Crock Pot Korean Beef (Printable)
Tender beef slow-cooked in rich Korean-inspired sauce, perfect for weeknight meals with rice or lettuce wraps.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into 2-inch cubes
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Garnishes
11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving
# Directions:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper in a medium bowl until smooth and fully combined.
02 - Place beef cubes and sliced onion in the crock pot, then pour sauce over the top. Stir gently to ensure all beef is evenly coated.
03 - Cover and cook on LOW setting for 6-7 hours until beef is fork-tender and easily shreds.
04 - Skim excess fat from surface if desired. Shred beef gently with two forks, mixing well with the sauce. Serve hot over rice or in lettuce wraps, garnished with green onions and sesame seeds.
# Expert Advice:
01 -
- The sauce does all the heavy lifting while you go about your day
- Leftbacks somehow taste better the second day, if they last that long
02 -
- Removing the lid during cooking adds 15-20 minutes to your time every single time you peek
- The sauce thickens dramatically as it cools, so dont panic if it looks thinner than expected right after cooking
03 -
- Cutting the beef into slightly larger cubes prevents it from becoming too stringy during shredding
- Pat the beef dry with paper towels before adding to the slow cooker for better browning potential