Slow Cooker Korean Beef with Melt-In-Your-Mouth Tenderness Recipe

Introduction

Slow Cooker Korean Beef is an easy, flavorful dish that melts in your mouth with every bite. This recipe combines tender beef with a rich, savory-sweet Korean sauce, perfect for a comforting dinner. Whether served over rice or wrapped in lettuce, it’s sure to become a family favorite.

Ingredients

• 3-4 pounds boneless beef short ribs or chuck roast, trimmed and cut into 2-inch chunks
• 1 tablespoon olive oil or other neutral cooking oil, for searing
• 1 cup low-sodium soy sauce
• ½ cup packed light brown sugar
• ¼ cup rice vinegar (not seasoned)
• ¼ cup toasted sesame oil
• 2 tablespoons fresh ginger, finely grated or minced
• 6-8 cloves fresh garlic, minced
• 1 tablespoon gochujang (Korean chili paste), optional for heat
• 1 tablespoon honey or maple syrup, optional for extra sweetness and glaze
• ½ teaspoon freshly ground black pepper
• 1 large yellow onion, roughly chopped
• 4-5 green onions (scallions), thinly sliced, divided for cooking and garnish
• 2 tablespoons toasted sesame seeds, for garnish
• Optional: Red pepper flakes for extra heat
• Optional: Fresh cilantro, chopped, for garnish
• For serving: Steamed white or brown rice, lettuce leaves, kimchi, steamed or roasted vegetables

Instructions

1. Step 1: Trim excess fat from the beef and cut into 2-inch chunks. Pat the beef dry with paper towels to ensure a good sear.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef chunks for 2-3 minutes per side until browned on all sides. Transfer seared beef to the slow cooker.
3. Step 3: Add the roughly chopped yellow onion to the slow cooker with the beef.
4. Step 4: In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, toasted sesame oil, grated ginger, minced garlic, gochujang (if using), honey or maple syrup (if using), and black pepper until the sugar dissolves and the sauce is smooth.
5. Step 5: Pour the sauce over the beef and onions in the slow cooker. Stir gently to coat the beef evenly.
6. Step 6: Cover and cook on low for 6-8 hours for tender, fall-apart beef, or on high for 3-4 hours if short on time. Check for doneness by shredding a piece of beef with forks; it should pull apart easily.
7. Step 7: Remove the beef from the slow cooker and shred it with two forks.
8. Step 8: (Optional) To thicken the sauce, mix 1-2 tablespoons cornstarch with 2-3 tablespoons cold water and stir into the sauce in the slow cooker. Cook on high for 15-30 minutes until thickened. Alternatively, simmer the sauce on the stovetop until reduced and thickened.
9. Step 9: Return the shredded beef to the slow cooker and stir to combine with the sauce.
10. Step 10: Toast sesame seeds in a dry skillet over medium heat until lightly golden. Thinly slice green onions, reserving the green tops for garnish.
11. Step 11: Serve the Korean beef over steamed rice or in lettuce wraps. Garnish with green onion tops, toasted sesame seeds, and optional red pepper flakes or cilantro.

Tips & Variations

• Searing the beef before slow cooking adds a rich, caramelized flavor to the dish.
• Use toasted sesame oil for a deeper, nuttier taste compared to regular sesame oil.
• Adjust gochujang amount to control the spice level or omit it for no heat.
• For gluten-free, substitute tamari for soy sauce.
• Add steamed vegetables like broccoli or asparagus for a complete meal.
• Leftover beef is perfect in rice bowls, tacos, or even Korean-style sandwiches.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. The sauce may thicken after refrigeration; add a splash of water or broth when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast works well as a flavorful and tender alternative to short ribs. Avoid very lean cuts as the slow cooking process benefits from some fat for richness and moisture.

Do I have to sear the beef before slow cooking?

Searing is not mandatory but highly recommended. It builds deeper flavor and a beautiful crust that enhances the final dish. If in a hurry, you can skip it but the taste may be less rich.

