Name: Slow Cooker Korean Beef: Savory Comfort for Busy Nights
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 3-4 lbs Boneless beef short ribs or chuck roast (Choose cuts with marbling for extra tenderness.); 1 large Yellow onion, chopped (Adds sweetness and depth; shallots can be a milder substitute.); 2 tbsp Fresh ginger, grated (Brings warmth; consider powdered ginger for convenience.); 6-8 cloves Fresh garlic, minced (Enhances aroma; pre-minced garlic works in a pinch.); 1 cup Low-sodium soy sauce (Provides umami; tamari is a great gluten-free alternative.); ½ cup Light brown sugar, packed (Balances savory elements; use coconut sugar for a lower glycemic option.); ¼ cup Rice vinegar, not seasoned (Adds acidity; apple cider vinegar can substitute.); ¼ cup Toasted sesame oil (Imparts a nutty flavor; olive oil serves as a reduced-quantity substitute.); 1 tbsp Gochujang (Adds a mild kick; omit for a milder flavor or use sriracha instead.); 1 tbsp Honey or maple syrup (Additional sweetness; agave nectar works too.); ½ tsp Black pepper, freshly ground (Elevates the overall flavor profile.); 1-2 tbsp Cornstarch (Use for a richer sauce texture.); 2-3 tbsp Cold water (Creates a slurry to thicken the sauce.); 4-5 Green onions, thinly sliced (Adds freshness and color; perfect for a pop of flavor.); 2 tbsp Toasted sesame seeds (Offers texture and visual appeal.); Red pepper flakes (Optional; sprinkle for extra heat, if desired.); Fresh cilantro, chopped (A fresh finish to brighten the dish.)

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“Have you ever caught a whiff of something cooking that just makes your heart skip a beat?” That’s how I feel each time I walk into the kitchen to make Slow Cooker Korean Beef. Inspired by the classic bulgogi, this dish brings together tender beef, savory-sweet sauce, and aromatic spices, all with a minimal time commitment. It’s perfect for those hectic weeknights when you crave comfort food but don’t want to resort to takeout. Plus, this recipe is a true crowd-pleaser, guaranteed to impress family and friends without any of the fuss. Imagine serving this velvety, flavorful beef over a steaming bowl of rice, with the added bonus of leftovers for the next day! Are you ready to delight your senses with a dish that transforms simple ingredients into a memorable meal? Let’s dive in!

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Why is Slow Cooker Korean Beef a Must-Try?

Simplicity: You’ll love how effortlessly this dish comes together, perfect for home cooks of any skill level.

Mouthwatering Flavor: The rich combination of garlic, ginger, and sesame oil creates an unforgettable savory-sweet experience that will tantalize your taste buds.

Versatile Serving Options: Serve this Korean beef over fluffy rice, in lettuce wraps, or even with quinoa for a fresh twist.

Time-Saving: With the slow cooker doing all the work, you can enjoy more quality time with family while the flavors meld beautifully.

Crowd-Pleaser: Whether for a family dinner or a gathering with friends, this dish is bound to impress and satisfy everyone at the table.

If you’re looking for more delicious ideas, check out my Garlic Butter Beef or Korean Chicken Bao for even more ways to enjoy hearty meals made easy!

Slow Cooker Korean Beef Ingredients

• Dive into the flavors with these easy ingredients!

For the Beef
• Boneless beef short ribs or chuck roast (3-4 lbs) – Choose cuts with marbling for extra tenderness.

For the Aromatics
• Yellow onion (1 large, chopped) – Adds sweetness and depth; shallots can be a milder substitute.
• Fresh ginger (2 tbsp, grated) – Brings warmth; consider powdered ginger for convenience.
• Fresh garlic (6-8 cloves, minced) – Enhances aroma; pre-minced garlic works in a pinch.

For the Sauce
• Low-sodium soy sauce (1 cup) – Provides umami; tamari is a great gluten-free alternative.
• Light brown sugar (½ cup, packed) – Balances savory elements; use coconut sugar for a lower glycemic option.
• Rice vinegar (¼ cup, not seasoned) – Adds acidity; apple cider vinegar can substitute.
• Toasted sesame oil (¼ cup) – Imparts a nutty flavor; olive oil serves as a reduced-quantity substitute.
• Gochujang (1 tbsp, optional) – Adds a mild kick; omit for a milder flavor or use sriracha instead.
• Honey or maple syrup (1 tbsp, optional) – Additional sweetness; agave nectar works too.
• Black pepper (½ tsp, freshly ground) – Elevates the overall flavor profile.

