Slow Cooker Korean Beef Recipe
Make Slow Cooker Korean Beef Recipe for melt-in-your-mouth, savory-sweet beef—set it and enjoy bold flavors with minimal effort.
Ingredients
- 1x
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- 3/4 cup reduced-sodium beef broth divided
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup brown sugar packed
- 5 cloves garlic minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons grated fresh ginger
- 1-2 tablespoons Gochujang sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 3-4 pound boneless beef chuck roast cut into 1-inch cubes
- 1-2 tablespoons cornstarch depending on desired sauce thickness
Instructions
Step 1: Whisk together the sauce
In a medium bowl, whisk together the beef broth, soy sauce, packed brown sugar, minced garlic, sesame oil, rice vinegar, grated fresh ginger, gochujang, onion powder, and pepper until the brown sugar dissolves and the mixture is an even, silky paste. Taste a little and adjust the gochujang or sugar to balance heat and sweetness — the goal is a glossy, pourable sauce that smells sharply of garlic and warm ginger with a hint of toasted sesame. This smooth sauce is the flavor backbone that will slowly infuse the beef.
Step 2: Prep the beef and transfer to the slow cooker
Trim and slice the boneless chuck roast into uniform 1-inch cubes if not already done, taking care to keep some marbling for melting collagen. Arrange the raw cubes in a single, even layer inside the slow cooker insert or a large shallow bowl so the sauce can cover as much surface as possible. If you want deeper color, briefly sear a few cubes in a hot pan (optional) and return them to the insert; otherwise keep the pieces pale-pink and neatly trimmed. Keep the work area tidy and ready for the sauce pour.
Step 3: Pour the sauce and cook low and slow
Pour the prepared sauce evenly over the arranged beef so each cube is bathed and the liquid sits around the meat. Cover and set the slow cooker to low for 6 to 8 hours; the long, gentle heat will slowly melt connective tissue and transform the chuck into tender, shreddable bites. Check toward the lower end of the range if you prefer meat that still holds some structure. When done, the beef should be darkened, yielding when prodded, with flavorful braising liquid pooling beneath.
Step 4: Thicken the sauce and finish on high
Whisk the cornstarch with the reserved beef broth until completely smooth, then stir this slurry into the slow cooker and replace the lid. Switch to high and cook about 30 minutes until the sauce becomes glossy and clings to the meat — thick but still spoonable. Give the beef a gentle stir so every morsel is coated in a shiny mahogany glaze, then taste and adjust seasoning. Spoon the finished beef over steaming rice and garnish just before serving for the best textural contrast.
Notes
- Start with 1 tablespoon of cornstarch and add more if needed to avoid a gluey sauce.
- Taste the sauce before adding extra salt; soy sauce and broth add plenty of seasoning.
- Freeze leftover beef in portions for up to 3 months for easy future meals.