Tender Slow Cooker Korean Beef: Easy Flavor (Print Version)

Slow Cooker Korean Beef made easy! Achieve tender, flavorful beef with minimal effort. Perfect for weeknights or meal prep. Get the recipe!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free

# Ingredients:

→ For the Slow Cooker Korean Beef

01 - 3-4 lbs beef chuck roast, patted dry
02 - 1 tbsp neutral oil (like canola or vegetable)
03 - 1 large yellow onion, sliced
04 - 4-5 cloves garlic, minced
05 - 1 inch fresh ginger, grated

→ Korean Marinade Magic

06 - 1/2 cup low-sodium soy sauce
07 - 1/2 cup packed brown sugar
08 - 2 tbsp toasted sesame oil
09 - 2 tbsp rice vinegar
10 - 2-3 tbsp gochujang (Korean chili paste, adjust to taste)
11 - 1/2 tsp black pepper

→ Finishing Touches

12 - 3-4 green onions, sliced
13 - 1 tbsp toasted sesame seeds

# Instructions:

01 - First things first, pat that chuck roast dry with paper towels. You want it as dry as possible for a good sear. Heat a tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Once it's shimmering, carefully place the beef in the pan. Let it sear for 3-4 minutes per side until it's deeply browned and caramelized. This step, honestly, is non-negotiable for incredible flavor in your Slow Cooker Korean Beef. The smell of that browning beef? Oh, it's just the best start.
02 - While your beef is searing, get your aromatics ready. Slice your yellow onion, mince the garlic, and grate that fresh ginger. Once the beef is seared, transfer it to your slow cooker. Add the sliced onion directly to the slow cooker crock, scattering it around the beef. I've tried sautéing the onion before, but for a slow cooker, it really doesn't make a huge difference, so save yourself a step!
03 - In a medium bowl, whisk together the low-sodium soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, and black pepper. Give it a good whisk until the brown sugar is mostly dissolved. This is where all the incredible, savory-sweet, slightly spicy flavor for our Slow Cooker Korean Beef comes from. Take a little sniff – that's the good stuff right there!
04 - Pour the marinade mixture over the seared beef and onions in the slow cooker. Make sure the beef is nice and coated. Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. You're looking for fork-tender beef that practically falls apart when you touch it. Don't peek too much; every time you lift the lid, you lose heat and extend the cooking time. I've definitely been guilty of peeking too often, oops.
05 - Once the beef is perfectly tender, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. It should be so tender that it practically shreds itself! If you want, you can skim some of the fat from the top of the cooking liquid in the slow cooker before returning the shredded beef. I usually just leave it, honestly, for extra flavor.
06 - Return the shredded Slow Cooker Korean Beef to the slow cooker with the sauce, giving it a good stir to ensure every piece is coated in that deliciousness. Serve it hot over steamed rice, noodles, or even in lettuce wraps. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds. The aroma of the finished dish is just heavenly, a perfect blend of sweet, savory, and a hint of spice.

# Notes:

01 - Don't skip searing the beef, trust me on this! It adds so much depth and color to the finished Slow Cooker Korean Beef.
02 - This Slow Cooker Korean Beef freezes like a dream for those busy weeknights.
03 - Out of gochujang? A little sriracha and extra brown sugar can pinch-hit, I've done it!
04 - Serve it with some quick-pickled cucumbers for a bright contrast, it's a game-changer.

# Equipment Needed:

01 - Slow cooker
02 - large skillet or Dutch oven
03 - whisk
04 - cutting board
05 - two forks

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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