Slow Cooker Korean Beef (Printable)
Tender beef slow-cooked in Korean-style sauce with sesame, garlic, and gochujang. Perfect over rice or in lettuce wraps.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into 2-inch pieces
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup sesame oil
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1/4 cup rice vinegar
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 2 teaspoons toasted sesame seeds
10 - 1/2 teaspoon black pepper
→ Vegetables & Garnish
11 - 1 medium onion, thinly sliced
12 - 4 green onions, sliced
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)
# Directions:
01 - Place beef pieces and sliced onion in the slow cooker.
02 - In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and black pepper.
03 - Pour the sauce over the beef and onions, tossing gently to coat. Cover and cook on low for 8 hours or high for 4 hours, until the beef is very tender.
04 - If a thicker sauce is desired, mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes of cooking.
05 - Shred the beef using two forks and mix with the sauce. Garnish with sliced green onions and extra sesame seeds. Serve with steamed rice or in lettuce wraps.
# Cooking Tips:
01 -
- The sauce hits that perfect sweet and savory balance that makes you want to lick the bowl
- Eight hours of hands off cooking means you can actually live your life while dinner happens
02 -
- Resist the urge to lift the lid during cooking every time you check, you add thirty minutes to the cook time
- The sauce tastes overly salty before cooking but the beef absorbs so much that it balances out perfectly
03 -
- Pat the beef dry before cutting so the sauce clings instead of running off
- Toast extra sesame seeds in a dry pan for garnish because freshly toasted smells amazing