Transform your weeknight dinner routine with Slow Cooker Korean Beef that delivers restaurant-quality flavor without the fuss. This dish captures the beloved taste of Korean bulgogi—sweet, savory, and deeply satisfying—while your slow cooker does all the heavy lifting. Tender chunks of beef short ribs simmer for hours in a luscious sauce made with soy, brown sugar, ginger, and garlic, creating melt-in-your-mouth pieces that practically fall apart at the touch of a fork. Whether you’re a busy parent or a cooking enthusiast, this recipe proves that gourmet doesn’t require hours of active kitchen time.

Why You’ll Love This Slow Cooker Korean Beef

Minimal prep, maximum flavor. Just 20 minutes of hands-on work, then your slow cooker handles everything while you tackle your day.
Budget-friendly elegance. Chuck roast or short ribs become tender, luxurious meat worthy of special occasions at a fraction of restaurant prices.
Incredibly versatile. Serve over rice, stuff into tacos, wrap in lettuce cups, or toss with noodles for endless meal possibilities.
Make-ahead friendly. Perfect for meal prep—the flavors actually deepen overnight, making leftovers even more delicious than the first serving.
Crowd-pleaser guaranteed. The sweet-savory balance appeals to both adventurous eaters and those new to Korean cuisine.

Ingredients & Helpful Substitutions

For the Beef:

3-4 pounds boneless beef short ribs or chuck roast, trimmed and cut into 2-inch chunks
1 tablespoon olive oil for searing

For the Korean Sauce:

1 cup low-sodium soy sauce
½ cup packed light brown sugar
¼ cup rice vinegar (unseasoned)
¼ cup toasted sesame oil
2 tablespoons fresh ginger, finely grated
6-8 cloves fresh garlic, minced
1 tablespoon gochujang (Korean chili paste, optional)
1 tablespoon honey or maple syrup (optional)
½ teaspoon freshly ground black pepper

For Aromatics and Garnish:

1 large yellow onion, roughly chopped
4-5 green onions, thinly sliced
2 tablespoons sesame seeds, toasted
Optional: red pepper flakes, fresh cilantro

Smart Substitutions:

Short ribs provide superior tenderness, but chuck roast works beautifully and costs less. Low-sodium soy sauce gives you control over saltiness—avoid regular soy sauce unless you reduce the quantity. Rice vinegar adds brightness; apple cider vinegar works in a pinch. Toasted sesame oil is essential for authentic flavor; regular sesame oil lacks that nutty depth. Skip gochujang for a milder version, or double it for serious heat lovers. Use a microplane for ginger to achieve the finest texture that melts into the sauce.

Step-by-Step Instructions

Prepare and sear the beef. Pat beef chunks completely dry with paper towels. Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, sear beef for 2-3 minutes per side until deeply browned. Transfer to your slow cooker. This step builds incredible flavor depth.
Layer the aromatics. Add roughly chopped onion to the slow cooker with the seared beef. The onion will melt into the sauce during cooking, adding natural sweetness and body.
Create the Korean sauce. In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, gochujang, honey, and black pepper. Whisk vigorously until sugar dissolves completely.
Combine everything. Pour the sauce over beef and onions in the slow cooker. Stir gently to coat all pieces evenly, ensuring maximum flavor penetration.
Cook low and slow. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The beef should shred effortlessly with a fork when done.
Test for doneness. Around minimum cook time, remove one piece and test with forks. If it resists, continue cooking 30-60 minutes more.
Shred and thicken. Transfer beef to a bowl and shred with two forks. For thicker sauce, whisk 1-2 tablespoons cornstarch with 2-3 tablespoons cold water, stir into slow cooker liquid, and cook on HIGH for 15-30 minutes. Alternatively, reduce sauce in a saucepan on the stovetop for 10-15 minutes.
Finish and serve. Return shredded beef to thickened sauce, stirring to coat. Garnish with sliced green onions and toasted sesame seeds.

Pro Tips for Perfect Korean Beef

Don’t skip searing even though it’s optional—those caramelized bits add incredible umami depth that transforms the final dish.
Use fresh ginger and garlic rather than powdered versions for authentic Korean flavor that truly shines through.
Control the sweetness by starting with less brown sugar, then adjusting after cooking if needed.
Choose the low setting whenever possible for maximum tenderness and flavor development over 6-8 hours.

Serving Ideas & Creative Variations

Serve your Slow Cooker Korean Beef over fluffy steamed rice with a side of tangy kimchi for an authentic Korean meal experience. Crisp butter lettuce wraps make a fresh, low-carb option add sriracha mayo and avocado slices for extra richness. Transform it into fusion tacos with quick-pickled onions and cilantro, or create comforting noodle bowls by ladling beef and sauce over ramen or udon noodles. The rich sauce pairs beautifully with roasted broccoli, asparagus, or bell peppers. For a complete one-pot meal, add chunky carrots and quartered potatoes during the last 2 hours of cooking.

Storage & Reheating Guide

Store leftover Korean beef in an airtight container in the refrigerator for up to 4 days. The flavors intensify overnight, making day-two servings even more delicious. Freeze portions in freezer-safe containers for up to 3 months perfect for quick future meals. Reheat in the microwave for 2-3 minutes, stirring halfway through, or warm gently on the stovetop over low heat with a splash of water if needed. Avoid high heat during reheating to prevent the beef from drying out.

Nutrition Information

Per serving (approximately 1 cup):

Calories: 420
Protein: 35g
Carbohydrates: 18g
Fat: 24g (8g saturated)
Fiber: 1g
Sugar: 14g
Sodium: 890mg
Cholesterol: 95mg

Frequently Asked Questions

Can I use frozen beef for this recipe?

Yes, though thawing first produces better results. If using frozen beef, add 1-2 hours to the cooking time and ensure it reaches 165°F internally for food safety.

What if I don’t have gochujang?

Substitute with sriracha or red pepper flakes for heat, though you’ll miss the fermented umami depth. Start with less and adjust to taste preferences.

How do I make this recipe less sweet?

Reduce brown sugar to ⅓ cup and omit the honey. Add an extra tablespoon of rice vinegar to balance the flavors with brightness instead of sweetness.

Final Thoughts

Slow Cooker Korean Beef revolutionizes weeknight cooking by combining convenience with restaurant-quality results. The tender, flavorful beef paired with that irresistible sweet-savory sauce creates a meal your family will request on repeat. This versatile dish adapts to countless serving styles, from traditional rice bowls to creative lettuce wraps and fusion tacos. The best part? Your slow cooker handles the hard work while you focus on everything else. Try this recipe once, and it’ll become a permanent fixture in your dinner rotation. The intoxicating aroma that fills your home and the incredible taste make this Korean beef an absolute must-try for any home cook.