Slow Cooker Korean Beef with Melt-In-Your-Mouth Tenderness Recipe

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★★★★★

4.5 from 126 reviews

Slow Cooker Korean Beef is a tender, flavorful dish made with seared beef chunks simmered in a rich, sweet and savory Korean-inspired sauce. This easy and hands-off recipe combines soy sauce, brown sugar, garlic, ginger, sesame oil, and optional gochujang for a touch of heat. The beef becomes melt-in-your-mouth tender after slow cooking, perfect for serving over steamed rice or wrapped in lettuce. Garnished with green onions and toasted sesame seeds, it’s a comforting and delicious dinner that requires minimal effort.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Beef:

• 3–4 pounds boneless beef short ribs or chuck roast, trimmed and cut into 2-inch chunks
• 1 tablespoon olive oil or neutral cooking oil, for searing

For the Korean Sauce:

• 1 cup low-sodium soy sauce
• ½ cup packed light brown sugar
• ¼ cup rice vinegar (not seasoned)
• ¼ cup toasted sesame oil
• 2 tablespoons fresh ginger, finely grated or minced
• 6–8 cloves fresh garlic, minced
• 1 tablespoon gochujang (Korean chili paste), optional
• 1 tablespoon honey or maple syrup, optional
• ½ teaspoon freshly ground black pepper

For Aromatics and Garnish:

• 1 large yellow onion, roughly chopped
• 4–5 green onions (scallions), thinly sliced (reserve some white parts for cooking, green tops for garnish)
• 2 tablespoons toasted sesame seeds
• Optional: Red pepper flakes, for extra heat
• Optional: Fresh cilantro, chopped, for garnish

For Serving:

• Steamed white or brown rice
• Lettuce leaves (butter lettuce or romaine) for wraps
• Kimchi
• Steamed or roasted broccoli, asparagus, or other green vegetables

Instructions

1. Prepare the Beef: Trim excess fat from the beef and cut into 2-inch chunks. Pat dry thoroughly with paper towels to ensure good searing.
2. Sear the Beef: Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches, sear beef chunks for 2-3 minutes per side until deeply browned on all sides. Transfer seared beef to the slow cooker.
3. Prepare Aromatics: Roughly chop the yellow onion and add to slow cooker with beef. Mince garlic and grate ginger finely.
4. Make the Korean Sauce: In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, toasted sesame oil, ginger, garlic, gochujang (if using), honey or maple syrup (if using), and black pepper until sugar dissolves and sauce is smooth.
5. Combine and Slow Cook: Pour sauce over beef and onions in slow cooker, gently stirring to coat. Cover with lid and cook on low for 6-8 hours for maximum tenderness or on high for 3-4 hours.
6. Check Doneness: Test beef around minimum cooking time by shredding with two forks. If tough, continue cooking and recheck every 30-60 minutes until tender.
7. Shred the Beef: Remove beef from slow cooker and shred into bite-sized pieces using two forks.
8. Thicken Sauce (Optional): To thicken, whisk 1-2 tablespoons cornstarch with 2-3 tablespoons cold water to make slurry. Stir slurry into sauce in slow cooker and cook on high for 15-30 minutes until thickened, or reduce sauce on stovetop over medium-high heat for 10-15 minutes. Return shredded beef to sauce and stir to combine.
9. Prepare Garnishes: Thinly slice green onions, separating green tops for garnish. Toast sesame seeds in a dry skillet over medium heat until fragrant and lightly golden.
10. Serve: Serve the Korean beef over steamed rice or wrapped in lettuce leaves, garnished with green onions, toasted sesame seeds, and optional red pepper flakes or cilantro. Pair with kimchi and steamed or roasted vegetables for a complete meal.

Notes

• Searing the beef before slow cooking enhances flavor but can be skipped for convenience.
• Adjust gochujang amount to control spice level or omit for no heat.
• Low setting on slow cooker yields more tender, fall-apart beef than high setting.
• Use toasted sesame oil for deeper, nuttier flavor in the sauce.
• Leftover beef is delicious in lettuce wraps or fried rice the next day.
• Make sure to pat beef dry before searing to get a good crust.

Keywords: slow cooker Korean beef, Korean beef recipe, slow cooker dinner, Korean BBQ beef, easy Korean beef, beef short ribs, slow cooked beef, Korean sauce