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Slow Cooker Korean Beef

Savory Slow Cooker Korean Beef for Effortless Dinner Bliss

This Slow Cooker Korean Beef is my go-to dish for busy weeknights, effortlessly transforming tough cuts of meat into tender, flavorful delights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Short Ribs/Chuck Roast Can use brisket or beef flank as alternatives.
  • 1 tablespoon Olive Oil You may substitute with avocado oil if desired.
For the Marinade
  • ½ cup Low-Sodium Soy Sauce Tamari for gluten-free alternative.
  • ¼ cup Light Brown Sugar Coconut sugar is a low glycemic substitute.
  • 2 tablespoons Rice Vinegar Avoid using seasoned vinegar.
  • 2 tablespoons Toasted Sesame Oil Can swap with walnut oil.
  • 1 tablespoon Fresh Ginger Use less ground ginger if substituting.
  • 4 cloves Garlic Essential, no substitutions needed.
Optional Spices & Add-ins
  • 1-2 tablespoons Gochujang Sriracha can be used for milder heat.
  • 1-2 tablespoons Honey/Maple Syrup Agave syrup can be used as a substitute.
  • 1 teaspoon Black Pepper Fresh ground pepper is recommended.
  • 1 tablespoon Cornstarch Arrowroot powder can be used as an alternative.
  • 1 teaspoon Red Pepper Flakes Adjust to taste.
  • ½ cup Fresh Cilantro Parsley can be used as a milder alternative.
For the Garnish
  • 2 stalks Green Onions No other options needed.
  • 2 tablespoons Sesame Seeds No substitutions unless preferred.

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Slow Cooker Korean Beef
  1. Trim excess fat from beef and cut into 2-inch chunks. Chop one large yellow onion.
  2. Heat olive oil in a skillet and sear beef in batches for 2-3 minutes per side until browned.
  3. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, gochujang, and black pepper.
  4. Pour the sauce over the beef and onions in the slow cooker. Stir to coat well. Cook on low for 6-8 hours or high for 3-4 hours.
  5. Shred beef in the slow cooker using two forks. For a thicker sauce, mix cornstarch with water and stir into the sauce, cooking on high for 20-30 minutes.
  6. Return shredded beef to the sauce and mix well. Serve over rice or in lettuce wraps, garnished with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Monitor cooking time based on the cut of beef used for optimal tenderness. Adjust sweetness and use fresh ingredients for best flavor.

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