This Crockpot Korean Beef is a set-and-forget wonder that transforms humble beef into a spectacularly tender, sweet, and spicy meal. The hardest part is waiting while your slow cooker fills the kitchen with incredible aromas. It’s the perfect warm hug of restaurant-quality flavor with minimal effort.
If you're looking for the perfect Crockpot Korean Beef, you're in the right place. Whether you love Crockpot Recipes or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Crockpot Korean Beef
- Effortless Elegance: Complex, restaurant-worthy flavors with minimal fuss.
- Unbelievably Tender Beef: Long, gentle cooking yields melt-in-your-mouth shreds.
- Incredibly Versatile: Perfect over rice, in tacos, or on sliders.
- The Sauce is Everything: Sticky, glossy, and deeply addictive gochujang glaze.
Ingredients & Tools
- 1.5 kg beef chuck roast, trimmed and cut into 2-inch chunks
- 120 ml low-sodium soy sauce
- 75 g gochujang (Korean chili paste)
- 80 ml rice vinegar
- 65 g brown sugar
- 8 garlic cloves, minced
- 2 tbsp freshly grated ginger
- 2 tbsp sesame oil
- 1 large onion, thinly sliced
- 2 spring onions, sliced (for garnish)
- 2 tsp sesame seeds (for garnish)
Tools: A 6-quart or larger slow cooker, a small whisk for the sauce, and a sharp knife.
Notes: Don’t skip the fresh ginger or garlic—they provide a bright, aromatic backbone. Using low-sodium soy sauce gives you better control over saltiness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6-8 hours (Low) or 3-4 hours (High) | Total Time: 6 hours 15 minutes (minimum)
Before You Start: Tips & Ingredient Notes
- Choosing Your Beef. Chuck roast is ideal here because it’s well-marbled with fat, which slowly renders and bastes the meat from within, ensuring it stays juicy and tender throughout the long cooking process.
- Gochujang is Non-Negotiable. This fermented Korean chili paste provides a unique sweet, spicy, and umami flavor that you just can’t replicate with other pastes like sriracha. Look for it in the international aisle.
- Don’t Skip the Sear. I know it’s an extra step, but browning the beef chunks first creates a beautiful fond on the bottom of your pan and adds a deep, rich, caramelized flavor to the entire dish. It’s a game-changer.
- Low and Slow is the Way to Go. For the most tender, shreddable beef, I highly recommend using the low setting. The high setting can sometimes cause the muscle fibers to tighten up a bit more, resulting in a slightly less tender texture.
How to Make Crockpot Korean Beef
Step 1: Pat the beef chunks completely dry with paper towels—this is crucial for getting a good sear. Season generously with black pepper. Heat a tablespoon of neutral oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the beef for 2-3 minutes per side, until a deep brown crust forms. You’re not cooking it through, just building flavor. Transfer the seared beef to your slow cooker.
Step 2: In a medium bowl, whisk together the soy sauce, gochujang, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Keep whisking until the gochujang is completely dissolved and the sauce is smooth. You’ll notice it has a beautiful, rich red color and a wonderfully pungent, sweet-spicy aroma.
Step 3: Scatter the thinly sliced onion over the seared beef in the slow cooker. This creates a little aromatic bed for the meat. Now, pour the prepared sauce evenly over everything. Give the insert a gentle shake to help the sauce settle and coat the beef, but there’s no need to stir it vigorously.
Step 4: Place the lid securely on your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef is ready when it easily shreds apart when pressed with a fork. The long, slow cook time is what makes the connective tissue break down into pure, succulent tenderness.
Step 5: Once the beef is fall-apart tender, use two forks to shred it directly in the slow cooker. It should offer almost no resistance. Stir the shredded beef into the sauce, which will have thickened slightly. Let it sit for 10-15 minutes with the lid off—this allows the beef to really soak up all that glorious flavor.
Step 6: For an extra glossy, restaurant-style finish, you can optionally thicken the sauce. Transfer the beef and all the liquid to a large skillet. Bring to a simmer over medium heat and let it bubble for 5-7 minutes, stirring occasionally, until the sauce reduces and clings beautifully to the meat.
Step 7: Serve your Crockpot Korean Beef hot, garnished generously with the sliced spring onions and a sprinkle of toasted sesame seeds. The fresh, sharp garnish provides a lovely contrast to the rich, savory beef and makes the whole dish look incredibly inviting.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in airtight bags or containers.
- Reviving: Reheat gently on the stove with a splash of water or broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Fluffy White Rice — The ultimate base to soak up every last drop of that incredible sauce. Its mild flavor is the perfect canvas for the bold beef.
- Quick-Pickled Cucumbers — Their bright, acidic crunch cuts through the richness of the beef beautifully and adds a refreshing element to your plate.
- Steamed Bok Choy or Broccoli — A simple, healthy green side that balances the meal and adds a different texture to the experience.
Drinks
- Cold Lager or Hoppy IPA — The crisp, bitter notes of a good beer are a classic pairing that cleanses the palate between bites of the savory, spicy beef.
- Iced Barley Tea (Boricha) — A traditional, nutty, and caffeine-free Korean drink that is subtly sweet and wonderfully refreshing with this kind of meal.
Something Sweet
- Green Tea Ice Cream — The slightly bitter, earthy notes of matcha provide a sophisticated and cooling finish that contrasts the spice and umami of the main course.
