Name: Slow Cooker Korean Beef
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 pounds beef chuck roast, cut into 2-inch chunks; ½ cup low-sodium soy sauce; ⅓ cup brown sugar, packed; ¼ cup beef broth; 1 tablespoon sesame oil; 6 cloves garlic, minced; 2 tablespoons freshly grated ginger; 1 tablespoon rice vinegar; ½ teaspoon crushed red pepper flakes (optional, for heat); 2 tablespoons cornstarch; 2 tablespoons cold water; 1 tablespoon toasted sesame seeds (to garnish); 2 green onions, sliced thin (to garnish)

Hey y'all! If you love melt-in-your-mouth beef packed with bold, savory-sweet flavor, you’re in for a real treat. This Slow Cooker Korean beef is perfect for busy weeknights, cozy weekend dinners, or even entertaining guests—just toss everything into your crockpot and let the magic happen. The beef turns unbelievably tender, soaking up a sweet, garlicky soy marinade you’ll want to drizzle on everything. Let’s get cooking!

Save

Why You’ll Love This Slow Cooker Korean Beef

Effortless: Just set it and forget it—minimal prep required.
Family-Friendly: Mild spice with a sweet and savory profile appeals to everyone.
Meal Prep Win: Leftovers taste just as amazing, making for easy lunches.
Versatile: Pile it over rice, stuff into tacos, or serve with steamed veggies.
Deliciously Tender: Slow cooking results in beef that falls apart at the touch of a fork.

Ingredients

2 pounds beef chuck roast, cut into 2-inch chunks
½ cup low-sodium soy sauce
⅓ cup brown sugar, packed
¼ cup beef broth
1 tablespoon sesame oil
6 cloves garlic, minced
2 tablespoons freshly grated ginger
1 tablespoon rice vinegar
½ teaspoon crushed red pepper flakes (optional, for heat)
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon toasted sesame seeds (to garnish)
2 green onions, sliced thin (to garnish)

Instructions

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, beef broth, sesame oil, garlic, ginger, rice vinegar, and crushed red pepper flakes (if using).
Add Beef to Slow Cooker: Place the beef chunks in the slow cooker and pour the marinade over, tossing to coat all pieces evenly.
Cook: Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours, until the beef is tender and shreds easily.
Thicken Sauce: In a small bowl, whisk together cornstarch and cold water. Thirty minutes before serving, stir this slurry into the slow cooker. Continue cooking on HIGH for 30 more minutes, until the sauce thickens slightly.
Garnish & Serve: Sprinkle beef with sliced green onions and sesame seeds before serving. Enjoy hot over rice, noodles, or your favorite side dish!

Notes

Trim excess fat from your chuck roast before cooking for a less greasy sauce.
Add extra veggies like sliced carrots, bell peppers, or broccoli during the last hour for more nutrition.
You can double the marinade for extra sauce if you prefer it extra juicy.

Variations

Spicy Korean Beef: Add 1-2 tablespoons of gochujang (Korean chili paste) to the marinade for heat and depth.
Sweet Pineapple: Stir in ½ cup pineapple chunks (drained) about 1 hour before serving for a tangy twist.
Korean Beef Tacos: Shred the beef and serve in warm tortillas with cabbage slaw and sriracha mayo.

Required Equipment

6-quart slow cooker (crockpot)
Cutting board and sharp knife
Mixing bowls
Whisk

Storage Instructions

Let leftovers cool to room temperature. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce.

Serving Suggestions

Serve over steamed jasmine or basmati rice for a comforting meal.
Add a side of kimchi or pickled veggies for zing.
Pair with steamed broccoli or stir-fried veggies for balance and crunch.

Pro Tips

For best texture, cut the beef into even pieces to ensure uniform cooking.
Don’t skip the cornstarch slurry—it gives the sauce the perfect glossy, silky finish.
Let the beef rest for 5 minutes before shredding to retain more moisture.

FAQ

Can I use a different cut of beef?

Yes! Brisket or flank steak also work well; just slice them against the grain for tenderness.

Is this recipe gluten-free?

Use certified gluten-free soy sauce or tamari to make this dish gluten-free.

Can I prepare this recipe ahead of time?

Absolutely—prep it the night before and store ingredients (minus the cornstarch slurry) in the slow cooker insert in your fridge. Start cooking fresh in the morning!