Slow Cooker Korean Beef (Shredded) Recipe
Tender and flavorful Slow Cooker Korean Beef made with a savory-sweet sauce featuring soy, brown sugar, and gochujang. This easy set-it-and-forget-it recipe requires no browning and yields perfectly shredded beef that’s perfect for rice bowls, tacos, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (slow cooker low) or 5-7 hours (slow cooker high)
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes (using low heat)
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2½-3 pounds boneless beef chuck roast, fat trimmed if desired
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang (Korean chili paste)
To Add at the End (Optional)
- 2 teaspoons cornstarch (for thickening)
- 2 teaspoons water (for mixing with cornstarch)
Instructions
- Prep the Beef: Place the beef chuck roast into a 5- to 6-quart slow cooker insert. Evenly scatter the thinly sliced yellow onion over the top of the beef.
- Make the Sauce: In a small bowl or measuring cup, whisk together minced garlic, freshly grated ginger, low-sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, and gochujang until smooth and the sugar has completely dissolved. Remove ¼ cup of this sauce and set aside for later use. Pour the remaining sauce evenly over the beef and onions in the slow cooker.
- Cook Until Tender: Cover the slow cooker and cook on low for 8-10 hours or on high for 5-7 hours. Cook until the beef is fall-apart tender—if it’s not shredding easily, continue cooking until it is.
- Shred: Transfer the cooked beef to a cutting board and shred it thoroughly with two forks. Add the reserved ¼ cup sauce back into the slow cooker.
- Thicken the Sauce (Optional): To thicken the sauce, turn the slow cooker to high heat if it’s not already. Whisk together 2 teaspoons cornstarch with 2 teaspoons water until smooth and stir this mixture into the sauce. Cover and cook on high for 5-10 minutes or until the sauce has thickened slightly.
- Combine and Serve: Return the shredded beef to the slow cooker and stir to coat it evenly with the sauce. Serve the Korean beef over rice or noodles, or wrap it in lettuce leaves. Garnish with sliced green onions and sesame seeds to taste.
Notes
- Gochujang adds a spicy, umami-rich heat. Adjust the amount based on your spice preference.
- Using low-sodium soy sauce helps control the saltiness of the dish.
- You can omit the cornstarch if you prefer a thinner, more broth-like sauce.
- This dish is perfect for meal prep and stores well refrigerated for up to 4 days.
- Serve with steamed rice, noodles, or use as a filling for tacos or lettuce wraps.
