I’m so excited to share this Slow Cooker Korean Beef Recipe with you because it’s one of those dishes that feels like a warm hug after a long day. I love how effortlessly the slow cooker transforms simple ingredients into tender, flavorful beef that s meltingly soft yet packed with that perfect balance of sweet, savory, and a little kick of spice. Whether you’re cooking dinner for the family or prepping ahead for busy weekdays, this recipe has become my go-to comfort food for its simplicity and incredible taste.
You’ll find that letting the beef slowly simmer all day not only tenderizes the meat but also allows the sauce to soak in deeply, making every bite rich and satisfying. What makes this Slow Cooker Korean Beef Recipe worth trying is just how versatile it is-you can serve it over rice, tuck it into wraps, or pile it onto noodles. Plus, it s perfect for anyone who loves bold flavors but doesn t want to spend hours in the kitchen.
Why You’ll Love This Recipe
- Hands-Off Cooking: Set it and forget it! The slow cooker does most of the work while you get on with your day.
- Melt-in-Your-Mouth Beef: The long, slow cooking makes the chuck beef incredibly tender and flavorful.
- Perfect Flavor Balance: Sweet, salty, spicy, and tangy notes come together beautifully in the sauce.
- Great for Meal Prep: Makes excellent leftovers that taste even better the next day.
Ingredients You’ll Need
All these ingredients come together to create that signature Korean-inspired flavor that s rich, a little sweet, and just the right amount of heat. Choosing good-quality chuck beef and fresh aromatics really makes a difference here.
- Onion: Diced onions add a sweet depth and help create the base of the savory sauce.
- Garlic: Fresh crushed garlic is a must for that classic Korean flavor punch.
- Ginger: Minced ginger brings a warm, slightly spicy note that brightens the sauce.
- Rice Wine Vinegar: Adds a subtle tang that balances the sweetness and saltiness.
- Sesame Oil: This gives the dish a nutty, toasty aroma-don t skip it!
- Soy Sauce: Provides the salty, umami backbone for the sauce-low sodium is an option if you prefer.
- Beef Stock: Enhances the meatiness and gives the sauce body.
- Brown Sugar: Sweetens the sauce naturally and helps with caramelization during slow cooking.
- Red Chili Flakes: Adds a subtle heat, adjustable to your preference.
- Chuck Beef: The star of the dish-cut into bite-sized cubes for perfect slow cooking tenderness.
- Cornstarch: Mixed with water to make a slurry that thickens the delicious sauce at the end.
Variations
I love making this Slow Cooker Korean Beef Recipe my own by tweaking the spice level or switching up the protein when I want something different. You can easily customize it to fit whatever you have on hand or your family’s tastes!
- Spicier Version: I sometimes add extra red chili flakes or a splash of gochujang for more heat, and my family always asks for seconds!
- Vegetarian Twist: Swap the beef for mushrooms or tofu for a meat-free option that still packs flavor.
- Low-Sodium: Using low sodium soy sauce and homemade beef stock helps if you’re watching salt intake.
- Extra Crunch: Garnishing with toasted sesame seeds and chopped green onions gives a lovely contrast in texture.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Build the Flavor Base
This is where the magic starts. Toss the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes into your slow cooker. Give everything a good stir so the sugar starts dissolving and all those flavors mingle together. I like to mix well here because it ensures every bite of beef will soak up that delicious sauce.
Step 2: Add and Coat the Beef
Place your bite-sized chuck beef cubes right into the slow cooker and gently toss them so that they re all coated with the sauce. This is crucial because the beef will absorb all the flavors during the long cook time. Pro tip: Resist the urge to stir during cooking too much – letting it be helps keep those perfect beef chunks intact.
Step 3: Slow Cook It Low and Slow
Cover your slow cooker and set it to low for 8 hours. This hands-off stage is where the chuck beef slowly breaks down into that tender, shreddable goodness we re aiming for. When I first tried this, I was amazed at how tender the beef became and how rich the sauce tasted without any fuss.
Step 4: Thicken the Sauce
Once your beef is tender, mix the cornstarch and water in a small bowl until smooth – no lumps! Pour this slurry into the slow cooker, stir it gently, then switch the heat to high for about 30 minutes. This final step thickens the sauce so it clings beautifully to each piece of beef. Don t rush this part; the thick sauce is what makes the dish so comforting.
Step 5: Serve and Enjoy
Serve your Slow Cooker Korean Beef piping hot over fluffy steamed rice or your favorite noodles. I love to add a sprinkle of chopped green onions and toasted sesame seeds to finish it off – adds a fresh crunch and gorgeous color. Watching everyone dig in is honestly the best reward!
Pro Tips for Making Slow Cooker Korean Beef Recipe
- Choosing the Right Cut: Chuck beef works best for slow cooking because the marbling melts down, making the meat tender and juicy.
- Don t Skip the Rest Time: If possible, let the beef sit in the fridge overnight after cooking – the flavors deepen amazingly.
- Slow Cooker Lid Tricks: Avoid lifting the lid during cooking – it lets out heat and slows the process.
