How long should I cook Slow Cooker Korean Beef for the most tender results?

For the most tender and flavorful Slow Cooker Korean Beef, cook it on Low for 7–8 hours. This slow and low heat allows the beef to break down and become fall‑apart tender, soaking up all that sweet‑savory sauce. If you’re short on time, cooking on High for 4–5 hours works, but you might lose a bit of that melt‑in‑your‑mouth texture.

Can I put raw beef directly in the slow cooker?

Yes — you can place raw beef right into your slow cooker with the sauce ingredients and let it cook. Slow cookers are designed to cook meat safely from raw as long as you allow enough time for the internal temperature to rise and become safe.

What’s the best way to serve Slow Cooker Korean Beef?

This Korean‑inspired beef pairs beautifully over steamed rice for a classic dinner, but you can also use it in lettuce wraps, over noodles, or even in tacos for a fun twist. The rich sauce soaks into grains and greens alike, making it versatile for weeknight meals.

How do I store leftovers and reheat them?

Leftovers of Slow Cooker Korean Beef keep well refrigerated in an airtight container for 3–4 days. You can reheat gently in a saucepan over low heat or in the microwave until warmed through. If you want to freeze it, place portions in freezer bags for up to 3 months, then thaw before reheating.

Slow Cooker Korean Beef – 5 Irresistible Flavor Hacks

Name: Slow Cooker Korean Beef
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 3 pounds beef chuck roast, trimmed and cut into 1-inch cubes; 2 tablespoons cornstarch; 1/2 cup beef broth (low-sodium); 1/2 cup low-sodium soy sauce; 1/3 cup packed brown sugar; 5 cloves garlic, minced; 2 tablespoons rice vinegar; 2 teaspoons fresh ginger, minced; 1-2 tablespoons gochujang sauce (optional); 1 tablespoon sesame oil; 2-3 green onions, sliced for garnish; 1 tablespoon sesame seeds (optional)

Description

Discover how to make tender, flavorful Slow Cooker Korean Beef with easy steps, sweet-savory sauce, and garnishes for a perfect weeknight dinner.

Ingredients

Scale

3 pounds beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons cornstarch
1/2 cup beef broth (low-sodium)
1/2 cup low-sodium soy sauce
1/3 cup packed brown sugar
5 cloves garlic, minced
2 tablespoons rice vinegar
2 teaspoons fresh ginger, minced
1-2 tablespoons gochujang sauce (optional)
1 tablespoon sesame oil
2-3 green onions, sliced for garnish
1 tablespoon sesame seeds (optional)

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Instructions

Trim and cube the beef; toss with cornstarch.

Mix beef broth, soy sauce, brown sugar, garlic, rice vinegar, ginger, gochujang, and sesame oil in a bowl.
Place beef in slow cooker and pour sauce over it.
Cook on Low for 7-8 hours or High for 4-5 hours until tender.
Optional: Thicken sauce with cornstarch slurry on High for 20-30 minutes.
Garnish with sliced green onions and sesame seeds before serving.

Notes

Searing the beef before slow cooking adds extra flavor.

Use a slow cooker liner for easy cleanup.
Adjust gochujang to control spice level.
Serve over rice, noodles, or lettuce wraps.

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