For Thickening (Optional)
• Cornstarch (1-2 tbsp) – Use for a richer sauce texture.
• Cold water (2-3 tbsp) – Creates a slurry to thicken the sauce.

For Garnishing
• Green onions (4-5, thinly sliced) – Adds freshness and color; perfect for a pop of flavor.
• Toasted sesame seeds (2 tbsp) – Offers texture and visual appeal.
• Red pepper flakes (optional) – Sprinkle for extra heat, if desired.
• Fresh cilantro (chopped, optional) – A fresh finish to brighten the dish.

With these ingredients for your Slow Cooker Korean Beef, you’re just a few steps away from creating a sumptuous meal that will delight your senses!

Step‑by‑Step Instructions for Slow Cooker Korean Beef

Step 1: Prepare Beef & Aromatics
Start by trimming any excess fat from your boneless beef short ribs or chuck roast before cutting it into 2-inch chunks. While you’re at it, chop one large yellow onion into bite-sized pieces. This simple prep work sets the foundation for your delicious Slow Cooker Korean Beef, ensuring the beef will be tender and flavorful.

Step 2: Sear Beef
Heat one tablespoon of olive oil in a skillet over medium-high heat. Once hot, sear the beef chunks for about 2-3 minutes per side until they develop a rich, browned crust. This step enhances the flavor beautifully. Once browned, transfer the beef to your slow cooker and add the chopped onion, layering everything for optimal cooking.

Step 3: Prepare Korean Sauce
In a mixing bowl, whisk together 1 cup of low-sodium soy sauce, ½ cup of packed light brown sugar, ¼ cup of rice vinegar, and ¼ cup of toasted sesame oil. Add in 2 tablespoons of grated fresh ginger, 6 to 8 cloves of minced garlic, 1 tablespoon of gochujang (if desired), 1 tablespoon of honey or maple syrup, and ½ teaspoon of freshly ground black pepper. This savory-sweet sauce will coat the beef in flavorful goodness!

Step 4: Combine & Cook
Pour the Korean sauce over the beef and onions in the slow cooker, making sure to stir gently to fully coat everything. Set your slow cooker to cook on low for 6-8 hours or on high for 3-4 hours. The beef is done when it is fork-tender and can easily shred apart, soaking up all the delicious flavors.

Step 5: Shred Beef & Thicken Sauce (Optional)
Once cooking is complete, remove the beef from the slow cooker and place it in a bowl. Use two forks to shred the meat into bite-sized pieces. If you prefer a thicker sauce, mix 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry, then stir it into the sauce in the slow cooker, cooking for an additional 10-15 minutes until it thickens.

Step 6: Finish & Serve
Return the shredded beef to the sauce in the slow cooker and stir well to coat it in the savory goodness. Taste and adjust any seasoning as necessary. Serve your Slow Cooker Korean Beef hot over fluffy rice, garnishing with thinly sliced green onions, toasted sesame seeds, and optional fresh cilantro for a delightful finish!

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Make Ahead Options

These Slow Cooker Korean Beef dishes are perfect for meal prep enthusiasts! You can marinate the beef in the sauce up to 24 hours in advance, which allows the flavors to penetrate deeply for a richer taste. Simply prepare the sauce by whisking together the soy sauce, brown sugar, rice vinegar, ginger, garlic, and optional gochujang, then coat the beef and refrigerate it overnight. The chopped onion can also be prepared ahead and stored in the fridge for up to 3 days. When you’re ready to cook, transfer everything to the slow cooker and follow the usual cooking instructions. This prep strategy not only saves time but ensures your meal is just as delicious and satisfying when you serve it!

Storage Tips for Slow Cooker Korean Beef

Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the beef is fully cooled before sealing to maintain quality.
Freezer: Freeze Slow Cooker Korean Beef in an airtight container or freezer bag for up to 3 months. Label with the date for easy tracking.
Reheating: Thaw overnight in the fridge before reheating. Warm on the stovetop or in the microwave until heated through, adding a splash of water if the sauce is too thick.
Leftover Ideas: Use leftover beef in wraps, on salads, or as a filling for tacos to keep meals exciting and delicious throughout the week.

What to Serve with Slow Cooker Korean Beef?

Whether you’re hosting a family dinner or enjoying a cozy night in, complement this fragrant and savory dish with delightful sides and pairings.

