Slow Cooker Korean Beef (Print Version)

Tender beef slowly cooked in savory Korean sauce, ideal for rice or lettuce wraps.

# What You Need:

→ Beef

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

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds

→ Vegetables and Garnishes

11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - sliced red chili, optional for garnish

# How To Make:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds in a medium bowl until smooth and well combined.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning pieces to coat evenly with the marinade.
03 - Scatter half of the sliced green onions over the beef and sauce mixture.
04 - Cover and cook on low heat for 7 hours until beef is very tender and easily shreds with a fork.
05 - Shred beef directly in the slow cooker using two forks. Stir thoroughly to coat all pieces with the savory sauce.
06 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Top with remaining green onions, sesame seeds, and optional sliced red chili.

# Expert Tips:

01 -
  • The beef becomes impossibly tender, shredding with just a fork
  • The sauce balances sweet and savory in that addictive Korean way
  • Your slow cooker does literally all the heavy lifting
02 -
  • The sauce will intensify as it cooks, so don't be tempted to add extra salt initially
  • Chuck roast needs that long cooking time to break down the connective tissue
  • Resist opening the lid too often, or you'll add significant cooking time
03 -
  • Cut your beef into uniform chunks so everything cooks at the same rate
  • Use tamari instead of soy sauce if you need it gluten-free
  • A drizzle of sesame oil right before serving wakes up all the flavors

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