Crock Pot Korean Beef (Printable)
Tender beef simmered slowly in a flavorful Korean sauce served with rice or lettuce wraps.
# What You'll 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
# Directions:
01 - In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper until smooth and fully combined.
02 - Place the beef cubes and sliced onion in the crock pot, distributing evenly for consistent cooking.
03 - Pour the prepared sauce over the beef and onions. Stir gently to coat all pieces thoroughly.
04 - Cover and cook on LOW for 6-7 hours until the beef is tender and easily shredded with a fork.
05 - Skim excess fat from the surface if desired. Shred the beef gently using two forks and mix well with the sauce.
06 - Serve hot over cooked rice or in lettuce wraps. Garnish generously with sliced green onions and sesame seeds.
# Expert Advice:
01 -
- The sauce develops this incredible depth that makes everyone think you spent hours simmering it on the stove
- It is the kind of meal that makes people ask when you are making it again before they have even finished their first serving
02 -
- Do not skip browning the beef beforehand if you want deeper flavor even though it is not strictly necessary
- The sauce will thin out during cooking but will thicken again once you shred the beef and stir everything together
03 -
- Pat the beef dry with paper towels before adding it to the crock pot for better sauce coverage
- Toast the sesame seeds in a dry pan for 30 seconds before sprinkling them on top