Crock Pot Korean Beef (Printable)

Tender beef slow-cooked in rich Korean-inspired sauce. Perfect for effortless weeknight meals with rice or lettuce wraps.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch cubes

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper

→ Vegetables & Garnishes

11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced for garnish
13 - 1 tablespoon sesame seeds for garnish
14 - Cooked jasmine or short-grain rice for serving

# Directions:

01 - In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper until smooth and well combined.
02 - Place beef cubes and sliced onion in the crock pot. Pour the prepared sauce over the beef and onions. Stir gently to coat all pieces evenly with the marinade.
03 - Cover and cook on LOW setting for 6-7 hours until beef becomes fork-tender and easily shreds. The meat should pull apart with minimal resistance.
04 - Skim any excess fat from the surface. Shred beef gently using two forks, mixing thoroughly with the thickened sauce. Serve hot over steamed rice or in lettuce cups. Garnish generously with green onions and sesame seeds.

# Expert Tips:

01 -
  • The sauce creates this perfect balance of sweet and savory that youll want to put on everything
  • It transforms tough chuck roast into something that falls apart at the slightest touch
  • Your whole house will smell like youve been cooking all day even though you barely did anything
02 -
  • Don't be tempted to cook this on HIGH to speed things up the beef needs that long slow time to break down properly
  • The sauce will look thin at first but thickens beautifully during the last hour of cooking
  • Resist the urge to lift the lid too often every time you do you add 15 minutes to the cooking time
03 -
  • Cut your beef into slightly larger cubes than you think you need they shrink during cooking
  • Pat the beef dry with paper towels before adding it to the slow cooker for better browning
  • Use full-fat sesame oil the reduced stuff doesn't have the same depth of flavor

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