Tender Slow Cooker Korean Beef: Effortless Weeknight Dinner (Print Version)

Tender Slow Cooker Korean Beef simmers all day for rich, savory flavors. My easy recipe brings comforting Korean BBQ vibes to your table with minimal fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 28 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Korean-inspired
Dietary: Dairy-Free, Nut-Free (can be Gluten-Free with Tamari)

# Ingredients:

→ Main Ingredients

01 - 3-4 lb beef chuck roast, trimmed of excess fat
02 - 1 large yellow onion, quartered

→ Flavor Boosters

03 - 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
04 - 1/2 cup packed light brown sugar
05 - 1 tablespoon sesame oil
06 - 6-8 cloves garlic, minced (about 2 tablespoons)
07 - 1 tablespoon fresh ginger, grated
08 - 1 small Asian pear, peeled and grated (or ripe Bosc pear)
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 1 tablespoon rice vinegar
11 - 1-2 teaspoons sriracha (optional, for extra heat)

→ Finishing Touches

12 - 3-4 green onions, sliced, for garnish
13 - 1 tablespoon sesame seeds, for garnish

# Instructions:

01 - First things first, pat that chuck roast dry with some paper towels. This helps with browning, which, honestly, adds so much depth of flavor even in a slow cooker. You can cut it into a few larger chunks (think 2-3 inches) if it's super big, but a whole roast works fine too. Sometimes I sear it quickly in a hot pan before putting it in the slow cooker, and I swear, it makes a difference. It’s an extra step, but if you have the time, do it! The smell of that browning beef? Pure magic.
02 - In a medium bowl, get ready to combine all those glorious flavor boosters. Whisk together the soy sauce, brown sugar, sesame oil (remember, just a tablespoon!), minced garlic, grated ginger, grated Asian pear (or your substitute), gochujang, rice vinegar, and sriracha if you’re using it. Give it a good whisk until the sugar is dissolved. I always taste it here, just to make sure it’s got that perfect balance. One time, I forgot the brown sugar and it was... definitely not right. Don't be like me!
03 - Place the quartered yellow onion at the bottom of your slow cooker. This creates a little aromatic bed for the beef. Then, nestle your beef chunks right on top of the onions. Pour that beautiful, fragrant sauce evenly over the beef. Make sure it's all nicely coated. The kitchen will start smelling amazing already, I promise! It’s such a satisfying feeling, knowing dinner is basically making itself.
04 - Cover your slow cooker and set it to low for 8-10 hours, or high for 4-6 hours. Honestly, I prefer the low setting if I have the time; it just makes the beef fall-apart tender. Go do your thing! Run errands, work, read a book, or just watch some bad TV. The slow cooker is working its magic, transforming that beef into something incredible. I once set it to high and accidentally left it for 8 hours—the beef was still amazing, just a bit more reduced sauce!
05 - Once the cooking time is up, the beef should be incredibly tender and practically falling apart. Carefully remove the beef from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the beef into bite-sized pieces. It should be super easy, almost effortless. This is where I often sneak a little taste, just to make sure it's perfect. Don’t judge, you’ll do it too!
06 - Return the shredded beef to the slow cooker, stirring it into that rich, flavorful sauce. Let it simmer for another 15-20 minutes on warm or low, just to let the beef really soak up all that goodness. The sauce will thicken slightly and coat every strand. Now, it's ready! Serve it hot, garnished with those fresh green onions and a sprinkle of sesame seeds. The aroma is just incredible, a true taste of home. It always makes me feel like I’ve cooked something super fancy, even though it was so easy.

# Notes:

01 - Always pat your beef dry before adding it to the slow cooker; it really helps concentrate flavor.
02 - Don't be shy with the garlic and ginger; they're key, but don't overdo the sesame oil like I did that one time!
03 - Allowing the shredded beef to simmer in the sauce for a bit at the end makes all the difference; it really soaks up the flavor.
04 - Serve this over steamed rice with a fried egg and a sprinkle of kimchi for the ultimate comfort meal.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - whisk
03 - cutting board
04 - sharp knife
05 - two forks

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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