Tender Korean-style Slow-Cooked Beef (Printable)

Tender beef infused with savory, sweet, and spicy Korean flavors, slow-cooked for a rich, flavorful meal.

# What You Need:

→ Beef

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

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup brown sugar
04 - 1/4 cup beef broth
05 - 2 tablespoons sesame oil
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon Sriracha
10 - 1 tablespoon cornstarch (for thickening)

→ Vegetables and Garnish

11 - 1 medium yellow onion, sliced
12 - 4 green onions, sliced (for garnish)
13 - 2 teaspoons toasted sesame seeds (for garnish)

# How To Make:

01 - In a medium bowl, whisk together soy sauce, brown sugar, beef broth, sesame oil, rice vinegar, garlic, ginger, and gochujang until well combined.
02 - Place the beef cubes and sliced onion in the crock pot. Pour the sauce mixture over the beef and onions, tossing gently to coat evenly.
03 - Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is fork-tender and easily shredded.
04 - Remove 1/4 cup of the cooking liquid and whisk it with the cornstarch until smooth. Stir the cornstarch slurry back into the crock pot, cover, and cook on high for another 20-30 minutes until the sauce thickens.
05 - Serve the Korean beef over steamed rice, noodles, or in lettuce wraps. Garnish with green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The beef becomes impossibly tender, practically shredding with just a fork
  • That sauce strikes the perfect balance between sweet, savory, and just enough heat to make things interesting
  • Its one of those meals where the slow cooker does absolutely all the heavy lifting
02 -
  • I once skipped the cornstarch step and the sauce was still delicious, just thinner and more like a braising liquid than a glaze
  • If you want meal prep friendly portions, let the beef cool completely in the sauce before refrigerating so it stays extra juicy
03 -
  • Trim some but not all the fat from the roast because fat equals flavor and keeps the beef moist during those long cooking hours
  • If you have time, sear the beef cubes in a hot skillet before adding them to the slow cooker for even deeper flavor

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