Slow Cooker Korean Beef (Printable)

Tender beef slow-cooked in Korean-style sauce with garlic, ginger, and gochujang. Perfect served over rice or in lettuce wraps.

# What You Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch pieces

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup sesame oil
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1/4 cup rice vinegar
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 2 teaspoons toasted sesame seeds, plus more for garnish
10 - 1/2 teaspoon black pepper

→ Vegetables & Garnish

11 - 1 medium onion, thinly sliced
12 - 4 green onions, sliced
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)

# How to Make It:

01 - Place beef pieces and sliced onion in the slow cooker.
02 - In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and black pepper until well combined.
03 - Pour the sauce over the beef and onions, tossing gently to coat evenly.
04 - Cover and cook on low for 8 hours or high for 4 hours, until the beef is very tender and easily shreds.
05 - If a thicker sauce is desired, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes of cooking.
06 - Remove the beef and shred using two forks. Return to the slow cooker and mix thoroughly with the sauce.
07 - Garnish with sliced green onions and extra sesame seeds. Serve hot over steamed rice or in lettuce wraps.

# Expert Tips:

01 -
  • The sauce strikes that perfect balance between sweet and savory that keeps you going back for just one more bite
  • You dump everything in the slow cooker and walk away, which is exactly the kind of cooking magic busy weeknights deserve
02 -
  • Dont skip searing the beef first if you have an extra 10 minutes—browning adds a depth of flavor that slow cooking alone cant achieve
  • The sauce will taste quite salty before cooking, but the long simmering time mellow it out perfectly
03 -
  • Cut your beef against the grain for the most tender shreds
  • Taste and adjust the gochujang after cooking if you want more heat

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