Korean-style beef slow-cooked

The smell of sesame and garlic filled my tiny apartment kitchen the first time I attempted Korean beef in my slow cooker. I had no idea what gochujang was back then, just grabbed the red tub from the international aisle hoping for the best. That first bite stopped me in my tracks sweet, savory, and gently spicy all at once. Now it is the dish my friends actually request when they come over for dinner.

My sister came over unexpectedly during my third attempt at this recipe, skeptical about the crock pot situation. She kept peeking under the lid, inhaling deeply, and asking if it was really done yet. When we finally sat down to eat, she went silent for a full minute before declaring it better than the Korean place downtown. That moment when someone takes a bite and their eyes go wide, that is exactly why I keep making this.

Ingredients

• 2 lbs beef chuck roast: Chuck roast has the perfect amount of marbling to become meltingly tender after hours in the slow cooker, and cutting it into 2 inch cubes helps it cook evenly while absorbing all that sauce
• 1/2 cup low sodium soy sauce: Low sodium is crucial here because the sauce reduces and concentrates, so regular soy sauce might end up too salty
• 1/4 cup brown sugar: This balances the saltiness and creates that gorgeous caramelized glaze on the beef
• 1/4 cup beef broth: Adds depth and keeps everything saucy without diluting the bold Korean flavors
• 2 tablespoons sesame oil: Toasted sesame oil gives that authentic nutty aroma that screams Korean cuisine
• 2 tablespoons rice vinegar: Cuts through the richness and adds a subtle brightness that keeps every bite interesting
• 4 cloves garlic: Fresh garlic is non negotiable here, jarred minced garlic just does not have the same punch
• 1 tablespoon fresh ginger: Peel it with a spoon to get all the knobby bits without wasting any of the spicy root
• 2 tablespoons gochujang: This Korean chili paste is the secret weapon, bringing this complex fermented heat that Sriracha cannot replicate
• 1 tablespoon cornstarch: The cornstarch slurry at the end transforms the cooking liquid into that restaurant style sticky glaze
• 1 medium yellow onion: The onions practically melt into the sauce, becoming sweet and translucent
• 4 green onions: Fresh green onion garnish adds a pop of color and mild onion flavor that cuts the richness
• 2 teaspoons toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant, they add such a lovely crunch

Instructions

Whisk together the sauce:

In a medium bowl, combine soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang until the sugar dissolves completely and everything is well blended

Prep the beef:

Place your trimmed beef cubes and sliced onion in the crock pot, then pour that gorgeous sauce over everything and toss gently until every piece is coated

Let it cook low and slow:

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is fork tender and shreds easily with just a little pressure

Thicken the sauce:

Remove about 1/4 cup of the cooking liquid and whisk it with the cornstarch until smooth, then stir it back into the crock pot and cook on high for 20 to 30 minutes until the sauce coats the back of a spoon

Serve it up:

Pile that beef over steamed rice or noodles, maybe stuff it into lettuce wraps if you are feeling lighter, and do not forget the green onions and sesame seeds on top

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This recipe became my go to when life gets chaotic and I still want something that feels special. There is something so comforting about knowing dinner is taking care of itself, filling the house with those incredible smells while I tackle whatever the day threw at me. By evening, I am not just hungry, I am actually excited to eat.

Making It Your Own

Once you have the basic method down, play around with the heat level and find your sweet spot. Some days I want it gentle and warming, other times I am reaching for that extra spoonful of gochujang to clear my sinuses. The beauty is that the slow cooking process makes everything taste intentional, like you really know what you are doing in the kitchen.

Perfect Pairings

Steamed jasmine rice is classic for a reason, it soaks up all that sauce like a dream. But I have also served this over ramen noodles, stuffed into tacos with quick pickled cucumbers, and even piled onto baked sweet potatoes. Kimchi on the side adds this perfect tangy crunch that cuts through the richness beautifully.

Meal Prep Magic

This beef actually tastes better the next day after the flavors have had even more time to meld together. I often double the recipe and portion it into containers for lunch throughout the week. The sauce thickens up in the fridge, so just splash in a little water or broth when reheating.

• Freeze portions in freezer bags for up to 3 months, just thaw overnight in the fridge
• The sauce separates slightly when frozen but comes back together perfectly with a quick stir
• Reheat gently on the stove with a splash of water to prevent the beef from drying out

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There is something so satisfying about a recipe that delivers restaurant quality results with almost zero effort. This Korean beef has saved countless weeknights and impressed countless dinner guests, and it will probably do the same for you.

Recipe Q&A

→ What type of beef works best for this dish?

Beef chuck roast is ideal as it becomes incredibly tender when slow-cooked. The marbling helps keep the meat moist and flavorful during the long cooking process. You can also substitute with other stewing cuts like round or brisket.

→ Can I make this spicier?

Yes! For extra heat, add more gochujang (Korean chili paste) or include red pepper flakes. You can also use Sriracha instead of gochujang for a different spicy profile. Start with a little and adjust to your taste preference.

→ What's the best way to serve this Korean beef?

Serve over steamed jasmine rice for a traditional Korean meal. It also works great in lettuce wraps or with noodles. The tender beef and rich sauce pair perfectly with kimchi on the side for added flavor and texture.

→ How long does this need to cook?

Cook on low for 6-7 hours or on high for 3-4 hours until the beef is fork-tender. The total cooking time is about 6 hours 15 minutes including preparation. The beef should shred easily with a fork when done.

→ Can I make this with chicken instead?

Yes! Substitute beef chuck with boneless, skinless chicken thighs for a lighter version. Chicken will cook faster, so reduce cooking time to 4-5 hours on low or 2-3 hours on high until fully cooked through.