Crockpot 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.
Servings: 6 people
Equipment
- Crockpot
Ingredients
- 3 lb Boneless Beef Chuck Roast, cubed
- 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
- 1/2 tsp Onion Powder
- 1/2 tsp Pepper
- 1/4 C Beef Broth
- 2 TBSP Cornstarch
Instructions
- 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.