Crock Pot Korean Beef (Printable)

Tender beef infused with Korean flavors, slow-cooked to perfection with savory-sweet-spicy notes. Ideal for easy weeknight meals and meal prep.

# What You'll Need:

→ Beef

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

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch

→ Vegetables & Garnish

11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced
13 - 2 teaspoons toasted sesame seeds

# Steps:

01 - In a medium bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang until well combined.
02 - Place the beef cubes and sliced onion in the crock pot. Pour the sauce mixture over the beef and onions, tossing gently to coat evenly.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fork-tender and easily shredded with minimal effort.
04 - Remove 1/4 cup of the cooking liquid and whisk it with the cornstarch until smooth. Stir the cornstarch slurry back into the crock pot, cover, and cook on high for another 20-30 minutes until the sauce thickens nicely.
05 - Serve the Korean beef over steamed rice, noodles, or in lettuce wraps. Garnish generously with sliced green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, practically falling apart at the touch of a fork
  • You get complex Korean flavors from ingredients you can find at most regular grocery stores
  • Its one of those rare recipes that tastes even better as leftovers, making meal prep exciting
02 -
  • I once skipped the cornstarch step and ended up with delicious but very soupy beef, so do not skip the thickening if you want that authentic glazed look
  • Low and slow is genuinely better here, I tried high heat once and the beef was not nearly as tender or flavorful
03 -
  • Trim some of the excess fat from the chuck roast before cooking, but leave about 1/4 inch for flavor and moisture
  • Let the beef rest in the thickened sauce for at least 10 minutes before serving so every bite is coated and flavorful

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