Slow Cooker Korean Beef

This incredibly tender slow cooker Korean beef. Chuck roast cooked low and slow for 8 hours in a sweet and spicy Korean-style teriyaki sauce! Serve over rice or noodles with some veggies like steamed broccoli or cauliflower. Great for the freezer or meal-prepping!

Love easy slow cooker recipes? Then, try my Slow Cooker Barbacoa Beef and my Easy Slow Cooker Italian Meatballs!

an overhead view of this slow cooker Korean beef in a crock pot with a wooden spoon garnished with sesame seeds and sliced green onions | chefsavvy.com

An Easy and Flavorful Crock Pot Recipe

I love cooking chuck roast in the slow cooker. It always produces super-tender, fall-apart meat, especially in this slow cooker Korean beef recipe. The tender chuck roast gets cooked in an easy Korean-inspired teriyaki-style sauce. And it’s minimal effort for the home chef! The crock pot does most of the work.

Both the sauce and cubed chuck roast get added to the slow cooker. Best of all, the prep time is less than 10 minutes! You can even prep all the ingredients the night before and throw it into the slow cooker in the morning to make it even easier.

Key Ingredients

The ingredient you’ll likely have to make a run to the grocery store for is the 2 pounds of chuck roast. Everything else needed for the sauce you likely have on-hand in the fridge or pantry!

For the Korean-inspired sauce, you’ll need:

  • Light brown sugar (can use dark in a pinch)
  • Low-sodium soy sauce (to better control the amount of salt in this sauce)
  • Minced garlic
  • Minced ginger
  • Sesame Oil
  • Rice vinegar
  • Sriracha (or hot sauce of your choice)
  • Cornstarch
  • Green onions
  • Sesame seeds

How To Make It

  1. Start by mixing up the sauce ingredients: brown sugar, soy sauce, sesame oil, Sriracha, ginger and garlic.
  2. Add the sauce and cubed chuck roast to the slow cooker and cook on low for 8 hours.
  3. After the Slow Cooker Korean Beef has finished cooking I mix cornstarch and some of the cooking liquid together to thicken it up.
  4. To serve, I garnish with green onions, sesame seeds and a little more Sriracha before scooping it over a bed of rice or noodles. Yum!

a closeup of this slow cooker Korean beef in a crock pot with a wooden spoon garnished with sesame seeds and sliced green onions | chefsavvy.com

Serving Suggestions

Tips and Variations

  • Drizzle each serving of this slow cooker Korean beef with some extra Sriracha or even Japanese mayo before eating.
  • Try making this with chopped pork loin instead of beef!
  • Serve with some sautéed or steamed veggies like broccoli, asparagus, cauliflower, or broccolini.
  • Add some sliced white onion to this slow cooker Korean beef!

an overhead view of this slow cooker Korean beef in a crock pot with a wooden spoon garnished with sesame seeds and sliced green onions | chefsavvy.com

Storage, Freezing, and Reheating Tips

  • Store cooled leftovers in an airtight container or plastic bag in the fridge for up to 4 days.
  • Freeze cooled slow cooker Korean beef in an airtight, freezer-safe container or plastic bag for up to 3 months.
  • Reheat from frozen by letting this crock pot Korean beef thaw in the fridge overnight or on the counter at room temperature for a couple hours before microwaving until warmed through. Stir halfway to distribute heat evenly.

More Easy Slow Cooker Recipes To Try

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Slow Cooker Korean Beef

4 from 8 votes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4
Incredibly Tender Slow Cooker Korean Beef. Chuck roast cooked low and slow for 8 hours in a sweet and spicy Korean style sauce! Serve over rice or noodles!

Ingredients

Slow Cooker Korean Beef

  • 2 pounds chuck roast cut into bite size pieces

Sauce

  • 1/2 cup light brown sugar
  • 1/2 cup low sodium soy sauce
  • 6 cloves garlic minced
  • 2 teaspoons ginger minced
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons Sriracha or more to taste
  • 1-2 tablespoons cornstarch
  • green onions. if desired
  • sesame seeds if desired

Instructions

  • Add chuck roast to the slow cooker.
  • In a medium bowl mix together all of the sauce ingredients.
  • Pour on top of the chuck roast and stir.
  • Cover and cook for 8 hours on low. (I would not recommend cooking this on high. I have tried and it was pretty tough after cooking on high for 5 hours).
  • When the chuck roast is done mix together 1-2 tablespoons of cornstarch and 1/4 cup of the liquid from the slow cooker in a small bowl. (I usually start with 1 tablespoon, if you want it thicker add an additional tablespoon to 1/4 cup cooking liquid)
  • Pour the mixture back in the slow cooker and cook on high heat for an additional 30 minutes or until the sauce is thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Recipe Notes

Adapted from Damn Delicious

Originally Published April, 7th 2017

Nutrition Facts
Slow Cooker Korean Beef
Amount Per Serving
Calories 577 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 156mg52%
Sodium 1307mg57%
Potassium 864mg25%
Carbohydrates 33g11%
Sugar 27g30%
Protein 45g90%
Vitamin A 30IU1%
Vitamin C 2.9mg4%
Calcium 75mg8%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Korean
Keyword: Slow Cooker Korean Beef
Author: Kelley

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Recipe Rating




Comments - page 1/2

  • Krystal

    This looks sooo yummy!! I have to make this!! Korean flavour is my FAVOURITE!!! I have a question though – will 1/2 a cup of soy sauce and 2 table spoons of rice vinegar be enough liquid to cover the meat? Would I be able to add a little bit of beef broth to it to make sure the meat doesn’t burn & stick to the slow cooker? Or would that change the flavour?
    Thanks for the recipe 🙂

  • Hi Krystal!

    Yes it will cover the meat don’t worry! You can always double the sauce if you prefer.

    Thanks!

    Kelley

  • Lynne

    Would you serve this on rice or noodles please? Or other?

  • Hi Lynne!

    Either would be awesome! I would do maybe sticky white rice to soak up all the sauce or some easy stir fry noodles to go on the side.

    Thanks & Enjoy!

    Kelley

  • Curtis Stotlar

    I love Korean cooking and have enjoyed it with Korean
    friends on many occasions.
    It takes time for the American stomach to adjust
    to it but denitely worth the wait! This dish is Korean- flavored or ma

  • Lariska

    Has anyone actually made it except for the owner of the recipe, don’t understand people giving rating when they haven’t tried making it.

  • Sharon Seiber

    I am going to try this without the sriracha and see how it goes. Hot foods are not welcome at our house, but the recipe looks good

  • Stephanie

    Super easy to make. I made mine in the morning and by the time dinner rolled around it was ready. Flavor was great, the sauce over all my meat and the sesame seeds and green onions were a great addition. It was so good look apart from delicious it even made it on my insta.

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