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.
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
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 freshly grated ginger
- 1-2 tablespoons Gochujang*
- 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 ½ 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 ¼ 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.
Baylee
Can you make this in 3-4 hours on high?
Kate
Hi - It usually works best to cook the meat on low to avoid having it dry out while cooking.
Gloria
Wow. Yummy!!
Kate
Thank you!
Debbie Fincher
This recipe looks amazing and I'd love to give it a try. I'm on a sodium restricted diet and would really like to find out the sodium content in this recipe before I give it a try. It looks like something my husband and I would really love.
Is there any way you can provide the sodium content? It would be very helpful.
Thank you so much!
Kate
Hi! You can find the nutrition information for the recipe directly below the direction section. Hope that helps!
Hwaigrl
Just by the ingredients alone, I KNOW this is gonna be a family fav in my household! Any suggestions for veggies to go with?
Kate
I hope so! I usually serve it with steamed broccoli, but snow peas and carrots are also really good with this dish.
Sammie
Great dinner and even better the next day for lunch.
Kate
Thank you so much!
Rick
Delicious, my wife loved it and our 15 month old son loved it as well.
Kate
Thank you! I'm glad your family liked it!
Michele
I just found your site this week and have already made 2 winners! This Korean beef will be made often in our house. Perfect as written. YUM!
Kate
Thank you so much!