Name: Irresistible Slow Cooker Korean Beef for Effortless Dinners
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 3-4 lbs Boneless beef short ribs or chuck roast (Choose tender cuts for best results.); 1 tbsp Olive oil (For searing beef; substitute with vegetable oil if preferred.); 1 large Yellow onion, chopped (Adds sweetness and depth.); 1 cup Low-sodium soy sauce (Adjust for dietary sodium limits.); ½ cup Light brown sugar, packed (Coconut sugar can replace it.); ¼ cup Rice vinegar (Not seasoned, apple cider vinegar can be used.); ¼ cup Toasted sesame oil (Enriches the sauce with nutty notes.); 2 tbsp Fresh ginger, grated (Adds warmth and spice.); 6-8 cloves Fresh garlic, minced (Enhances flavor profile.); 1 tbsp Gochujang (Optional for heat.); 1 tbsp Honey or maple syrup (Optional for extra sweetness.); ½ tsp Black pepper, freshly ground (Simple seasoning enhancer.); 1-2 tbsp Cornstarch (Helps thicken the sauce.); 2-3 tbsp Cold water (For cornstarch slurry.); 4-5 Green onions, thinly sliced (Adds freshness and crunch.); 2 tbsp Toasted sesame seeds (Enhances visual appeal.); Red pepper flakes (Optional for extra heat.); Fresh cilantro, chopped (Optional herbal garnish.)

As I walked through the bustling streets of Seoul, the enticing aroma of Korean barbecue wafted through the air, beckoning me to discover its rich flavors. Fast forward to dinner time at home, when I crave that same experience but can barely find time to cook. Enter my Easy Slow Cooker Korean Beef. This dish transforms busy weeknights into culinary adventures, delivering tender, flavorful beef that melts in your mouth—all with minimal effort. Just sear the meat, toss in a handful of ingredients, and let the slow cooker do the magic! It’s not just a comforting meal; it also makes excellent leftovers for satisfying lunches. Curious to see how this delightful dish can elevate your weeknight routine? Let’s dive in!

Why is Slow Cooker Korean Beef a Must-Try?

Easy preparation: With just a few ingredients, this dish comes together effortlessly, making it perfect for busy home cooks.
Mouthwatering flavors: Experience a rich, savory sauce infused with ginger and garlic that envelops tender, shredded beef.
Versatile options: Feel free to customize with optional ingredients like gochujang for heat or honey for sweetness.
Ideal for leftovers: This recipe tastes even better the next day, perfect for meal prep or satisfying lunches.
Crowd-pleaser: Serve it over rice or in lettuce wraps, and watch as family and friends rave about this delightful dish! If you’re looking for another great slow-cooked option, check out Korean Ground Beef for more inspiration!

Slow Cooker Korean Beef Ingredients

For the Beef
• Boneless beef short ribs or chuck roast (3-4 lbs) – Choose tender cuts for best results and a melt-in-your-mouth texture.
• Olive oil (1 tbsp) – For searing beef; feel free to substitute with vegetable oil if preferred.

For the Sauce
• Yellow onion (1 large, chopped) – Adds sweetness and depth, balancing the rich flavors of the beef.
• Low-sodium soy sauce (1 cup) – Provides a savory umami flavor base; adjust for dietary sodium limits.
• Light brown sugar (½ cup, packed) – Adds a touch of sweetness; coconut sugar can replace it for a deeper flavor.
• Rice vinegar (¼ cup, not seasoned) – Brightens the dish, with apple cider vinegar as a suitable substitute.
• Toasted sesame oil (¼ cup) – Enriches the sauce with nutty notes that enhance overall flavor.
• Fresh ginger (2 tbsp, grated) – A key ingredient that adds warmth and aromatic spice.
• Fresh garlic (6-8 cloves, minced) – Elevates the dish’s flavor profile with its robust aroma.
• Gochujang (1 tbsp, optional) – This Korean chili paste introduces a delightful heat; omit if you prefer a milder taste.
• Honey or maple syrup (1 tbsp, optional) – Add an extra layer of sweetness to balance savory notes.
• Black pepper (½ tsp, freshly ground) – A simple yet effective seasoning enhancer.

For Thickening (Optional)
• Cornstarch (1-2 tbsp) – Helps thicken the sauce for a heartier texture.
• Cold water (2-3 tbsp, optional for cornstarch slurry) – Necessary to create a mixture that thickens the sauce effectively.

