Tender Korean Beef Slow-Cooked

My sister-in-law introduced me to this Korean beef recipe during a brutal winter when we were all craving something with real depth of flavor. The house smelled incredible for hours, and when I finally lifted the lid, that glossy, dark sauce clinging to tender beef was absolutely irresistible. Now it's my go-to whenever I need dinner to take care of itself while I handle everything else life throws at me.

Last summer, I made this for a backyard gathering and watched my friend's skeptical husband hover by the slow cooker for twenty minutes straight. He kept taking tiny bites, pretending he was just quality-checking, until half the beef had mysteriously vanished. Now whenever I invite them over, he texts me the day before asking if the Korean beef is on the menu.

Ingredients

• 2 lbs beef chuck roast: Chuck roast has the perfect marbling for slow cooking, becoming buttery tender while still holding its shape beautifully
• 1/2 cup low-sodium soy sauce: Low-sodium gives you control over saltiness since the sauce reduces and concentrates
• 1/3 cup brown sugar: This caramelizes slightly during cooking and balances the salty soy sauce perfectly
• 1/4 cup sesame oil: Toasted sesame oil adds that distinctive nutty depth you cant get from any other oil
• 1/4 cup rice vinegar: The acidity cuts through the rich beef and brightens every single bite
• 4 cloves garlic, minced: Fresh garlic mellows beautifully during long cooking, infusing the sauce without being harsh
• 2 tablespoons fresh ginger, grated: Use fresh ginger, not ground, for that warm, spicy zing that wakes up the whole dish
• 2 tablespoons gochujang: This Korean chili paste brings a complex heat with slight sweetness that sriracha just cant replicate
• 1 tablespoon cornstarch: This thickens the sauce slightly so it clings to the beef instead of being watery
• 1/2 teaspoon black pepper: Freshly ground pepper adds a subtle background warmth
• 1 large onion, sliced: The onions practically dissolve into the sauce, contributing incredible sweetness and depth
• Green onions and sesame seeds: These fresh toppings add crunch and color that brighten the rich, dark beef

Instructions

Whisk the sauce:

In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper until completely smooth and the cornstarch has dissolved

Layer the beef:

Place beef cubes and sliced onion in your crock pot, arranging them in an even layer so everything cooks uniformly

Pour and coat:

Pour the sauce over the beef and onions, then stir gently to coat every piece evenly

Slow cook:

Cover and cook on LOW for 6 to 7 hours until the beef is tender enough to shred easily with a fork

Finish and serve:

Skim any excess fat from the top, shred beef gently with two forks, mix with the sauce, and serve over rice with green onions and sesame seeds

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My kids started requesting this for their birthday dinners, which feels like the ultimate win as a parent. There's something so satisfying about watching them dig into something with complex flavors and genuine enthusiasm instead of defaulting to chicken nuggets.

Make It Your Own

I've learned that a teaspoon of gochugaru, Korean chili flakes, adds this incredible heat that sneaks up on you. If you like things spicy, it transforms the dish entirely without being overpowering.

Serving Ideas

Lettuce wraps became our favorite way to eat this during summer when we want something lighter. The cool, crisp lettuce balances the rich beef perfectly, and it feels fresher than heavy rice.

Timing Tricks

If you're short on time, HIGH for 4 to 5 hours works, though the beef won't be quite as melt-in-your-mouth tender. I've also done the prep the night before and kept everything in the refrigerator, then just dumped it in the cooker before work.

• Cut your beef into slightly larger cubes if you plan to shred it later
• Set your timer to shred when there's about 30 minutes of cooking left
• Let the beef rest in the sauce off the heat for 10 minutes before serving

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This recipe has saved more weeknight dinners than I can count, turning chaotic evenings into something that feels thoughtful and cared for.

Common Recipe Questions

→ What cut of beef works best for slow cooking?

Beef chuck roast is ideal as it becomes tender and flavorful after long, slow cooking.

→ How can I adjust the spice level?

Add 1-2 teaspoons of Korean chili flakes (gochugaru) or substitute gochujang with sriracha for extra heat.

→ What can I serve alongside this dish?

It pairs well with jasmine or short-grain rice and fresh lettuce wraps, enhancing texture and flavor.

→ Can I add vegetables to the slow cooker?

Yes, adding sliced carrots, bell peppers, or broccoli during the last cooking hour adds freshness and variety.

→ How do I ensure the sauce thickens properly?

Cornstarch is mixed into the sauce before cooking to develop a rich, slightly thick consistency as it simmers.