Crock Pot Korean Beef (Printable version)

Tender beef in savory Korean sauce, slow-cooked to perfection for comforting meals.

# Ingredient list:

→ 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
13 - 1 tablespoon sesame seeds
14 - Cooked jasmine or short-grain rice, for serving

# Directions:

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 - Arrange the beef cubes and sliced onion evenly in the crock pot insert.
03 - Pour the prepared sauce over the beef and onions. Gently stir to coat all pieces evenly with the mixture.
04 - Cover and cook on LOW setting for 6-7 hours until the beef is fork-tender and easily shreds apart.
05 - Skim any excess fat from the surface. Use two forks to shred the beef directly in the pot, mixing it thoroughly with the sauce.
06 - Serve hot over steamed rice or in fresh lettuce wraps. Top with sliced green onions and sesame seeds.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, practically falling apart when you look at it
  • That sauce hits every single flavor note and will make you want to drink it straight from the pot
  • Set it and forget it means you come home to dinner already done and waiting
02 -
  • Low and slow is the only way here. High heat will make the beef tough instead of tender.
  • Resist the urge to lift the lid during cooking. Every peek adds 15-20 minutes to your cooking time.
  • The sauce will look thin at first but thickens beautifully as it cooks with help from the cornstarch.
03 -
  • Cut your beef into uniform cubes so everything cooks at the same rate
  • Pat the beef dry before adding it to help the sauce stick better
  • Use a slow cooker liner for easy cleanup since that sauce gets sticky

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