Korean Beef Slow Cooker

My first apartment had the tiniest kitchen imaginable, but somehow I still convinced myself to host a dinner party for six friends. I threw this beef into the slow cooker that morning and spent the entire day paranoid it would turn out tough or bland. When everyone arrived and I lifted the lid, the smell hit us all at once and nobody cared that we were eating on mismatched plates.

Last winter my neighbor texted me at 3pm asking what smelled so good because it was wafting into her hallway. I sent her home with a container and she showed up at my door two days later with the empty container and a handwritten request for the recipe. Now we make it together whenever one of us has a rough week.

Ingredients

• Beef chuck roast: Chuck has the perfect amount of marbling to break down into tender shreds after hours of slow cooking
• Soy sauce: Low-sodium gives you control over saltiness while still providing that deep umami foundation
• Brown sugar: Creates that characteristic Korean sweet-savory balance and helps the sauce caramelize slightly
• Rice vinegar: Cuts through the richness and adds a subtle brightness that prevents the dish from feeling too heavy
• Sesame oil: Toasted sesame oil is non-negotiable here for authentic Korean flavor and aroma
• Fresh ginger: Grating fresh ginger instead of using powder makes a massive difference in brightness and depth
• Gochujang: This Korean chili paste adds complexity beyond just heat with its fermented undertones
• Grated pear: The traditional Korean secret weapon for tenderizing meat and adding natural sweetness
• Cornstarch: Essential for transforming the cooking liquid into that glossy, coating sauce at the end

Instructions

Whisk the sauce together:

Combine soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until the sugar completely dissolves.

Get the beef started:

Place your beef chunks in the bottom of the slow cooker and pour that gorgeous sauce over everything, making sure every piece gets coated.

Let it work its magic:

Cover and cook on low for 6-7 hours until the beef is falling apart tender.

Shred the beef:

Remove the beef from the cooker and use two forks to pull it apart into shreds.

Thicken the sauce:

Skim any excess fat off the sauce, whisk cornstarch with cold water, and stir it into the cooker.

Bring it all together:

Return the shredded beef to the thickened sauce and cook on high for 15 minutes.

Make it a meal:

Serve over fluffy rice with green onions and sesame seeds scattered on top.

Save

My mom made this for my sister's engagement party and people literally hovered around the slow cooker with forks. The best part was seeing my usually confident mom look relieved that she could actually enjoy her own party instead of being stuck at the stove.

Make It Your Own

Sometimes I throw in a bag of frozen broccoli during the last hour if I need to convince myself we are eating a balanced meal. The broccoli soaks up all that sauce and my kids actually eat it without complaining, which counts as a major victory in my house.

The Rice Factor

Short grain rice is my go-to because it clings to the sauce better, but jasmine works beautifully too. Whatever you choose, rinse it until the water runs clear before cooking. I learned this the hard way after serving gummy rice to my in-laws.

Leftover Strategy

This beef actually tastes better the next day when the flavors have had even more time to become friends. I make extra intentionally and portion it into containers for lunch. The texture stays perfect when reheated and my coworkers have started asking me what smells so good on Tuesdays.

• Freeze portions in sauce for those nights when cooking is absolutely not happening
• Crispy rice bowls with fried eggs on top turn leftovers into breakfast
• Warm corn tortillas make incredible Korean beef tacos

Save

Every time I make this recipe I am reminded that the best meals are the ones that bring people to the table without requiring you to be a professional chef. The slow cooker does the work, and you get to be the person who made something delicious.

Recipe FAQs

→ What type of beef works best for this dish?

Beef chuck roast is ideal as it becomes incredibly tender when slow-cooked. You can also use boneless pork shoulder for a variation.

→ Can I make this ahead of time?

Yes! For extra flavor, marinate the beef in the sauce overnight before cooking. The flavors will develop more intensely.

→ How do I thicken the sauce?

Mix cornstarch with cold water to create a slurry, then stir it into the sauce in the crock pot. Cook on high for 15 minutes until the sauce thickens.

→ What can I serve with this beef?

Serve over jasmine or short grain rice, garnished with green onions and sesame seeds. Add steamed broccoli or sautéed vegetables for a complete meal.

→ Is this dish spicy?

The gochujang adds mild heat, but you can omit it or use red pepper flakes for more spice. The pear helps balance the sweetness and heat.