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Delicious bowl of Slow Cooker Korean Beef with vegetables and sauce

Slow Cooker Korean Beef

A tender, melt-in-your-mouth beef dish simmered in a rich, sweet, and spicy sauce, perfect for a cozy family dinner.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Beef and Sauce
  • 3-4 lb chuck roast, trimmed of excess fat
  • 1/2 cup low-sodium soy sauce Preferred option
  • 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
For Serving and Garnish
  • 4 stalks green onions, thinly sliced For garnish
  • to taste sesame seeds For garnish
  • as needed cooked rice For serving
  • optional kimchi For serving
  • 2 tablespoons cornstarch For thickening (optional)
  • 2 tablespoons cold water For thickening (optional)

Method
 

Preparation
  1. 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.
Cooking
  1. Place the chuck roast on top of the onion and sauce. Ensure 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.
Shredding and Thickening (Optional)
  1. 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.
  2. For stovetop reduction, simmer the sauce over medium heat for 15-20 minutes until reduced.
Combining
  1. 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.
Serving
  1. Serve over cooked rice and garnish with green onions and sesame seeds. Add kimchi for that extra zing if desired.

Notes

Cooking it low and slow brings out the flavors. For a thicker sauce, use the cornstarch method. You can swap brown sugar for coconut sugar for a different flavor. Adding more veggies like bell peppers or carrots is a great way to enhance the dish.