Tender Slow Cooker Korean Beef (Print)
Tender beef simmered slowly in a sweet-savory Korean sauce with aromatic spices and sesame.
# What You’ll Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into large chunks
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar
04 - 1/4 cup water
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 1 tablespoon freshly grated ginger
08 - 4 cloves garlic, minced
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 2 teaspoons toasted sesame seeds
→ Vegetables & Garnishes
11 - 4 green onions, thinly sliced, divided
12 - 1 tablespoon sesame seeds, for garnish
13 - Optional: sliced red chili, for garnish
# How To Make:
01 - In a medium bowl, whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and toasted sesame seeds until smooth and well combined.
02 - Place beef chunks in the slow cooker. Pour sauce over the beef, turning pieces to coat evenly with the mixture.
03 - Scatter half of the green onions over the beef and sauce mixture.
04 - Cover and cook on low for 7 hours, or until beef is very tender and can be easily shredded with a fork.
05 - Shred the beef directly in the slow cooker using two forks. Stir thoroughly to coat shredded meat with the sauce.
06 - Serve hot over steamed rice, in lettuce wraps, or with steamed vegetables. Garnish with remaining green onions, sesame seeds, and optional sliced red chili.
# Expert Tips:
01 -
- The sauce does all the heavy lifting while you go about your day
- Leftovers taste even better after the flavors have time to meld
02 -
- Chuck roast needs that long slow cook time to break down the connective tissue
- Resist lifting the lid too often or you will lose heat and extend cooking time
03 -
- Cut the beef into slightly larger chunks than you think you need since it will shrink as it cooks
- Toast your sesame seeds in a dry pan for 2 minutes before adding to the sauce for maximum flavor