Why Make This Recipe
Easy Slow Cooker Korean Beef is a fantastic dish for anyone looking to enjoy flavorful, tender beef without spending a lot of time in the kitchen. The slow cooker does all the work, allowing the beef to become melt-in-your-mouth tender while infusing it with a delicious marinade. Plus, it’s perfect for busy days when you want to come home to a hot, satisfying meal.
How to Make Easy Slow Cooker Korean Beef
Ingredients:
- 3-4 lbs boneless beef chuck roast, cut into 2-3 pieces
- 1 cup low-sodium soy sauce
- ½ cup packed light brown sugar
- ½ cup water
- ¼ cup unseasoned rice vinegar
- 2 tbsp toasted sesame oil
- 1 large yellow onion, thinly sliced
- 8 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 medium Asian pear (or Bosc pear), peeled and grated
- 1-2 tbsp gochujang or Sriracha (optional)
- ¼ tsp black pepper, freshly ground
- 2 tbsp cornstarch (for thickening)
- 2 tbsp cold water (for thickening)
- ¼ cup fresh green onions, thinly sliced (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- Steamed white or brown rice (for serving)
- Steamed broccoli or cucumber salad (for serving)
Directions:
- Pat dry the beef chuck roast and sear it in oil for richer flavor, if desired. Transfer to a slow cooker.
- Prepare aromatics by slicing onion, mincing garlic, and grating ginger and pear.
- In a bowl, whisk together grated pear, soy sauce, brown sugar, water, vinegar, sesame oil, garlic, ginger, onion, gochujang/Sriracha, and pepper.
- Pour the marinade over the beef, cover, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- After cooking, shred the beef into bite-sized pieces and return it to the cooker.
- Mix cornstarch with cold water and whisk into the sauce to thicken.
- Serve hot over rice, garnished with green onions and sesame seeds. Pair with steamed vegetables or salad.
How to Serve Easy Slow Cooker Korean Beef
To serve Easy Slow Cooker Korean Beef, place a generous portion over a bed of steamed white or brown rice. Add a side of steamed broccoli or a light cucumber salad for some freshness. Finish with a sprinkle of sliced green onions and toasted sesame seeds for that extra touch.
How to Store Easy Slow Cooker Korean Beef
To store Easy Slow Cooker Korean Beef, let it cool completely and then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, consider freezing the beef in a freezer-safe container, where it can last up to 3 months. To reheat, simply heat on the stovetop or in the microwave until warm.
Tips to Make Easy Slow Cooker Korean Beef
- For added richness, sear the beef before adding it to the slow cooker.
- Adjust the level of heat by adding more or less gochujang or Sriracha.
- Make sure to slice the beef against the grain for easier shredding and better texture.
Variation
You can switch up the protein by using skinless chicken thighs or even beef brisket if you prefer. Both will work beautifully in the slow cooker.
FAQs
Can I use a different cut of beef?
Yes, you can use different cuts like brisket or even beef round, but cooking time may vary.
Can I make this recipe in advance?
Absolutely! This dish tastes even better the next day, making it perfect for meal prep.
What can I serve with Korean Beef?
It’s great served over rice, but you can also enjoy it with noodles, lettuce wraps, or even in tacos for a fusion twist.
Easy Slow Cooker Korean Beef
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and tender Korean beef dish made effortlessly in a slow cooker, perfect for busy days.
Ingredients
- 3–4 lbs boneless beef chuck roast, cut into 2–3 pieces
- 1 cup low-sodium soy sauce
- ½ cup packed light brown sugar
- ½ cup water
- ¼ cup unseasoned rice vinegar
- 2 tbsp toasted sesame oil
- 1 large yellow onion, thinly sliced
- 8 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 medium Asian pear (or Bosc pear), peeled and grated
- 1–2 tbsp gochujang or Sriracha (optional)
- ¼ tsp black pepper, freshly ground
- 2 tbsp cornstarch (for thickening)
- 2 tbsp cold water (for thickening)
- ¼ cup fresh green onions, thinly sliced (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- Steamed white or brown rice (for serving)
- Steamed broccoli or cucumber salad (for serving)
Instructions
- Pat dry the beef chuck roast and sear it in oil for richer flavor, if desired. Transfer to a slow cooker.
- Prepare aromatics by slicing onion, mincing garlic, and grating ginger and pear.
- In a bowl, whisk together grated pear, soy sauce, brown sugar, water, vinegar, sesame oil, garlic, ginger, onion, gochujang/Sriracha, and pepper.
- Pour the marinade over the beef, cover, and cook on LOW for 360-480 minutes or HIGH for 180-240 minutes.
- After cooking, shred the beef into bite-sized pieces and return it to the cooker.
- Mix cornstarch with cold water and whisk into the sauce to thicken.
- Serve hot over rice, garnished with green onions and sesame seeds. Pair with steamed vegetables or salad.
Notes
For added richness, sear the beef before adding to the slow cooker. Adjust heat level with gochujang or Sriracha. Slice beef against the grain for easier shredding.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 9g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Korean Beef, Slow Cooker Recipes, Easy Dinner