Fluffy White Rice: A classic pairing that absorbs the rich sauce, balancing the flavors beautifully while offering a comforting base.
Steamed Broccoli: Fresh, slightly crispy broccoli adds a vibrant green touch and a crunchy contrast to the tender beef.
Sweet and Spicy Kimchi: This Korean staple provides a tangy kick that enhances the meal and adds probiotic benefits. You’ll love the balance of flavors!
Garlic Butter Noodles: Silky noodles dressed in garlic butter perfectly soak up any extra sauce, turning every bite into an indulgent treat.
Pickled Vegetables: A mix of pickled daikon and cucumbers introduces a refreshing crunch that cuts the richness of the beef, making every mouthful exciting.
Crunchy Asian Slaw: A colorful slaw made with cabbage, carrots, and sesame dressing brightens the plate and adds a delightful textural contrast.
Toasted Sesame Seeds: Sprinkled over the beef, they add an extra layer of flavor and a nutty crunch that takes the dish to new heights.
Chilled Soju or Sake: These traditional drinks pair wonderfully with Korean flavors, offering a smooth, subtle finish that enhances the meal experience.

With these delicious pairings, you’re sure to create a memorable dining experience that showcases the stunning flavor of this Slow Cooker Korean Beef!

Slow Cooker Korean Beef: Variations & Substitutions

Feel free to get creative and adjust this recipe to fit your taste!

Chicken Thighs: Substitute beef with chicken thighs for a lighter option; they’ll soak up the sauce beautifully.
Tofu Delight: Use firm tofu instead of beef for a plant-based version that’s just as flavorful; perfect for veggie lovers!
Quinoa Base: Serve over cooked quinoa instead of rice for a nutty twist that adds protein and fiber.
Lettuce Wraps: Instead of a traditional rice plate, wrap the Korean beef in crisp lettuce leaves for a fun, fresh meal.
Heat Levels: Adjust spice by omitting gochujang or adding extra red pepper flakes according to your preference.
Coconut Sugar: Swap brown sugar for coconut sugar for a lower glycemic option; it adds a unique, caramel-like flavor!
Apple Cider Vinegar: If you’re out of rice vinegar, apple cider vinegar can easily step in without compromising flavor.
Thickened Sauce: If you prefer a richer sauce, add the cornstarch slurry after shredding the beef for a luscious texture.

Exploring these variations will not only showcase your culinary creativity but also make mealtime even more enjoyable! If you’re in need of more hearty inspiration, check out my Hearty French Style Beef for a comforting twist!

Expert Tips for Slow Cooker Korean Beef

Choose the Right Cut: Opt for boneless beef short ribs or chuck roast with good marbling for tenderness; this makes a significant difference in your Slow Cooker Korean Beef.
Searing Matters: Don’t skip the searing step! It enhances flavor and creates a delicious crust, making your beef incredibly flavorful.
Balance Sweetness: Adjust the sweetness to your taste by adding or reducing brown sugar or honey; this helps ensure the sauce is balanced just right.
Fork Test for Tenderness: Always check doneness by shredding the beef with a fork; it should pull apart easily without resistance, indicating perfect tenderness.
Thickening Tips: If you prefer a thicker sauce, add the cornstarch slurry only after shredding the beef; it helps achieve the desired consistency without lumps.
Marinate Overnight: For deeper flavor, consider marinating your beef in the sauce overnight before cooking it in the slow cooker; this infuses the meat with rich, savory goodness.

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Slow Cooker Korean Beef Recipe FAQs

What type of beef should I use for Slow Cooker Korean Beef?
Absolutely! I recommend using boneless beef short ribs or chuck roast with good marbling. These cuts ensure tenderness and flavor, making your slow cooker dish melt-in-your-mouth delightful!

How do I store leftovers of Slow Cooker Korean Beef?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure the beef has cooled completely before sealing the container to maintain its texture and taste.

Can I freeze Slow Cooker Korean Beef?
Very! You can freeze your Slow Cooker Korean Beef in an airtight container or freezer bag for up to 3 months. Be sure to label the container with the date, so you know when to enjoy it again!

What if my beef isn’t tender after cooking?
If your beef isn’t tender after cooking, it could have cooked for an insufficient amount of time or the cut may have been too lean. Always ensure you’re using a fatty cut like chuck roast, and let it cook the full time for optimal tenderness. If it’s still tough, simply continue cooking for another hour and check again.

Are there any dietary considerations with this recipe?
For gluten concerns, you can easily substitute low-sodium soy sauce with tamari for a gluten-free version. For allergies, always double-check ingredients like gochujang and sesame oil, which can contain allergens. If serving to pets, it’s best to avoid any seasonings and keep them away from human food.

How do I thicken the sauce if it’s too thin?
If you want a richer sauce for your Slow Cooker Korean Beef, mix 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry. Stir this mixture into the sauce after shredding the beef, and cook for an additional 10-15 minutes until thickened to your liking!