Dinner

SLOW COOKER KOREAN BEEF

Name: Slow Cooker Korean Beef
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 pounds beef chuck roast, cut into large chunks; 1/2 cup low-sodium soy sauce; 1/3 cup brown sugar; 1/4 cup hoisin sauce; 1 tablespoon sesame oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon cornstarch; 2 tablespoons cold water; 2 green onions, sliced (for garnish); 1 tablespoon toasted sesame seeds (for garnish)

ByChef Maggie January 17, 2026

Let’s Chat about SLOW COOKER KOREAN BEEF

Okay, so before we dive in, let me just say: this is the dish I make when I’m pretty sure I’ll be too tired to cook later, but still want my kitchen to smell like someone’s been home all day (which is a neat trick, right?). I got hooked on Korean beef after my friend, Hana, brought some to a potluck—hers was wayyy fancier; but honestly, the slow cooker version keeps all that flavor without babysitting a pot. There was one time I forgot to plug in the slow cooker though… dinner was, um, peanut butter crackers, but we’ll pretend that was on purpose. Anyway, this recipe’s now in my regular rotation, especially on cold rainy days when the dog tracks mud in and I just can’t deal with much else.

Why I Keep Coming Back to This Recipe

I make this when I don’t want to hover over the stove (which, to be clear, is most days). My family goes crazy for it because the meat gets so tender you barely need a fork. Plus, it disappears faster than you’d think possible—my teenager basically inhales it (seriously, I’m considering portion control in self defense). Oh, and whenever I’m feeling disorganized or low on energy (so, about once a week?), this is my lifeline. One thing: sometimes the sauce looks odd halfway through. Do not panic! It works itself out, promise.

Let’s Talk Ingredients (No Judgment)

About 2 lbs chuck roast, cut in chunks (I sometimes use brisket if it’s on sale, or honestly, stewing beef when I’m lazy)
1/2 cup low sodium soy sauce (grandma swore by Kikkoman, but store brand works for me)
1/3 cup brown sugar (white sugar works in a pinch, but you’ll get less depth—and once I tried honey, tasted fine but messier to mix in)
5 cloves garlic, minced (I rarely measure; a heap from a jar if I’ve got it)
1-inch piece fresh ginger, grated or minced (powdered is “okay”—I won’t tell the food police)
2 tbsp sesame oil
1/4 tsp ground black pepper
2 green onions, sliced (optional garnish but it’s nice for color—when I remember)
1 tbsp toasted sesame seeds for topping (fancy, but not essential)
For extra spice: 1-2 tbsp gochujang or sriracha; sometimes I just use red pepper flakes, actually

So, How Do You Actually Make It?

Toss the beef in the slow cooker. No need to brown first (I tried that once, but honestly couldn’t tell the difference—maybe my taste buds are lazy). Dump in your beef chunks.
Mix the sauce in a bowl or big measuring jug. Combine soy sauce, brown sugar, garlic, ginger, sesame oil, black pepper, and spicy stuff if using. I whisk with a fork, because I can never find my tiny whisk. Pour it all over the beef.
Lid on, set cooker to LOW for about 7–8 hours, or HIGH for 4–5 hours. Go live your life. If you’re me, check it at 6 hours anyway because you’re impatient. If it looks weird and separated, that’s normal—I promise it comes together. (Here’s where I sneak a forkful. Quality control, right?)
When beef is fork-tender, shred it in the cooker. Two forks do the job. Give everything a good stir so it all sits in that saucy goodness for an extra 15 minutes, maybe while you wrangle everyone to the table.
Top with sliced green onions and sesame seeds. Or leave them off if you can’t be bothered. I sometimes skip this step when I’m hangry.

Some Notes From My Kitchen Experiments

It’s fine if you use frozen beef. Just add 30–40 mins, no need to thaw first (don’t tell the food safety folks I said that, but I’ve survived every time).
I think it tastes better the next day—if you have leftovers, that is.
Don’t stress if you’re missing fresh ginger. It’s still good (just maybe a bit less zingy).
I once dumped in carrots and potatoes; it became a sort of weird stew. Not bad, but not ‘Korean beef’ anymore.

If You Want to Shake Things Up

I tossed in pineapple once on a whim. Was, um, too sweet, but the kids liked it!
Sometimes I swap the brown sugar for maple syrup. Good in a pinch if you’re out—gives it a breakfast-y twist.
One time I tried adding mushrooms; didn’t love it. Too earthy. Stick with the basics, mostly.

No Slow Cooker? No Problem

If you don’t have a slow cooker, I’ve thrown this in a heavy casserole dish and baked it covered at 150°C/300°F for a few hours—just make sure the meat’s submerged in sauce so it doesn’t dry out. Not exactly the same, but does the trick when you’re in a pinch (or when your slow cooker is inexplicably missing, as mine was after a BBQ last summer… long story).

How to Keep It Fresh (But Honestly, Ours Vanishes Fast)

Store leftovers in an airtight container in the fridge. It’ll last about 3-4 days, but honestly, in my house it never makes it past one day—usually not even to breakfast! Freezes well too, but write the date or you’ll find mystery meat six months from now (guilty as charged).

How We Serve It (And You Should Totally Try It)

I almost always pile it over hot rice—jasmine or sticky, doesn’t matter. My daughter likes it in lettuce wraps, with a little kimchi on top (she’s fancier than I am). If I’m feeling extra, I’ll scatter roasted broccoli or snow peas on the side. One friend uses it for taco night; wild, right?

A Few Pro Tips (Learned the Hard Way, Trust Me)

I once tried to save time by doing it on high for only two hours. Yeah, don’t—it ended up chewy and weirdly stringy.
If you add the spicy stuff right at the end, it doesn’t really blend in. Better to do it at the start so it melts into the sauce nicely.
Actually, I find it works better if you shred the beef in the sauce, not on the cutting board—it soaks up all that flavor.

Real Questions I Get All the Time (Or At Least Twice)

Can I use chicken instead?
Sure, but it won’t taste exactly the same—the sauce works, though. Boneless thighs are juicier!

Do I really have to add the sugar?
Well, you could leave it out, but… the sweet side is kind of the whole point. Maybe cut it down if you must—no judgment.

What if my sauce looks too thin?
Honestly, don’t sweat it. You can always scoop out some and boil it in a pan to thicken, but I usually just ladle it over rice and call it a day.

Will kids eat this?
Mine do, unless I get heavy-handed with the spice. (There was a learning curve.)

And, if you figure out how to make it vegan but still taste like beef, clearly you’re a wizard—please send instructions my way!

Anyway, that’s my slow cooker Korean beef. Comfort food, made fuss-free. If you try it, let me know how it goes—or if you invent a better shortcut, I’ll owe you a coffee.

Chef Maggie