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.
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.