If you’ve been craving a comforting, flavor-packed dish that practically makes itself, this Slow Cooker Korean Beef Recipe is your new best friend. Tender chunks of beef soak in a luscious blend of soy, garlic, ginger, and a hint of spice, slow-cooked to perfection for an effortless dinner everyone will love.
Why You Should Make This Recipe
Unbelievably Tender Beef: The slow cooker method transforms chuck roast cubes into succulent bites that melt in your mouth.
Rich, Layered Flavors: A perfectly balanced sauce featuring garlic, ginger, brown sugar, and a subtle Sriracha kick creates that classic Korean beef taste.
Ingredients & Substitutions
This Slow Cooker Korean Beef Recipe relies on simple yet essential ingredients that work together to create an irresistible combination of sweet, salty, and spicy flavors. Each component plays a vital role—from the tenderizing beef broth and rich soy sauce to the aromatic garlic and fresh ginger, making the dish truly memorable.
- Beef Broth: Adds savory depth and moisture, helping the beef stay juicy throughout the slow cooking.
- Soy Sauce: Use reduced sodium to control saltiness without losing that unmistakable umami punch.
- Brown Sugar: Delivers a subtle sweetness that beautifully balances the savory and spicy elements.
- Garlic and Ginger: Fresh cloves and grated ginger bring sharp, fragrant notes; powdered substitutes work in a pinch but fresh truly elevates it.
- Sesame Oil: Just a touch for the nutty, aromatic finish that rounds out the flavors.
- Sriracha: Adds heat with character—you can adjust the amount to your spice preference.
- Cornstarch: Used at the end to thicken the sauce into a glossy, clingy magic that coats every bite of beef.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Prepare the Flavor-Packed Sauce
Start by whisking together the beef broth, reduced sodium soy sauce, brown sugar, minced garlic, sesame oil, rice wine vinegar, freshly grated ginger, Sriracha, and onion powder in a medium bowl. This vibrant sauce will be the soul of your dish, infusing the beef with a harmony of savory, sweet, and spicy flavors as it cooks low and slow.
Step 2: Combine Beef and Sauce in the Slow Cooker
Place your cubed boneless beef chuck roast into the slow cooker and generously pour the sauce over it. Toss or stir gently to ensure every piece is well coated. This step guarantees the beef soaks up maximum flavor while it cooks.
Step 3: Slow Cook Until Tender Perfection
Cover your cooker and set it on low heat for 7 to 8 hours, or high heat for 3 to 4 hours. You’ll know it’s perfectly done when the beef is fork-tender and falls apart effortlessly, soaking up all those amazing sauce flavors.
Step 4: Thicken the Sauce
Mix cornstarch with water to create a slurry, then stir it into the slow cooker about 30 minutes before the end of cooking. This simple trick transforms the cooking liquid into a silky, thick sauce that clings beautifully to the beef chunks.
Step 5: Serve and Garnish
Once thickened and ready, serve the Slow Cooker Korean Beef over steaming hot rice or fresh, light steamed broccoli. Finish with a sprinkle of thinly sliced green onions and sesame seeds for that iconic Korean touch and extra crunch.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
Garnishing with fresh green onions and toasted sesame seeds is a must—they add freshness, mild crunch, and an authentic Korean aesthetic that makes your dish look as good as it tastes.
Side Dishes
Pair this Slow Cooker Korean Beef Recipe with steamed jasmine rice, fluffy quinoa, or even cauliflower rice for a lighter option. Crisp steamed broccoli or sautéed spinach offer bright, vibrant contrasts that balance the rich sauce and tender beef.
Creative Ways to Present
Try serving the beef in lettuce cups topped with crunchy shredded carrots and a drizzle of extra sauce for a fun, hand-held meal. Alternatively, pile it high over a bowl of ramen noodles with soft-boiled eggs for a fusion twist full of comforting textures and flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, pack leftover Slow Cooker Korean Beef into airtight containers and store in the fridge for up to 3-4 days. The flavors continue to deepen overnight, making for even tastier next-day meals.
