Name: Slow Cooker Korean Beef
Prep time: 10 min
Cook time: PT-486758H57M27S
Total time: PT-486758H57M27S
Cuisine: Korean
Ingredients: 2 pounds (900g) beef chuck roast or flank steak, thinly sliced or cut into chunks; 1/2 cup soy sauce (or tamari for gluten-free); 1/4 cup brown sugar; 1/4 cup water; 2 tablespoons sesame oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon red pepper flakes (adjust to taste); 1/4 teaspoon black pepper; 3 green onions, thinly sliced (for garnish); 1 tablespoon toasted sesame seeds (optional)

This Slow Cooker Korean Beef recipe is a delicious, tender, and flavorful dish that’s perfect for any occasion. With minimal prep time and maximum flavor, it’s an easy way to enjoy a comforting, savory meal. The beef becomes incredibly tender after slow cooking and absorbs all the delicious flavors of the sauce, making it a perfect dish to serve over steamed rice or noodles. Whether you’re preparing a weeknight dinner or a gathering with friends, this recipe is sure to impress.

Ingredients

2 pounds (900g) beef chuck roast or flank steak, thinly sliced or cut into chunks

1/2 cup soy sauce (or tamari for gluten-free)

1/4 cup brown sugar

1/4 cup water

2 tablespoons sesame oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red pepper flakes (adjust to taste)

1/4 teaspoon black pepper

3 green onions, thinly sliced (for garnish)

1 tablespoon toasted sesame seeds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Beef: If the beef isn’t pre-cut, I slice it thinly against the grain or into bite-sized chunks. This helps it cook more evenly and shred nicely.

Mix the Sauce: In a bowl, I whisk together the soy sauce, brown sugar, water, sesame oil, garlic, ginger, red pepper flakes, and black pepper until well combined.

Cook: I place the beef in the slow cooker and pour the sauce over it. I give it a stir to coat the beef evenly. Then, I cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the beef is tender and easily shreds.

Shred & Serve: Once the beef is cooked, I use two forks to shred it right in the slow cooker and stir it to mix with the sauce.

Serve: I serve the shredded beef over steamed rice or noodles and garnish with sliced green onions and toasted sesame seeds.

Optional additions: I love stirring in steamed broccoli or snap peas near the end of cooking for a vegetable boost. Serving it with kimchi or pickled veggies adds an authentic touch and extra flavor!

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH

Variations

Vegetables: For added texture and nutrition, I sometimes stir in vegetables like steamed broccoli or snap peas in the last 30 minutes of cooking.

Spicier: If I like more heat, I can add extra red pepper flakes or a splash of chili paste to the sauce for a spicier kick.

Gluten-Free: I use tamari instead of soy sauce to make this recipe gluten-free, which doesn’t compromise any of the delicious flavor.

Storage/Reheating

Storage: Leftover Korean beef can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Reheating: To reheat, I place the beef in a pan on low heat and add a splash of water or broth to keep it moist. Alternatively, I can microwave it in short bursts, stirring in between, until heated through.

FAQs

How do I make this recipe spicier?

I can increase the amount of red pepper flakes or add chili paste for extra heat. Adjusting to my preferred spice level is easy!

Can I use a different cut of beef?

Yes! While chuck roast or flank steak works well, I can use other cuts like skirt steak or brisket if needed. Just make sure to slice or chunk it appropriately.

Can I make this in an Instant Pot?

Yes, I can make this in an Instant Pot by cooking it on the “Meat/Stew” setting for about 35 minutes with a natural release.

How can I thicken the sauce?

If I prefer a thicker sauce, I can mix a tablespoon of cornstarch with a little water and stir it into the sauce during the last 30 minutes of cooking.

Can I make this ahead of time?

Absolutely! I can prepare this the night before, store it in the refrigerator, and then reheat it when ready to serve.

Conclusion

This Slow Cooker Korean Beef is one of my go-to comfort food recipes. It’s a hassle-free way to enjoy a hearty, savory meal that’s full of flavor. With its tender beef, rich sauce, and simple ingredients, it’s perfect for any occasion. Whether I’m feeding a family or hosting friends, this recipe is a guaranteed crowd-pleaser.

Recipe:

Slow Cooker Korean Beef

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Author: Sophia
Total Time: 6–8 hours 10 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Slow Cooker Korean Beef is a delicious, tender, and flavorful dish with savory and slightly sweet notes, making it perfect for any occasion. The beef absorbs all the delicious flavors from the sauce, creating a comforting meal served over steamed rice or noodles.