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image of realistic top down mise en place shot showing the fresh ingredients for crock pot korean beef including sliced beef soy sauce brown sugar sesame oil fresh ginger minced garlic red pepper flakes sliced onions sesame seeds and chopped green onions arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Crock Pot Korean Beef

A tender and flavorful Crock Pot Korean Beef recipe that is effortless to prepare, using a sweet and savory sauce to transform tough cuts of beef into melt-in-your-mouth shreds. Perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2-3 lbs Beef chuck roast or flank steak Choose a nicely marbled cut. If using flank steak, slice thinly against the grain.
  • 1/2 cup white onion thinly sliced
For the Sticky, Sweet Sauce
  • 1/2 cup soy sauce Use low sodium for less salt.
  • 1/2 cup brown sugar packed
  • 1/4 cup sesame oil toasted sesame oil for best flavor
  • 2 tbsp rice vinegar or apple cider vinegar as a substitute
  • 1 tbsp garlic minced (about 4 cloves)
  • 1 tbsp fresh ginger grated, do not substitute with dried
  • 1 tsp red pepper flakes adjust for heat preference
  • 1/2 tsp black pepper
For Garnishing & Serving
  • 1 tbsp sesame seeds for garnish
  • 2 cups green onions (scallions) sliced, for garnish
  • 2 cups jasmine rice steamed, for serving

Equipment

  • Slow Cooker
  • Mixing bowl
  • Forks
  • saucepan (optional)
  • airtight container for storage

Method
 

Prepare the Beef
  1. If using flank steak or skirt steak, slice it into 1-inch strips against the grain for maximum tenderness. If using a chuck roast, leave it whole. Place the beef and thinly sliced white onion directly into your slow cooker.
Make the Sauce
  1. In a mixing bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, rice vinegar, minced garlic, grated fresh ginger, red pepper flakes, and black pepper until the brown sugar is fully dissolved and the mixture is smooth.
Combine Ingredients & Cook
  1. Pour the sauce mixture evenly over the beef and onions in the slow cooker. Ensure the beef is mostly submerged in the sauce. Secure the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  2. Check the beef for tenderness by inserting a fork into it. If the beef shreds easily with no resistance, it is ready. For extra tenderness, opt for the longer cook time.
Optional Sauce Reduction
  1. Once the beef is tender, use two forks to shred it directly in the slow cooker. If the sauce appears too thin, transfer the liquid to a saucepan and simmer rapidly for 5 to 10 minutes until it thickens into a glossy glaze. Return the beef to the sauce and toss well to coat.
Serve
  1. Garnish the shredded Korean beef generously with sesame seeds and sliced green onions. Serve hot over steamed jasmine rice.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 28gFat: 18g

Notes

For a gluten-free version, substitute soy sauce with Tamari or gluten-free liquid aminos. To add vegetables, toss in 1 cup of matchstick carrots and 1 cup of broccoli florets during the last 30 minutes of cooking. For extra tenderness, add 1/4 cup of pear juice to the sauce mixture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, place the beef and sauce in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Use a stovetop skillet over medium-low heat. Add a splash of water or broth if the sauce seems dry to maintain its sticky texture.
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