Korean-style beef slow-cooked (Print Version)

Flavorful Korean-inspired beef cooked slowly with savory, sweet, and spicy notes. Perfect for easy dinners and meal prep.

# What You Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch

→ Vegetables and Garnish

11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced
13 - 2 teaspoons toasted sesame seeds

# How-To:

01 - In a medium bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang until well combined.
02 - Place the beef cubes and sliced onion in the crock pot. Pour the sauce mixture over the beef and onions, tossing gently to coat evenly.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fork-tender and easily shredded.
04 - Remove 1/4 cup of the cooking liquid and whisk it with the cornstarch until smooth. Stir the cornstarch slurry back into the crock pot, cover, and cook on high for another 20-30 minutes until the sauce thickens.
05 - Serve the Korean beef over steamed rice, noodles, or in lettuce wraps. Garnish with green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, practically falling apart when you look at it
  • The sauce develops this incredible depth of flavor that tastes like you spent all day babysitting a stir fry
  • Everything happens in one pot, meaning almost zero cleanup and maximum flavor payoff
02 -
  • Do not skip trimming the excess fat from the chuck roast or your sauce will end up greasy instead of glossy and beautiful
  • The sauce might look thin right before you add the cornstarch, but trust the process because that slurry makes all the difference
  • Gochujang varies by brand, so start with less if you are sensitive to heat and add more at the end if needed
03 -
  • Pat the beef cubes dry before adding them to the crock pot, excess water can make the sauce thinner than you want
  • If you have time, sear the beef cubes in a hot pan before slow cooking for deeper, more complex flavor

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