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–+ servings

Slow Cooker Korean Beef

Yield: 6 servings
Prep: 10 minutes
Cook: 8 hours 30 minutes
Total: 8 hours 40 minutes
Amazingly tender, melt-in-your-mouth Korean beef easily made right in the crockpot - 10 min prep! So easy, so good.
4.9 stars (93 ratings)

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

Equipment

Instructions

  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.