If you love rich, savory-sweet flavors with almost no effort, slow cooker Korean beef is your kind of meal. It’s tender, saucy, and perfect over rice or tucked into lettuce wraps. The slow cooker does the heavy lifting while you go about your day.

By dinner, you get melt-in-your-mouth beef with bold flavors of soy, garlic, and a hint of heat. It tastes like takeout, but it’s easy to make at home and budget-friendly.

What Makes This Special

This version leans on classic Korean-inspired flavors—soy, brown sugar, sesame, ginger, and garlic—while keeping the method simple. You don’t need specialty equipment or hard-to-find ingredients.

The slow cooker turns inexpensive cuts into something luxurious.

It’s also adaptable. You can make it mild or spicy, serve it several ways, and scale it for meal prep. Best of all, the sauce is glossy and clingy, perfect for spooning over rice or drizzling onto crunchy slaw.

Cooking process of slow cooker korean beef

Ingredients

2–2.5 pounds beef chuck roast, trimmed and cut into large chunks
1/2 cup low-sodium soy sauce
1/3 cup brown sugar (light or dark)
1/4 cup beef broth or water
3 tablespoons rice vinegar
2 tablespoons gochujang (Korean chili paste; adjust to taste)
1 tablespoon gochugaru (Korean chili flakes; optional for more heat)
1 tablespoon sesame oil
5 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small onion, thinly sliced
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, optional for thickening)
2–3 green onions, sliced (for garnish)
Toasted sesame seeds (for garnish)
Cooked rice, lettuce leaves, or noodles for serving

How To Make Slow Cooker Korean Beef

Prep the beef: Trim excess fat and cut the chuck roast into 3–4 large pieces.
This helps it cook evenly and shred easily later.
Stir the sauce: In a bowl, whisk together soy sauce, brown sugar, beef broth, rice vinegar, gochujang, gochugaru (if using), sesame oil, garlic, and ginger until smooth.
Layer the crock: Scatter the sliced onion in the bottom of the slow cooker. Place the beef on top. Pour the sauce over the beef, turning the pieces to coat.
Cook low and slow: Cover and cook on Low for 7–8 hours, or on High for 4–5 hours, until the beef is very tender and shreds with a fork. Low produces the best texture.
Shred the beef: Transfer the beef to a cutting board and shred with two forks.
Skim any excess fat from the cooking liquid if needed.
Thicken the sauce (optional): Switch the slow cooker to High. Stir in the cornstarch slurry and cook for 10–15 minutes until the sauce slightly thickens and turns glossy.
Combine and finish: Return the shredded beef to the sauce and toss to coat. Taste and adjust: add a splash of soy for salt, a pinch of sugar for sweetness, or a little vinegar for brightness.
Serve: Spoon the beef over hot rice, tuck into lettuce wraps, or pile onto noodles.
Garnish with green onions and sesame seeds.

Final dish presentation: Beautifully plated Korean beef rice bowl—mounds of fluffy white rice topp

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s great for meal prep. For longer storage, freeze in portioned containers for up to 3 months.

Thaw overnight in the fridge.

To reheat, warm gently on the stove over low heat with a splash of water or broth to loosen the sauce. In the microwave, cover loosely and heat in 45-second bursts, stirring between intervals to keep it moist.

Benefits of This Recipe

Hands-off cooking: Set it and forget it. Minimal prep, big payoff.
Budget-friendly: Uses chuck roast, which turns tender and silky in a slow cooker.
Flexible heat level: Adjust gochujang and gochugaru to fit your spice comfort zone.
Meal prep hero: Makes generous portions that reheat well for lunches and quick dinners.
Versatile serving options: Rice bowls, lettuce wraps, tacos, sliders, or noodle bowls.

Pitfalls to Watch Out For

Too salty? Use low-sodium soy sauce and avoid adding extra salt until the end.
If it’s still salty, stir in a splash of water and a pinch of brown sugar, or add more shredded beef to balance.
Dry or stringy beef: This usually means it was cooked too hot or too short. Stick with Low for 7–8 hours and avoid lean cuts like sirloin.
Watery sauce: Thicken with a cornstarch slurry or simmer the sauce in a saucepan for a few minutes to reduce.
Overpowering sweetness: Start with the listed sugar. You can always add more after tasting, but you can’t take it out.
Missing depth: A small splash of rice vinegar or a squeeze of lime at the end brightens the flavor without adding salt.

Tasty top-down of slow cooker korean beef

Variations You Can Try

Honey-Garlic: Replace half the brown sugar with honey and bump up the garlic to 7 cloves.
Extra Spicy: Add more gochujang and a teaspoon of gochugaru, or a dash of chili oil when serving.
Veggie Boost: Add carrot matchsticks and sliced bell peppers in the last hour so they stay crisp-tender.
Crispy Edges: After shredding, spread the beef on a sheet pan and broil for 3–5 minutes to caramelize, then toss back in the sauce.
Gluten-Free: Use tamari or certified gluten-free soy sauce, and check your gochujang label for wheat.
Low-Sugar: Cut brown sugar to 2 tablespoons and add 1–2 tablespoons of pear puree (or unsweetened applesauce) for gentle sweetness.
Pressure Cooker Shortcut: Cook in an Instant Pot on High Pressure for 45 minutes with a natural release for 15 minutes; thicken sauce afterward if needed.

FAQ’s For Slow Cooker Korean Beef

Can I use a different cut of beef?

Yes. Chuck roast is best, but brisket or boneless short ribs also work well. Avoid lean cuts like round or sirloin—they won’t become as tender.

Do I have to sear the beef first?

No, it’s optional. Searing adds a little extra flavor, but the sauce is bold enough that you can skip it and keep things simple.

What if I can’t find gochujang?

Use a mix of miso paste and sriracha (2:1) as a rough stand-in, or use chili garlic sauce with a touch of extra brown sugar. The flavor won’t be identical, but it will still be delicious.

How can I make it less spicy for kids?

Reduce or omit gochugaru and use just 1 tablespoon of gochujang. You can always serve chili oil or extra gochujang on the side for those who want more heat.

What should I serve with it?

Steamed white or brown rice, kimchi, quick cucumber salad, roasted broccoli, or cabbage slaw. It’s also great in lettuce wraps or tucked into soft slider buns.

Can I double the recipe?

Yes, if your slow cooker is large enough. Avoid filling past two-thirds full. If you double, plan to extend the cook time by about 30–60 minutes on Low.

Why is my sauce too sweet or too salty?

Balance is key. If too sweet, add a splash of soy and rice vinegar. If too salty, add water, a pinch of brown sugar, or more shredded beef to dilute.

Wrapping Up

Slow cooker Korean beef is comfort food with a bold, glossy finish. It’s easy to make, endlessly flexible, and perfect for busy nights or laid-back weekends. With a few pantry staples and minimal prep, you’ll have a crowd-pleasing dinner that tastes special without the stress.

Make it once, and it will earn a spot in your regular rotation.