I absolutely love this Slow Cooker Korean Beef Recipe because it brings such rich, comforting flavors together with minimal effort. When I first tried it, I was amazed at how tender the beef became after slow cooking all day, soaking up that sweet and savory sauce that Korean dishes are famous for. It s perfect for those busy days when you want a satisfying dinner waiting for you without having to spend hours in the kitchen.
You ll find that this recipe works beautifully whether you’re gathering family for a cozy weekend meal or just craving something a little different for your weeknight dinner. The blend of garlic, ginger, and a hint of spice from the chili flakes creates a perfectly balanced flavor profile that s tough to resist-and cooking it in a slow cooker means all that goodness melds together flawlessly. Trust me, once you make this, it ll quickly become one of your go-to recipes.
Why You’ll Love This Recipe
- Effortless Flavor Boost: Your slow cooker does the hard work, turning simple ingredients into a rich, mouthwatering sauce.
- Perfectly Tender Beef: The long, slow cooking process ensures your beef comes out melt-in-your-mouth tender every time.
- Versatile & Crowd-Pleasing: It s a crowd favorite that pairs well with rice, noodles, or veggies.
- Make-Ahead Friendly: Flavors deepen if you prepare it in advance, making your life easier on busy days.
Ingredients You’ll Need
The magic truly starts with simple pantry staples and a handful of fresh aromatics coming together. Each ingredient plays a role in building that signature Korean flavor-whether it s the nuttiness of sesame oil or the umami punch of soy sauce. Keep an eye out for fresh garlic and ginger; they make all the difference!
- Onion: Diced onion adds sweetness and depth to the base sauce.
- Garlic: Freshly crushed for that punch of authentic Korean flavor.
- Ginger: Minced ginger brings warmth and balance to the dish.
- Rice Wine Vinegar: A subtle tang that brightens the sauce without overpowering.
- Sesame Oil: Adds a nutty aroma and richness that you ll notice with every bite.
- Soy Sauce: The salty backbone of the flavor, opt for low sodium if preferred.
- Beef Stock: Enhances savory depth and keeps the beef super juicy.
- Brown Sugar: Provides just the right touch of sweetness to balance the salty and spicy elements.
- Red Chili Flakes: A gentle heat that wakes up your taste buds without overpowering.
- Chuck Beef: This cut is my go-to because it s flavorful and gets beautifully tender when slow cooked.
- Cornstarch: Mixed with water to thicken the sauce to luscious perfection at the end.
Variations
I like to mix things up to keep this Slow Cooker Korean Beef Recipe fresh and exciting. Don t be afraid to personalize it to match your cravings-whether you want it spicier, milder, or with a different type of meat. This recipe is forgiving and flexible, so you can make it your own.
- Spicy Kick: I sometimes double the red chili flakes or toss in a squirt of sriracha for that extra punch of heat my family loves.
- Beef Alternatives: Using short ribs instead of chuck beef adds even more rich flavor, but chuck works best for texture and budget.
- Vegetarian Version: Swap beef for hearty mushrooms and add extra soy sauce to amp up umami.
- Sweetness Level: Adjust brown sugar based on your taste-less if you prefer savory, more if you like things sweeter.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Build Your Flavor Base
Start by adding diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes right into your slow cooker. Give everything a good stir to combine-the sauce should smell fragrant and inviting. This is where the magic begins, layering sweet, salty, spicy, and umami all in one pot.
Step 2: Coat the Beef
Next, toss your bite-sized chuck beef cubes straight into the slow cooker. Mix them in until each piece is coated generously in that luscious sauce. It s key that every chunk of beef gets to soak up the flavors as it cooks low and slow.
Step 3: Slow Cook for Tenderness
Cover with the lid and cook on low for 8 hours. This long, gentle cooking breaks down the connective tissues in the chuck, turning it incredibly tender and juicy. I like to start this in the morning so dinner is ready by evening. The aroma filling the house is always a sign of something delicious ahead!
Step 4: Thicken the Sauce
When your beef is tender and ready, mix cornstarch with water to create a smooth slurry, then stir it into the slow cooker. Switch to high heat and let it cook another 30 minutes, stirring occasionally. The sauce will thicken nicely, clinging to every piece of beef for that irresistible glaze you ll want to savor.
Step 5: Serve and Enjoy
Once thickened, serve your Korean beef immediately-over steamed rice or chewy noodles works best. I like to sprinkle some toasted sesame seeds and sliced green onions on top for a fresh crunch and boost of flavor. It s a meal your whole family will be excited about!
Pro Tips for Making Slow Cooker Korean Beef Recipe
- Cut Size Matters: I learned that cutting the beef into bite-sized cubes ensures even cooking and maximum sauce coverage.
- Don t Skip the Slow Cook: Cooking for 8 hours low and slow is what makes the beef melt-in-your-mouth tender-rushing this step compromises texture.
- Cornstarch Slurry First: Mixing cornstarch with water before adding stops clumps and thickens your sauce perfectly every time.
- Taste Before Serving: I always taste the sauce after thickening and adjust seasoning-sometimes a splash more soy sauce or a pinch more chili flakes is just right.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
I love finishing this dish with a sprinkle of toasted sesame seeds and freshly chopped green onions. Not only do they add a pop of color, but they also layer in extra texture and subtle nuttiness. Sometimes I add a few thinly sliced red chilies if I want to amp up the heat and make it visually striking.
