Name: Easy Slow Cooker Korean Beef
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8 servings
Ingredients: 3-4 lbs boneless beef chuck roast, cut into 2-3 pieces; 1 cup low-sodium soy sauce; ½ cup packed light brown sugar; ½ cup water; ¼ cup unseasoned rice vinegar; 2 tbsp toasted sesame oil; 1 large yellow onion, thinly sliced; 8 cloves garlic, minced; 2 tbsp fresh ginger, grated; 1 medium Asian pear (or Bosc pear), peeled & grated; 1-2 tbsp gochujang or Sriracha (optional); ¼ tsp black pepper, freshly ground; 2 tbsp cornstarch (for thickening); 2 tbsp cold water (for thickening); ¼ cup fresh green onions, thinly sliced (for garnish); 2 tbsp toasted sesame seeds (for garnish); Steamed white or brown rice (for serving); Steamed broccoli or cucumber salad (for serving)

Slow Cooker Korean Beef! Imagine coming home after a long day to the enticing aroma of tender, flavorful beef, slow-cooked to perfection without any fuss. This isn’t just another weeknight meal; it’s a culinary journey inspired by the vibrant flavors of traditional Korean barbecue, made effortlessly accessible in your own kitchen. While authentic Korean bulgogi or galbi requires specific grilling expertise and marinating times, my recipe brings that beloved savory-sweet and umami profile right to your dinner table with minimal effort, transforming a classic into a modern convenience.

Why Everyone Loves This Effortless Korean Delight

What makes this dish so universally adored? It’s the magical combination of incredibly tender beef, falling apart with just a fork, infused with a rich marinade of soy sauce, sesame oil, ginger, garlic, and a hint of sweetness. People adore its convenience – simply set it and forget it, letting the slow cooker work its magic for hours while you go about your day. The result is a deeply satisfying, incredibly delicious meal that’s perfect for serving over fluffy rice, tucked into crisp lettuce wraps, or even piled high on a sandwich for a gourmet twist. This particular Slow Cooker Korean Beef recipe truly embodies comfort food at its finest, promising a delightful dining experience every time.

Ingredients:

For the Beef:
- 3-4 pounds boneless beef chuck roast, well-marbled, trimmed of any excessive fat, cut into 2-3 large pieces for easier searing and handling.
For the Korean Marinade & Sauce:
- 1 cup low-sodium soy sauce (I find low-sodium gives us more control over the final saltiness)
- ½ cup packed light brown sugar
- ½ cup water
- ¼ cup rice vinegar (unseasoned is preferred, but seasoned works in a pinch)
- 2 tablespoons sesame oil, toasted
- 1 large yellow onion, thinly sliced
- 8 cloves garlic, minced (yes, 8! Trust me on this for the best Slow Cooker Korean Beef flavor!)
- 2 tablespoons fresh ginger, grated (peeling with a spoon makes this super easy!)
- 1 medium Asian pear (or Bosc pear), peeled and grated (this is our secret weapon for tenderizing and natural sweetness)
- 1-2 tablespoons gochujang (Korean chili paste) or Sriracha, optional, for a touch of heat, depending on your preference
- ¼ teaspoon black pepper, freshly ground
For Thickening (Optional, but recommended):
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Garnish & Serving:
- ¼ cup fresh green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted
- Steamed white or brown rice, for serving
- Steamed broccoli or a fresh cucumber salad, for serving

Preparing the Beef and Aromatics

For this incredibly tender and flavorful Slow Cooker Korean Beef, a little bit of prep work goes a long way. This initial stage sets the foundation for the deep, rich flavors we’re aiming for.

Prepare the Beef: First, unwrap your boneless beef chuck roast. I like to pat it thoroughly dry with paper towels. This step is crucial because it helps us achieve a beautiful sear, which adds a fantastic layer of flavor to our finished dish. Cut the roast into 2-3 large, manageable pieces. While you can certainly cook it whole, breaking it down slightly allows for more surface area to brown and more even cooking. If there’s any excessive, thick fat, I usually trim it off, but don’t go overboard; some marbling is key for a succulent result.
Sear the Beef (Optional but Highly Recommended): In a large, heavy-bottomed pan or Dutch oven, heat 1-2 tablespoons of neutral oil (like canola or vegetable oil) over medium-high heat until shimmering. Once hot, carefully place the beef pieces in the pan, ensuring not to overcrowd it. If necessary, work in batches. Sear each side for 3-4 minutes until a deep, golden-brown crust forms. This browning process, known as the Maillard reaction, creates complex flavors that cannot be replicated by just slow cooking. It truly elevates the depth of your Slow Cooker Korean Beef. Once all pieces are seared, transfer them directly into your slow cooker.
Prepare the Aromatics: This is where the magic begins to build! Peel and thinly slice your large yellow onion. For the garlic, I find that mincing it finely releases the most potent flavor; a garlic press works wonderfully here, or a sharp knife and some patience. For the fresh ginger, I like to use a small spoon to easily scrape off the skin, then grate it using a microplane or the smallest side of a box grater. You want it finely grated so it disperses evenly throughout the sauce.
Grate the Asian Pear: The Asian pear is not just for sweetness; it also contains enzymes that naturally help tenderize the beef, resulting in that melt-in-your-mouth texture we adore in Slow Cooker Korean Beef. Peel the pear, then grate it using a box grater or a microplane directly into a medium-sized mixing bowl. If you can’t find an Asian pear, a Bosc pear or even a small apple (like Fuji or Gala) can be a good substitute, offering similar sweetness and acidity.

