Crock Pot Korean Beef

The smell of sesame and garlic hitting me when I walk through the door after work still stops me in my tracks every single time. This Korean beef started as a desperate attempt to use a chuck roast I forgot I bought, and now my roommate asks for it weekly. The way the beef just falls apart when you poke it with a fork feels like magic, honestly. Best discovery I've made all year.

Last month my sister came over exhausted from a 12-hour shift and literally melted when she took her first bite. She asked for the recipe before she even finished her plate. Something about that sweet and salty combination hits different when you're dead tired.

Ingredients

• Beef chuck roast: The marbling here is what makes the beef tender and flavorful as it breaks down during slow cooking
• Low-sodium soy sauce: Lets you control the salt level since the sauce concentrates over time
• Brown sugar: Balances the soy sauce and creates that gorgeous caramelized finish
• Sesame oil: This is the backbone of Korean flavor, don't skip it or substitute
• Rice vinegar: Cuts through the richness and adds brightness
• Fresh garlic: Use fresh cloves, jarred garlic doesn't have the same punch here
• Fresh ginger: Grate it yourself for the best flavor, nobody wants that bitter dried stuff
• Gochujang: Korean chili paste adds depth and heat without being overwhelmingly spicy
• Cornstarch: Thickens the sauce slightly so it coats the beef perfectly
• Yellow onion: Melts down into sweetness that balances the bold flavors
• Green onions: Fresh pop on top, don't add them until serving
• Sesame seeds: Toast them for 30 seconds in a dry pan for next-level flavor
• Cooked rice: Jasmine or short-grain works best to soak up that sauce

Instructions

Whisk the sauce together:

Grab a medium bowl and dump in the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper. Whisk until the cornstarch dissolves completely and everything looks smooth and glossy.

Prep the crock pot:

Toss your beef cubes and sliced onion right into the slow cooker. No need to sear the beef first, it'll brown up beautifully as it cooks anyway.

Pour and coat:

Pour that gorgeous sauce over everything and give it a gentle stir. Make sure every piece of beef gets some love and is coated evenly.

Let it work:

Cover and set your crock pot to LOW for 6 to 7 hours. Walk away and let the slow cooker do the heavy lifting.

Finish it up:

Carefully skim off any excess fat floating on top. Use two forks to shred the beef right in the pot, mixing it back into all that sauce.

Serve it up:

Pile the beef over steaming rice or wrap it in butter lettuce. Top with fresh green onions and those toasted sesame seeds.

Save

My dad who claims to hate slow cooker meals asked for thirds last Sunday. Said it tasted like something from a restaurant but better cause the house smelled amazing all day. Watching him go back for more made my whole week.

Making It Your Own

Sometimes I throw in sliced carrots or bell peppers during the last hour if I want something more like a stew. The vegetables soak up all that Korean sauce flavor and it feels more complete. Broccoli works too but it gets mushy fast, maybe add it just 30 minutes before serving.

Heat Level

The gochujang gives this a mild background warmth, nothing crazy. If you want real heat, start with a teaspoon of Korean chili flakes. I learned the hard way that adding more than two teaspoons makes it tough to eat. Taste the sauce before you pour it over the beef and adjust from there.

Serving Suggestions

Lettuce wraps are surprisingly fun and make the meal feel lighter. Use butter lettuce or romaine leaves and let everyone build their own. The contrast between hot beef and cool crisp lettuce is something else.

• Keep some extra lime wedges on hand for squeezing over the top
• Pickled radishes on the side cut through the richness beautifully
• A cold beer or chilled soju pairs perfectly with this dish

Save

Trust me, your house is going to smell incredible. This is the kind of meal that makes people linger at the table long after they've finished eating.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef chuck roast is ideal as it becomes tender and shreds beautifully when slow-cooked. The marbling in chuck roast helps keep the meat moist during the long cooking time.

→ Can I substitute gochujang if I don't have it?

Yes, you can use sriracha as a substitute, though the flavor profile will be different. For a more authentic taste, look for gochujang at Asian markets or specialty stores.

→ How do I prevent the sauce from becoming too thin?

The cornstarch in the sauce helps thicken it, but if it's still too thin after cooking, you can mix a little more cornstarch with water and stir it into the crock pot during the last 30 minutes of cooking.

→ What vegetables can I add to this dish?

You can add sliced carrots, bell peppers, or broccoli during the last hour of cooking. These vegetables will cook through without becoming mushy and add extra nutrition and color to your meal.

→ What's the best way to serve this beef?

Serve the shredded beef hot over jasmine rice or in lettuce wraps. Garnish with sliced green onions and sesame seeds for extra flavor and presentation.