Can I skip browning the beef before putting it in the slow cooker?

Browning is strongly recommended for this recipe. It gives the beef a lightly sealed surface so it stays intact during long cooking and helps the sauce cling instead of turning watery. Skipping it won’t ruin the dish, but the texture and depth of flavor will be noticeably different.

Why does my sauce look thin when the cooking time is finished?

That’s normal while the beef is still very hot. The sauce thickens slightly as it cools and settles, especially because of the applesauce. Let it rest uncovered for a few minutes before serving, and avoid stirring aggressively at the end.

Is slow cooker Korean beef supposed to be spicy?

This dish is meant to be gently warm, not aggressively spicy. The gochujang adds depth and lingering heat rather than sharp burn. If you’re sensitive to spice, start with the lower amount and add more at the table if needed.

Can I make this recipe ahead of time?

Yes, this recipe works very well for make-ahead meals. The flavors deepen after resting, and leftovers often taste even better the next day. Reheat gently so the sauce stays smooth and doesn’t separate.

What’s the best cut of beef if I can’t find chuck roast?

Chuck roast is ideal because it stays tender without falling apart. If you must substitute, beef shoulder or blade roast are the closest options. Lean cuts like sirloin are not recommended, as they tend to dry out during long slow cooking.

The Ultimate Slow Cooker Korean Beef (Easy & Tender)

Description

Fork-tender beef slow cooked in a savory-sweet Korean-inspired sauce made with gochujang, soy sauce, and applesauce. This comforting slow cooker meal develops deep flavor while you’re away and finishes rich, glossy, and balanced.

Ingredients

Scale

2 lbs chuck roast, trimmed and cut into cubes
2 tablespoons cornstarch
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sesame oil
2 tablespoons fresh ginger, chopped
1/2 cup scallions, chopped (whites and greens separated)
5 garlic cloves, chopped
1 cup unsweetened applesauce (apple-pear preferred)
1/2 cup low sodium soy sauce
2 tablespoons rice vinegar
1 1/2 to 2 tablespoons gochujang
1 tablespoon coconut sugar or preferred sweetener
Black and white sesame seeds, for garnish

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Instructions

Toss the beef with cornstarch, garlic powder, and onion powder until lightly coated.
Brown the beef in batches in a hot skillet sprayed with oil until lightly golden on both sides, then transfer to the slow cooker.
Add sesame oil to the skillet over medium-low heat and gently sauté ginger, scallion whites, and garlic until aromatic.
In a bowl, combine applesauce, soy sauce, rice vinegar, gochujang, sweetener, and the sautéed aromatics.
Pour the sauce over the beef, cover, and cook on low for 8 hours or high for 4 hours until fork-tender.
Garnish with scallion greens, sesame seeds, and additional sauce if desired before serving.

Notes

Serve with rice, noodles, bao buns, or tacos.
Pair with crunchy cabbage slaw or cucumbers for contrast.
Adjust heat by adding more or less gochujang.
Reheat gently to keep the sauce smooth.

Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Korean

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 12g
Sodium: 950mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 42g
Cholesterol: 120mg