Slow Cooker Korean Beef: A Home Cook’s Delight
There’s a special magic that happens when you combine tender, slow-cooked beef with bold, savory flavors reminiscent of Korean barbecue. This Slow Cooker Korean Beef recipe has become a staple in my kitchen—not only because it envelopes the house in an irresistible aroma but also due to its incredible ease! Imagine throwing everything in the pot and letting time do the work while you focus on life, or perhaps a family night in. Now that’s what I call a winning dinner!
Why You’ll Love This Dish
If you’re on the hunt for a meal that strikes the perfect balance between comforting and exciting, look no further. This dish is rich with flavor, easy on the wallet, and super kid-approved! It’s perfect for weeknight dinners when time is short or even for gatherings where you want to impress without breaking a sweat.
"This Slow Cooker Korean Beef was a huge hit at our family dinner! Everyone went back for seconds. The flavors meld together beautifully, and the beef was fork-tender!"
Step-by-Step Overview
Here’s what to expect as you embark on this culinary journey. In just a few simple steps, you’ll be on your way to a gloriously rich meal. Start by preparing a fragrant sauce that brings together elements of sweet and savory. Then, add your chuck roast to the slow cooker, letting it absorb all those delicious flavors as it cooks low and slow. Finally, shred the beef, thicken your sauce, and enjoy the melding of all those tastes before serving over rice.
What You’ll Need
Let’s get to the core of this recipe. Here are the key ingredients you’ll need for an amazing Slow Cooker Korean Beef:
- 3-4 lb chuck roast, trimmed of excess fat
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Feel free to explore substitutions! For instance, you can opt for coconut aminos instead of soy sauce for a gluten-free version.
Directions to Follow
Prepare the Beef and Sauce: Trim excess fat from the chuck roast. In a large bowl or slow cooker, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. If you love a bit more heat, adjust the red pepper flakes to your preference. Add the sliced onion to the sauce.
Slow Cook the Beef: Place the chuck roast on top of the onion and sauce. Make sure the roast is mostly submerged—add a splash of water or beef broth if necessary. Cover and cook on low for 8-10 hours or on high for 4-5 hours. An hour before the cooking time ends, start checking the beef; if it’s already shredding, reduce the heat to warm or turn off the slow cooker.
Shred and Thicken (Optional): Carefully remove the beef and shred it with two forks.
- Option 1 (Cornstarch Slurry): Whisk together cornstarch and cold water. Stir this into the slow cooker sauce. Cook on high for 15-20 minutes until thickened, stirring occasionally.
- Option 2 (Stovetop Reduction): Pour the sauce into a saucepan and let it simmer over medium heat for 15-20 minutes until it thickens.
Combine and Simmer: Return the shredded beef to the slow cooker, stirring to coat it thoroughly with the sauce. Let it simmer for an additional 10-15 minutes to deepen the flavors.
Serve: Dish the beef mixture over cooked rice, garnishing with green onions and sesame seeds. Add kimchi on the side if desired.
Best Ways to Enjoy It
Looking for some creative ways to enjoy your Slow Cooker Korean Beef? Serving it over fluffy rice is the classic choice, but why stop there? Consider a bed of quinoa or even wrapped in lettuce leaves for a fresh take. Pair it with stir-fried vegetables for extra crunch, and you’ve got a well-rounded meal.
Storage and Reheating Tips
Want to save that deliciousness for later? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or microwave until heated through. If you’ve made a larger batch, consider freezing portions! Just be sure to allow it to cool completely before transferring it to a freezer-safe bag. It should keep well for 2-3 months.
Practical Cooking Tips
- Meal Prep Delight: This dish is fantastic for meal prepping. Make a big batch and portion it out for quick lunches!
- Spice Control: If you’re unsure about the heat level, start with half the red pepper flakes and adjust to your taste, as you can always add more later.
- Tenderness Check: Chuck roast is known for its tenderness when properly cooked; if your meat isn’t shredding easily, it may need more time.
Creative Twists
Feeling adventurous? Switch it up by incorporating different flavors. You can add a tablespoon of gochujang for extra heat or incorporate some chopped vegetables like bell peppers or carrots during the cooking process. For a lighter version, try using a leaner cut of beef such as flank steak.
Common Questions
How long does it take to cook in a slow cooker?
On low, it takes about 8-10 hours; on high, around 4-5 hours. Always check for tenderness!
Can I substitute beef with chicken?
Definitely! Using chicken thighs would create a delicious alternative; however, adjust the cooking time to 4-6 hours on low.
How do I store leftovers safely?
Let the beef cool completely before placing it in an airtight container. It can be refrigerated for up to 4 days or frozen for 2-3 months.
By following these guidelines and tips, you’ll not only prepare a delicious meal, but you’ll also experience the joy of cooking a warm and hearty dish that brings family and friends together. Enjoy the journey, delicious chef!
Print
Slow Cooker Korean Beef
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A tender and flavorful slow-cooked Korean beef dish with savory barbecue flavors.
Ingredients
- 3–4 lb chuck roast, trimmed of excess fat
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon black pepper
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
- Cooked rice, for serving
- Optional: Kimchi, for serving
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Instructions
- Trim excess fat from the chuck roast. In a large bowl or slow cooker, whisk together soy sauce, brown sugar, honey, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and black pepper. Add the sliced onion to the sauce.
- Place the chuck roast on top of the onion and sauce. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Start checking the beef an hour before cooking time ends; if it’s shredding, reduce the heat to warm or turn off the slow cooker.
- Carefully remove the beef and shred it with two forks. For thickening, whisk together cornstarch and cold water, then stir into the slow cooker sauce. Cook on high for 15-20 minutes until thickened.
- Return the shredded beef to the slow cooker, stirring to coat with the sauce. Simmer for an additional 10-15 minutes.
- Serve over cooked rice, garnishing with green onions and sesame seeds. Add kimchi on the side if desired.
Notes
This dish is great for meal prepping. You can also switch it up by adding gochujang for extra heat or vegetables like bell peppers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg