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Slow Cooker Korean Beef

This slow cooker Korean beef is a comforting, easy-to-make dish featuring tender shredded chuck roast simmered in a sweet-savory sauce with Asian flavors.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast (well-marbled is best) Best for flavor and tenderness
  • 1/2 cup soy sauce (use low-sodium if preferred) Substitute tamari or coconut aminos for gluten-free
  • 1/4 cup brown sugar (light or dark) For less sugar, start with 2 tablespoons and adjust after cooking
  • 1/4 cup rice vinegar Apple cider vinegar can be used as a substitute in a pinch
  • 1 tablespoon sesame oil Adds a nutty flavor
  • 3 cloves garlic, minced (about 1 tablespoon) Using fresh garlic enhances flavor
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger) Use fresh for best flavor
  • 1/2 teaspoon red pepper flakes Optional, for a bit of heat
  • 1/4 cup green onions, sliced For garnish
  • Sesame seeds For garnish

Method
 

Preparation
  1. Place the beef chuck roast in the slow cooker. Pat it dry first so the sauce sticks better.
  2. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until the sugar dissolves.
  3. Pour the sauce evenly over the beef, making sure it’s coated on all sides.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 3–4 hours. The beef is done when it’s fork-tender and pulls apart easily.
  2. Transfer the roast to a cutting board and shred with two forks. Discard any large pieces of fat.
  3. Return the shredded beef to the slow cooker and stir to coat with the sauce. Let it warm in the sauce for 10–15 minutes.
Serving
  1. Serve hot, garnished with sliced green onions and sesame seeds.

Notes

If the sauce is too thin after shredding, mix cornstarch with cold water to thicken. This dish is versatile and can be served with rice, on buns, or in tortillas with kimchi.