If you are craving a meal that effortlessly blends bold flavors with melt-in-your-mouth tenderness, this Slow Cooker Korean Beef Recipe is about to become your new best friend in the kitchen. Imagine tender beef chuck roast slowly simmered in a perfectly balanced mix of savory soy sauce, sweet brown sugar, and a spicy kick from sriracha, all infused with aromatic garlic and ginger. This recipe transforms everyday ingredients into a stunning, restaurant-quality dish that fills your home with irresistible aromas and delivers unforgettable taste with every bite.
Ingredients You’ll Need
All you need for this Slow Cooker Korean Beef Recipe are simple, pantry-friendly ingredients that fuse to create a harmony of flavors, colors, and textures. Each component plays an essential role, from the rich beef chuck roast that promises tenderness after hours of slow cooking, to the vibrant garnishes that add freshness and crunch.
- Beef chuck roast (2 lbs): The star of the show, chosen for its marbling that breaks down into juicy tenderness.
- Beef broth (1 cup): Provides depth and moisture without overpowering the beef’s natural flavor.
- Soy sauce (1/2 cup): Adds that quintessential umami Korean flavor and saltiness.
- Brown sugar (1/3 cup): Balances the saltiness with a gentle sweetness and caramel undertone.
- Sesame oil (1 tablespoon): Delivers a nutty aroma that elevates the dish’s complexity.
- Garlic, minced (6 cloves): Offers pungent warmth and a familiar, savory punch.
- Grated ginger (1 tablespoon): Adds a fresh, zesty note with gentle heat.
- Rice vinegar (1 tablespoon): Brightens the dish with a subtle tanginess.
- Sriracha sauce (1 tablespoon): Brings the perfect amount of spicy heat—you can adjust this to suit your taste.
- Ground black pepper (1/2 teaspoon): Complements the spice with a mild peppery kick.
- Cornstarch (2 tablespoons): Helps thicken the cooking liquid into a luscious sauce.
- Cold water (2 tablespoons): Mixed with cornstarch to make a slurry that thickens the sauce without lumps.
- Green onions (1/4 cup, chopped): Adds bright color and a fresh, mild onion flavor as a garnish.
- Sesame seeds: Provides a delicate crunch and nutty finish for garnish.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Prepare the Beef
Start by placing your beef chuck roast directly into the slow cooker. This cut is perfect for slow cooking because it becomes wonderfully tender and full of flavor after a long, slow simmer.
Step 2: Mix the Sauce
In a medium bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, sriracha, and ground black pepper until everything is well combined. This sauce is the magical blend that turns the beef into the delectable feast you’re dreaming about.
Step 3: Combine Beef and Sauce
Pour the sauce mixture evenly over the roast in the slow cooker. This ensures the beef will soak up all those incredible flavors during cooking.
Step 4: Slow Cook to Perfection
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. The goal here is to let the beef become so tender it can be easily shredded with a fork, creating that perfect texture for the dish.
Step 5: Shred the Beef
Once the beef is tender, carefully remove it from the slow cooker and shred it using two forks. This step adds to the enjoyment, as you break down the roast into succulent strands ready to soak up the sauce.
Step 6: Return Shredded Beef to Sauce
Put the shredded beef back into the slow cooker to keep it warm and allow it to absorb even more sauce.
Step 7: Thicken the Sauce
In a small bowl, combine the cornstarch and cold water to make a slurry. Stir this mixture into the slow cooker and let it cook on high for about 15 to 20 minutes until the sauce thickens into a glossy, sticky coating that clings beautifully to the beef.
Step 8: Final Touches
Give everything a final stir and prepare to serve the luscious slow cooker Korean beef over a bed of fluffy rice, ready to be garnished.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
Topping your Slow Cooker Korean Beef Recipe with chopped green onions and toasted sesame seeds not only enhances the flavor but also adds an eye-catching burst of color and texture. These simple garnishes bring freshness and a touch of crunch that makes every bite exciting.
