Slow Cooker Korean Beef

My apartment smelled like a Korean restaurant for three days straight after I first made this beef. The kind of fragrance that makes neighbors knock on your door pretending to borrow sugar but really just wanting to know what you're cooking. Now it's the recipe I text friends when they say they want something impressive but dead simple.

I made this for a Tuesday night dinner with friends who swore they didn't like slow cooker meals. They stood around the kitchen island eating directly from the pot with forks, leaving the fancy plating I planned completely untouched. Sometimes the best meals are the ones that don't make it to the table.

Ingredients

• 2 lbs beef chuck roast: Chuck roast has the marbling needed to survive seven hours of cooking without turning into leather
• 1/2 cup low-sodium soy sauce: Regular soy sauce makes everything too salty as it concentrates during long cooking
• 1/3 cup brown sugar: Caramelizes slightly in the slow cooker and balances the salty soy sauce beautifully
• 2 tablespoons gochujang: This Korean chili paste adds depth and gentle heat without overwhelming the dish
• 1 tablespoon freshly grated ginger: Fresh ginger has a bright kick that powdered ginger can never replicate
• 4 cloves garlic: Don't bother mincing it perfectly it all melts into the sauce anyway
• 2 tablespoons rice vinegar: Cuts through the richness and keeps the sauce from feeling too heavy
• 1 tablespoon sesame oil: Toasted sesame oil adds that unmistakable Korean flavor note
• 4 green onions: Half go in at the start for depth, the rest finish it with fresh bite

Instructions

Whisk the sauce together:

Combine soy sauce, brown sugar, water, rice vinegar, sesame oil, grated ginger, minced garlic, gochujang, and 2 teaspoons sesame seeds in a medium bowl until the sugar dissolves completely

Prep the beef:

Cut the chuck roast into large chunks about 3 inches then place them in your slow cooker

Coat everything:

Pour the sauce over the beef and turn the pieces so they're all covered in that glossy red mixture

Add first round of green onions:

Scatter half the sliced green onions over the beef they'll melt into the sauce and add depth

Let it cook:

Cover and cook on low for 7 hours until the beef shreds easily with a fork

Shred and serve:

Use two forks to shred the beef right in the cooker then stir it around until every piece is coated in sauce

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This recipe showed up at every family gathering last summer. My dad who normally complains about strange new foods actually asked for the recipe himself which might be the highest compliment I've ever received in the kitchen.

Make It Your Own

I've learned that adding a tablespoon of pear puree to the sauce makes it taste like it came from a restaurant. The natural enzymes also help tenderize the meat even more. A splash of rice wine works wonders if you have it on hand.

Serving Ideas That Work

White rice is classic but buttered jasmine rice takes it to another level. Lettuce wraps turn this into an interactive dinner where everyone builds their own perfect bite. Steamed broccoli or bok choy soaks up the sauce like nothing else.

Leftovers Get Even Better

This beef actually improves overnight as the flavors meld together. I've eaten it cold straight from the container more times than I care to admit. It freezes beautifully so I always double the recipe and stash half for those nights when cooking feels impossible.

• Freeze in portions so you're not thawing more than you need
• Reheat with a splash of water to loosen the sauce
• The texture stays amazing even after freezing

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There's something deeply satisfying about a meal that takes almost no effort but makes people think you've been cooking all day. That's the magic of this recipe.

Recipe Questions & Answers

→ What cut of beef works best?

Beef chuck roast is ideal due to its marbling and toughness, which breaks down beautifully during slow cooking.

→ Can I make this dish gluten-free?

Yes, substituting soy sauce with tamari and using gluten-free gochujang makes it suitable for gluten-free diets.

→ How do I adjust the spice level?

Adjust the amount of gochujang or add sliced red chili for more heat, or omit chili to keep it milder.

→ What are good serving suggestions?

Serve over steamed rice, in crisp lettuce wraps, or alongside steamed vegetables for a balanced meal.

→ How long should the beef cook?

Cooking on low for about 7 hours ensures the beef becomes tender enough to shred easily.