- Sweet Red Bean Buns — A classic Asian dessert with a soft, pillowy exterior and a sweet, pasty filling that offers a comforting and familiar end to the meal.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan when searing. If you dump all the beef in at once, you’ll steam it instead of searing it. That beautiful, flavorful brown crust won’t form. I’ve messed this up before too, and it really does make a difference in the final depth of flavor.
- Mistake: Using a lean cut of beef. Cuts like sirloin or round roast will become dry and tough with this long cooking method. You need the marbling and connective tissue in chuck roast to keep the meat moist and tender.
- Mistake: Lifting the lid too often. Every time you peek, you let out a significant amount of heat and steam, which can drastically increase the cooking time. Trust the process and keep that lid on!
- Mistake: Skipping the garnish. The spring onions and sesame seeds aren’t just for looks. They add a crucial pop of fresh flavor and a nutty, toasty crunch that elevates the entire dish from good to great.
Expert Tips
- Tip: Make it a day ahead. The flavors of this dish deepen and meld together even more beautifully after a night in the fridge. Simply reheat gently on the stove or in the slow cooker before serving.
- Tip: Control the heat level. Love spice? Add a teaspoon of gochugaru (Korean chili flakes) to the sauce. Prefer it mild? Use a mild gochujang or reduce the amount by a tablespoon.
- Tip: Create a “foil packet” for veggies. Want to cook carrots or potatoes with the beef? Place them on a large sheet of heavy-duty foil, drizzle with a bit of sauce, and seal into a packet. Place it on top of the beef for the last 2 hours of cooking.
- Tip: Use the sauce for other things. Any leftover sauce is liquid gold. Use it as a marinade for chicken, a glaze for grilled salmon, or even a dressing for a crunchy cabbage slaw.
FAQs
Can I make this in an Instant Pot instead?
Absolutely! Use the sauté function to sear the beef. Add the sauce and onions, then pressure cook on high for 35-40 minutes, followed by a natural pressure release for 10 minutes. The result will be just as tender, just a whole lot faster.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan on the stove over low heat, adding a tiny splash of water or beef broth to loosen the sauce if it has thickened too much. You can also reheat it in the microwave in 30-second intervals, stirring in between.
Is this recipe spicy?
It has a gentle, building warmth, but it’s not overwhelmingly spicy. Gochujang provides more of a sweet, fermented, umami flavor than pure heat. If you’re very sensitive to spice, start with half the amount and taste the sauce before adding it all. You can always add more later.
Can I freeze Crockpot Korean Beef?
Yes, it freezes beautifully! Let it cool completely, then transfer to freezer-safe bags or containers, pressing out as much air as possible. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
What can I use if I can’t find gochujang?
While the flavor won’t be exactly the same, you can make a substitute by mixing 2 tablespoons of sriracha or another chili-garlic sauce with 1 tablespoon of miso paste and 1 teaspoon of sugar. This will mimic the spicy, salty, and fermented notes as best as possible.
Crockpot Korean Beef
Make the easiest Crockpot Korean Beef with this slow cooker recipe. Tender, sweet, and spicy beef that's perfect over rice. Get the simple recipe now!
Ingredients
For the Ingredients
-
1.5 kg beef chuck roast (trimmed and cut into 2-inch chunks)
-
120 ml low-sodium soy sauce
-
75 g gochujang (Korean chili paste)
-
80 ml rice vinegar
-
65 g brown sugar
-
8 cloves garlic (minced)
-
2 tbsp freshly grated ginger
-
2 tbsp sesame oil
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1 large onion (thinly sliced)
-
2 spring onions (sliced (for garnish))
-
2 tsp sesame seeds (for garnish)
Instructions
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Pat the beef chunks completely dry with paper towels—this is crucial for getting a good sear. Season generously with black pepper. Heat a tablespoon of neutral oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the beef for 2-3 minutes per side, until a deep brown crust forms. You’re not cooking it through, just building flavor. Transfer the seared beef to your slow cooker.01
-
In a medium bowl, whisk together the soy sauce, gochujang, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Keep whisking until the gochujang is completely dissolved and the sauce is smooth. You’ll notice it has a beautiful, rich red color and a wonderfully pungent, sweet-spicy aroma.02
-
Scatter the thinly sliced onion over the seared beef in the slow cooker. This creates a little aromatic bed for the meat. Now, pour the prepared sauce evenly over everything. Give the insert a gentle shake to help the sauce settle and coat the beef, but there’s no need to stir it vigorously.03
-
Place the lid securely on your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef is ready when it easily shreds apart when pressed with a fork. The long, slow cook time is what makes the connective tissue break down into pure, succulent tenderness.04
-
Once the beef is fall-apart tender, use two forks to shred it directly in the slow cooker. It should offer almost no resistance. Stir the shredded beef into the sauce, which will have thickened slightly. Let it sit for 10-15 minutes with the lid off—this allows the beef to really soak up all that glorious flavor.05
-
For an extra glossy, restaurant-style finish, you can optionally thicken the sauce. Transfer the beef and all the liquid to a large skillet. Bring to a simmer over medium heat and let it bubble for 5-7 minutes, stirring occasionally, until the sauce reduces and clings beautifully to the meat.06
-
Serve your Crockpot Korean Beef hot, garnished generously with the sliced spring onions and a sprinkle of toasted sesame seeds. The fresh, sharp garnish provides a lovely contrast to the rich, savory beef and makes the whole dish look incredibly inviting.07
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