Description
Slow Cooker Korean Beef is a savory and sweet dish featuring tender beef chuck roast slowly cooked in a flavorful sauce made with soy sauce, brown sugar, garlic, and ginger. Perfectly shredded and garnished with green onions and sesame seeds, this recipe offers an easy, hands-off way to enjoy a delicious Korean-inspired meal that pairs beautifully with rice or noodles. Ideal for comforting dinners with minimal prep, it serves 5 generously.
Ingredients
Scale
Beef
- 2 pounds beef chuck roast
Sauce
- 1 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon black pepper
Garnish
- 1/4 cup green onions, chopped
- Sesame seeds
Serving
- Cooked rice or noodles
Instructions
- Prepare the Beef: Trim any excess fat from the beef chuck roast and cut it into large chunks to ensure even cooking throughout the slow cooker process.
- Mix the Sauce: In a mixing bowl, combine low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes (if using), and black pepper. Stir well until the brown sugar is fully dissolved to create a balanced sweet and savory sauce.
- Add to Slow Cooker: Place the prepared beef chunks into the slow cooker pot, then pour the sauce evenly over the beef, making sure each piece is coated in the flavorful mixture.
- Cook: Cover the slow cooker with the lid and cook on the low setting for 6 to 8 hours or on high for 4 to 5 hours. Cook until the beef is tender and falls apart easily when shredded with a fork.
- Shred the Beef: Once cooking is complete, carefully remove the beef from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef back to the slow cooker and stir it into the sauce so it absorbs all the flavors.
- Garnish: Serve the shredded beef hot, garnished generously with chopped green onions and a sprinkle of sesame seeds to add texture and a nutty flavor.
- Serve with Rice or Noodles: Spoon the Korean beef over freshly cooked rice or noodles. For a lighter option, serve the beef in crisp lettuce wraps. Enjoy immediately for best taste.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a dash of Sriracha sauce.
- Leftover beef keeps well in an airtight container in the fridge for up to 3 days; reheat gently to retain moisture.
- You can substitute beef chuck roast with brisket or short ribs depending on preference and availability.
- To make this recipe gluten-free, use tamari instead of soy sauce.
- Serve with steamed vegetables or kimchi for a complete Korean-inspired meal.