Making the Slow Cooker Korean Beef Sauce

This savory, sweet, and slightly spicy sauce is the heart of our Slow Cooker Korean Beef. It’s incredibly easy to whisk together, and the combination of ingredients creates that signature Korean BBQ flavor that we all love.

Combine Wet Ingredients: In the same bowl where you grated your pear, add the low-sodium soy sauce, packed light brown sugar, water, unseasoned rice vinegar, and toasted sesame oil. The low-sodium soy sauce is my preference because it allows me to adjust the saltiness later if needed, ensuring the dish isn’t overly salty from the start. The brown sugar provides a lovely caramel-like sweetness that balances the savory soy sauce perfectly.
Add Aromatics and Spice: To the wet ingredients, add your minced garlic, grated fresh ginger, and the thinly sliced yellow onion. If you enjoy a bit of heat, now is the time to add your gochujang or Sriracha. Start with 1 tablespoon and taste later; you can always add more, but you can’t take it away! I personally love the depth that gochujang brings, with its fermented chili notes, but Sriracha is a great readily available alternative for a straightforward kick. Finally, sprinkle in the freshly ground black pepper.
Whisk the Sauce Thoroughly: Using a whisk, vigorously combine all the ingredients in the bowl until the brown sugar is fully dissolved and everything is well incorporated. You want a smooth, homogenous sauce ready to infuse our beef with incredible flavor. Take a moment to smell this glorious mixture—it’s already starting to smell amazing and promises deliciousness for your Slow Cooker Korean Beef!

Slow Cooking Process

The beauty of the slow cooker lies in its ability to transform tough cuts of meat into incredibly tender, fall-apart masterpieces with minimal effort. This phase is largely hands-off, allowing the flavors to meld and deepen over several hours.

Assemble in the Slow Cooker: Carefully pour the entire Korean marinade and sauce mixture directly over the seared beef in your slow cooker. Ensure the beef pieces are largely submerged or at least well-coated by the sauce. You can give the slow cooker insert a gentle shake to help distribute the sauce and onions evenly around the beef.
Set and Forget (Almost!): Place the lid securely on your slow cooker. Set the temperature to LOW and cook for 6-8 hours, or on HIGH for 3-4 hours. My personal preference for the most tender, fall-apart Slow Cooker Korean Beef is always the longer, slower cook on the LOW setting. This gives the connective tissues in the chuck roast ample time to break down, resulting in that unbelievably soft texture.
Check for Doneness: After the recommended cooking time, the beef should be incredibly tender. You’ll know it’s ready when you can easily shred it with two forks with very little resistance. The aroma filling your kitchen will be absolutely irresistible, a true testament to the magic of Slow Cooker Korean Beef! If it’s not quite fall-apart tender, simply replace the lid and continue cooking for another 30 minutes to an hour, checking periodically.

Thickening and Finishing

Once your beef is perfectly tender, the next step is to create a luscious, thick sauce and add those final touches that bring the dish to life. This is where we ensure the sauce clings beautifully to every shred of beef.

Remove and Shred the Beef: Carefully transfer the cooked beef pieces from the slow cooker to a large cutting board or a shallow dish. Using two forks, shred the beef into bite-sized pieces. It should literally fall apart with ease. Discard any large pieces of fat that may have rendered out and are unappetizing. Return the shredded beef to the slow cooker, stirring it gently into the delicious sauce.
Prepare the Cornstarch Slurry: In a small bowl, whisk together the 2 tablespoons of cornstarch with 2 tablespoons of cold water until a smooth slurry forms. It’s important that the water is cold to prevent the cornstarch from clumping.
Thicken the Sauce: With the slow cooker still on LOW or WARM, or if you prefer a quicker method, you can carefully pour the liquid from the slow cooker into a saucepan over medium heat on your stovetop. Gradually whisk the cornstarch slurry into the simmering sauce in the slow cooker or saucepan. Continue to whisk gently for 2-3 minutes until the sauce thickens to your desired consistency. It should be glossy and coat the back of a spoon. If you like an even thicker sauce, you can add another ½ tablespoon of cornstarch mixed with ½ tablespoon of cold water.
Final Seasoning Check: Taste the thickened sauce. This is your chance to adjust the flavors. If it needs a bit more salt, add a dash of soy sauce. If you crave more sweetness, a tiny pinch of brown sugar can do wonders. And if you’re like me and love a little extra zing, a splash more rice vinegar or another dash of gochujang can elevate it further. This careful adjustment ensures your Slow Cooker Korean Beef is perfectly tailored to your palate.
Garnish and Serve: Stir the shredded beef back into the thickened sauce, ensuring every piece is coated in that incredible flavor. Ladle generous portions of this magnificent Slow Cooker Korean Beef over steamed white or brown rice. Garnish lavishly with thinly sliced green onions and a sprinkle of toasted sesame seeds. The fresh bite of the green onions and the nutty crunch of the sesame seeds add a delightful contrast and visual appeal.

