Slow Cooker Korean Beef

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!

Slow Cooker Korean Beef | chefsavvy.com

I love cooking chuck roast in the slow cooker. It always produces super tender fall apart meat. The tender chuck roast gets cooked in an easy Korean inspired sauce.

Both the sauce and cubed chuck roast get added to the slow cooker. 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!

How to make Slow Cooker Korean Beef

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

Korean Chuck Roast Beef | chefsavvy.com

What to serve with this Korean Beef

Easy Korean Beef | chefsavvy.com

If you love this recipe try these Easy Slow Cooker Recipes!

Slow Cooker Korean Beef

3.34 from 3 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

  1. Add chuck roast to the slow cooker.
  2. In a medium bowl mix together all of the sauce ingredients.
  3. Pour on top of the chuck roast and stir.
  4. 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).
  5. 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)
  6. Pour the mixture back in the slow cooker and cook on high heat for an additional 30 minutes or until the sauce is thickened.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.

Recipe Notes

Adapted from Damn Delicious

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

Originally Published April, 7th 2017

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Comments

  • 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

    • 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