I absolutely love this Slow Cooker Korean Beef Recipe because it’s the perfect cozy meal that practically makes itself while you go about your day. The flavors are deep and rich—sweet, savory, and a little bit spicy—all marrying beautifully in the tender beef after hours of slow cooking. Whenever I’m craving something hearty but want to avoid slaving over the stove, this recipe is my go-to.

What makes this Slow Cooker Korean Beef Recipe really special is how effortlessly it nails that authentic Korean-inspired taste with ingredients you can find easily at most grocery stores. Whether it’s a busy weeknight or you want to impress guests without breaking a sweat, you’ll find this recipe hits the spot every time.

💚

Why You’ll Love This Recipe

  • Hands-Off Cooking: Just set it and forget it—slow cooker does all the work while you relax or get other things done.
  • Bold, Balanced Flavors: Sweet, savory, and a hint of spice create that classic Korean beef taste you’ll crave again and again.
  • Tender, Juicy Beef: Long, slow cooking breaks down chuck roast into melt-in-your-mouth goodness.
  • Simple Ingredients: Easy pantry staples come together with minimal prep for maximum flavor.
Slow Cooker Korean Beef, Korean Beef Dinner, Easy Korean Beef, Japanese-inspired Beef Slow Cooker, Hearty Asian Beef Stew A white plate with a silver decorative edge holds a serving of white rice as the bottom layer, topped with dark brown glazed pieces of meat covered in a thick sauce. The meat is sprinkled with white sesame seeds and thinly sliced green onions that add a fresh touch on top. The plate is placed on a white marbled surface with a black and white striped cloth nearby. this Recipe

Ingredients You’ll Need

The magic of this Slow Cooker Korean Beef Recipe really lies in the perfectly balanced ingredients that work together to create that rich, multi-layered sauce. Each component plays its part, from the savory soy sauce and mellow brown sugar to the bright zing of rice wine vinegar.

  • Onion: Adds sweetness and depth as it slowly softens during cooking.
  • Garlic: Crushed garlic packs a punch of aroma and flavor.
  • Ginger: Fresh ginger adds warmth and slight spiciness.
  • Rice Wine Vinegar: Gives a nice tang that balances the sweetness.
  • Sesame Oil: The key to that authentic nutty Korean flavor.
  • Soy Sauce: The salty backbone of the sauce.
  • Beef Stock: Adds richness and moisture for slow cooking.
  • Brown Sugar: Brings sweetness and helps caramelize the sauce.
  • Red Chili Flakes: Just enough heat to keep things interesting.
  • Chuck Beef: Choose well-marbled chuck roast for tender, juicy results.
  • Cornstarch & Water: Creates a smooth, glossy sauce when thickened at the end.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Slow Cooker Korean Beef Recipe my own by changing things up depending on what I have in the fridge or who I’m cooking for. Don’t hesitate to get creative—you’ll be surprised how easy it is to customize while keeping those signature flavors intact.

  • Spice it Up: I often add a sliced fresh jalapeño or extra red chili flakes for a fiery twist that my spice-loving friends enjoy.
  • Less Sugar: For a lighter option, I reduce the brown sugar by half and balance with a splash of honey or maple syrup.
  • Vegetarian Twist: Swap beef for thick-cut mushrooms or jackfruit and use vegetable stock for a delicious meatless version.
  • Crunchy Add-Ons: Toss in some chopped peanuts or toasted sesame seeds at the end to add contrast in texture.

How to Make Slow Cooker Korean Beef Recipe

Step 1: Mix Your Flavor Base

Start by adding the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes straight into your slow cooker. Give it a good stir so all those vibrant flavors meld together well. This step is key because it creates the rich sauce that’ll soak into the beef over the next several hours.

Step 2: Add the Beef and Cook Low and Slow

Next, toss in your bite-sized chuck beef pieces and make sure they’re well coated with the sauce. I like to press them down a bit to soak in all that goodness. Cover and cook on low for about 8 hours. The long, slow cook breaks down the tough fibers of the chuck, turning it tender and juicy—trust me, it’s worth the wait.

Step 3: Thicken the Sauce for That Perfect Finish

When the beef is fork-tender and your kitchen smells irresistible, mix the cornstarch and water to make a smooth slurry. Pour it into your slow cooker and stir well to thicken the sauce. Cook on high for another 30 minutes or until it reaches that glossy, slightly sticky texture that clings to the beef beautifully.

👨‍🍳

Pro Tips for Making Slow Cooker Korean Beef Recipe

  • Use Good Quality Chuck: I learned that leaner cuts turn out dry, so choose well-marbled chuck beef for the best tenderness and flavor.
  • Don’t Skip Browning: While optional, I sometimes quickly sear the beef before slow cooking to boost flavor depth.
  • Adjust Heat Late: Add the red chili flakes early, but if you want more spice, sprinkle a bit extra after cooking to suit your taste.
  • Cornstarch Timing Matters: Adding your slurry too early thins the sauce, so wait until the beef is tender to thicken.

How to Serve Slow Cooker Korean Beef Recipe

Slow Cooker Korean Beef, Korean Beef Dinner, Easy Korean Beef, Japanese-inspired Beef Slow Cooker, Hearty Asian Beef Stew A white plate with a silver rim holds a bed of fluffy white rice as the bottom layer. On top, there is a thick layer of dark brown glossy meat chunks covered in a rich sauce, creating a shiny texture. The dish is garnished with thin, pale green slices of onion scattered across the meat and rice. To the side of the plate, a silver spoon rests on the white marbled surface.

