Slow Cooker Korean Beef Recipe

Introduction

Slow Cooker Korean Beef is a comforting and richly flavored dish that combines tender beef with a savory, sweet, and slightly spicy sauce. Inspired by traditional Korean dishes like bulgogi and galbi, this recipe uses slow cooking to develop deep flavors and melt-in-your-mouth texture with minimal effort.

Ingredients

• 1 onion, diced
• 3 teaspoons garlic, crushed
• 2 teaspoons ginger, minced
• 1 tablespoon rice wine vinegar
• 2 tablespoons sesame oil
• ½ cup soy sauce
• ½ cup beef stock
• ½ cup brown sugar
• ¼ teaspoon red chili flakes
• 1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes

Thickener:

• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Step 1: In a slow cooker, combine diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir well to mix all ingredients.
2. Step 2: Add the beef cubes to the slow cooker and toss to ensure the meat is fully coated with the sauce.
3. Step 3: Cover and cook on low heat for 8 hours, or until the beef is tender and flavorful.
4. Step 4: In a small bowl, whisk together cornstarch and water to create a slurry, then pour it into the slow cooker and stir to combine.
5. Step 5: Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce thickens to your liking.
6. Step 6: Serve the Korean beef hot, optionally garnished with sliced green onions and sesame seeds. Enjoy!

Tips & Variations

• For a milder dish, reduce or omit the red chili flakes.
• Substitute the brown sugar with honey or maple syrup for a different sweetness profile.
• Use low-sodium soy sauce to control saltiness.
• Try replacing beef with chicken, pork, or tofu for a different protein option.
• Serve over steamed rice, noodles, or in lettuce wraps for variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze the beef in a suitable container for up to three months. When reheating, add a splash of water or beef stock to loosen the sauce and warm gently on the stove or in the microwave to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast is ideal for slow cooking, but you can also use beef short ribs, brisket, or stew meat for tender, flavorful results.

How spicy is this dish?

The recipe includes red chili flakes which add a mild heat, but the spiciness can be adjusted to your preference by reducing or increasing the chili flakes or adding Korean chili paste (gochujang) for more heat.

Slow Cooker Korean Beef Recipe

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★★★★★

5 from 83 reviews

Slow Cooker Korean Beef is a flavorful and tender dish inspired by traditional Korean cuisine, combining sweet, savory, and spicy elements. This recipe uses a slow cooker to marinate and gently cook chuck beef cubes with garlic, ginger, soy sauce, brown sugar, and chili flakes, resulting in melt-in-your-mouth beef perfect served over rice or in versatile meals.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 50 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 onion, diced
• 3 teaspoons garlic, crushed
• 2 teaspoons ginger, minced
• 1 tablespoon rice wine vinegar
• 2 tablespoons sesame oil
• ½ cup soy sauce
• ½ cup beef stock
• ½ cup brown sugar
• ¼ teaspoon red chili flakes
• 1 kilogram (2.2 pounds) chuck beef, cut into bite-sized cubes

Thickener

• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Prepare the sauce: In a slow cooker, combine the diced onion, crushed garlic, minced ginger, rice wine vinegar, sesame oil, soy sauce, beef stock, brown sugar, and red chili flakes. Stir the ingredients until well mixed to create a flavorful sauce base.
2. Add the beef: Place the bite-sized chuck beef cubes into the slow cooker, ensuring they are thoroughly coated with the sauce mixture for maximum flavor absorption.
3. Slow cook: Cover the slow cooker and set it to low heat. Cook the beef for 8 hours, allowing the meat to slowly tenderize and the flavors to meld deeply.
4. Make the slurry: In a small bowl, mix the cornstarch with water to form a smooth slurry that will be used to thicken the sauce.
5. Thicken the sauce: Pour the cornstarch slurry into the slow cooker, stirring to combine. Increase the slow cooker setting to high and cook for an additional 30 minutes to allow the sauce to thicken to your preferred consistency.
6. Serve: Ladle the Korean beef hot over steamed white rice, and optionally garnish with sliced green onions and sesame seeds. Enjoy your rich, tender, and flavorful slow-cooked Korean beef.

Notes

• You can substitute chicken, pork, or tofu for a different protein option.
• For low sodium, use low-sodium soy sauce or coconut aminos.
• Add extra red chili flakes or gochujang for more spice.
• Leftovers store well in the refrigerator for up to 4 days or can be frozen for longer storage.
• Reheat gently with a splash of water or broth to maintain texture.
• Serve with steamed rice, lettuce wraps, kimchi, or noodles for variety.

Keywords: slow cooker Korean beef, Korean beef recipe, slow cooked beef, bulgogi inspired, easy Korean dinner, tender slow cooker beef