Description
This Slow Cooker Korean Beef recipe features tender, shredded beef chuck roast cooked low and slow with a flavorful blend of garlic, ginger, soy sauce, brown sugar, and gochujang. Perfectly balanced with a hint of sweetness and spice, this comforting dish is easy to prepare and serves beautifully over rice, noodles, or wrapped in lettuce leaves for a delicious meal any day of the week.
Ingredients
Main Ingredients
- 2½-3 pounds boneless beef chuck roast, fat trimmed if desired
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang
- 2 teaspoons cornstarch (optional, for thickening)
Instructions
- Prep the Beef: Place the beef chuck roast into a 5- to 6-quart slow cooker insert. Evenly scatter the thinly sliced yellow onion over the top of the beef to layer flavors as it cooks.
- Make the Sauce: In a small bowl or measuring cup, whisk together the minced garlic, freshly grated ginger, low-sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, and gochujang until the mixture is smooth and the sugar has completely dissolved. Remove ¼ cup of this sauce and set it aside for later. Pour the remaining sauce evenly over the beef in the slow cooker.
- Cook Until Tender: Cover the slow cooker and cook on low for 8 to 10 hours or on high for 5 to 7 hours. The beef should be fall-apart tender. If it is not yet very tender, continue cooking until it easily shreds with a fork.
- Shred the Beef: Transfer the cooked beef to a cutting board and shred it thoroughly using two forks. Return the shredded beef to the slow cooker.
- Add Reserved Sauce: Pour the reserved ¼ cup of sauce into the slow cooker with the shredded beef and stir to combine, distributing the flavors evenly.
- Thicken the Sauce (Optional): For a thicker sauce, turn the slow cooker to high heat. Whisk together 2 teaspoons cornstarch with 2 teaspoons water to create a slurry. Stir this into the sauce, cover, and cook on high for 5 to 10 minutes until slightly thickened.
- Coat and Serve: Stir the shredded beef well to coat it fully in the sauce. Serve the Korean beef over rice or noodles, or wrap it in fresh lettuce leaves. Garnish with sliced green onions and sesame seeds for extra flavor and texture.
Notes
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- Gochujang adds authentic Korean spice; adjust the amount to your heat preference or substitute with a mild chili paste if unavailable.
- Cooking times may vary depending on your slow cooker model; ensure the beef is tender enough to shred easily before proceeding.
- The optional cornstarch slurry thickens the sauce nicely but can be omitted if you prefer a thinner sauce.
- Serve with steamed rice, noodles, or in lettuce wraps for versatile meal options.
- Prep Time: 15 minutes
- Cook Time: 8 hours 0 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
