Name: Slow Cooker Korean Beef Recipe
Prep time: 10 min
Cook time: 8 h 30 min
Total time: 8 h 40 min
Cuisine: Korean
Ingredients: 1 cup beef broth; ½ cup reduced sodium soy sauce; ½ cup brown sugar, packed; 4 cloves garlic, minced; 1 tablespoon sesame oil; 1 tablespoon rice wine vinegar; 1 tablespoon freshly grated ginger; 1 teaspoon Sriracha, or more, to taste; ½ teaspoon onion powder; ½ teaspoon white pepper; 3 pound boneless beef chuck roast, cut into 1-inch cubes; 2 tablespoons cornstarch; 2 green onions, thinly sliced; 1 teaspoon sesame seeds

I absolutely adore this Slow Cooker Korean Beef Recipe because it transforms simple ingredients into an incredibly rich and tender dish with minimal effort on my part. The long, slow cooking process marries the sweet and savory flavors beautifully, delivering melt-in-your-mouth beef that feels like a special meal but only takes 10 minutes to prep. Whenever I want a comforting, crowd-pleasing dinner without slaving over the stove, this recipe is my go-to.

Why You'll Love This Slow Cooker Korean Beef Recipe

One of the biggest reasons I keep coming back to this Slow Cooker Korean Beef Recipe is the flavor. The combination of soy sauce, brown sugar, fresh garlic, and ginger creates a harmonious balance of sweet, salty, and umami notes that remind me why Korean food is so addictive. The subtle heat from the Sriracha adds just the right kick without overpowering the natural richness of the beef. It’s like having a gourmet Korean BBQ in your own home.

Another reason this recipe stands out for me is how incredibly easy it is to prepare. I love recipes that feel fancy but aren’t complicated, and since everything goes into the slow cooker and does its magic over hours, my hands-on time is minimal. I just whisk the sauce ingredients, toss in the beef, and let the slow cooker work its magic. It’s perfect for busy weeknights or lazy weekends when I want a satisfying meal without the fuss.

Finally, this recipe shines because it’s so versatile. I’ve served it as a cozy family dinner, a flavorful dish at casual get-togethers, and even packed it for lunches the next day. It’s one of those dishes that impresses guests but is incredibly comforting for day-to-day meals. I always look forward to pulling out this Slow Cooker Korean Beef Recipe when I want a dish that’s both approachable and memorable.

Ingredients You'll Need

A large, raw piece of red marbled meat rests on crinkled brown parchment paper on a light wooden board. Surrounding it are multiple small clear glass bowls with different ingredients: golden brown sugar, light brown sesame seeds, finely chopped white garlic, powdery white and light beige spices, and a small piece of pale yellow fresh ginger root. A clear glass cup filled with a golden liquid and another small bowl with a dark soy sauce sit nearby. Fresh green onions with white tips lay on the bottom edge of the scene, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love how straightforward and accessible the ingredients for this dish are. Each one plays a specific role, contributing depth of flavor, tenderness, or texture to the final dish. You don’t need anything fancy—just a handful of pantry staples and fresh aromatics to get that authentic Korean-inspired taste.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Beef broth: Adds savory richness and keeps the beef juicy as it cooks low and slow.
Reduced sodium soy sauce: Provides deep umami flavor without being overly salty.
Brown sugar: Brings caramel sweetness that balances the savory and spicy elements.
Garlic: Freshly minced for aromatic pungency and classic Korean flavor foundations.
Sesame oil: Gives a nutty warmth that elevates the dish with a true Korean flair.
Rice wine vinegar: Adds brightness and a subtle tang to cut through the richness.
Freshly grated ginger: Brings a zesty kick that enlivens the sauce beautifully.
Sriracha: Just a touch for heat that enhances all the other flavors.
Onion powder & white pepper: Round out the seasoning with subtle layers of flavor.
Boneless beef chuck roast: The star ingredient that becomes perfectly tender after hours in the slow cooker.
Cornstarch: Used at the end to thicken the luscious sauce into a perfect glaze.
Green onions & sesame seeds: Fresh garnishes that add color, texture, and extra flavor at serving time.

Directions

Step 1: In a large bowl, whisk together the beef broth, soy sauce, brown sugar, minced garlic, sesame oil, rice wine vinegar, grated ginger, Sriracha, onion powder, and white pepper until the sugar dissolves and everything is well combined.

Step 2: Cut your 3-pound boneless beef chuck roast into 1-inch cubes and place them into your 6-quart slow cooker. Pour the beef broth mixture over the beef, stirring gently to coat all the pieces evenly.

Step 3: Cover your slow cooker and set it to cook on low for 7 to 8 hours, or if you’re short on time, high for 3 to 4 hours. You’ll know it’s ready when the beef is incredibly tender and easy to shred with a fork.

Step 4: Once the beef is tender, whisk together 2 tablespoons of cornstarch with ¼ cup of water in a small bowl until smooth. Stir this slurry into the slow cooker, then cover and cook on high for another 30 minutes, or until the sauce thickens into a glossy, rich glaze.

Step 5: Serve immediately. I love to sprinkle thinly sliced green onions and toasted sesame seeds on top for that vibrant fresh crunch and visual appeal. This dish is best enjoyed hot, right from the slow cooker.

Servings and Timing

This recipe comfortably serves 6 hungry people, making it perfect for family dinners or small gatherings. It requires about 10 minutes of prep time, which is incredibly manageable. The slow cooking time is the longest part—around 7 to 8 hours on low—but it’s mostly hands-off. If you’re in a hurry, cooking on high takes approximately 3 to 4 hours. After adding the cornstarch, allow another 30 minutes for the sauce to thicken. Altogether, you’re looking at a total time of about 8 hours and 40 minutes, but remember that most of this is slow cooking with no active work needed. Resting time isn’t necessary since it’s best served warm right away.