Garnishes

I love sprinkling toasted sesame seeds and fresh chopped green onions on top. It adds a little crunch and that fresh, vibrant note that balances the richness of the beef. Sometimes a few strips of pickled radish or a touch of fresh cilantro also work wonders to elevate the dish.

Side Dishes

This Korean beef is fantastic served over steamed white rice or sticky jasmine rice to soak up all that luscious sauce. For some extra color and texture, I often pair it with quick sautéed bok choy or steamed broccoli. Kimchi on the side really completes the Korean vibe and adds a tangy kick.

Creative Ways to Present

For a fun twist, I’ve served this Slow Cooker Korean Beef Recipe as a taco filling topped with crunchy slaw and sriracha mayo — it’s a total crowd-pleaser! You could also use it as a hearty bibimbap topping or even toss it with noodles for a quick stir quickly warmed through.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just make sure to cool it before sealing to keep it fresh and safe.

Freezing

I’ve had great success freezing this Korean beef in portion-sized containers. It freezes well for up to 3 months. When I’m ready to enjoy, I let it thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers in a covered pan on the stovetop over low to medium heat, adding a splash of water or broth if the sauce gets too thick. This keeps the beef tender and prevents it from drying out. Microwave works fine too—just cover and heat in short intervals, stirring in between.

FAQs

  1. Can I use a different cut of beef for this recipe?

    Absolutely! While chuck roast is ideal because of its marbling and tenderness after slow cooking, you can use brisket or even short ribs if you prefer. Just keep cooking times similar, and ensure the meat becomes tender and easy to shred.

  2. Is it possible to make this recipe spicier?

    Definitely! You can increase the amount of red chili flakes or add gochujang (Korean chili paste) for a deeper, spicy flavor. Just adjust gradually to suit your heat tolerance.

  3. Can I prepare this recipe without a slow cooker?

    If you don’t have a slow cooker, you can simmer it on the stove in a heavy pot on low heat for 3-4 hours or until the beef is tender. Just keep an eye on the liquid levels and adjust as needed.

  4. What should I serve with Slow Cooker Korean Beef?

    Steamed rice is classic, but you can also serve it with noodles, steamed vegetables, or in wraps or tacos. Kimchi and pickled vegetables make excellent accompaniments to balance the richness.

  5. How do I thicken the sauce if I don’t want to use cornstarch?

    You can use arrowroot powder or tapioca starch as a cornstarch substitute. Alternatively, you can reduce the sauce by cooking uncovered on high for longer until it thickens naturally.

Final Thoughts

This Slow Cooker Korean Beef Recipe is a gem I keep coming back to because it’s both dependable and delicious. It’s perfect for busy days when you want something comforting waiting for you at dinner. I truly hope you give it a try—you’ll enjoy the rich flavors and tender beef as much as I do, and it might just become your new favorite slow cooker meal!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Korean Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 96 reviews
  • Author: Stacy
  • Prep Time: 15 Minutes
  • Cook Time: 8 Hours 30 Minutes
  • Total Time: 8 Hours 45 Minutes
  • Yield: 6 Servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean
Print Recipe

Description

This Slow Cooker Korean Beef recipe is a deliciously tender and flavorful dish made by slow-cooking chuck beef in a savory blend of soy sauce, garlic, ginger, and brown sugar. The beef becomes melt-in-your-mouth tender, and the sauce thickens to a rich glaze, perfect for serving over rice or noodles. Simple to prepare and perfect for busy days, this recipe brings the warmth of Korean-inspired flavors to your dinner table with minimal effort.

Ingredients

Units Scale

Main Ingredients

  • 1 onion, diced
  • 3 tsp garlic, crushed
  • 2 tsp ginger, minced
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup beef stock
  • 1/2 cup brown sugar
  • 1/4 tsp red chili flakes
  • 1kg (2.2 lb) chuck beef, cut into bite-sized cubes

Thickener

  • 3 Tbsp cornstarch
  • 3 Tbsp water

Instructions

  1. Prepare the sauce base: In a slow cooker, combine the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir the mixture thoroughly to ensure all ingredients are well incorporated.
  2. Add the beef: Place the bite-sized chuck beef cubes into the slow cooker. Use a spoon or tongs to coat the beef evenly with the prepared sauce, ensuring each piece is well-covered for maximum flavor absorption.
  3. Slow cook the beef: Set the slow cooker to low heat and cook the beef mixture for 8 hours, or until the beef becomes tender and easily shredded. This slow cooking process allows the flavors to deeply penetrate the meat.
  4. Make the thickener: In a small bowl, mix the cornstarch and water until a smooth paste forms. This will be used to thicken the sauce towards the end of cooking.
  5. Thicken the sauce: Pour the cornstarch slurry into the slow cooker and stir it into the sauce. Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce has thickened to a rich, glossy consistency.
  6. Serve: Once the sauce is thickened and the beef is tender, serve the Korean beef hot, ideally over steamed rice or noodles, and enjoy the savory and slightly sweet flavors.

Notes

  • For a spicier kick, increase the amount of red chili flakes to taste.
  • Use chuck beef for the best texture and flavor as it becomes tender during slow cooking.
  • You can substitute beef stock with vegetable stock for a lighter flavor, though it may alter the richness.
  • If you prefer a gluten-free version, replace soy sauce with tamari or a gluten-free soy sauce alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Avatar photo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star