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Slow Cooker Korean Beef

Posted by: Kate / Beef, Dinners, Slow Cooker / Posted: / Last updated:

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Slow Cooker Korean Beef and rice in a gray dish

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.

Scooping Slow Cooker Korean Beef with a silver spoon

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.

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.

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

Slow Cooker Korean Beef is an easy crock pot dinner recipe that makes tender, sweet and spicy slow cooker beef. 
Author:I Heart Eating
Prep Time: 10 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 40 minutes
Servings:10 servings
Course: Main Course
Cuisine: Korean
Keyword: beef, slow cooker
Slow Cooker Korean Beef
Print Rate Pin
5 from 16 votes

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*I find Gochujang 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 Information

Serving: 1gCalories: 314kcal (16%)Carbohydrates: 10g (3%)Protein: 27g (54%)Fat: 18g (28%)Saturated Fat: 7g (35%)Cholesterol: 93mg (31%)Sodium: 571mg (24%)Potassium: 538mg (15%)Sugar: 7g (8%)Vitamin A: 20IUVitamin C: 0.7mg (1%)Calcium: 34mg (3%)Iron: 3.2mg (18%)
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  1. sarah says

    5 stars
    This was a definite win. Made as directed, and will add it to a regular rotation. All three of my kids ate it with no complaint.

    Reply

  2. Ian says

    5 stars
    Love this recipe! I am making it for the third time tonight. Delicious over rice or on tacos with some cabbage slaw! Also great as a stand alone with a fried egg!

    Reply

  3. Kelly says

    5 stars
    I love this recipe, I tried it in my IP and now I want to try and slow cook in the oven. How would you cook this in the oven? I appreciate all your recipes and posts!!

    Reply

    • Kate says

      Thank you so much! I’m hesitant to give you oven instructions without having tried it myself because chuck roasts can cook anywhere from around 300F-350F and for different lengths of time.

      Reply

  9. Sarah says

    5 stars
    Amazing. So delicious and tender. My mouth is watering just thinking about it again.
    I didn’t have any of the Gochujang so I used a big spoonful of Sriracha. Could’ve made it spicier for hubby and I but I had to think of the kids. I mixed some cream into theirs when serving.
    Absolute yummy recipe, thank you!!

    Reply

  10. Dorothy says

    5 stars
    I serve the Korean Beef on a burrito, which I spread with a sour cream that I mix with a siritchie sauce, add the beef and top with Cole slaw. It is just amazing.

    Reply

  11. Bronwyn says

    5 stars
    I loved this!!! Thank you so much.
    Mine came out a little greasy, so I removed the beef from the crock pot and put it on a cookie sheet and put it in the broiler for about 8 minutes, perfection!!
    The flavor is wonderful, we ate it all.

    Reply

    • Kate says

      Hi! You can double the other sauce ingredients to up the flavor in the sauce, and that will balance out the extra beef broth. You’ll also want to increase the amount of cornstarch to thicken the sauce. Hope that helps!

      Reply

  16. Mardie says

    5 stars
    I was gifted a slow cooker last week and yesterday I made this recipe for the first time! I did add a little more gochujang because we like it spicy. The beef was absolutely tender and delicious with the typical Korean taste of sesame, garlic and gochujang. Will definitely write this one in my recipe book.

    Reply

    • Kate says

      Yay!! My slow cooker is one of my kitchen essentials, and I’m so glad that you found a recipe that you like to make in your new slow cooker. =)

      Reply

    • Kate says

      The only difference is that the sauce is a little thicker with the slow cooker method because of the cornstarch that’s added in at the end to thicken it. Please let me know if you have any other questions!

      Reply
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