Crock Pot Korean Beef (Printable)

Slow-cooked beef infused with a flavorful Korean-inspired savory-sweet sauce.

# What You’ll Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks

→ Sauce

02 - ½ cup low-sodium soy sauce
03 - ⅓ cup brown sugar, packed
04 - ¼ cup water
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 1 tablespoon fresh ginger, grated
08 - 4 cloves garlic, minced
09 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
10 - 1 Asian pear, grated (or Bosc pear/apple substitute)
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water (for cornstarch slurry)

→ To Serve

13 - 4 cups cooked jasmine or short grain rice
14 - 2 green onions, thinly sliced
15 - 1 tablespoon toasted sesame seeds

# How-To Steps:

01 - Whisk together soy sauce, brown sugar, ¼ cup water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until sugar dissolves completely.
02 - Place beef chunks in an even layer at the bottom of the slow cooker. Pour the prepared sauce over the meat, turning pieces to ensure thorough coating.
03 - Cover and cook on low setting for 6 to 7 hours until beef is fork-tender and easily shreds apart.
04 - Transfer cooked beef to a cutting board or large plate. Using two forks, pull meat apart into shreds.
05 - Skim excess fat from the cooking liquid remaining in the slow cooker. Whisk cornstarch with 2 tablespoons cold water until smooth, then stir into the hot sauce.
06 - Return shredded beef to the slow cooker. Stir thoroughly to coat meat in thickened sauce. Cover and cook on high for 15 minutes until sauce reaches desired consistency.
07 - Portion beef over steamed rice in bowls. Top generously with sliced green onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce transforms into something magical after hours of slow cooking, developing depth you cant achieve any other way
  • Its practically foolproof and tastes like you spent all day babysitting it
02 -
  • Dont skip the pear, its not optional and it makes a noticeable difference in how tender the beef becomes
  • The sauce will taste quite salty before cooking, but it balances out perfectly after hours with the beef
03 -
  • Marinate the beef overnight in the sauce for even deeper flavor penetration
  • Pat the beef dry before adding it to the pot so the sauce doesnt get watered down

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