Crockpot Korean Beef

There’s nothing quite like walking into your kitchen after a long day and being greeted by the rich, savory aroma of slow-cooked Korean beef. This Crockpot Korean Beef recipe transforms a humble beef chuck roast into melt-in-your-mouth perfection, infused with the bold and comforting flavors of garlic, sesame oil, rice vinegar, ginger, and a touch of spicy-sweet gochujang. After eight hours of gentle simmering in your slow cooker, the beef becomes irresistibly tender and packed with depth, making it the ultimate comfort food. Serve it over fluffy, sticky rice, with a side of steamed broccoli, and you’ve got a meal that feels both special and effortless. It’s perfect for busy weeknights, lazy weekends, or anytime you’re craving a taste of Korean-inspired comfort.

To make this Crockpot Korean Beef, you will need the following –

3 lb Boneless Chuck Roast (a little bigger is fine)
1/2 C Beef Broth
1/2 C Soy Sauce
1/3 C Brown Sugar
5 cloves Garlic, minced
2 TBSP Sesame Oil
2 TBSP Rice Vinegar
2 TBSP Ginger, grated
1 TBSP Gochujang Sauce (can add additional tablespoon if you prefer)
1/2 Tsp Onion Powder
1/2 Tsp Pepper
1/4 C Beef Broth
2 TBSP Cornstarch

Some items you will need –

Crockpot, preferably 4 or 5 quart
Measuring Spoons and Cups
Whisk
Rice Cooker
Sharp Knife
Cutting Board

First, slice your chuck roast into 1 inch cubes. Remove any large pieces of fat.

In a bowl, combine the 1/2 C Beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, Gochujang sauce, onion powder, and pepper. Whisk until well combined.

Place the beef in the crockpot and pour the sauce over the beef.

Place the cover on the crockpot and cook on low for 8 hours. I do not recommend cooking this on high; you need the slow and low cooking to make the roast tender.

Once your beef is tender, it’s time to add a slurry to help thicken the sauce.

In a small bowl, whisk together the 1/4 c beef broth and cornstarch until the cornstarch has dissolved. Add the mixture to the crockpot and stir. Let it simmer for about 15 minutes until the sauce thickens.

While the sauce is thickening, this is the time to make your rice and steam the broccoli.

Serve the Korean beef over rice with a side of vegetables, and you have a complete meal on the table within 30 minutes of getting home.

As the back-to-school season kicks into gear and weeknights get busier, this Crockpot Korean Beef is a true lifesaver. With just a few minutes of prep in the morning, you can come home to a warm, flavorful dinner that’s ready to serve, no last-minute scrambling required. Its tender, savory-sweet beef over sticky rice is a hit with the whole family, making it a reliable go-to for those nights when you want something hearty and satisfying without the extra effort. Simple, comforting, and full of flavor, it’s a recipe you’ll find yourself coming back to again and again.