Get ready for a comforting meal with complex, savory flavors that takes just 15 minutes to prep. Serve slow-cooker Korean beef with steamed rice, spicy cucumber salad and sauteed spinach, or pile it on a warm corn tortilla topped with kimchi for an easy hand-held meal. It’s a simple but satisfying slow-cooker beef recipe you’ll want to make again and again.
What is slow-cooker Korean beef?
This Korean beef recipe is inspired by the Korean dish galbi. It’s similar to bulgogi, but galbi is made with short ribs while bulgogi is usually made with thinly sliced beef. It’s cooked in a marinade for maximum flavor.
Slow-Cooker Korean Beef Ingredients
- Packed brown sugar
- Gluten-free tamari soy sauce
- Sriracha chili sauce
- Garlic
- Fresh gingerroot
- Rice vinegar
- Fish sauce (or additional soy sauce)
- Sesame oil
- Crushed red pepper flakes
- Boneless beef chuck roast
- Onion
- Cornstarch
- Reduced-sodium beef broth
Directions
Step 1: Make the sauce
In a bowl, use a whisk to combine the first nine ingredients.
Step 2: Put the ingredients in the slow cooker
Place the beef roast and chopped onions in a 5- or 6-quart slow cooker. Top it with the sauce. Cover and cook on low until the beef is tender, about 9 to 10 hours.
Step 3: Thicken the sauce
In a small bowl, mix cornstarch and beef broth until smooth, making a roux. Gradually stir the roux into the slow cooker. Continue to cook, covered, on high until the sauce thickens, about 30 minutes.
Step 4: Serve it up
Transfer the beef to a cutting board, then use two forks to shred the meat. Place the shredded meat in a serving dish and pour the sauce from the slow cooker on top. Garnish with sliced green onions, if desired.
How to Store Slow-Cooker Korean Beef
Refrigerate, wrapped tightly in a dish with plastic wrap or in a food storage container with a lid, for three to four days.
How to Freeze Slow-Cooker Korean Beef
To freeze this recipe, arrange the beef in a 13×9-inch baking dish and top it with the marinade. Allow it to cool before covering with plastic wrap or placing it in a freezer bag. If you’re using food storage containers, make sure you leave enough space in the container for the liquid to expand as it freezes. You can freeze this dish for two to three months.
When you’re ready to serve it, thaw the meat partially in the refrigerator overnight. Remove it from the fridge 30 minutes before baking. Preheat the oven to 350°F. Reheat the beef, covered, until a thermometer in the center reads 165°, 25 to 30 minutes.
Slow-Cooker Korean Beef Tips
How else can you use the Korean beef sauce?
The marinade works with different proteins, so if you’re not in the mood for beef, swap in a different meat instead. Try it with chicken or pork, adjusting the cook time accordingly to make sure the meat reaches a safe temperature.
What do you serve with slow-cooker Korean beef?
Serve slow cooker Korean beef with steamed rice and a sprinkling of thinly sliced green onions and sesame seeds. Or, wrap it in corn or flour tortillas or lettuce leaves. Kimchi, bok choy, bell peppers, pickle radish or broccoli all make good sides or Korean taco toppings.
We also enjoy this recipe with roasted Brussels sprouts or kimchi fried rice. It even works with a simple macaroni salad or a baked potato.
