Go Back
–+ servings
Slow Cooker Korean Beef

Slow Cooker Korean Beef Bliss: Tender, Flavorful Comfort Food

This Slow Cooker Korean Beef recipe brings rich flavors and tender meat, perfect for an effortless dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Short Ribs or Chuck Roast Look for well-marbled cuts for best results.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with another neutral oil.
  • ½ cup Low-Sodium Soy Sauce Tamari can be used as a gluten-free alternative.
  • ¼ cup Light Brown Sugar Can swap with honey or maple syrup.
  • 2 tablespoons Rice Vinegar White vinegar can work if unavailable.
  • 1 tablespoon Toasted Sesame Oil Avoid substituting with raw sesame oil.
  • 1 tablespoon Fresh Ginger (grated) Can be substituted with ground ginger in half the quantity.
  • 3 cloves Fresh Garlic (minced) Avoid garlic powder for best results.
  • 1 tablespoon Gochujang (optional) Leave out for a milder dish or replace with Sriracha.
  • 1 teaspoon Black Pepper Freshly ground is recommended.
For Thickening & Garnish
  • 1 tablespoon Cornstarch (optional) For thickening sauce; can make a slurry.
  • 2 tablespoons Cold Water (optional) Used for the cornstarch slurry.
  • 2 tablespoons Green Onions (garnish) Adds freshness and color.
  • 1 tablespoon Sesame Seeds (toasted, for garnish) Enhances presentation and flavor.
  • ¼ teaspoon Red Pepper Flakes (optional, for garnish) Adjust to personal preference.
  • ¼ cup Fresh Cilantro (optional, for garnish) Can be omitted.

Equipment

  • Slow Cooker
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Trim excess fat from beef, cut into 2-inch chunks, and chop onion. Set aside.
  2. Heat olive oil in skillet, sear beef chunks on each side until golden-brown, then transfer to slow cooker with onion.
  3. Combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and gochujang in a bowl, stirring until sugar dissolves.
  4. Pour sauce over beef and onions in slow cooker, cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Remove beef and shred. If thicker sauce is desired, mix cornstarch with cold water and add to sauce, stir well.
  6. Return shredded beef to sauce, taste and adjust seasoning as needed. Serve over rice, garnishing with green onions, sesame seeds, and red pepper flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 1gSugar: 6gVitamin A: 30IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

For best flavor, marinate beef in sauce for hours or overnight. Store in the fridge for up to 4 days or freeze for 3 months.

Tried this recipe?

Let us know how it was!