Description
This Slow Cooker Korean Beef recipe delivers maximum flavor with minimal effort. A symphony of sweet, savory, and umami-rich notes come together to create a tender, melt-in-your-mouth beef dish perfect for busy weeknights or impressive gatherings.
Ingredients
2.5–3 pounds Beef Chuck Roast, trimmed and cut into 2-inch chunks
1/2 cup Low-Sodium Soy Sauce
1/4 cup Brown Sugar, packed
2 tablespoons Sesame Oil
1 tablespoon Fresh Ginger, grated
4 cloves Garlic, minced
1/4 cup Finely Grated Pear or Apple
1 tablespoon Rice Vinegar
1 tablespoon Gochujang (optional)
1/2 teaspoon Black Pepper
2 tablespoons Cornstarch (optional)
2 tablespoons Cold Water (optional)
Fresh Green Onions, sliced (for garnish)
Sesame Seeds (for garnish)
Instructions
- Trim the beef chuck roast of excess fat and cut it into 2-inch chunks
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, garlic, grated pear or apple, rice vinegar, gochujang, and black pepper until the brown sugar is dissolved
- Place the beef chunks in the slow cooker and pour the marinade over them, stirring gently to coat
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is fork-tender
- If desired, create a cornstarch slurry in a small bowl and mix cornstarch with cold water, then stir this into the slow cooker in the last 30 minutes to thicken the sauce
- Once tender, shred the beef with two forks and return it to the sauce
- Serve over rice, noodles, or in lettuce wraps, garnished with green onions and sesame seeds
Notes
Browning the beef before adding to the slow cooker adds depth of flavor.
For gluten-free, use tamari instead of soy sauce.
- Prep Time: 20 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg