Crock Pot Korean Beef

The first time I made this Korean beef, my apartment smelled like a Korean restaurant for three days straight, and I consider that a massive win. My roommate kept poking her head into the kitchen asking when it would be ready, which is how I knew this was going to be a keeper.

Last winter when my sister came home sick, I threw everything in the crock pot before heading to work. Coming home to that aromatic welcome and knowing dinner was already done felt like the best kind of cheat code.

Ingredients

• 2 lbs beef chuck roast: Chuck roast has the perfect marbling for slow cooking, breaking down into impossibly tender strands that soak up every bit of that sauce
• ½ cup low sodium soy sauce: Using low sodium lets you control the salt level since the sauce reduces and concentrates during cooking
• ⅓ cup brown sugar: The molasses in brown sugar gives the sauce a caramel richness that white sugar just cant match
• ¼ cup water: This helps thin the initial mixture so it coats the beef evenly
• 2 tablespoons rice vinegar: Adds a gentle brightness that cuts through all that rich beef and sweet sugar
• 2 tablespoons sesame oil: Toasted sesame oil is non negotiable here, it creates that authentic Korean flavor profile
• 1 tablespoon freshly grated ginger: Fresh ginger has a spicy kick that powdered ginger can never replicate
• 4 cloves garlic, minced: Garlic mellows beautifully during slow cooking, infusing the whole dish
• 1 tablespoon gochujang: This Korean chili paste adds incredible depth and just enough warmth to make things interesting
• 1 Asian pear, grated: The pear might seem strange but it contains enzymes that tenderize meat and adds subtle natural sweetness
• 1 tablespoon cornstarch: Essential for turning that cooking liquid into a proper coating sauce

Instructions

Whisk the sauce:

In a medium bowl, combine soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear until the sugar completely dissolves

Prep the beef:

Cut the chuck roast into large chunks and arrange them in the bottom of your crock pot, then pour that gorgeous sauce over everything

Low and slow:

Cover and cook on low for 6 to 7 hours until the beef falls apart when you poke it with a fork

Shred it up:

Remove the beef from the pot and use two forks to pull it apart into satisfying shreds

Thicken the sauce:

Skim any excess fat from the cooking liquid, whisk cornstarch with cold water, then stir it into the sauce

Final coat:

Return the shredded beef to the pot, stir everything together, and cook on high for 15 minutes until the sauce clings to every strand

Plate it:

Serve over steaming rice with plenty of sauce, topped with fresh green onions and a generous sprinkle of sesame seeds

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This recipe became my go to for Sunday meal prep after I realized the leftovers actually taste better the next day. Now I double it just so I can pack containers for lunch throughout the week.

Make It Your Own

Sometimes I swap in pork shoulder when beef feels too heavy, and honestly the results are just as spectacular. The pork version is slightly sweeter and my husband might actually prefer it, though he knows better than to say that out loud.

Side Dish Magic

Steamed broccoli tossed with a little sesame oil and soy sauce is my default side because it soaks up that extra sauce perfectly. But when I want something more authentic, a simple cucumber salad with rice vinegar balances all the rich flavors beautifully.

Serving Suggestions

A scoop of kimchi alongside adds authentic crunch and probiotics, plus the bright acidity cuts through the tender beef. If you are feeding a crowd, set up a toppings bar with extra green onions, sesame seeds, and maybe some quick pickled carrots.

• Cook the rice with a splash of rice vinegar and a pinch of salt for extra flavor
• Toast your sesame seeds in a dry pan for 2 minutes before sprinkling
• Let everyone add their own gochujang if they want more heat

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Theres something deeply satisfying about a meal that takes care of itself, leaving you free to enjoy the anticipation and the aroma filling your home.

Common Recipe Questions

→ What cut of beef works best for this dish?

Beef chuck roast is ideal due to its marbling and ability to become tender during slow cooking.

→ Can I add heat to the sauce?

Yes, adding gochujang or red pepper flakes brings authentic, mild heat to complement the sweet and savory notes.

→ How do I thicken the sauce after cooking?

Mix cornstarch with cold water to create a slurry, then stir into the sauce and cook on high until it thickens.

→ What side dishes pair well with this meal?

Steamed rice is traditional, and steamed or sautéed vegetables like broccoli add balance to the plate.

→ Can the beef be marinated before cooking?

Marinating the beef overnight in the sauce enhances depth of flavor and tenderness.