Tender Korean Beef Slow-Cooked (Printable)

Slow-cooked tender beef in a rich Korean-style sauce, perfect for effortless meals with rice or lettuce wraps.

# What You’ll Need:

→ Beef

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

→ Sauce

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

→ Vegetables & Garnishes

11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving

# How-To Steps:

01 - In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper until smooth and well combined.
02 - Place the beef cubes and sliced onion in the crock pot. Pour the prepared sauce over the beef and onions. Stir gently to coat everything evenly with the sauce.
03 - Cover and cook on LOW setting for 6-7 hours, or until the beef is tender enough to be easily shredded with a fork. The long cooking time allows the flavors to meld and the beef to become fork-tender.
04 - Skim any excess fat from the surface if needed. Using two forks, gently shred the beef directly in the crock pot. Mix well with the sauce to ensure every piece is coated.
05 - Serve hot over steamed rice or in lettuce wraps. Garnish with thinly sliced green onions and sesame seeds for added texture and visual appeal.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, practically melting into that sweet-savory sauce
  • Your slow cooker does all the heavy lifting while you go about your day
  • The leftovers somehow taste even better, making tomorrow's lunch something to look forward to
02 -
  • The sauce will look thin at first but thickens beautifully as the beef releases its collagen during long cooking
  • Resist the urge to lift the lid too often, every peek adds 15 to 20 minutes to your cooking time
  • Chuck roast can be quite fatty, and skimming at the end makes for a cleaner, less greasy final dish
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top
  • The sauce freezes beautifully, so consider doubling the recipe and freezing half for another busy week

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