You know those days when you want something delicious but don’t want to babysit the stove? That’s exactly why my Slow Cooker Korean Beef became my family’s weeknight hero. Just toss everything in the pot in the morning, and by dinnertime, you’ve got tender, flavor-packed beef that melts in your mouth. The sweet-savory sauce with that hint of spice? Absolute magic.
What I love most (besides the zero-effort cooking) is how versatile this dish is. Rice bowls? Check. Tacos? You bet. Lettuce wraps? Oh yes. My kids go crazy for it stuffed into warm tortillas with extra sesame seeds, while I’m all about those quick-pickled cucumber slices on top. It’s the kind of meal that makes everyone at the table happy without turning the kitchen into a war zone.
Why You’ll Love This Slow Cooker Korean Beef
This recipe checks all the boxes for busy cooks who still want amazing flavor:
- Set it and forget it: Just 15 minutes of prep in the morning, and your slow cooker does the rest (hello, free afternoon!)
- Bold, balanced flavors: That perfect sweet-salty-tangy-spicy combo will have you licking the spoon
- Make it your own: Tone down the heat or amp it up—I always keep extra red pepper flakes on the table
- Leftovers taste even better: The flavors deepen overnight, making killer next-day lunches
- Endless serving options: We’ve eaten this four different ways in one week and never got bored
Ingredients for Slow Cooker Korean Beef
Here’s what you’ll need to make this flavor bomb happen. I like to group everything so I’m not running back and forth to the fridge while prepping:
The Beef
- 2 lbs beef chuck roast, cut into 1-inch cubes (don’t trim all the fat—that’s where the magic happens!)
The Sauce
- 1/2 cup soy sauce (I use regular but see swaps below)
- 1/4 cup packed brown sugar – dark gives more depth but light works too
- 1/4 cup beef broth – or water in a pinch
- 2 tbsp rice vinegar – that tang is essential!
- 1 tbsp sesame oil – toasted kind, please
- 1 tbsp minced garlic (about 3 cloves)
- 1 tbsp fresh minced ginger – trust me, fresh makes a difference
- 1 tsp red pepper flakes – adjust to your heat tolerance
For Serving
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds – I use a mix of black and white because it looks pretty
Ingredient Substitutions & Notes
No stress if you’re missing something—here’s how to adapt:
- For gluten-free: Swap soy sauce with tamari or coconut aminos
- Sweetener: Honey or maple syrup can replace brown sugar 1:1
- Ginger shortcut: 1 tsp ground ginger works if you’re in a bind
- Spice control: Start with 1/2 tsp red pepper flakes if sensitive to heat
- Beef cuts: Short ribs or brisket work beautifully too—just adjust cooking time
How to Make Slow Cooker Korean Beef
Okay, let’s get cooking! This is so easy you’ll laugh, but the results taste like you spent all day in the kitchen. Here’s exactly how I make it:
- Prep the beef: Toss those beautiful 1-inch chuck roast cubes straight into your slow cooker. No need to brown them first—we’re all about simplicity here!
- Whisk the magic sauce: In a bowl, combine soy sauce, brown sugar, beef broth, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Taste a drop on your finger (careful, it’s strong!) and adjust if needed—sometimes I add an extra teaspoon of sugar if my soy sauce is extra salty.
- Pour and mix: Drizzle that gorgeous sauce over the beef and give everything a gentle stir so every piece gets coated. I use tongs to make sure no lonely beef cubes are left sauceless at the bottom.
- Cook low and slow: Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours if you’re in a rush). Pro tip: Resist opening the lid—every peek adds 15 minutes to your cooking time!
- Shred time: When the beef shreds easily with forks (about halfway through cooking), go to town! I leave some chunks for texture. The sauce will look thin now but thickens as it sits.
- Finish strong: Sprinkle with green onions and sesame seeds right before serving. The fresh crunch against that tender beef? Perfection.
Pro Tips for the Best Results
After making this dozens of times, here are my can’t-skip secrets:
- Patience pays: That full 8 hours on low makes the beef insanely tender—don’t shortcut it unless you must!
- Spice wisely: Start with less red pepper flakes—you can always add more when shredding the beef.
- Fat = flavor: Don’t over-trim the beef—those little fat pockets melt into deliciousness.
- Make it ahead: The flavors get even better overnight—I often make a double batch for meal prep.
Ground beef question? Sure, you can use it (brown it first), but you’ll lose that amazing shredded texture. Still tasty though—my cousin swears by it for Korean beef tacos!
