Crock Pot Korean Beef

The smell of sesame and soy hitting my slow cooker at 7am before work still feels like the best kind of cheating. My roommate walked into the kitchen, confused why I was cooking dinner before coffee, until that sweet-savory aroma filled our entire apartment. By the time we both got home exhausted, the beef had transformed into something that tasted like it simmered all day at a restaurant.

I first made this for a Tuesday night dinner with friends who were skeptical about slow cooker anything. Watching their faces when they took that first bite, convinced Id spent hours standing over a stove, was my favorite moment that week. Now its the recipe I text people when they say they want to impress someone without actually trying.

Ingredients

• 2 lbs beef chuck roast: Chuck roast becomes meltingly tender after hours of slow cooking, and the marbling keeps everything juicy without drying out
• 1/2 cup low-sodium soy sauce: Regular soy sauce can make the final dish too salty, and you can always add more later but cant take it back
• 1/3 cup brown sugar: The molasses in brown sugar gives the sauce a deeper caramel flavor that white sugar just cant match
• 1/4 cup sesame oil: Toasted sesame oil is one of those ingredients where a little goes a long way, so dont be tempted to skip it
• 1/4 cup rice vinegar: This cuts through all that richness and keeps the sauce from feeling too heavy on your tongue
• 4 cloves garlic: Fresh garlic is non-negotiable here, since powder gets lost in the long cooking time
• 2 tablespoons fresh ginger: I use the side of a spoon to peel ginger, then grate it directly into the bowl so none of those juices escape
• 2 tablespoons gochujang: This Korean chili paste brings a fermented depth that makes the sauce taste authentic, not just salty-spicy
• 1 tablespoon cornstarch: The cornstarch helps the sauce cling to every shred of beef instead of pooling at the bottom
• 1 large onion: Yellow onions become sweet and almost jammy after six hours in the slow cooker
• Green onions and sesame seeds: These fresh toppings provide crunch and a pop of color against the rich dark beef

Instructions

Whisk your sauce together:

Combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch and black pepper in a medium bowl until the cornstarch disappears completely and everything looks smooth and glossy.

Layer the beef:

Place your beef cubes and sliced onion directly into the slow cooker, then pour that beautiful sauce over everything and gently stir until each piece of beef is coated.

Let time work its magic:

Cover and cook on LOW for 6-7 hours until the beef yields easily when pressed with a fork, resisting the urge to lift the lid and let all that heat escape.

Finish with finesse:

Skim any excess fat from the surface, then shred the beef gently with two forks right in the cooker, mixing it back into that thickened sauce until every strand is coated.

Save

This recipe became my go-to during a particularly brutal winter when coming home to a hot meal felt like the only thing keeping me sane. Something about walking through the door and being greeted by that smell, knowing dinner is already done, changes your whole evening.

Serving Suggestions That Work

White rice soaks up that sauce like a dream, but lettuce wraps make everything feel lighter and fresher, especially in warmer months. I once served this over ramen noodles with a soft-boiled egg, and now I cant decide which way I prefer.

Make It Your Own

My sister adds sliced mushrooms during the last hour of cooking, and they absorb so much flavor they almost taste like meat. The beauty of this base recipe is how well it plays with whatever vegetables you have lingering in your crisper drawer.

Getting Ahead

This beef freezes beautifully, and Ive started doubling the recipe just to keep portions stashed away for nights when cooking feels impossible. The texture stays perfect after reheating, and honestly, the flavors seem to meld even more after a few days in the fridge.

• Let the beef cool completely before freezing to avoid ice crystals
• Thaw overnight in the refrigerator, not on the counter
• Add a splash of water when reheating if the sauce looks too thick

Save

Theres something deeply satisfying about a meal that takes fifteen minutes of active effort but tastes like you cared all day long.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, you can use other beef cuts like sirloin or round roast, but chuck works best as it becomes tender and shreds nicely during slow cooking. If using leaner cuts, you may need to reduce cooking time slightly.

→ What can I substitute for gochujang?

If gochujang isn't available, you can use sriracha mixed with a bit of miso paste for a similar spicy-sweet flavor profile. The taste will differ but still work well in this dish.

→ How do I make this gluten-free?

Use gluten-free soy sauce and certified gluten-free gochujang. Most gochujang brands are naturally gluten-free, but always check labels to be sure.

→ Can I cook this on high instead of low?

Yes, you can cook on high for 3-4 hours, but the beef may not be as tender as when cooked on low for 6-7 hours. Cooking time varies based on your slow cooker model.

→ What vegetables work well in this dish?

Sliced carrots, bell peppers, or broccoli can be added during the last hour of cooking. Add them too early and they'll become too soft. Mushrooms also work well and add great flavor.