Side Dishes
This dish pairs perfectly with steamed white rice or fluffy jasmine rice to soak up the rich sauce. For extra balance, add some sautéed or steamed vegetables like bok choy, snap peas, or a crunchy Asian slaw that brings brightness and crunch to your plate.
Creative Ways to Present
For an exciting twist, serve the shredded beef in warm lettuce cups for a fun hand-held experience or pile it up in a bowl with pickled vegetables and a drizzle of extra sriracha for an irresistible Korean-style beef bowl.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Slow Cooker Korean Beef in an airtight container in the refrigerator for up to 3 to 4 days. The flavors only improve as they sit, which makes for delicious next-day meals.
Freezing
This recipe freezes wonderfully. Portion the beef and sauce into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. When you want a quick meal, just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the beef gently on the stovetop over medium heat or in the microwave, stirring occasionally to prevent sticking and to evenly warm the thickened sauce. Add a splash of water or broth if it seems too thick.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is ideal for slow cooking because it becomes tender and flavorful, you can also use brisket or short ribs. Just adjust cooking times as needed to ensure tenderness.
Is it possible to make this recipe spicy or mild?
Yes! The recipe includes sriracha for heat, but you can easily adjust the amount to suit your taste. Use less for milder heat or add extra for a spicier kick.
Can I prepare this recipe in an Instant Pot?
Definitely. Use the sauté setting to brown the beef first (optional), then add all liquids and cook on high pressure for about 60 minutes, followed by a natural release. Adjust the thickening step accordingly.
What can I serve if I want a low-carb option?
Instead of rice, serve the Korean beef over cauliflower rice or a bed of steamed vegetables to keep it low-carb while still enjoying the rich flavors.
Can I make this recipe vegetarian or vegan?
While this particular recipe focuses on beef, you could try substituting with hearty mushrooms or jackfruit and use vegetable broth and soy-based sauces to create a plant-based version with similar flavor profiles.
Final Thoughts
I can’t recommend the Slow Cooker Korean Beef Recipe enough if you want a meal that feels both comforting and vibrant, with deep flavors developed over hours but hands-off prep. It’s one of those recipes that brings joy every time it hits the table. Give it a try, and I promise it will become a beloved staple in your cooking repertoire!
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Slow Cooker Korean Beef Recipe
- Prep Time: 0h 15m
- Cook Time: 7h 0m
- Total Time: 7h 15m
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef recipe features tender, flavorful beef chuck roast simmered in a savory and slightly spicy sauce made from soy sauce, brown sugar, sesame oil, garlic, ginger, and sriracha. Slow-cooked to perfection, the beef shreds easily and is served with a thickened sauce, garnished with green onions and sesame seeds for an authentic Korean-inspired meal that’s perfect over rice.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce (adjust to taste)
- 1/2 teaspoon ground black pepper
Thickening and Garnish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Beef: Place the beef chuck roast in the slow cooker, ensuring it fits comfortably.
- Mix the Sauce: In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, sriracha sauce, and ground black pepper until well combined to create a flavorful sauce.
- Add Sauce to Slow Cooker: Pour the sauce mixture evenly over the beef in the slow cooker to coat it thoroughly.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef becomes tender and can be shredded easily with a fork.
- Shred the Beef: Remove the cooked beef from the slow cooker and shred it using two forks, breaking it apart into bite-sized pieces.
- Return Beef to Slow Cooker: Place the shredded beef back into the slow cooker to continue cooking with the sauce.
- Make Cornstarch Slurry: In a small bowl, combine cornstarch and cold water to form a slurry, which will thicken the sauce when added.
- Thicken the Sauce: Stir the cornstarch slurry into the slow cooker and allow the mixture to simmer on high for 15 to 20 minutes until the sauce has thickened to your desired consistency.
- Serve: Serve the Korean beef hot over cooked rice, garnished with chopped green onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- You can adjust the level of spiciness by modifying the amount of sriracha sauce used.
- For best results, use a well-marbled chuck roast that becomes tender and juicy after slow cooking.
- If you prefer a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- This dish pairs well with steamed rice or noodles and a side of steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