Serving Suggestions for Slow Cooker Korean Beef
This beef shines in so many ways! My go-to is steaming jasmine rice (the sauce soaks in perfectly), but don’t stop there. Crispy lettuce wraps with sriracha mayo? Yes please. For taco night, pile it onto warm tortillas with quick-pickled radishes—the crunch cuts through the richness. A scoop of kimchi on the side adds that perfect fermented kick. Leftovers? Toss with noodles or stuff into baked potatoes for round two!
Storing and Reheating
Here’s the beautiful thing about this Korean beef – it practically gets better as it sits! I always make extra because the flavors get deeper and more amazing overnight. Just let it cool completely before storing (hot food in the fridge = no bueno).
Fridge storage: Pop it in an airtight container and it’ll keep for 3-4 days easy. I usually portion it out with some rice for grab-and-go lunches. The sauce may thicken up in the fridge – that’s totally normal!
Freezer magic: This beef freezes like a dream! I freeze it flat in ziplock bags (squeeze out all the air) for up to 1 month. Thaw overnight in the fridge when you’re ready for round two.
Reheating pro tips: Never microwave straight from frozen unless you want rubber beef! My method: Warm it gently in a skillet with a splash of beef broth or water to keep it juicy. If it’s from the fridge, just 2 minutes in the microwave with a damp paper towel over top works perfectly. The key is low and slow to keep that tender texture we worked so hard for!
Slow Cooker Korean Beef FAQs
I get asked these questions all the time – here are the answers straight from my messy recipe notebook (complete with soy sauce stains!):
Can I use a different cut of beef?
Absolutely! While chuck roast gives the best shreddable texture, I’ve had great success with short ribs (so rich!), brisket (slice against the grain), or even flank steak (cut cooking time by 1-2 hours). The key is using a cut with some fat marbling – lean cuts like sirloin tend to dry out with long cooking.
My sauce is too thin – how do I thicken it?
No worries – this happens to me too! After shredding the beef, I usually turn the slow cooker to HIGH and let it cook uncovered for 15-20 minutes while I prep sides. The steam escapes and the sauce reduces beautifully. For emergency thickening, mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and cook for another 10 minutes.
Can I make this Korean beef spicier?
Oh yes – my husband always asks this! I keep a bottle of gochujang (Korean chili paste) in the fridge just for this recipe. Stir in 1-2 tbsp when shredding the beef. For serious heat lovers, add sliced fresh Thai chilies or extra red pepper flakes at the end. Just warn your guests first!
Help! I forgot to start it early – can I cook it faster?
Been there! You can cook it on HIGH for 3-4 hours instead, but the texture won’t be quite as fall-apart tender. My cheat? Cut the beef into smaller 1/2-inch pieces – they’ll cook faster while still soaking up all that amazing sauce flavor.
What’s the best way to meal prep with this?
This is my meal prep superstar! I divide the cooled beef into individual portions with rice and quick-pickled veggies (carrots, cucumbers, radishes – whatever’s in the fridge). The sauce prevents the rice from drying out. Just microwave for 90 seconds when ready to eat – tastes like you cooked it fresh!
Nutritional Information
Here’s the nutritional breakdown for my Slow Cooker Korean Beef—but remember, these are estimates since ingredients can vary! My philosophy? Enjoy the flavor first, but it’s nice to know what’s fueling you:
- Serving size: About 1 cup (a generous portion)
- Calories: 320
- Fat: 15g (5g saturated, 8g unsaturated)
- Protein: 30g – great for keeping you full!
- Carbs: 12g (1g fiber)
- Sugar: 10g (mostly from the brown sugar and natural beef juices)
- Sodium: 800mg (use low-sodium soy sauce if watching salt intake)
Quick note: These numbers don’t include rice or other sides—add those separately based on what you serve with it. I always tell my carb-conscious friends to try it in lettuce wraps—cuts the calories nearly in half!
PrintSlow Cooker Korean Beef: 8-Hour Magic in Just 15 Minutes
Tender, flavorful beef cooked slowly with a sweet and savory Korean-inspired sauce. Perfect for rice bowls, tacos, or lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
- Diet: Halal
Ingredients
- 2 lbs beef chuck roast, cut into cubes
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup beef broth
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp red pepper flakes
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Place beef cubes in the slow cooker.
- Mix soy sauce, brown sugar, beef broth, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl.
- Pour the sauce over the beef.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the beef with forks.
- Top with green onions and sesame seeds before serving.
Notes
- For extra spice, add more red pepper flakes.
- Serve over rice, in tacos, or with lettuce wraps.
- Leftovers keep well in the fridge for 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
