Description
This Slow Cooker Korean Beef recipe features tender, shredded beef chuck roast cooked in a flavorful blend of garlic, ginger, soy sauce, brown sugar, and spicy gochujang. Slow-cooked to perfection, it's ideal for serving over rice, noodles, or in lettuce wraps for an easy and delicious Korean-inspired meal.
Ingredients
Beef and Aromatics
- 2½-3 pounds boneless beef chuck roast, fat trimmed if desired
- 1 small yellow onion, thinly sliced
Sauce
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang
Thickening (Optional)
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- Prep the Beef: Place the beef chuck roast in a 5- to 6-quart slow cooker insert. Evenly scatter the thinly sliced yellow onion over the top of the beef to infuse flavor during cooking.
- Make the Sauce: In a small bowl or measuring cup, whisk together the minced garlic, grated ginger, low-sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, and gochujang until the mixture is smooth and the sugar is fully dissolved. Remove ¼ cup of this sauce and set it aside for later use. Pour the remaining sauce evenly over the beef and onions in the slow cooker.
- Cook Until Tender: Cover the slow cooker and cook the beef on low for 8-10 hours or on high for 5-7 hours. The beef should become fall-apart tender. If not tender enough, continue cooking until it easily shreds with a fork.
- Shred: Carefully transfer the cooked beef to a cutting board and shred it using two forks. Add the reserved ¼ cup of sauce to the slow cooker’s liquid.
- Thicken: To thicken the sauce, whisk together 2 teaspoons of cornstarch with 2 teaspoons of water to make a slurry. Turn the slow cooker to high (if it is not already) and stir the slurry into the sauce. Cover and cook for 5-10 minutes until the sauce has thickened slightly.
- Combine: Return the shredded beef to the thickened sauce and stir well to coat all the meat with the flavorful sauce.
- Serve: Serve the shredded Korean beef hot over steamed rice or noodles, or use it as a filling for lettuce wraps. Garnish with sliced green onions and sesame seeds if desired for extra flavor and presentation.
Notes
- Gochujang is a Korean fermented chili paste; adjust the amount based on your preferred spice level.
- For a gluten-free version, use tamari instead of soy sauce.
- If you prefer a less sweet sauce, reduce the brown sugar by half.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
- Shredded Korean beef pairs well with steamed vegetables or kimchi for a complete meal.
