Crock Pot Korean Beef (Printable)

Tender beef slow-cooked in a savory-sweet Korean-inspired sauce, perfect for easy, crowd-pleasing meals.

# What You'll Need:

→ Beef

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

→ Sauce

02 - ½ cup low-sodium soy sauce
03 - ⅓ cup brown sugar
04 - ¼ cup water
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
10 - 1 pear, grated (Asian, Bosc, or apple substitute)
11 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ To Serve

12 - 4 cups cooked jasmine or short grain rice
13 - 2 green onions, sliced
14 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until well combined.
02 - Place beef chunks in the bottom of the slow cooker. Pour the sauce over the beef, ensuring all pieces are evenly coated.
03 - Cover and cook on low setting for 6-7 hours until beef is extremely tender and shreds effortlessly with a fork.
04 - Remove beef from the slow cooker and shred using two forks.
05 - Skim excess fat from the sauce in the slow cooker. Stir cornstarch slurry into the sauce and mix well.
06 - Return shredded beef to the slow cooker. Stir to coat thoroughly in the thickened sauce. Cook on high for 15 minutes until sauce reaches desired consistency.
07 - Serve hot over cooked rice, garnished with sliced green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The beef becomes so tender it falls apart with just a fork, no knife needed
  • The sauce develops layers of sweet, salty, and savory flavors that taste restaurant quality
02 -
  • Slicing the beef against the grain before shredding makes shorter, more tender strands
  • The pear is not optional for authentic flavor and tenderness, so do not skip it
03 -
  • Marinate the beef overnight in the sauce before cooking for even deeper flavor penetration
  • Use boneless pork shoulder as a substitute if you prefer a slightly sweeter meat option

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