Serving Suggestions for Your Slow Cooker Korean Beef

This Slow Cooker Korean Beef is wonderfully versatile. Beyond traditional rice, it’s also fantastic served:

In lettuce wraps for a lighter, refreshing meal.
With a side of steamed vegetables like broccoli, asparagus, or bok choy.
Alongside a quick cucumber kimchi or a simple pickled radish salad for a bright, tangy counterpoint.
Tucked into soft slider buns for a fusion sandwich experience.
Over ramen noodles or yakisoba for a hearty noodle bowl.

Leftovers, if you have any, are equally delicious and tend to deepen in flavor overnight. Simply store them in an airtight container in the refrigerator for up to 3-4 days. This Slow Cooker Korean Beef is truly a crowd-pleaser and a fantastic way to enjoy rich, complex flavors with minimal fuss!

Conclusion:

So, there you have it, my friends! We’ve journeyed through the simple steps to create what I genuinely believe will become a staple in your culinary repertoire. This isn’t just another dinner recipe; it’s an experience, a symphony of flavors that will dance on your palate and leave you utterly satisfied. What makes this dish truly exceptional is the magical transformation that occurs within your slow cooker. It takes humble ingredients and, with time and gentle heat, turns them into something extraordinary. The beef, slow-cooked to perfection, becomes unbelievably tender, practically melting in your mouth, infused with a rich, savory, and slightly sweet glaze that is utterly addictive.

I’ve spent countless hours in my kitchen, experimenting with various techniques and flavor combinations, but few dishes deliver such a profound impact with so little effort. The beauty of this recipe lies in its elegant simplicity; you’re not slaving over a hot stove for hours, yet the end result tastes like it came straight from a gourmet Korean restaurant. This isn’t just about feeding your family; it’s about creating a moment, a memory around the dinner table where everyone is clamoring for seconds. It’s the kind of dish that makes you feel like a culinary genius without breaking a sweat. For anyone seeking a deeply flavorful, incredibly tender, and wonderfully easy meal, this Slow Cooker Korean Beef is, without a doubt, a must-try. It promises comfort, incredible taste, and a dinner solution that truly delivers on every front. Prepare to be amazed by its effortless deliciousness!

Now that you’ve mastered the art of creating this magnificent dish, let’s talk about the fun part: serving it up! The classic pairing, and one I highly recommend for first-timers, is simply serving your succulent Korean beef over a bed of fluffy white or brown rice. The rice acts as the perfect canvas, soaking up all that incredible, sticky, savory sauce. If you’re a fan of noodles, don’t hesitate to spoon this over a bowl of warm vermicelli or even a quick ramen. For a delightful textural contrast and a pop of freshness, sprinkle generously with toasted sesame seeds and thinly sliced green onions. A scattering of fresh cilantro or a side of quick-pickled cucumbers can also cut through the richness beautifully, adding a zesty counterpoint.

But why stop at traditional? This versatile beef is a culinary chameleon, ready to adapt to your cravings. Imagine transforming it into gourmet Korean beef tacos, piled high with a crunchy slaw and a drizzle of spicy mayo. Or perhaps a hearty Korean beef sandwich, nestled in a toasted bun with some melty cheese? For a lighter, carb-conscious option, I absolutely adore serving this in crisp lettuce cups – a fresh and vibrant way to enjoy all those incredible flavors. You could even shred any leftovers and toss them into a stir-fry, creating an entirely new meal with minimal effort. Don’t be shy about experimenting with the spice level either; a dash of gochujang (Korean chili paste) stirred in at the end, or a sprinkle of red chili flakes, can elevate the heat to your personal preference. Feel free to add some blanched broccoli florets or sliced bell peppers during the last hour of cooking for an added vegetable boost. The possibilities are truly endless, limited only by your imagination, and each variation brings its own unique charm to the table.

So, what are you waiting for? I wholeheartedly encourage you to carve out a little time this week, gather your ingredients, and embark on this incredibly rewarding culinary adventure. Trust me when I say that the aromas alone, as this dish simmers away in your slow cooker, will have your family eagerly anticipating dinner. It’s an effortless way to bring bold, exciting flavors into your home without any stress. Once you’ve experienced the sheer delight of this tender, flavorful beef, I’m confident it will become a much-requested favorite.

And please, after you’ve savored every last bite, come back and tell me all about it! I love hearing your stories, seeing your creations, and learning about any unique twists or serving suggestions you come up with. Did you serve it with kimchi? Did you turn it into sliders? Share your triumphs, your photos, and your feedback in the comments section below. Your experiences not only inspire me but also help our growing community of home cooks discover new ways to enjoy delicious food. This Slow Cooker Korean Beef recipe isn’t just a guide; it’s an an invitation to explore, create, and share the joy of truly amazing home-cooked meals. I can’t wait to hear how much you loved it! Happy cooking, everyone!