- Thickening Sauce Tip: Stir well after adding the cornstarch slurry to prevent lumps and ensure an even, glossy finish.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
I always top the beef with fresh chopped green onions and toasted sesame seeds – it brightens up the dish and adds a lovely crunch. Sometimes, I add a drizzle of extra sesame oil or a sprinkle of crushed peanuts for texture. These little touches make the meal feel extra special and fresh.
Side Dishes
This recipe pairs beautifully with steamed jasmine rice or even buttery noodles. Whenever I want a lighter side, I serve it alongside quick-pickled cucumbers or a simple kimchi salad to balance the richness. For a heartier meal, steamed or roasted veggies like broccoli or bok choy are perfect complements.
Creative Ways to Present
One of my favorite presentations is making Korean beef bowls-layering rice, beef, sautéed spinach, and a fried egg in a bowl for a colorful, restaurant-style meal. For a party, I ve also served this beef wrapped in lettuce leaves with a dab of ssamjang (Korean dipping sauce) and thinly sliced radishes-everyone loved the interactive eating experience!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. The sauce thickens even more overnight, so the flavors get richer-perfect for reheating during a busy workweek.
Freezing
Freezing this Slow Cooker Korean Beef Recipe works really well. Just portion it into freezer-safe containers or bags, and it keeps for up to 3 months. I usually thaw it in the fridge overnight before reheating gently on the stove or in the microwave.
Reheating
To reheat leftovers, I gently warm the beef in a saucepan over low heat, adding a splash of water or beef stock if the sauce gets too thick. This keeps the beef juicy and prevents the sauce from drying out. Microwaving works too but stirring halfway through helps heat it evenly.
FAQs
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Can I use a different cut of beef for this Slow Cooker Korean Beef Recipe?
Absolutely! Chuck beef is ideal due to its fat content and flavor, but you can also use brisket or short ribs. Just keep in mind that these cuts might require slightly different cooking times to get tender. Leaner cuts like sirloin will cook faster but might not be as tender or flavorful after slow cooking.
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How spicy is this recipe, and can I adjust the heat?
The heat level is mild to medium thanks to the red chili flakes, but it’s totally adjustable! If you prefer more heat, add extra chili flakes or a spoonful of Korean chili paste (gochujang). If you want it milder, simply reduce or omit the chili flakes entirely.
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Do I have to thickener the sauce at the end?
It’s strongly recommended because thickening the sauce with the cornstarch slurry at the end gives the dish that signature glossy, clingy sauce that makes every bite so enjoyable. Without it, the sauce will be thinner and won t coat the beef as nicely.
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Can I prepare the Slow Cooker Korean Beef Recipe ahead of time?
Yes! In fact, the flavors deepen beautifully if you make it a day ahead and let it rest in the fridge. Just reheat gently when you re ready to eat, and it will taste like you just made it.
Final Thoughts
This Slow Cooker Korean Beef Recipe has become a staple in my kitchen because it s comforting, flavorful, and so easy to make-perfect for busy days when you want something delicious without fuss. I genuinely hope you give it a try and enjoy how tender and tasty the beef turns out. It s one of those recipes that always brings smiles around my table, and I m sure it will become a favorite in yours too!
Print
Slow Cooker Korean Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef recipe offers a deliciously tender and flavorful meal, perfect for a comforting dinner. The beef is slow-cooked for hours in a savory Korean-inspired sauce featuring soy, garlic, ginger, and a touch of sweetness from brown sugar. The sauce is thickened at the end for a rich finish, making it ideal served over steamed rice or noodles for a satisfying and easy meal.
Ingredients
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
- Combine Flavor Base: In a slow cooker, add the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir well to combine all the ingredients thoroughly, creating the flavorful sauce base.
- Add Beef: Place the bite-sized chuck beef cubes into the slow cooker and toss them in the sauce to ensure each piece is well coated with the marinade and flavor base.
- Slow Cook Beef: Cover the slow cooker and cook on low heat for 8 hours. This slow cooking process will tenderize the beef and infuse it with the rich Korean-inspired sauce flavors until the beef becomes melt-in-your-mouth tender.
- Prepare Thickener: In a small bowl, mix the cornstarch and water together until it forms a smooth paste without lumps, which will be used to thicken the cooking sauce.
- Thicken Sauce: Pour the cornstarch slurry into the slow cooker and stir well to incorporate it evenly into the beef and sauce. Increase the slow cooker heat setting to high and cook for an additional 30 minutes, allowing the sauce to thicken and cling beautifully to the beef.
- Serve and Enjoy: Once the sauce has thickened to your liking, serve the Korean beef hot, ideally over steamed rice or noodles, and enjoy this comforting and flavorful meal.
Notes
- For extra depth of flavor, consider adding a splash of toasted sesame seeds or chopped green onions as garnish before serving.
- If you prefer a spicier dish, increase the red chili flakes according to your heat tolerance.
- This recipe can be prepared a day ahead as the flavors develop even more after resting overnight in the refrigerator.
- Use low sodium soy sauce if you want to reduce the salt content.
- Leftover Korean beef can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
