Slow Cooker Korean Beef (Printable)

Tender beef braised slowly in Korean-style sauce with soy, sesame, garlic, and gochujang chili paste.

# What You Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch pieces

→ Sauce

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

→ Vegetables & Garnish

11 - 1 medium onion, thinly sliced
12 - 4 green onions, sliced
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)

# Directions:

01 - Place beef pieces and sliced onion in the slow cooker.
02 - In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and black pepper.
03 - Pour the sauce over the beef and onions, tossing gently to coat. Cover and cook on low for 8 hours or high for 4 hours, until the beef is very tender.
04 - If a thicker sauce is desired, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes of cooking.
05 - Shred the beef using two forks and mix with the sauce. Garnish with sliced green onions and extra sesame seeds. Serve with steamed rice or in lettuce wraps.

# Expert Tips:

01 -
  • The beef practically shreds itself, making it perfect for weeknight dinners when you are too tired to think
  • That sauce hits every single flavor note, sweet and salty with just enough warmth to make you sit up straight
02 -
  • Gochujang varies by brand in heat level, so start with a smaller amount if you are sensitive to spice. You can always add more.
  • The beef will continue to absorb flavor as it sits, so this recipe actually tastes better the next day. Make it ahead.
03 -
  • Pat the beef completely dry before cutting it. Excess moisture prevents proper browning and can make the final dish watery.
  • Let the beef rest for ten minutes after cooking before shredding. This helps the juices redistribute so every bite stays incredibly moist.

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