Slow Cooker Korean Beef is an easy crock pot dinner recipe that makes tender, sweet and spicy slow cooker beef. Great roast recipe!
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 and the fact that it doesn’t heat up my kitchen, 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 beef is amazing! It has so much flavor and is so tender.
I use 2 tablespoons Gochujang to give it just a little spice. If I wasn’t feeding one kiddo who doesn’t like spicy food, I’d use more because Gochujang is a great balance of sweet and spicy.
Side dish suggestions
I serve this slow cooker Korean beef with rice and veggies to soak up all the yummy sauce.
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!
Slow Cooker Korean Beef
- 3/4 cup reduced-sodium beef broth divided
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup brown sugar packed
- 5 cloves garlic minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons freshly grated ginger
- 1-2 tablespoons Gochujang*
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 3-4 pound boneless beef chuck roast cut into 1-inch cubes
- 1-2 tablespoons cornstarch depending on desired sauce thickness
- In a medium bowl, whisk together 1/2 cup beef broth and next 9 ingredients (up to roast).
- Place cubed roast into a slow cooker. A 4 or 5 quart slow cooker works well.
- 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.
- Stir cornstarch mixture into the slow cooker.
- Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
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