Slow Cooker Korean Beef

why make this recipe

This slow cooker recipe makes a big batch of tasty beef with simple steps. You can set it and forget it. It is great for busy days and for feeding a family. If you like slow cooked beef dishes, try a similar stew like hearty slow cooker beef stew for another easy meal.

introduction

This Slow Cooker Korean Beef uses a few pantry items and gives deep flavor. The sauce is sweet and savory with garlic and ginger. The beef becomes soft and easy to shred. Serve it on rice for a fast dinner. You can compare other beef ideas like beef enchiladas when you want different meals.

how to make Slow Cooker Korean Beef

1. Mix the sauce first. Put soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes into the slow cooker.
2. Add the beef and turn it so the meat gets coated well with the sauce.
3. Cover and cook on low for 6–8 hours or on high for 4–5 hours. Cook until the beef is very tender.
4. Shred the beef with two forks right in the slow cooker. Stir the meat into the sauce well. For another slow cooked beef idea, see slow cooker barbequed beef ribs.

Ingredients

• 2 lbs beef (chuck roast or flank steak)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup sesame oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon red pepper flakes (optional)
• 1/4 cup green onions, chopped (for garnish)
• Cooked rice (for serving)

Directions

1. In a slow cooker, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
2. Add the beef and coat it well with the sauce.
3. Cover and cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
4. Once cooked, shred the beef in the slow cooker and stir it into the sauce.
5. Serve over cooked rice and garnish with chopped green onions.

how to serve Slow Cooker Korean Beef

Serve the shredded beef over hot cooked rice. Add chopped green onions on top. You can also serve it with steamed vegetables or a simple salad. Try it in tacos or on buns for a sandwich twist. For a peppery side, look at a quick stir fry idea like beef pepper steak.

how to store Slow Cooker Korean Beef

Cool the beef to room temperature for up to 2 hours. Put it in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating. Reheat gently on the stove or in the microwave.

tips to make Slow Cooker Korean Beef

• Trim excess fat from the beef for less grease.
• Use chuck roast for rich flavor or flank for leaner meat.
• If you want more sauce, add a little beef broth or water before cooking.
• For more heat, add more red pepper flakes or some gochujang.
• If you like a thicker sauce, remove beef and simmer sauce on the stove to reduce.
• Try other slow cooker recipes for variety like slow cooker barbequed beef ribs (used earlier) for tips on long slow cooking.

variation (if any)

• Make it spicy: add more red pepper flakes or 1-2 tablespoons gochujang.
• Make it sweeter: add a little more brown sugar or a tablespoon of honey.
• Use ground beef for a faster cook time; reduce cooking time and watch texture.
• Serve with lettuce wraps instead of rice for a low-carb option.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Chuck roast and flank steak work best. You can also use brisket or short ribs.

Q: Can I cook this on high only?
A: Yes. Cook on high for 4–5 hours. Check the beef for tenderness before finishing.

Q: Is sesame oil necessary?
A: Sesame oil adds nutty flavor. If you do not have it, use a light oil, but the taste will change.

Q: Can I make this gluten-free?
A: Use gluten-free soy sauce (tamari) to make it gluten-free.

Conclusion

For more recipes and variations, you can see Slow Cooker Korean Beef – I Heart Eating, Slow Cooker Korean Beef – Closet Cooking, and Korean Beef Made In a Slow Cooker | The Recipe Critic.

Slow Cooker Korean Beef

This Slow Cooker Korean Beef features tender, shredded beef cooked in a sweet and savory sauce made with soy sauce, brown sugar, garlic, and ginger, served over rice for a satisfying meal.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine Korean

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the Beef

• 2 lbs beef (chuck roast or flank steak) Trim excess fat for less grease.

For the Sauce

• 1/2 cup soy sauce Use gluten-free soy sauce (tamari) for a gluten-free version.
• 1/4 cup brown sugar Add more for a sweeter taste.
• 1/4 cup sesame oil Adds nutty flavor; can substitute with light oil if necessary.
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon red pepper flakes (optional) Add more for extra heat; can use gochujang as well.

For Serving

• 1/4 cup green onions, chopped For garnish.
• Cooked rice Cooked rice For serving.

Instructions

 

Preparation

• In a slow cooker, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
• Add the beef and coat it well with the sauce.

Cooking

• Cover and cook on low for 6–8 hours or on high for 4–5 hours until the beef is very tender.
• Once cooked, shred the beef in the slow cooker and stir it into the sauce.

Serving

• Serve the shredded beef over hot cooked rice and garnish with chopped green onions.

Notes

For variety, try serving with steamed vegetables, in tacos, or on buns. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Keyword Beef Recipe, Comfort Food, Easy Dinner, Slow Cooker Korean Beef, Weeknight Meal