Slow Cooker Korean Beef

barbara lentz


So good.


☆☆☆☆☆ 0 votes

10 Min
8 Hr 30 Min
Slow Cooker Crock Pot


  • 1
    boneless chuck roast
  • 1 c
    beef broth
  • 1/2 c
    soy sauce
  • 1/2 c
    brown sugar
  • 2 Tbsp
    gochujang sauce
  • 3 clove
    garlic minced
  • 2 Tbsp
    toasted sesame oil
  • 2 Tbsp
    seasoned rice vinegar
  • 2 Tbsp
    cornstarch mixed in 2 tbsp water
  • 3 c
    cooked rice or rice noodles
  • ·
    green parts of green onion sliced thin
  • ·
    fresh cilantro chopped
  • ·
    toasted sesame seed

How to Make Slow Cooker Korean Beef


  1. Cut the roast into 4 pieces. Place the roast in a slow cooker. Mix the beef broth, soy sauce, brown sugar, Gochujang sauce, garlic, toasted sesame oil and rice vinegar together. Pour over roast. Cook on low for 8 hours.
  2. Remove meat from slow cooker and shred. Place the meat back in slow cooker and add the cornstarch mixed with water. Increase the heat to high and let cook another 30 minutes until thickened.
  3. Serve over rice or noodles. Garnish with green onions cilantro and toasted sesame seeds

Printable Recipe Card

About Slow Cooker Korean Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Korean

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