Ever walked into a room and been enveloped by the aroma of sweet and savory beef, so tantalizing it should come with a warning?

This Slow Cooker Korean Beef will do just that! Imagine tender, melt-in-your-mouth beef simmered in a rich sauce that’s a perfect balance of sweet, salty, and a bit spicy. It’s not just dinner; it’s a culinary hug that you can set and forget.

Why make this recipe

Who wouldn’t love a dish that’s super easy to whip up and even easier to clean up? With only one pot doing all the heavy lifting, you can kick back and relax while the flavors meld together beautifully. Plus, it’s a family-friendly recipe that’s sure to please everyone, from picky eaters to spice lovers. And let’s be honest, who says no to a dinner this satisfying?

Ingredients

You don’t need fancy stuff — just these basics!

3-4 lb chuck roast, trimmed of excess fat
1/2 cup soy sauce (low sodium preferred)
1/4 cup brown sugar, packed
1/4 cup honey
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon black pepper
1 medium onion, thinly sliced
4 green onions, thinly sliced, for garnish
Sesame seeds, for garnish
Cooked rice, for serving
Optional: Kimchi, for serving
Optional for thickening: 2 tablespoons cornstarch and 2 tablespoons cold water

Directions

Prepare the Beef and Sauce: Trim the excess fat from the chuck roast. In a large bowl or slow cooker, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Add the sliced onion to the sauce.
Slow Cook the Beef: Place the chuck roast on top of the onion and sauce. Make sure the roast is mostly submerged; add a dash of water or beef broth if needed. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender and shreds easily. Check on it an hour before cooking time is up.
Shred and Thicken (Optional): Remove the beef and shred it with two forks. To make a cornstarch slurry, whisk the cornstarch and cold water together. Pour into the slow cooker with the sauce. Stir well and cook on high for 15-20 minutes until thickened. For stovetop reduction, simmer the sauce over medium heat for 15-20 minutes until reduced.
Combine and Simmer: Return the shredded beef to the slow cooker and stir to coat it with the sauce. Simmer for 10-15 minutes to meld the flavors.
Serve: Serve over cooked rice and garnish with green onions and sesame seeds. Add kimchi for that extra zing if desired.

How to make Slow Cooker Korean Beef (Overview)

Let’s break it down! Start by trimming that chuck roast. Quickly whip up a delicious sauce by blending the soy sauce, honey, and other goodies – trust me, your taste buds will thank you. Just toss it in the slow cooker with the beef and let it do its thing! Shred that tender meat after a few hours, and you’re golden! Pro tip: Don’t skip the onion – it adds a sweet depth of flavor you don’t want to miss!

How to serve Slow Cooker Korean Beef

You can go classic with a big serving over fluffy white rice, letting the sauce soak into each grain like a warm hug. For a fun twist, try serving it in crispy lettuce wraps, adding a crunchy contrast to the tender beef. Top it with vibrant green onions and a sprinkle of sesame seeds for that extra flair. The aroma alone will have everyone flocking to the dinner table!

How to store Slow Cooker Korean Beef

This beef beauty sticks around for a while! In the fridge, it’ll keep for 3-4 days in an airtight container. Want to save it for later? Freeze it for up to 3 months. To reheat, gently warm it in a saucepan over low heat, adding a splash of water to keep it moist. Make-ahead has never tasted so good!

Tips to make Slow Cooker Korean Beef

Timing is everything: If you can, cook it low and slow. The longer time brings out the flavors!
For a thicker sauce, don’t shy away from the cornstarch method; it takes things to another level.
Swap out brown sugar for coconut sugar if you’re feeling adventurous; it gives an extra depth of flavor.
Feeling extra? Add more veggies like bell peppers or carrots into the slow cooker for a colorful boost!
Always taste as you go. Adjust the heat level with more or fewer red pepper flakes, depending on your crowd.

Variation

Want to switch things up? Make it vegan by substituting the beef with jackfruit or mushrooms, which soak up all that incredible sauce. Feeling saucy? Add a splash of gochujang for a deeper kick. The world is your oyster here!

FAQs

Can I use a different cut of meat?
Absolutely! Brisket or even beef short ribs can work wonderfully, just adjust cooking time as needed.

Can I make this ahead of time?
You bet! Cook it up a day before and let the flavors meld in the fridge. Reheat before serving.

Is it freezer-friendly?
Yes! Portion it into freezer-safe containers and freeze for up to three months.

📌 Pin this recipe for your next cozy dinner night!