Side Dishes
This Korean beef pairs beautifully with steamed jasmine rice or sticky rice to soak up the flavorful sauce. For some greens, I like to serve quick sautéed spinach or steamed broccoli alongside. Noodles, like soba or udon, also make a great alternative if you want something different.
Creative Ways to Present
For special occasions, I ve served this slow cooker Korean beef on lettuce wraps with a side of kimchi to give it a fresh, crunchy contrast. Another fun idea is plating it over cauliflower rice for a low-carb option or alongside pickled vegetables to add zing and color on the plate.
Make Ahead and Storage
Storing Leftovers
Leftover Korean beef stores really well in an airtight container in the fridge for up to 3 days. I always make sure to cool it quickly before refrigerating to keep it fresh and tasty. Reheat gently on the stove or in the microwave-adding a splash of water or stock helps to loosen the sauce back to its original lusciousness.
Freezing
I ve frozen this dish a few times with great success. Just let it cool completely, portion it out, and freeze in airtight containers or freezer bags. When you re ready to enjoy it again, thaw overnight in the fridge and reheat slowly on the stove to retain that tender texture.
Reheating
Reheating on the stovetop over medium-low heat works best for me-stir it frequently and add a little water or beef stock if the sauce thickens too much. Avoid microwaving if possible; it can dry out the beef. Slow, gentle warming preserves the melt-in-your-mouth tenderness the slow cooker gave it.
FAQs
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Can I use a different cut of beef for this Slow Cooker Korean Beef Recipe?
Absolutely! While chuck beef is ideal for slow cooking because it becomes tender and flavorful, you can also use beef short ribs or brisket. Just adjust cooking times accordingly-tougher cuts may need a bit longer to become tender.
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How spicy is this Slow Cooker Korean Beef Recipe?
This recipe has a mild to moderate heat level thanks to the red chili flakes. You can easily adjust the spiciness by adding more chili flakes or including fresh chilies if you like it hotter, or reduce them for a milder dish.
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Can I make this recipe without a slow cooker?
Yes, you can simmer the beef and sauce in a heavy pot on low heat for about 2-3 hours until the beef is tender. Just keep the pot covered and stir occasionally to prevent sticking or burning.
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What can I serve with Slow Cooker Korean Beef Recipe?
Steamed rice or noodles are classic pairings, along with steamed or sautéed vegetables like bok choy or green beans. Lettuce wraps and kimchi are great side options to add freshness and contrast.
Final Thoughts
This Slow Cooker Korean Beef Recipe has become a staple in my kitchen because it s just that reliable and delicious. Whether you re feeding a hungry family or cooking for yourself after a busy day, it offers comforting flavors with so little hands-on time. I encourage you to give it a try-you might be surprised how easy it is to bring Korean flavors from your slow cooker straight to your dinner table. Trust me, once you do, it ll be a recipe you reach for time and again!
Print
Slow Cooker Korean Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef recipe features tender chuck beef cubes simmered low and slow in a rich, sweet, and savory Korean-inspired sauce. Infused with garlic, ginger, soy sauce, and a hint of spice, the beef becomes melt-in-your-mouth tender and perfectly coated with a thickened, flavorful sauce. Ideal for a comforting meal served over rice or noodles, this easy-to-prepare dish delivers authentic taste with minimal effort.
Ingredients
Main Ingredients
- 1 onion, diced
- 3 tsp garlic, crushed
- 2 tsp ginger, minced
- 1 Tbsp rice wine vinegar
- 2 Tbsp sesame oil
- 1/2 cup soy sauce
- 1/2 cup beef stock
- 1/2 cup brown sugar
- 1/4 tsp red chili flakes
- 1kg (2.2 lb) chuck beef, cut into bite-sized cubes
Thickener
- 3 Tbsp cornstarch
- 3 Tbsp water
Instructions
- Combine Flavor Base: In a slow cooker, add the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir well to combine all the ingredients thoroughly, creating the flavorful sauce base.
- Add Beef: Place the bite-sized chuck beef cubes into the slow cooker and toss them in the sauce to ensure each piece is well coated with the marinade and flavor base.
- Slow Cook Beef: Cover the slow cooker and cook on low heat for 8 hours. This slow cooking process will tenderize the beef and infuse it with the rich Korean-inspired sauce flavors until the beef becomes melt-in-your-mouth tender.
- Prepare Thickener: In a small bowl, mix the cornstarch and water together until it forms a smooth paste without lumps, which will be used to thicken the cooking sauce.
- Thicken Sauce: Pour the cornstarch slurry into the slow cooker and stir well to incorporate it evenly into the beef and sauce. Increase the slow cooker heat setting to high and cook for an additional 30 minutes, allowing the sauce to thicken and cling beautifully to the beef.
- Serve and Enjoy: Once the sauce has thickened to your liking, serve the Korean beef hot, ideally over steamed rice or noodles, and enjoy this comforting and flavorful meal.
Notes
- For extra depth of flavor, consider adding a splash of toasted sesame seeds or chopped green onions as garnish before serving.
- If you prefer a spicier dish, increase the red chili flakes according to your heat tolerance.
- This recipe can be prepared a day ahead as the flavors develop even more after resting overnight in the refrigerator.
- Use low sodium soy sauce if you want to reduce the salt content.
- Leftover Korean beef can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 167g)
- Calories: 380
- Sugar: 15g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
