When you’re craving something hearty and full of flavor, this slow cooker Korean beef hits the spot every time. It’s the perfect blend of savory, sweet, and just the right amount of spice, with minimal effort.

I stumbled across this recipe on a busy weekday when I was trying to get dinner together without spending hours in the kitchen. The slow cooker worked its magic, and what I got was a beautifully tender, melt-in-your-mouth beef with all the bold flavors of Korean cuisine.

A photograph of a top-down view of a ceramic bowl filled with tender, shredded slow cooker Korean beef, artfully arranged over a bed of fluffy steamed white rice. The beef glistens with a savory sauce and is generously sprinkled with toasted sesame seeds and vibrant green onions, creating an appealing texture and color contrast. Beside the bowl on a cool grey marble kitchen counter sits a small dish of crisp pickled cucumbers and a vibrant portion of kimchi, while soft natural light gently illuminates the scene. The composition is simple and clean, highlighting the deliciousness of the Korean beef bowl.

What makes this recipe truly special is how easy it is to prepare. With just a handful of ingredients and a little patience, you’ll have a meal that feels like it came from your favorite Korean restaurant—without the takeout! Plus, it’s perfect for meal prepping or serving at your next gathering.

Why You’ll Love This Slow Cooker Korean Beef

If you haven’t tried slow cooker Korean beef yet, you’re in for a treat. Here’s why it should be on your list:

Tender and Flavorful – The slow cooker breaks down the beef, making it tender and fall-apart delicious with every bite.
Simple to Make – This recipe requires minimal hands-on time and the slow cooker does all the heavy lifting.
Savory and Sweet – With a mix of soy sauce, brown sugar, and garlic, it’s the perfect balance of sweet and savory flavors.
Versatile – Serve it with rice, on a bun for sandwiches, or as part of a stir-fry. The possibilities are endless!

This is the kind of dish that’s sure to impress with little effort.

Key Ingredients for Slow Cooker Korean Beef

To get that authentic Korean flavor, we use a few essential ingredients. Here’s what you’ll need:

A photograph of a pristine white marble kitchen counter displaying a meticulously arranged selection of ingredients for slow cooker Korean beef. A generous cut of beef chuck roast sits alongside small ceramic bowls filled with dark soy sauce, light brown sugar, finely minced garlic, grated ginger, and glistening sesame oil. Beside them, separate bowls hold salt, freshly cracked black pepper, and a vibrant sprinkle of red pepper flakes, while a scattering of toasted sesame seeds dusts the scene. Soft, natural light streams in from a nearby window, highlighting the textures of the ingredients and creating a warm, inviting atmosphere.

Beef Chuck Roast – The ideal cut for slow cooking, it gets tender and juicy as it simmers.
Soy Sauce – The salty base of the sauce, bringing that rich umami flavor.
Brown Sugar – Adds a touch of sweetness that balances the saltiness of the soy sauce.
Garlic – Fresh garlic is a must for that aromatic depth in the sauce.
Ginger – Fresh ginger adds a subtle warmth and spice to the dish.
Sesame Oil – Adds that distinctive nutty flavor that’s characteristic of Korean cuisine.
Rice Vinegar – A touch of acidity that cuts through the richness of the beef.

These ingredients come together to create a savory, sweet sauce that’s perfect for slow cooking beef.

How to Make Slow Cooker Korean Beef

Making this Korean beef couldn’t be easier. Here’s how you can prepare it:

A photograph of a pristine white marble kitchen counter showcasing the vibrant process of making slow cooker Korean beef. A sizzling cast iron skillet holds browned cubes of beef, while nearby a stainless steel bowl contains a mixture of soy sauce, minced garlic, and freshly grated ginger, ready to create a flavorful sauce. A gleaming slow cooker sits to the side, its digital display showing “2:00”, anticipating the combination of beef and sauce for a long, slow cook. Soft, diffused light streams in from a nearby window, highlighting the textures of the ingredients and creating a warm, inviting culinary scene.

Prepare the Beef – Start by trimming any excess fat from the beef chuck roast and cutting it into large chunks. This will help it cook more evenly.
Make the Sauce – In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and rice vinegar. This will be the base of your sauce.
Add to Slow Cooker – Place the beef chunks in the slow cooker and pour the sauce over the beef. Toss to coat the beef in the sauce.
Cook Low and Slow – Cover and cook on low for 6-8 hours, or until the beef is tender and shreds easily with a fork.
Shred and Serve – Once the beef is done, shred it using two forks and return it to the slow cooker to soak up the juices. Serve with rice, steamed vegetables, or in a sandwich bun.

The slow cooker does all the work, making it incredibly easy to create a restaurant-quality dish right in your kitchen.