For Garnish
• Green onions (4-5, thinly sliced) – Adds freshness and crunch to your dish.
• Toasted sesame seeds (2 tbsp) – Not only provide added texture but also enhance the visual appeal.
• Red pepper flakes (optional) – For an extra kick of heat, sprinkle on top if desired.
• Fresh cilantro (chopped, optional) – An inviting herbal note to finish your dish beautifully.

This Slow Cooker Korean Beef recipe is not just a family favorite, it’s designed to impress with minimal effort, making weeknight meals a delicious experience!

Step‑by‑Step Instructions for Slow Cooker Korean Beef:

Step 1: Prepare Beef & Aromatics
Begin by trimming any excess fat from the boneless beef short ribs or chuck roast and cutting it into 2-inch chunks. Then, chop one large yellow onion to add depth of flavor. This prepares the base of your Slow Cooker Korean Beef, ensuring a tender and flavorful meal ready for the slow cooking process.

Step 2: Sear Beef
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the beef chunks in batches, searing each piece for about 2-3 minutes on each side until browned and caramelized. Transfer the browned beef and chopped onion into your slow cooker, creating a foundation of rich flavor.

Step 3: Prepare Korean Sauce
In a mixing bowl, whisk together one cup of low-sodium soy sauce, half a cup of packed light brown sugar, and a quarter cup of rice vinegar. Add in a quarter cup of toasted sesame oil, two tablespoons of grated fresh ginger, and six to eight minced garlic cloves. Optionally, incorporate one tablespoon of gochujang and one tablespoon of honey or maple syrup for a touch of sweetness and spice, enhancing the sauce for your Slow Cooker Korean Beef.

Step 4: Combine & Cook
Pour the prepared sauce over the beef and onions in the slow cooker, stirring gently to coat each piece. Cover the slow cooker with its lid, and set it to cook on low for 6-8 hours or on high for 3-4 hours until the beef is fork-tender. The aroma will fill your kitchen as it cooks, signaling that your meal is coming together beautifully.

Step 5: Shred Beef & Thicken Sauce (Optional)
Once the cooking time is complete, use two forks to shred the beef directly in the slow cooker, mixing it thoroughly with the flavorful sauce. If you prefer a thicker sauce, prepare a cornstarch slurry by mixing one to two tablespoons of cornstarch with a few tablespoons of cold water. Stir this into the slow cooker, cooking for an additional 10-15 minutes to achieve your desired consistency.

Step 6: Finish & Serve
After thickening the sauce, mix everything well and adjust the seasoning to your liking. Serve your delicious Slow Cooker Korean Beef over steamed rice or in fresh lettuce wraps for a delightful meal. For an extra touch, garnish with thinly sliced green onions, toasted sesame seeds, and optionally, fresh cilantro, bringing freshness and visual appeal to your table.

Expert Tips for Slow Cooker Korean Beef

Choose the Right Cut: Use boneless beef short ribs or chuck roast for the best results; these cuts become melt-in-your-mouth tender when slow-cooked.
Don’t Rush the Sauce: Allow the sauce to simmer after adding cornstarch; rushing can result in a watery consistency rather than a rich, flavorful glaze.
Taste As You Go: Adjust sweetness and saltiness based on your preference; it’s important to personalize your Slow Cooker Korean Beef to suit your family’s taste.
Add Fresh Garnishes: Enhance the dish’s flair with green onions, sesame seeds, or cilantro, which add color, crunch, and a burst of freshness.
Make it Your Own: Feel free to omit optional ingredients like gochujang for a milder flavor, or add extra veggies to boost nutrients and flavor in your Slow Cooker Korean Beef.

Slow Cooker Korean Beef Variations

Feel free to have fun with this recipe and make it your own, exploring new flavor combinations!

Chicken Thighs: Substitute beef with chicken thighs for a lighter yet equally tender twist. They soak up the marinade beautifully!
Vegetable Base: Use zucchini noodles or quinoa instead of rice for a delightful and healthy base. It’s a delicious alternative that adds great texture!
Extra Veggies: Mix in bell peppers or carrots for a nutritious boost. They’ll infuse the dish with color and additional flavor.
Spicy Kick: Add more gochujang or a dash of sriracha for those who crave extra heat. Spice lovers will enjoy the fiery kick!
Coconut Aminos: Swap low-sodium soy sauce with coconut aminos for a soy-free, slightly sweeter option. It’s a fantastic way to cater to dietary needs!
Fish Sauce: Add a splash of fish sauce for depth and umami flavor. This surprising element enriches the overall taste of your dish!
Sweet Variations: Try using agave syrup or maple syrup for sweetness instead of honey or brown sugar. Each offers a unique flavor profile!
Garnish Ideas: Top with sliced jalapeños for a spicy crunch or shredded carrots for extra texture and sweetness. These garnishes elevate the presentation and taste!

