Slow Cooker Korean Beef

There’s something almost magical about tossing a few ingredients into your slow cooker in the morning and coming back hours later to a dinner that smells like you’ve been laboring in the kitchen all day. That’s exactly how I feel every time I make Slow Cooker Korean Beef — a dish that transforms humble cuts of beef into melt-in-your-mouth bites, drenched in an addictive sweet-savory sauce.

This recipe has become one of my ultimate comfort-food staples. It’s flavorful, easy, and perfect for everything from busy weeknights to cozy weekends. Let me show you how to make it your new favorite, too.

What is Korean Beef?

Before we dive into the recipe, let’s clarify what makes Korean beef unique.

Korean Beef (Bulgogi-inspired):

• Traditionally thin-sliced beef marinated in soy sauce, sugar, garlic, ginger, and sesame oil, then grilled or stir-fried.
• In this slow cooker version, we adapt the flavors for a hands-off, shred-friendly dish.

My recipe is inspired by bulgogi, but instead of quick-cooking thin slices, we use a chuck roast or stew meat, allowing the meat to braise slowly and soak up all the amazing flavors.

Why You’ll Love This Slow Cooker Version

Here’s why I can’t stop making this dish:

✅ Super easy “dump-and-go” recipe
✅ Rich umami flavors from classic Korean ingredients
✅ Works for meal prep
✅ Family-friendly
✅ Versatile for bowls, tacos, sliders, and more

Essential Ingredients and Their Role

Let’s look at the key players and why each one matters:

Beef Chuck Roast

• Marbled with fat, which melts during slow cooking.
• Becomes tender and easy to shred.

Soy Sauce

• The backbone of the savory flavor.
• Provides deep umami and saltiness.

Brown Sugar

• Balances the salt with sweetness.
• Adds caramel notes.

Garlic & Ginger

• Bright aromatics that define Korean flavor.
• Add warmth and fragrance.

Sesame Oil

• Nutty aroma and depth.
• A classic finishing touch in Korean dishes.

Rice Vinegar

• Adds subtle acidity to brighten the sauce.

Red Pepper Flakes (Optional)

• For gentle heat.
• Easily adjustable to taste.

Green Onions & Sesame Seeds

• Used as garnishes for freshness and crunch.

Ingredients List (Serves 6)

Here’s exactly what I use for my go-to Korean beef:

• 3 lbs beef chuck roast
• ¾ cup low-sodium soy sauce
• ½ cup brown sugar
• ½ cup beef broth
• ¼ cup rice vinegar
• 1 tbsp sesame oil
• 4 garlic cloves, minced
• 2 tsp freshly grated ginger
• ½ tsp red pepper flakes (adjust to taste)
• 2 tbsp cornstarch + 2 tbsp cold water (for thickening)
• 4 green onions, sliced
• 1 tbsp sesame seeds

How to Make Slow Cooker Korean Beef

This dish is delightfully simple, and I’m walking you through every step.

1. Prepare the Beef

• Trim any large excess fat from the chuck roast.
• Cut into large chunks if desired (optional, for faster cooking and shredding).

2. Mix the Sauce

In a medium bowl, whisk together:

• Soy sauce
• Brown sugar
• Beef broth
• Rice vinegar
• Sesame oil
• Minced garlic
• Ginger
• Red pepper flakes

3. Slow Cook

• Place beef in the slow cooker.
• Pour sauce mixture over the beef.
• Cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fall-apart tender.

4. Shred the Beef

• Remove beef from the slow cooker and shred with two forks.

5. Thicken the Sauce

• Whisk cornstarch and cold water into a slurry.
• Stir slurry into sauce in the slow cooker.
• Return shredded beef to the pot and cook another 20-30 minutes until sauce thickens.

6. Garnish and Serve

• Sprinkle green onions and sesame seeds over the beef.

Tips for Success

• Trim excess fat. Too much fat can make the dish greasy.
• Taste the sauce. Adjust sweetness or heat to your liking.
• Let it rest. The flavors improve as the dish sits.

Serving Suggestions

This Korean beef is crazy versatile. Try it:

• Over steamed white or jasmine rice.
• In lettuce wraps with shredded carrots and cucumbers.
• On slider buns with Asian slaw.
• Spooned over mashed potatoes.
• In tacos with kimchi and sriracha mayo.

Nutritional Breakdown (Approx. per serving)

Variations

• Spicy Version: Add gochujang (Korean chili paste) for more authentic heat.
• Pineapple Twist: Add crushed pineapple for a Hawaiian-Korean fusion.
• Lighter Option: Substitute with leaner cuts like flank steak.

Storage and Reheating

• Refrigerate up to 4 days in an airtight container.
• Freeze for up to 3 months.
• Reheat gently in the microwave or a skillet, adding a splash of broth to loosen.

My Personal Story

Years ago, my first taste of Korean cuisine was a bowl of bulgogi beef, smoky and sweet, eaten at a tiny restaurant tucked into a strip mall. I fell in love with the flavors immediately.

When I discovered how easily those same flavors could be translated into a slow cooker recipe, it became a permanent part of my dinner rotation. On busy days, I toss everything into the pot, and hours later, the aroma fills the house like a promise.

This Korean beef recipe always takes me back to that first experience—and I love being able to share it with friends and family.

Q&A Section

Can I use another cut of beef instead of chuck roast?
Yes! Brisket, flank steak, or stew meat can also work. Just ensure it’s a cut that benefits from slow cooking.

Is Korean beef supposed to be spicy?
Not always. Traditionally, bulgogi isn’t overly spicy, but you can easily add gochujang or extra chili flakes for heat.

Can I make this recipe in the Instant Pot?
Absolutely. Cook on high pressure for about 50 minutes, natural release, then shred and thicken the sauce.

Is this recipe gluten-free?
If you use tamari or a gluten-free soy sauce, it’s naturally gluten-free.