Description
This Slow Cooker Korean Beef is tender, sweet, and savory, perfect for weeknight dinners, meal prep, or a cozy weekend meal. Packed with garlic, ginger, and a rich soy-sauce glaze, it’s easy to make and always a crowd-pleaser.
Ingredients
2 lbs beef chuck roast or stew meat – cut into 2-inch chunks
1/2 cup soy sauce (low-sodium optional)
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 cup water or beef broth
2 teaspoons cornstarch + 2 teaspoons water (for slurry)
2 green onions, sliced
Sesame seeds (optional, for garnish)
Instructions
Trim excess fat from beef and cut into 2-inch chunks.
In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, red pepper flakes, and water or broth.
Place beef in slow cooker and pour sauce over, stirring to coat evenly.
Cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
Mix cornstarch with cold water and stir into the slow cooker. Cook on high 10–15 minutes until sauce thickens.
Garnish with green onions and sesame seeds. Serve over rice, in lettuce wraps, or inside buns.
Notes
Swap beef for chicken, pork, or tofu for variation.
Adjust sweetness with more or less brown sugar, or substitute honey/maple syrup.
Add vegetables like bell peppers or carrots in the last hour of cooking.
Store leftovers in fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 cup beef with sauce
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
