Slow Cooker Korean Beef
This Slow Cooker Korean Beef delivers sweet, savory, and deeply satisfying flavors inspired by classic Korean bulgogi. Tender beef simmers low and slow in a rich soy, ginger, and garlic sauce, creating a versatile, crowd-pleasing dinner perfect for busy weeknights or meal prep.
Ingredients
Beef
- 3.5 lb boneless beef short ribs or chuck roast trimmed and cut into 2-inch chunks
- 1 tbsp olive oil for searing
Korean Sauce
- 1 cup low-sodium soy sauce
- 0.5 cup light brown sugar packed
- 0.25 cup rice vinegar unseasoned
- 0.25 cup toasted sesame oil
- 2 tbsp fresh ginger finely grated
- 7 cloves garlic minced
- 1 tbsp gochujang optional
- 1 tbsp honey optional
- 0.5 tsp black pepper freshly ground
Aromatics and Garnish
- 1 yellow onion roughly chopped
- 4 green onions thinly sliced
- 2 tbsp sesame seeds toasted
Instructions
- Pat the beef chunks dry. Heat olive oil in a large skillet over medium-high heat and sear beef in batches for 2–3 minutes per side until browned. Transfer to the slow cooker.
- Add the chopped onion to the slow cooker with the seared beef.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, gochujang, honey, and black pepper until smooth.
- Pour the sauce over the beef and onions, stirring gently to coat evenly.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fork-tender.
- Shred the beef with two forks. For a thicker sauce, stir in a cornstarch slurry and cook on HIGH for 15–30 minutes, then return beef to the sauce.
- Serve hot, garnished with sliced green onions and toasted sesame seeds.
Notes
For best flavor, do not skip searing the beef. Adjust sweetness by reducing brown sugar or omitting honey. Serve over rice, in lettuce wraps, or with noodles for a versatile meal.