Freezing
This recipe freezes beautifully! Simply transfer cooled beef and sauce into freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for a quick, ready-made dinner solution.
Reheating
Reheat leftovers gently on the stovetop over low-medium heat or in the microwave. Add a splash of water or broth if the sauce thickened too much. Stir frequently to warm evenly and keep the beef tender.
FAQs
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Can I use a different cut of beef for this Slow Cooker Korean Beef Recipe?
Absolutely! While chuck roast is ideal for its marbling and tenderness after slow cooking, you can also use brisket or short ribs. Just keep in mind that cooking times may vary slightly depending on the cut and thickness.
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Is there a vegetarian version of this Slow Cooker Korean Beef Recipe?
You can swap the beef for hearty mushrooms like portobello or king oyster to mimic the texture, and use vegetable broth instead of beef broth. The sauce stays just as delicious, making it a great plant-based alternative.
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Can I prepare this recipe in advance?
Yes! You can assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. Just add the cornstarch slurry and cook as directed the next day for a fresh, flavorful meal.
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What can I substitute for Sriracha if I don’t like spicy food?
If you prefer a milder taste, simply reduce the Sriracha or omit it entirely. You can also substitute with a pinch of paprika or sweet chili sauce for flavor without heat.
Final Thoughts
Trust me, once you try this Slow Cooker Korean Beef Recipe, it’ll become a go-to favorite in your kitchen. The blend of comforting textures and vibrant flavors makes it a joy to prepare and even more delightful to devour. So, why not gather your ingredients and let your slow cooker do the magic? Your taste buds will thank you!
Print
Slow Cooker Korean Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef recipe features tender, juicy chunks of beef chuck roast simmered in a flavorful blend of beef broth, soy sauce, garlic, ginger, and a touch of Sriracha. Cooked low and slow for hours, the beef becomes melt-in-your-mouth tender and is finished with a thickened, savory sauce, garnished with green onions and sesame seeds. Perfect served over rice or steamed vegetables for an easy and delicious Korean-inspired meal.
Ingredients
Sauce Ingredients
- 1 cup beef broth
- ½ cup reduced sodium soy sauce
- ½ cup brown sugar, packed
- 5 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha
- ½ teaspoon onion powder
Beef
- 3.5 lb boneless beef chuck roast, cut into 1-inch cubes
Thickener and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
- 3 green onions, thinly sliced
- Sesame seeds for seasoning
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the beef broth, reduced sodium soy sauce, brown sugar, minced garlic, sesame oil, rice wine vinegar, freshly grated ginger, Sriracha, and onion powder until well combined to make a rich, flavorful sauce.
- Add Ingredients to the Slow Cooker: Place the cubed beef chuck roast into the slow cooker. Pour the prepared sauce evenly over the beef, making sure all pieces are coated thoroughly for maximum flavor infusion during cooking.
- Cook the Beef: Cover the slow cooker and cook on low heat for 7 to 8 hours or on high heat for 3 to 4 hours. Cook until the beef is tender and easily pulls apart with a fork, allowing the flavors to meld beautifully.
- Thicken the Sauce: About 30 minutes before the cooking time is complete, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Stir this into the slow cooker to thicken the sauce to a rich, glossy consistency.
- Serve: Serve the hot Korean beef over steamed rice or broccoli. Garnish generously with thinly sliced green onions and a sprinkle of sesame seeds. Enjoy your comforting and flavorful meal!
Notes
- Using reduced-sodium soy sauce helps control salt levels, but adjust seasoning with salt to your taste if needed.
- Fresh garlic and ginger provide the best flavor, but if unavailable, garlic powder and ground ginger are acceptable substitutes.
- Cut beef into uniform 1-inch cubes to ensure even cooking. If your meat is pre-cut but has varying sizes, trim larger pieces for consistency.
