Crock Pot Korean Beef

The first time I made this Korean beef, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. I'd thrown everything in the slow cooker that morning before work, not expecting much more than a decent dinner. But walking through that door at the end of the day changed everything about how I approach weeknight cooking.

I made this for my sister last winter when she was recovering from surgery and needed meals she could just reheat. She texted me three days later asking if I had more because she'd finished the entire batch by herself. Now whenever I'm heading to visit someone who needs comfort food, this is what I bring.

Ingredients

• 2 lbs beef chuck roast: Chuck roast has the perfect marbling for slow cooking and becomes incredibly tender while keeping its rich beefy flavor. Cut into uniform 2-inch cubes so everything cooks at the same rate.
• 1/2 cup low-sodium soy sauce: Using low-sodium lets you control the salt level since the sauce reduces during cooking. Regular soy sauce can make the final dish too salty.
• 1/3 cup brown sugar: Brown sugar adds depth and caramel notes that white sugar just cant replicate. It also helps create that gorgeous glossy finish on the beef.
• 1/4 cup sesame oil: Toasted sesame oil is non-negotiable here it brings that nutty aroma that screams Korean cuisine. Don't even think about substituting with vegetable oil.
• 1/4 cup rice vinegar: This cuts through all that richness and adds just enough brightness to keep each bite interesting. The acidity also helps tenderize the meat as it cooks.
• 4 cloves garlic: Fresh garlic loses its harsh bite during long cooking and becomes mellow and sweet. Don't use pre-minced stuff from a jar it tastes metallic after six hours.
• 2 tablespoons fresh ginger: Peel it with a spoon to get all the knobby bits without wasting any. Fresh ginger has this spiced warmth that ground ginger can never achieve.
• 2 tablespoons gochujang: This Korean chili paste brings fermented depth and mild heat that's more complex than just spicy. Look for it in the international aisle or at an Asian market.
• 1 tablespoon cornstarch: This thickens the sauce naturally as it slow cooks so you end up with something that coats the beef instead of being watery.
• 1 large onion: Yellow onions work best here because they sweeten as they cook and practically dissolve into the sauce. Slice them thick so they don't completely disappear.
• Green onions and sesame seeds: These are absolutely mandatory for the finish. The fresh pop of green onions against that rich dark sauce makes everything taste brighter.

Instructions

Whisk together your sauce:

Combine the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch and black pepper in a medium bowl. Whisk until the cornstarch is completely dissolved and everything looks smooth and glossy.

Prep your meat and vegetables:

Cut the beef chuck roast into 2-inch cubes, trimming any huge pieces of fat but leaving some for flavor. Slice the onion into thick strips about half an inch wide.

Layer everything in the slow cooker:

Add the beef and sliced onions to your crock pot. Pour that beautiful sauce over everything and stir gently until every piece of beef is coated.

Let it work its magic:

Cover and cook on LOW for 6 to 7 hours. The beef is done when it shreds easily with just a gentle tug from a fork.

Finish and shred:

Skim any excess fat from the top then use two forks to gently shred the beef right in the cooker. Mix everything together so the meat soaks up all that sauce.

Serve it up:

Pile the beef over steaming rice or wrap it in lettuce cups. Don't forget the green onions and sesame seeds on top they make the dish complete.

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Last summer I made this for a potluck and served it with both rice and lettuce wraps. Watching everyone customize their own plates was such a joy. The lettuce wrap people kept coming back for just one more bite while the rice crew went back for full bowls.

Making It Your Own

Sometimes I'll add sliced carrots or bell peppers during the last hour of cooking for extra color and texture. They still have some crunch but absorb all that Korean flavor. My husband loves when I add broccoli florets about 45 minutes before serving.

Serving Ideas

This beef freezes beautifully so I always double the recipe and stash half in the freezer for those nights when cooking is the last thing I want to do. Just thaw overnight in the fridge and reheat gently. It actually tastes even better after a day or two.

The Leftover Situation

Leftover beef makes incredible Korean-style tacos with some quick pickled cucumbers and a drizzle of mayo. Or toss it with ramen noodles and a fried egg for the fastest lunch imaginable. The sauce thickens in the fridge so add a splash of water when reheating.

• Kimchi on the side adds the perfect tangy crunch
• A cold beer or chilled soju cuts through the richness beautifully
• Cucumber quick-pickled in rice vinegar makes everything taste lighter

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There's something so satisfying about a meal that takes ten minutes to throw together but tastes like you spent all day cooking. This Korean beef has become my go-to for everything from busy weeknights to feeding a crowd.

Recipe FAQs

→ What type of beef works best for this dish?

Beef chuck roast is ideal as it becomes incredibly tender when slow-cooked. The marbling helps keep the meat moist and flavorful during the long cooking process.

→ Can I substitute gochujang if I don't have it?

Yes, you can use sriracha as a substitute, though the flavor profile will be different. For a more authentic taste, look for gochujang at Asian markets or specialty stores.

→ How do I prevent the sauce from becoming too thin?

The cornstarch in the sauce helps thicken it naturally during cooking. If it's still too thin after cooking, you can mix a little cornstarch with water and stir it into the pot during the last 30 minutes.

→ What vegetables pair well with this beef?

Sliced carrots, bell peppers, or broccoli work well. Add them during the last hour of cooking so they don't become too mushy but still absorb the flavors.

→ Can this be made ahead of time?

Absolutely! The flavors actually improve when made ahead. You can prepare it the day before, refrigerate, and reheat gently before serving. The sauce will thicken as it sits.