Tender Crock Pot Korean Beef (Printable)
Slow-cooked beef chuck in rich Korean sauce, tender and flavorful, ideal for easy weeknight meals.
# What You Need:
→ Beef
01 - 2 lbs beef chuck roast, cut into 2-inch cubes
→ Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup brown sugar, packed
04 - 1/4 cup sesame oil
05 - 1/4 cup rice vinegar
06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon cornstarch
10 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Garnishes
11 - 1 large onion, sliced
12 - 2 green onions, thinly sliced for garnish
13 - 1 tablespoon sesame seeds for garnish
14 - Cooked jasmine or short-grain rice for serving (optional)
# How To Cook:
01 - Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, cornstarch, and black pepper in a medium bowl until smooth and fully combined.
02 - Place beef cubes and sliced onion in the crock pot. Pour sauce over the meat and vegetables, stirring gently to ensure even coating.
03 - Cover and cook on LOW setting for 6-7 hours until beef becomes fork-tender and easily shreds.
04 - Skim any excess fat from the surface. Shred beef using two forks and mix thoroughly with the sauce. Serve over rice or in lettuce wraps, garnished with green onions and sesame seeds.
# Expert Tips:
01 -
- The beef becomes impossibly tender without any fancy techniques
- Leftovers taste even better the next day
02 -
- Chuck roast needs that long cook time to break down the connective tissue
- Resist lifting the lid too often or you will lose heat and extend cooking time
03 -
- Pat the beef dry before cubing for better browning potential
- Use full-fat gochujang for the most authentic flavor