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Slow Cooker Korean Beef - Tender, Saucy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Beef chuck roast (2 to 2.5 pounds), trimmed and cut into large chunks
  • Low-sodium soy sauce (3/4 cup)
  • Brown sugar (1/3 cup, light or dark)
  • Gochujang (2 to 3 tablespoons) or red pepper flakes (1 to 2 teaspoons) for heat
  • Rice vinegar (2 tablespoons) or apple cider vinegar
  • Sesame oil (1 tablespoon)
  • Fresh garlic (5 to 6 cloves), minced
  • Fresh ginger (1 tablespoon), grated
  • Beef broth or water (1/2 cup)
  • Cornstarch (1 to 2 tablespoons) for thickening, optional
  • Green onions (3 to 4), thinly sliced, for garnish
  • Toasted sesame seeds, for garnish
  • Cooked rice (white, brown, or jasmine), for serving
  • Optional add-ins: Shredded carrots, sliced onions, broccoli florets

Method
 

  1. Prep the beef: Trim excess fat from the chuck roast and cut it into 3- to 4-inch chunks. Pat dry with paper towels for better browning if you choose to sear.
  2. Optional sear (flavor boost): Heat a skillet over medium-high heat with a bit of oil. Sear beef on two sides until browned, about 2 to 3 minutes per side. Transfer to the slow cooker. This step is optional but adds depth.
  3. Make the sauce: In a bowl, whisk soy sauce, brown sugar, gochujang (or red pepper flakes), rice vinegar, sesame oil, minced garlic, grated ginger, and beef broth. Taste and adjust heat or sweetness. It should be bold and a little salty; it will mellow as it cooks.
  4. Load the slow cooker: Place beef in the slow cooker. Add optional veggies like sliced onions or carrots. Pour the sauce over everything and toss gently to coat.
  5. Cook low and slow: Cover and cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4.5 hours, until the beef shreds easily with a fork.
  6. Shred the beef: Transfer the beef to a large bowl. Shred with two forks into bite-size pieces, removing any large fatty bits. Skim excess fat from the slow cooker liquid if needed.
  7. Thicken the sauce (optional): Whisk 1 tablespoon cornstarch with 1 tablespoon water, then stir into the slow cooker liquid. Switch to HIGH and cook for 10 to 15 minutes until slightly thickened. Add more slurry if you want it thicker.
  8. Combine and finish: Return shredded beef to the slow cooker and toss with the sauce. Let it sit on LOW for 10 minutes to soak up flavor. Taste and adjust with a splash of vinegar for brightness or more gochujang for heat.
  9. Serve: Spoon over hot rice. Garnish with sliced green onions and toasted sesame seeds. Add steamed broccoli or quick-pickled cucumbers on the side for crunch.