Crock Pot Korean Beef (Printable)

Tender beef simmered in a sweet-savory Korean sauce, perfect for a comforting, flavorful meal.

# What You Need:

→ Beef

01 - 2 lbs beef chuck roast, trimmed and cut into large chunks

→ Sauce

02 - ½ cup low-sodium soy sauce
03 - ⅓ cup brown sugar, packed
04 - ¼ cup water
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons sesame oil
07 - 1 tablespoon fresh ginger, grated
08 - 4 cloves garlic, minced
09 - 1 tablespoon gochujang (Korean chili paste) or 1 teaspoon red pepper flakes
10 - 1 Asian pear, grated (or Bosc pear/apple)
11 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ To Serve

12 - 4 cups cooked jasmine or short grain rice
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds

# How To Cook:

01 - Whisk together soy sauce, brown sugar, water, rice vinegar, sesame oil, ginger, garlic, gochujang, and grated pear in a medium bowl until sugar dissolves completely.
02 - Place beef chunks in the bottom of the slow cooker. Pour the sauce over the beef, turning pieces to ensure even coating.
03 - Cover and cook on low heat for 6-7 hours until beef is fork-tender and easily shreds apart.
04 - Transfer beef to a cutting board or plate. Use two forks to pull meat apart into shreds.
05 - Skim excess fat from the cooking liquid. Whisk cornstarch with cold water until smooth, then stir into the slow cooker.
06 - Return shredded beef to the slow cooker. Stir to coat in thickened sauce and cook on high for 15 minutes until sauce reaches desired consistency.
07 - Serve beef over steamed rice, topped with sliced green onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The beef becomes so tender it practically falls apart under the weight of a fork, no fancy knife skills required
  • The sauce balances sweet and savory so perfectly that even people who swear they hate Korean food end up asking for seconds
02 -
  • Overnight marinating makes a huge difference if you can plan ahead, the flavors penetrate deeper into the meat
  • The sauce will look thin right up until that final 15 minutes on high, dont panic and add more cornstarch prematurely
03 -
  • Use a box grater for the pear, including the skin for extra fiber and flavor, but avoid the core
  • Let the cornstarch slurry sit for a minute before whisking into the sauce to prevent any lumps

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