Tender Slow Cooker Korean Beef: Simple Weeknight Meal (Print Version)

Slow Cooker Korean Beef brings rich, savory flavors to your table with minimal effort. My easy recipe makes fork-tender beef perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Korean
Dietary: Dairy-Free

# Ingredients:

→ Main Beef & Aromatics

01 - Chuck Roast (2-3 lbs)
02 - Yellow Onion (1 large, sliced)
03 - Garlic (6 cloves, minced)
04 - Fresh Ginger (2-inch piece, grated)

→ Korean Flavor Base

05 - Low-Sodium Soy Sauce (1/2 cup)
06 - Brown Sugar (1/4 cup, packed)
07 - Sesame Oil (2 tbsp)
08 - Gochujang (1-2 tbsp, optional)
09 - Rice Vinegar (1 tbsp)
10 - Cornstarch (1 tbsp, for thickening, optional)
11 - Cold Water (2 tbsp, for slurry, optional)

→ Finishing Touches

12 - Sesame Seeds (for garnish)
13 - Green Onions (for garnish, sliced)

# Instructions:

01 - Okay, first things first, get that chuck roast out of the fridge about 30 minutes before you start. Pat it super dry with paper towels – this is crucial for a good sear. Heat a tablespoon of oil in a large skillet or Dutch oven over medium-high heat until it’s shimmering. Sear the beef on all sides until it’s beautifully browned. You’ll hear that satisfying sizzle, and the smell of caramelizing beef? Oh, it’s heavenly. This step builds so much flavor, honestly, don't skimp on it like I once did!
02 - While your beef is doing its thing, grab a medium bowl. Whisk together the low-sodium soy sauce, brown sugar, sesame oil, gochujang (if you're feeling spicy!), rice vinegar, minced garlic, and grated ginger. Give it a good whisk until the sugar dissolves and everything is beautifully combined. Taste it! Does it need a little more sweetness? A bit more kick? This is your chance to adjust. I always add an extra dash of sesame oil here, because why not?
03 - Once the beef is seared, carefully transfer it to your slow cooker. Add the sliced yellow onion around the beef. Pour that glorious Korean sauce right over everything, making sure the beef is nicely coated. Give it a little stir to distribute the onions and sauce. The kitchen already smells incredible, right? Put on the lid, set it to low for 6-8 hours, or high for 3-4 hours. And walk away! Seriously, go enjoy your day; the slow cooker is taking care of itself.
04 - After the cooking time, your kitchen will smell absolutely divine, I swear. The beef should be incredibly tender, practically falling apart. Carefully remove the beef from the slow cooker and place it on a cutting board or a shallow dish. Grab two forks and start shredding! It should be super easy, no real effort needed. If it’s not shredding easily, pop it back in for another hour. Mine always shreds like a dream; honestly, it’s one of the most satisfying parts of this whole process.
05 - Now, that sauce in the slow cooker? It's packed with flavor, but it might be a little thin. For a richer, slightly thicker sauce, you can do this: in a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the slow cooker with the sauce, stirring well. Turn the slow cooker to high or use a saucepan on the stove over medium heat. Let it simmer for about 10-15 minutes, stirring occasionally, until it thickens to your liking. I didn't expect that first time I tried this, but it makes a huge difference!
06 - Return the shredded beef to the thickened sauce in the slow cooker, or transfer everything to a serving platter. Give it a good stir to ensure every strand of beef is coated in that amazing Korean sauce. Garnish generously with toasted sesame seeds and freshly chopped green onions. The vibrant green against the rich, dark beef? So pretty! Serve it hot over rice, in lettuce wraps, or even on slider buns. This dish is ready for its close-up!

# Notes:

01 - Always pat your beef dry before searing; it’s the secret to that deep, flavorful crust.
02 - Store any cooled leftovers in an airtight container in the fridge for up to 3-4 days.
03 - If you don't have chuck roast, brisket or boneless short ribs can work, though cooking time might vary.
04 - Serve it over jasmine rice with a side of steamed broccoli or quick-pickled cucumbers for a complete meal.

# Equipment Needed:

01 - Slow cooker
02 - Large skillet or Dutch oven
03 - Whisk
04 - Two forks

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 20-30g
Protein: 30-40g

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