Pin it Tender beef slow-cooked in a savory-sweet Korean-inspired sauce, perfect for easy, crowd-pleasing meals. This slow cooker dish combines rich flavors with minimal effort, creating a delicious main course that's ideal for busy weeknights or entertaining guests.
The dish features beef chuck roast simmered in a flavorful sauce made with soy sauce, brown sugar, ginger, garlic, and gochujang, resulting in incredibly tender meat that shreds easily. Served over rice with green onions and sesame seeds for garnish.
The smell of sesame and garlic hitting me when I walked through the door after work, realizing my slow cooker had been working magic all day while I was stuck in meetings. This Korean beef became my emergency dinner savior during a particularly chaotic month, and now it is the first thing I think of when I want something that tastes like I fussed for hours.
I made this for my sister and her family last winter during their move, and her husband who never asks for seconds went back for a third bowl. The way the sauce clings to every strand of beef, plus how it perfumes the entire house, makes feeding a crowd feel effortless.
Ingredients
- Beef chuck roast: Chuck has enough marbling to stay tender through long cooking, and cutting it into chunks helps it absorb flavor evenly
- Soy sauce: Low sodium gives you control over salt levels while still providing that deep umami base
- Brown sugar: The molasses notes balance the soy and create that characteristic Korean style sweetness
- Sesame oil: Toasted sesame oil adds an unmistakable nutty aroma that signals Korean flavors immediately
- Fresh ginger: Grating fresh ginger releases more oils and gives a brighter kick than powdered
- Gochujang: This Korean chili paste brings complexity beyond just heat, with fermented depth that builds flavor
- Pear: The natural enzymes in Asian pear help tenderize the meat while adding subtle sweetness
Instructions
- Blend the sauce:
- Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear until the sugar dissolves completely
- Arrange the beef:
- Place beef chunks in your slow cooker, then pour the sauce over and turn pieces to coat everything evenly
- Cook low and slow:
- Cover and cook on low for 6 to 7 hours until the beef yields easily when pressed with a fork
- Shred the meat:
- Transfer beef to a cutting board and use two forks to pull it apart into strands
- Thicken the sauce:
- Skim fat from the cooking liquid, then stir in cornstarch slurry and cook on high for 15 minutes until glossy
- Combine and serve:
- Return beef to the pot and toss with the thickened sauce, then serve over rice with green onions and sesame seeds
Pin it My neighbor texted me asking what I was making because the aroma had drifted into her apartment, and now this is our go to for potluck contributions. Something about this dish brings people back for seconds before they have even finished their first bowl.
Making It Ahead
The flavors actually improve overnight, so I often make it a day before serving. The sauce penetrates deeper into the beef, and reheating brings everything back together beautifully.
Serving Suggestions
Steamed broccoli or sautéed bok choy cuts through the richness, while a side of kimchi adds authentic Korean contrast. For casual gatherings, I set out lettuce leaves for wrapping, letting everyone build their own bites.
Freezing And Storage
This freezes exceptionally well, so I double the recipe and portion half for future emergency meals. The sauce prevents the beef from drying out, and it reheats in the microwave without losing texture.
- Cool completely before freezing to prevent ice crystals from forming
- Store in freezer safe bags flattened for quicker thawing
- Thaw overnight in the refrigerator before reheating gently
Pin it This recipe turned my slow cooker from an appliance I ignored into the most used tool in my kitchen. Few things beat walking through your front door to a dinner that tastes like you fussed for hours.
Recipe FAQs
- → Can I use a different cut of beef?
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Yes, you can use other tough cuts like brisket or round roast. The slow cooking process will tenderize them similarly. Avoid tender cuts like sirloin as they may become too soft.
- → What's the purpose of the pear in the sauce?
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The pear adds natural sweetness and helps tenderize the beef while cooking. It also contributes to the sauce's thickness and adds a subtle fruitiness to balance the savory flavors.
- → How can I make this spicier?
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Add more gochujang or increase the red pepper flakes. You can also add a dash of sriracha or Korean chili powder for extra heat. Taste the sauce before cooking and adjust as needed.
- → Can this be made ahead of time?
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Yes, you can prepare the sauce and marinate the beef overnight for deeper flavor. Cook as directed, then reheat before serving. The flavors will continue to develop as it sits.
- → What sides pair well with this dish?
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Jasmine rice is traditional, but it also goes well with steamed vegetables, kimchi, pickled radishes, or a simple green salad. The savory-sweet flavors complement many side dishes.
