Slow Cooker Korean Beef Recipe

Introduction

Slow Cooker Korean Beef is a comforting and flavorful dish inspired by traditional Korean cuisine. This recipe combines tender beef with a rich, sweet, and savory sauce that develops beautifully during slow cooking. Perfect for a hands-off meal that delivers big on taste.

Ingredients

• 1 onion, diced
• 3 teaspoons garlic, crushed
• 2 teaspoons ginger, minced
• 1 tablespoon rice wine vinegar
• 2 tablespoons sesame oil
• ½ cup soy sauce
• ½ cup beef stock
• ½ cup brown sugar
• ¼ teaspoon red chili flakes
• 1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes
• Thickener:
• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Step 1: In a slow cooker, combine the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir to mix well.
2. Step 2: Add the beef cubes to the slow cooker and ensure they are well-coated with the sauce.
3. Step 3: Cover and cook on low heat for 8 hours, or until the beef is tender.
4. Step 4: In a small bowl, mix the cornstarch and water to create a slurry. Pour this mixture into the slow cooker and stir to combine.
5. Step 5: Increase the heat to high and cook for an additional 30 minutes, or until the sauce has thickened to your liking.
6. Step 6: Serve the Korean beef hot, garnished with sliced green onions and sesame seeds if desired. Enjoy!

Tips & Variations

• Use low-sodium soy sauce for a milder saltiness and better control of sodium levels.
• Add gochujang (Korean chili paste) for extra depth and spiciness.
• Swap brown sugar with honey or maple syrup for a different sweetness profile.
• Try replacing beef with chicken, pork, or tofu for a varied protein option.
• Serve over steamed rice, noodles, or wrapped in lettuce leaves for a fresh twist.

Storage

Store leftover Korean beef in an airtight container in the refrigerator for up to four days. For longer storage, freeze it for up to three months. When reheating, warm gently on the stove or microwave, adding a splash of water or broth to maintain moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, chuck roast, beef short ribs, brisket, or stew meat all work well because they become tender during slow cooking.

Is it possible to make this dish spicier?

Absolutely. Increase the amount of red chili flakes or add gochujang to enhance the heat without overpowering the flavors.

Slow Cooker Korean Beef Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

Slow Cooker Korean Beef is a delicious and easy-to-make dish inspired by traditional Korean flavors. Combining tender, slow-cooked beef with a savory, sweet, and mildly spicy sauce made from soy sauce, garlic, ginger, and brown sugar, this recipe delivers comforting and rich tastes reminiscent of bulgogi and galbi. Perfect for meal prep or a family dinner, the beef becomes melt-in-your-mouth tender after hours of slow cooking, absorbing the bold flavors beautifully. Serve it over rice, with noodles, or wrapped in lettuce for a versatile and satisfying meal.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 onion, diced
• 3 teaspoons garlic, crushed
• 2 teaspoons ginger, minced
• 1 tablespoon rice wine vinegar
• 2 tablespoons sesame oil
• ½ cup soy sauce
• ½ cup beef stock
• ½ cup brown sugar
• ¼ teaspoon red chili flakes
• 1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes

Thickener

• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Prepare Sauce and Aromatics: In a slow cooker, combine 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 mix all ingredients evenly, forming a rich marinade base.
2. Add Beef: Place the bite-sized cubes of chuck beef into the slow cooker, ensuring the beef is thoroughly coated with the sauce mixture for maximum flavor infusion.
3. Slow Cook the Beef: Cover the slow cooker and cook on low heat for 8 hours, allowing the beef to become tender and absorb the flavors deeply.
4. Make Cornstarch Slurry: In a small bowl, mix the cornstarch and water until smooth to create a thickening slurry for the sauce.
5. Thicken the Sauce: Pour the cornstarch slurry into the slow cooker and stir to combine with the cooking liquid. Increase the heat to high and cook uncovered for another 30 minutes to thicken the sauce to the desired consistency.
6. Serve: Once thickened, serve the Korean beef hot, optionally garnished with sliced green onions and sesame seeds for added texture and flavor.

Notes

• Use chuck roast or beef stew meat as they tenderize well during slow cooking.
• Adjust sweetness by varying the amount of brown sugar or substituting with honey or maple syrup.
• For a spicier version, increase the red chili flakes or add Korean chili paste (gochujang).
• This dish pairs well with steamed rice, noodles, or in lettuce wraps for a low-carb option.
• Leftovers can be refrigerated up to 4 days or frozen for longer storage; reheat gently with a splash of water or broth.
• Can substitute beef with chicken, pork, or tofu for variety or dietary preferences.
• To reduce sodium, use low-sodium soy sauce or coconut aminos.

Keywords: Slow Cooker Korean Beef, Korean Beef, Slow Cooker Recipes, Korean Dinner, Beef Recipes, Easy Korean Beef