thickens to your desired consistency.
  6. Combine and Simmer: Return the shredded beef to the slow cooker and stir to coat it well with the thickened sauce. Let it simmer for an additional 10-15 minutes to allow the flavors to meld together.
  7. Serve: Serve the Korean beef hot over cooked rice. Garnish with thinly sliced green onions and a sprinkle of sesame seeds. Optionally, serve with kimchi on the side for a traditional Korean accompaniment.

Notes

  • For a spicier dish, increase the red pepper flakes or add a splash of gochujang (Korean chili paste).
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • You can prepare the shredded beef a day ahead and reheat it gently with the sauce to deepen the flavors.
  • If thicker sauce is preferred, cornstarch slurry or stovetop reduction methods work equally well.
  • Kimchi is optional but adds an authentic Korean flavor profile and a nice contrast to the sweet-savory beef.
  • Make sure to trim excess fat from the chuck roast for a less greasy final dish.

Nutrition

Keywords: slow cooker Korean beef, Korean beef recipe, shredded beef, easy Korean dinner, slow cooker recipes

Find it online: https://cookedbycleo.com/slow-cooker-korean-beef-recipe/