Slow Cooker Korean Beef
This Slow Cooker Korean Beef is a true set-it-and-forget-it meal that delivers incredibly tender beef in a savory, sweet, and slightly spicy sauce. With just 10 minutes of prep, it's perfect for a busy weeknight.
Equipment
- Slow cooker
Ingredients
- ¾ cup reduced-sodium beef broth (divided)
- ½ cup reduced-sodium soy sauce
- ⅓ 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
- ½ teaspoon onion powder
- ½ teaspoon pepper
- 3-4 pound boneless beef chuck roast (cut into 1-inch cubes)
- 1-2 tablespoons cornstarch (depending on desired sauce thickness)
Instructions
- Whisk together 1/2 cup of the beef broth, the soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, Gochujang sauce, onion powder, and pepper in a medium bowl until the sugar is mostly dissolved. The mixture should smell garlicky, gingery, and slightly toasty from the sesame oil.
- Add the cubed chuck roast to a 4 or 5 quart slow cooker. Spread the meat into an even layer so the sauce can reach all the pieces more evenly.
- Pour the sauce over the beef and cover the slow cooker. The beef should be well coated, with the liquid settling around and between the cubes.
- Cook on low for 6-8 hours. The beef is ready when it pulls apart easily with a fork; if it still feels firm or resistant, keep cooking.
- Whisk the cornstarch with the remaining 1/4 cup beef broth in a small bowl until smooth. The slurry should look completely blended with no dry pockets of cornstarch.
- Stir the cornstarch mixture into the slow cooker liquid. This is the point where the thin cooking juices start turning into a true sauce.
- Cover and cook on high for 30 minutes, or until the sauce thickens. It’s ready when the sauce looks glossy and coats the beef instead of pooling like broth.
Notes
Doneness Tip: Check tenderness, not just time. If the beef doesn’t pull apart easily with a fork, it needs more cooking. Tough slow cooker beef is often undercooked.
Best Cut of Beef: Boneless chuck roast is the most forgiving cut for getting that soft, pull-apart texture. Leaner cuts may end up dry.
Sauce Tip: Don’t skip the cornstarch slurry at the end. This is what turns the thin cooking liquid into a rich, glossy sauce that clings to the beef.
Storage: Store leftovers in shallow, covered containers and refrigerate within 2 hours of cooking.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.