Slow Cooker Korean Beef (Printable Version)

Tender beef cooked slowly in a flavorful Korean sauce with garlic, ginger, and sesame.

# Ingredient List:

→ Beef

01 - 2 lbs beef chuck roast, cut into large chunks

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds

→ Vegetables & Garnishes

11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Optional: sliced red chili, for garnish

# How to Make:

01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until smooth.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning to coat evenly.
03 - Scatter half of the green onions over the beef.
04 - Cover and cook on low for 7 hours, or until beef is very tender and can be easily shredded with a fork.
05 - Shred the beef directly in the slow cooker using two forks. Stir to coat with the sauce.
06 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Garnish with remaining green onions, sesame seeds, and optional sliced red chili.

# Expert Tips:

01 -
  • The sauce hits that perfect sweet-savory balance that keeps you going back for just one more bite
  • Seven hours of hands-off cooking turns tough chuck roast into something you can cut with a spoon
  • Everything happens in one pot so you're not washing dishes while everyone else is eating
02 -
  • Resist the urge to lift the lid during cooking every peek adds 15 minutes to the total time
  • The sauce will look thin at first but thickens beautifully as the beef releases its collagen
  • Let it rest for 10 minutes after shredding so the meat can reabsorb some of the liquid
03 -
  • Pat the beef dry before cutting so the sauce clings instead of running off
  • Trim excess fat but leave some for flavor the slow rendering makes it unctuous not greasy

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