How to Serve This Slow Cooker Korean Beef Recipe

A close-up view of a dark black round pot filled with a rich, thick brown stew with chunks of tender meat layered throughout. The meat pieces have a slightly pink center and are covered in a glossy sauce. Thin green slices of scallions and small white sesame seeds are scattered on top, adding fresh color and texture. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When serving this Slow Cooker Korean Beef Recipe, I love pairing it with steamed white rice or buttery jasmine rice to soak up all that luscious sauce. For a healthier twist, brown rice or cauliflower rice works beautifully too. I sometimes add a side of quick pickled cucumbers or kimchi to bring some acidity and crunch, balancing the richness of the beef perfectly.

For presentation, I like to serve it in wide, shallow bowls with a generous sprinkle of chopped green onions and toasted sesame seeds on top. A few extra chili flakes or a drizzle of sesame oil on the side can amp up the flavors if you want more heat or nuttiness at the table. Adding blanched broccoli or sautéed sugar snap peas on the side adds vibrant color and freshness, making it a well-rounded, colorful meal. I usually keep portion sizes hearty since this beef is filling and flavorful.

Beverage-wise, I find that a light, crisp white wine like a Riesling or Sauvignon Blanc pairs wonderfully with the dish's savory-sweet profile. For non-alcoholic options, chilled green tea or a sparkling citrus soda refresh the palate nicely. This recipe shines in casual weeknight dinners but can easily steal the show at weekend family meals or potlucks. I always serve it hot for that comforting melt-in-your-mouth effect, but leftovers taste fantastic warmed up the next day as well.

Variations

Over time, I’ve experimented with a few ways to tweak this Slow Cooker Korean Beef Recipe to suit different tastes and dietary needs. If you want to swap the beef chuck roast, brisket or short ribs also work great, though cooking time may vary slightly depending on the cut. For a lighter option, I’ve tried using boneless chicken thighs instead, which absorb the sauce beautifully but only need about 4-5 hours on low.

If you’re aiming for gluten-free, just make sure to use tamari or a certified gluten-free soy sauce. Vegan versions can be created by substituting the beef with thick-cut mushrooms or jackfruit, and replacing beef broth with vegetable broth. The flavor base remains deliciously intact.

For flavor variations, sometimes I add a splash of Korean gochujang paste for smokier heat or toss in sliced bell peppers and carrots during the last hour for extra texture and sweetness. You can also convert this recipe into an instant pot version by adjusting the cooking times, which is helpful if you want that tender beef in under 2 hours.

Storage and Reheating

Storing Leftovers

I always store leftover Slow Cooker Korean Beef in airtight glass or BPA-free plastic containers to keep it fresh. It stays delicious in the fridge for up to 3 to 4 days. I recommend refrigerating it within two hours after cooking to preserve quality and avoid any food safety issues. The robust flavors actually deepen after a day, making leftovers a treat.

Freezing

This recipe freezes beautifully. I like to portion the beef and sauce into freezer-safe containers or heavy-duty freezer bags with all the air pressed out. It keeps well in the freezer for up to 3 months. When freezing, leave out the garnishes like green onions and sesame seeds, and add those fresh when reheating to keep them bright.

Reheating

To reheat, I gently warm the beef on the stove over low heat or in the microwave, stirring occasionally so it heats evenly and the sauce doesn’t separate. Adding a splash of water or broth can help loosen the sauce if it’s thickened too much in the fridge. I avoid overheating to preserve the tender texture of the beef. Fresh garnishes added after reheating bring back that vibrant burst of flavor and color.

FAQs

Can I use a different cut of beef for this Slow Cooker Korean Beef Recipe?

Absolutely! While chuck roast is ideal for its marbling and tenderness after slow cooking, you can also use brisket, short ribs, or even stew meat. Just adjust cooking times slightly—tougher cuts may need longer to become tender, while more delicate cuts cook faster.

Is this recipe spicy? Can I adjust the heat level?

The spice level is mild to moderate thanks to the 1 teaspoon of Sriracha, but it’s very easy to adjust. Feel free to add more Sriracha for extra heat or reduce it if you prefer a milder dish. You can also leave it out entirely if you’re serving picky eaters.

Can I make this Slow Cooker Korean Beef Recipe ahead of time?

Yes! This dish actually tastes fantastic the next day as the flavors continue to meld. You can prepare it a day ahead, then refrigerate or freeze and reheat when you’re ready to serve. Just be sure to add fresh garnishes after reheating to keep things vibrant.

What can I serve with this Korean beef to make a complete meal?

Steamed white or brown rice is a classic accompaniment, but you could also serve it with noodles, cauliflower rice, or even wrapped in lettuce cups for a lighter option. Adding a crisp cucumber salad, kimchi, or sautéed greens balances the richness wonderfully.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Definitely! Use the sauté function to brown the beef first (optional), then cook on high pressure for about 45 minutes to an hour, followed by a natural release. Add the cornstarch slurry afterward and simmer using the sauté function until the sauce thickens. It’s a great shortcut if time is tight.

Conclusion

I hope you’re as excited as I am to try this Slow Cooker Korean Beef Recipe. It’s one of those dishes that's effortless yet impressively flavorful, perfect for cozy nights or when feeding a crowd. Once you experience how tender and richly sauced this beef gets, I guarantee it will become a loved staple in your meal rotation. Give it a try—I promise it’ll bring a little Korean-inspired joy to your table with minimal fuss and maximum taste.