Slow Cooker Korean Beef is an easy crock pot dinner recipe that makes tender, sweet and spicy slow cooker beef. Great roast recipe with tons of flavor!
I have a lot of kitchen gadgets, but there aren’t too many that I would really miss if I didn’t have them. My slow cooker is one of the few that I would really miss. I use it year-round, and I may even use it more often when it’s hot out to keep from heating up the house.
Aside from the ease, one of the reasons I love using my slow cooker so much is that I can make so many different recipes with it – like this Slow Cooker Korean Beef recipe.
This delicious Korean beef is amazing! It’s the slow cooker version of my popular Instant Pot Korean beef. It has so much flavor and is so tender!
I use 2 tablespoons Gochujang sauce to give it just a little spice. Feel free to use more, though, as Gochujang sauce is a great mix of sweet and spicy.
Or, you can try my Korean ground beef with similar flavors for a quick weeknight dinner.
How to make slow cooker Korean beef
Here you’ll find step-by-step directions showing how to make this recipe. The full recipe with ingredients is given below.
Step 1: In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).
Step 2: Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
Step 3: Pour sauce over cubed meat.
Step 4: Cover and cook on low heat for 6-8 hours.
Step 5: In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.
Step 6: Stir cornstarch mixture into the slow cooker.
Step 7: Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Recipe Tips!
- Cut of beef: It’s important to use a chuck roast like you would use to make pot roast. The fat in the roast helps to keep the meat tender while slow cooking. I don’t recommend using a lean cut of meat, like flank steak, as it won’t give you juicy beef.
- Gochujang sauce: be sure to get gochujang sauce, not paste. The paste is more concentrated and will give you a much spicier result.
- Gochujang substitute: I highly recommend buying a bottle of gochujang sauce. If you can’t gochujang sauce (or just don’t want to purchase it), you can substitute a mixture that consists of a combination of soy sauce, a little Sriracha, and a little additional brown sugar to taste instead.
Serving suggestions
- I top the beef with sliced green onions and a sprinkle of sesame seeds just before serving, and I serve this slow cooker Korean beef with either white rice or brown rice and steamed veggies, like steamed broccoli or snow peas, to soak up all the yummy sauce.
- You could also use the beef to make Korean beef tacos. Just serve the beef in flour tortillas and top with cabbage slaw.
- Or use the beef to make Korean beef bowls, and serve it over rice with julienned carrot and thinly sliced cucumber.
Storage
This beef reheats well, and it makes great leftovers. Store any leftovers in an airtight container in the refrigerator. The beef will keep for up to 4 days when properly stored.
More slow cooker beef recipes!
If you’ve tried this slow cooker Korean beef recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Slow Cooker Korean Beef
Equipment
Ingredients
- ¾ cup reduced-sodium beef broth divided
- ½ cup reduced-sodium soy sauce
- ⅓ cup brown sugar packed
- 5 cloves garlic minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons grated fresh ginger
- 1-2 tablespoons Gochujang sauce
- ½ teaspoon onion powder
- ½ teaspoon pepper
- 3-4 pound boneless beef chuck roast cut into 1-inch cubes
- 1-2 tablespoons cornstarch depending on desired sauce thickness
Instructions
- In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).¾ cup reduced-sodium beef broth, ½ cup reduced-sodium soy sauce, ⅓ cup brown sugar, 5 cloves garlic, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons grated fresh ginger, 1-2 tablespoons Gochujang sauce, ½ teaspoon onion powder, ½ teaspoon pepper
- Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.3-4 pound boneless beef chuck roast
- Pour sauce over cubed meat.
- Cover and cook on low heat for 6-8 hours.
- In a small bowl, whisk together cornstarch and remaining 1/4 cup broth.1-2 tablespoons cornstarch
- Stir cornstarch mixture into the slow cooker.
- Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Video
Notes
- I find Gochujang sauce near the Sriracha in my local supermarket. If you can’t find it, you can substitute a mixture that consists of a little Sriracha, a dash of additional soy sauce, and a little additional brown sugar to taste instead.
- Nutrition facts are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 8/11/17.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Kris says
This was SUCH a fantastic recipe!!
I’ve been trying to find different ways to cook chuck roast BESIDES pot roast. And this recipe is IT.
The meat was deliciously tender and just fell apart. The sauce was great. The only thing I did change though, was I used tamari instead of soy sauce to make it gluten free :)
Served over white rice, with stir-fried green beans!
Kate Dean says
Thank you! I’m so glad that you liked it!