Slow Cooker Korean Beef (Print version)

Tender beef in savory-sweet Korean sauce with garlic, ginger, and gochujang. Perfect over rice or in lettuce wraps.

# What you need:

→ Beef

01 - 2 lbs beef chuck roast, cut into 2-inch pieces

→ Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup sesame oil
05 - 4 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1/4 cup rice vinegar
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 2 teaspoons toasted sesame seeds
10 - 1/2 teaspoon black pepper

→ Vegetables & Garnish

11 - 1 medium onion, thinly sliced
12 - 4 green onions, sliced
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (optional, for thickening)

# Directions:

01 - Arrange beef pieces and sliced onion in the slow cooker insert.
02 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, sesame seeds, and black pepper in a bowl until sugar dissolves.
03 - Pour sauce over beef and onions. Toss gently to coat evenly.
04 - Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender.
05 - For thicker sauce, mix cornstarch with water to form slurry. Stir into slow cooker during final 30 minutes of cooking.
06 - Shred beef using two forks. Mix thoroughly with cooking juices.
07 - Top with sliced green onions and additional sesame seeds. Serve over steamed rice or in lettuce wraps.

# Expert advice:

01 -
  • The sauce develops this incredible depth that tastes like it simmered all day even though the prep takes fifteen minutes
  • Your whole house will smell amazing and people will randomly ask what you are making
02 -
  • The beef continues absorbing flavor as it sits, so this actually tastes better the next day
  • Do not skip the cornstarch step if you plan to serve this over rice, otherwise the sauce is too thin to cling properly
03 -
  • Sear the beef cubes in a hot skillet for two minutes per side before adding to the slow cooker for extra depth
  • Add the gochujang a tablespoon at a time and taste after the first hour, some brands are much spicier than others

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