Slow-Cooker Korean Beef Recipe

Introduction

This Slow-Cooker Korean Beef is a flavorful, tender dish perfect for busy days. With a rich blend of ginger, garlic, and gochujang, it brings authentic Korean-inspired taste right to your table with minimal effort.

Ingredients

• 1 (2”) piece ginger, peeled, finely chopped
• 4 cloves garlic, finely chopped
• 3/4 cup low-sodium beef broth
• 1/2 cup packed light brown sugar
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup gochujang
• 2 tablespoons toasted sesame oil
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon cornstarch
• 4 pounds beef shoulder, excess fat trimmed, cut into about 1 1/2” pieces
• Cooked white rice, for serving
• Chopped scallions, for garnish
• Chopped fresh cilantro, for garnish
• Toasted sesame seeds, for garnish

Instructions

1. Step 1: In a 6-quart slow cooker, whisk together the ginger, garlic, beef broth, brown sugar, soy sauce, gochujang, toasted sesame oil, rice vinegar, and cornstarch until smooth.
2. Step 2: Add the beef pieces to the slow cooker and stir to evenly coat them with the sauce. Cover and cook on high for 5 to 6 hours, until the beef is super tender.
3. Step 3: Turn off the slow cooker and uncover it. Let the beef cool for about 15 minutes before skimming off excess fat from the surface of the sauce, leaving just a thin layer.
4. Step 4: Stir the sauce to combine, then shred the beef with two forks into bite-sized pieces. Toss the shredded beef with the sauce to coat evenly.
5. Step 5: Serve the shredded Korean beef over cooked white rice, and garnish with chopped scallions, fresh cilantro, and toasted sesame seeds.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes or more gochujang to taste.
• Use boneless chuck roast instead of beef shoulder for a similar tender result.
• If you don’t have a slow cooker, braise the beef in a covered Dutch oven at 325°F for 3 to 4 hours until tender.
• Swap brown sugar with coconut sugar or honey for a different sweetness profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of beef broth if the sauce is too thick. You can also freeze the cooked beef for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, cuts like chuck roast or brisket work well because they become very tender when slow-cooked. Avoid lean cuts, as they can dry out.

Is gochujang spicy?

Gochujang is a Korean fermented chili paste that has a balanced heat with a slight sweetness. If you prefer less spice, reduce the amount used or substitute with a mild chili paste.

Slow-Cooker Korean Beef Recipe

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★★★★★

4.8 from 58 reviews

This Slow-Cooker Korean Beef recipe is a deliciously tender and flavorful dish perfect for a comforting meal. The beef is slowly cooked in a savory and slightly spicy sauce made with ginger, garlic, gochujang, and soy sauce, resulting in melt-in-your-mouth meat served over steamed white rice and garnished with fresh scallions, cilantro, and toasted sesame seeds. Easy to prepare and hands-off, this recipe is ideal for busy days and sure to satisfy cravings for authentic Korean flavors.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Sauce and Marinade

• 1 (2”) piece ginger, peeled, finely chopped
• 4 cloves garlic, finely chopped
• 3/4 cup low-sodium beef broth
• 1/2 cup packed light brown sugar
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup gochujang (Korean red chili paste)
• 2 tablespoons toasted sesame oil
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon cornstarch

Beef

• 4 pounds beef shoulder, excess fat trimmed, cut into about 1 1/2-inch pieces

For Serving

• Cooked white rice
• Chopped scallions
• Chopped fresh cilantro
• Toasted sesame seeds

Instructions

1. Prepare the sauce and beef: In a 6-quart slow cooker, whisk together the finely chopped ginger, garlic, beef broth, brown sugar, soy sauce, gochujang, toasted sesame oil, rice vinegar, and cornstarch until well combined. Add the beef pieces to the sauce and mix thoroughly to coat the beef evenly.
2. Cook the beef: Cover the slow cooker with its lid and set it to cook on high heat. Let the beef cook for 5 to 6 hours until it becomes super-tender and easily shreddable. After cooking, turn off the slow cooker and uncover it, allowing the dish to cool for about 15 minutes.
3. Skim the fat and shred the beef: Using a spoon, carefully skim off the excess fat from the surface of the sauce, leaving only a thin layer of fat for richness. Stir the sauce to recombine. Then, use two forks to shred the beef into bite-sized pieces, tossing it with the sauce to ensure every piece is coated.
4. Serve: Spoon the shredded Korean beef and its flavorful sauce over bowls of cooked white rice. Garnish with chopped scallions, fresh cilantro, and a sprinkling of toasted sesame seeds. Serve immediately for a hearty, warming meal.

Notes

• For a gluten-free option, substitute tamari for the soy sauce.
• If gochujang is unavailable, you can substitute with a mix of miso paste and chili flakes, though flavor will vary.
• Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
• Adjust the amount of gochujang to control the spice level according to your preference.
• Serve with steamed vegetables like broccoli or bok choy for a complete meal.

Keywords: slow cooker Korean beef, Korean beef recipe, slow cooker recipes, gochujang beef, easy Korean dinner, beef shoulder recipe