Slow Cooker Korean Beef (Printable)

Savory Korean-style beef slow-cooked to tender perfection with a sweet and spicy sauce.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into large chunks

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds

→ Vegetables & Garnishes

11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Optional: sliced red chili, for garnish

# Directions:

01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until smooth.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning to coat evenly.
03 - Scatter half of the green onions over the beef.
04 - Cover and cook on low for 7 hours, or until beef is very tender and can be easily shredded with a fork.
05 - Shred the beef directly in the slow cooker using two forks. Stir to coat with the sauce.
06 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Garnish with remaining green onions, sesame seeds, and optional sliced red chili.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, literally falling apart when you look at it
  • The sauce develops this deep complex flavor that tastes like you have been simmering it all day
  • It makes enough for leftovers, and honestly, it tastes even better the next day
02 -
  • Resist the urge to open the lid during cooking, every time you do you add 30 minutes to the cook time
  • The sauce will look thin at first but thickens beautifully as the beef releases its collagen
  • Letting the shredded beef sit in the sauce for those final 10 minutes makes all the difference
03 -
  • Pat the beef dry before cutting it, this helps it brown slightly in the slow cooker for better flavor
  • If your sauce looks too thin at the end, just cook on high uncovered for 30 minutes to reduce
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing, it makes a huge difference

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