What to Serve with Slow Cooker Korean Beef

This flavorful dish pairs well with a variety of sides. Here are a few ideas to round out your meal:

A photograph showcasing a top-down view of a bowl filled with tender, shredded Korean beef served over fluffy white rice. The beef is generously sprinkled with toasted sesame seeds and bright green scallions, arranged artfully across the surface. Alongside the bowl sits a small dish of vibrant kimchi and a few crisp pickled cucumbers on a sleek marble countertop, illuminated by soft, diffused natural light. The scene is captured with a shallow depth of field, subtly blurring the background and emphasizing the rich textures and colors of the dish.

Side Dish	Why It Works
Steamed White Rice	The perfect base to soak up the savory sauce.
Kimchi	Tangy, spicy kimchi adds a crunchy contrast to the rich beef.
Stir-Fried Vegetables	Lightly sautéed veggies like bok choy, carrots, and bell peppers balance the richness of the beef.
Pickled Cucumbers	The acidity of pickled cucumbers provides a refreshing crunch to balance the savory beef.
Garlic Naan	A soft, pillowy naan is perfect for scooping up the beef and sauce.
Sesame Spinach Salad	A light sesame spinach salad adds a fresh contrast to the hearty beef.

How to Store and Reheat Slow Cooker Korean Beef

This dish makes fantastic leftovers. Here’s how to store and reheat it:

How to Store Leftovers

Let the beef cool completely before transferring it to an airtight container.
Store in the fridge for up to 4 days.

How to Reheat

Stovetop: Reheat the beef in a pan over medium heat, adding a splash of water or broth to help loosen the sauce.
Microwave: Place the beef in a microwave-safe dish and heat in 30-second intervals, stirring as needed.
Slow Cooker: If you want to reheat the beef in the slow cooker, set it to low and let it warm up for about 1 hour.

Tips for the Best Slow Cooker Korean Beef

To make sure this dish turns out perfect, here are a few tips:

Use beef chuck roast for the best texture—it becomes incredibly tender when slow-cooked.
Don’t skip the searing: Searing the beef chunks before placing them in the slow cooker helps enhance the flavor and locks in moisture.
Add a pinch of red pepper flakes if you like a bit of heat in your sauce.
Let it cook low and slow—the longer you cook, the more tender and flavorful the beef becomes.

Frequently Asked Questions

1. Can I use a different cut of beef?

While beef chuck roast is ideal for slow cooking, you can also use brisket or short ribs for a different texture. Just make sure it’s a cut that benefits from long, slow cooking.

2. Can I make this recipe ahead of time?

Yes, you can make this ahead and store it in the fridge for up to 4 days. It also freezes well for up to 3 months.

3. Can I add vegetables to the slow cooker?

Absolutely! You can add sliced carrots, onions, or bell peppers to the slow cooker along with the beef for extra flavor and texture.

4. Can I make this recipe spicier?

If you like some heat, add red pepper flakes or gochujang (Korean chili paste) to the sauce for an extra spicy kick.

5. Can I use a different sweetener?

Yes! If you prefer, you can substitute honey or maple syrup for the brown sugar.

This slow cooker Korean beef is a must-try for anyone who loves tender beef with a savory, sweet sauce.

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Slow Cooker Korean Beef

This slow cooker Korean beef is tender, flavorful, and bursting with sweet and savory flavors. It’s the perfect meal for busy days or when you’re craving a comforting dish with minimal effort.

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Prep Time 10

Cook Time 6

Total Time 6 10

Course Main Course

Cuisine Korean

Servings servings

Equipment

Slow Cooker For cooking the beef
Large Skillet For searing the beef
Wooden Spoon For stirring the sauce

Ingredients

2 pounds beef chuck roast cut into large chunks
1/4 cup soy sauce
1/4 cup brown sugar
4 cloves garlic minced
1 tablespoon ginger grated
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon salt to taste
1 teaspoon black pepper freshly ground
1 teaspoon red pepper flakes optional

Instructions

Trim any excess fat from the beef chuck roast and cut it into large chunks.
In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, salt, and pepper.
Heat a large skillet over medium-high heat and sear the beef chunks on all sides for 2-3 minutes.
Transfer the seared beef to the slow cooker and pour the sauce over the beef.
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and easily shreds.
Shred the beef with two forks and stir it into the sauce. Serve over rice or in sandwich buns with your favorite toppings.

Notes

For extra heat, add more red pepper flakes or a dash of **gochujang** (Korean chili paste).
Serve with steamed rice, kimchi, or stir-fried vegetables for a full meal.
This recipe is perfect for meal prepping and freezes well for up to 3 months.

Keyword easy korean beef, slow cooker korean beef, tender beef

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About The Author

Kimberly Baxter

Kimberly Baxter is a nutrition and dietetics expert, holding a Master’s Degree in the field. With over four years of study in the US, she graduated in 2012. Kimberly’s passion lies in creating and capturing wholesome foods through baking and food photography. Her work aims to inspire others to embrace healthier eating habits.

As a passionate foodie and skilled cook, Kimberly started EatDelights.com to combine her love for cooking with her desire to inspire others to enjoy flavorful and wholesome meals. Through her blog, she aims to provide readers with a wide range of mouthwatering recipes that are both easy to follow and satisfying to eat.

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