For additional yummy slow-cooked ideas, don’t miss my Mongolian Beef or the delectable Slow Cooker Beef for more inspiration!

Make Ahead Options

These Easy Slow Cooker Korean Beef make-ahead options are perfect for busy weeknights! You can chop the onions and cut the beef into chunks up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, you can prepare the sauce by whisking together the soy sauce, brown sugar, and spices, then refrigerate it overnight for flavors to meld. To maintain quality, keep components separate until you’re ready to cook. When it’s time to serve, simply sear the beef, dump everything into the slow cooker, and let it work its magic. This way, you’ll have a flavorful, comforting dinner ready to go with minimal effort!

How to Store and Freeze Slow Cooker Korean Beef

Fridge: Store leftovers in an airtight container for up to 3 days. This allows the flavors to meld even more, making for a delicious next-day meal.

Freezer: Freeze portions in airtight containers or freezer bags for up to 1 month. Thaw overnight in the fridge before reheating for best texture.

Reheating: When ready to enjoy, reheat gently on the stove over low heat, adding a splash of water or broth to prevent drying out.

Vacuum-Sealed: For maximum freshness, consider vacuum-sealing your Slow Cooker Korean Beef before freezing, ensuring it keeps its flavorful essence.

What to Serve with Slow Cooker Korean Beef

Transform your dinner table into a feast with delightful pairings that complement the rich flavors of this comforting dish.

Steamed White Rice: Its fluffy, neutral flavor soaks up the sweet-savory sauce, making every bite a pleasure.
Crispy Lettuce Wraps: Fresh lettuce adds a crunchy contrast, providing a refreshing vehicle for the tender beef.
Kimchi: This classic Korean side adds a tangy and spicy kick, balancing the dish’s sweetness beautifully.
Garlic Fried Rice: Infused with aromatic flavors, this dish offers a hearty addition that pairs perfectly with the super tender beef.
Seasoned Cucumber Salad: The crispness of cucumbers with a sprinkle of sesame seeds and rice vinegar refreshes your palate between bites.
Roasted Vegetables: Roasted carrots and bell peppers bring a delightful sweetness, creating an inviting accompaniment to your meal.
Sesame Noodles: These nutty, flavorful noodles offer a comforting and contrasting element that harmonizes with the beef.
Stout Beer: A rich, dark beer enhances the dish’s earthy notes, making it an excellent choice for a cozy dinner vibe.
Chilled Soju: This traditional Korean spirit adds a smooth and clean finish, complementing the savory aspects of the beef.

Slow Cooker Korean Beef Recipe FAQs

How do I choose the right cut of beef?
Absolutely! For the best flavor and texture, I recommend using boneless beef short ribs or chuck roast. Both cuts become melt-in-your-mouth tender during slow cooking, providing that fall-apart richness you desire in your Slow Cooker Korean Beef.

How should I store leftovers?
Very easy! Store any leftovers in an airtight container in the fridge for up to 3 days. This storage method allows the flavors to meld together beautifully, making it an even more satisfying meal the next day.

Can I freeze Slow Cooker Korean Beef?
You sure can! Freeze your Slow Cooker Korean Beef in airtight containers or freezer bags for up to 1 month. When reheating, simply thaw overnight in the fridge, and then warm it gently on the stove, adding a splash of water or broth to keep it juicy and moist.

What should I do if the sauce is too thin?
If you find that the sauce is too thin for your liking, don’t worry! After shredding the beef, you can create a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water. Stir this mixture into the slow cooker and let it simmer for an additional 10-15 minutes until the sauce thickens to your desired consistency.

Can I make this dish gluten-free?
Absolutely! To make your Slow Cooker Korean Beef gluten-free, simply swap the low-sodium soy sauce with a gluten-free alternative, such as tamari or coconut aminos. This adjustment ensures everyone can enjoy this delightful dish without compromise.

Is it safe to feed my dog beef from this recipe?
While plain beef is generally safe for dogs, the sauces and seasonings in this recipe, like garlic and onion, can be harmful. It’s best to save some plain beef for your furry friend without any added sauces or flavorings.