Tender, delicious Korean Beef made in the slow cooker with just 10 minutes of prep. It really doesn’t get any easier than this Korean Beef, making it a great option for dinner, especially on busy nights! Tender chunks of chuck roast bathed in a sweet and savory sauce made of soy sauce, ginger, beef broth, brown sugar and more.
The slow cooker is a dream for busy nights, recipes like this honey lime chicken, or Slow Cooker Chicken Parm, or Slow Cooker Teriyaki Beef are my go-tos on super busy nights, that was until I made this Crock Pot Korean Beef…it is magical.
Succulent slices of beef, slow-cooked to perfection, resulting in melt in your mouth deliciousness in every bite. Korean Beef has been a long time favorite at our house, but here are a few of the reasons you will love it too:
- Easy to Make: This is one of those recipes that is just so simple. You toss all of the ingredients in a slow cooker, and let it do the work. Simple and delicious. A big win.
- Hands Free Cooking, Set it and Forget it: This slow cooker meal is amazing for busy families because it requires no active cooking once you get all the ingredients together. It is a set it and forget it dream.
- Bold Flavor: The sweet and spicy flavors of this Korean Beef are bold and delicious. Great over rice, in a taco, on a salad, quesadilla, or many other ways.
- Makes Great Leftovers: The flavors only get better, which means this is one meal you won’t mind eating twice!
What You Need to Make Slow Cooker Korean Beef
Slow cooked Korean Beef is easy to make and the ingredients are easy to find, no specialty stores required for this fun, flavorful dish:
- Chuck roast – Boneless is best, but you can cut around the bones if needed.
- Beef broth– You can sub water, but it will be more flavorful with the beef broth
- Soy sauce– Low sodium soy sauce is best for this recipe.
- Brown sugar– This is where you get the sweet
- Sesame oil
- Rice wine or Mirin
- Ginger paste
- Onion powder
- Black pepper
- Cornstarch – Used to thicken the sauce
- Garnish: Sesame seeds and Green onions
How to Make Korean Beef
Making this slow cooker Korean Beef is very simple, and requires only 10 minutes of your time:
Step One: Whisk Together Sauce
Step one is to get your sauce ingredients and measure them into a bowl, then whisk it all together.
Step Two: Cube Beef
The next step is to cube up the chuck roast, so it is in one inch pieces.
Step Three: Cook in Slow Cooker
Once your ingredients are prepped, you simply stir them together in the slow cooker crock, and set it to cook. You want to make sure the beef is coated nicely with the sauce.
Step Four: Thicken Sauce
Once the Korean beef is mostly done, you will add some cornstarch to the crock to thicken up the sauce. And let it finish cooking.
Step Five: Garnish and Serve
Lastly, serve the Korean Beef over rice with sesame seeds and green onion on top.
This recipe is great for busy weeknight meals, and is even better when served with some:
- Pickled Carrots
- Pickled Cucumbers
This crock pot recipe for Korean Beef is perfect as it is, but it is also totally versatile. You can stir some broccoli in at the end to let it get tender. Or snow peas. You can serve it over rice, as a bowl with pickled veggies, a fried egg, kimchi etc.. Or, try using the leftovers in a grilled cheese or quesadilla. It is delicious!
Tips and Tricks
Making this recipe is Eazy Peazy, but here are some tips and tricks to help it turn out every single time:
- Evenly cut the beef: For this recipe you are using an inexpensive chuck roast and cubing it. To get the best results with even cooking, be sure to cut that roast into even sized cubes. If your cubes vary in size, the cook time will be different, and you won’t have as consistent results.
- Allow Time to Thicken: The cornstarch slurry is added at the end of the cooking time, but will need about 20-30 minutes time to do its job and get you a nice thick sauce. Be sure to leave time.
- Taste and Adjust: the sauce on this slow cooker recipe is what really makes it amazing, but like anything, it should be adjusted to your personal preferences. Adding more Sriracha if you like it spicy, or less brown sugar if you don’t want it as sweet, etc. Taste it and adjust it!
Make Ahead and Storage
How to make this recipe ahead of time:
- Prep your sauce ingredients and refrigerate.
- Cube your beef. Refrigerate.
- Assemble when ready to use.
This recipe can also be fully cooked then refrigerated for 3-5 days, and reheated in the microwave, stove top, or in a slow cooker. Or can be frozen, but should be used within 3 months.
Other Great Recipes:
Slow Cooker Korean Beef
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar packed
- 1 Tablespoon garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine or mirin
- 1 tablespoons ginger paste or freshly grated ginger
- 1 teaspoon Sriracha or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 pound beef chuck roast cut into 1-inch cubes, remove bone if needed
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions thinly sliced
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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